Can I use frozen salmon?

Yes — thaw fully in the fridge before poaching.

Is this recipe spicy?

No, it’s mild. Add chili flakes for heat.

Absolutely — cod, halibut, or tilapia work well.

Yes — store in the fridge 2–3 days and reheat before adding fish.

Jasmine or basmati picks up the sauce beautifully.

Use tamari instead of soy sauce to make it gluten-free.

Scale

Make the poaching liquid: Warm the oil or butter in a large skillet over medium heat. Add the garlic, onion and grated ginger and cook, stirring, until the onion softens and becomes fragrant — about 2–3 minutes.
Add the liquids and seasonings: Pour in the coconut milk and fish stock (or water). Stir in the lime zest, lime juice, soy sauce and the optional honey. Bring the mixture to a gentle simmer, then taste and season with salt and pepper. Let the sauce cook gently for about 4–5 minutes so the flavors blend.
Gently add the salmon: Nestle the fillets into the simmering sauce, spacing them so they’re not crowded. Spoon some of the warm liquid over each piece. Reduce the heat to low and cover the pan.
Poach until done: Let the salmon cook undisturbed for 10–12 minutes, depending on thickness, until it flakes easily and is opaque through the center. If you use a thermometer, the internal temperature should reach 145°F (63°C). Avoid vigorous boiling — a calm simmer keeps the fish tender.
Finish and plate: Transfer the fillets to plates and spoon the coconut-lime sauce over them. Scatter chopped cilantro on top if you like and serve with lime wedges on the side for extra brightness.

Serve over steamed jasmine or basmati rice so the sauce soaks in.
For a thicker sauce, simmer a few minutes longer before adding the salmon.
If you prefer more heat, add a pinch of red pepper flakes or a sliced chili to the sauce while it simmers.
Leftovers keep in an airtight container in the fridge for up to 48 hours; reheat gently to avoid drying the fish.