Coconut Orange Poached Salmon is my absolute favorite fish recipe and one I’ve been making for years. The gentle orange flavor and the creamy coconut were meant for each other and make a delicious sauce that is perfect for pouring over rice or cauliflower rice. A secret trick keeps the salmon super tender. This healthy dinner recipe is gluten-free + paleo + Whole30 approved.
- 2 large oranges, divided
- 1 cup canned coconut milk
- 2 tablespoons coco aminos (or sub soy sauce if not paleo or Whole30)
- 2 tablespoons finely minced ginger
- 1 tablespoon fish sauce (read labels for Whole30)
- 3 garlic cloves, finely minced
- Juice of 1/2 lime, a slight 2 tablespoons
- 4 salmon fillets
- Orange zest, cilantro, and black pepper, to serve
- Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos, ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes.
- Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat.
- Serve the orange coconut poached salmon with orange zest, cilantro, and black pepper over the top.
When you’re poaching fish, keep the temperature very low. Ideally, there should be only a few bubbles rising in the pan.