Tender poached salmon served in a zesty, creamy coconut lime sauce. A flavorful and fresh dish perfect for a light dinner or special occasion.

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Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
Pour in the coconut milk, fish stock, lime juice, lime zest, ground ginger, and honey (if using). Stir well to combine and bring to a simmer.
Season the sauce with salt and pepper to taste.
Place the salmon fillets in the skillet, skin-side down. Cover and poach the salmon in the coconut lime sauce for about 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon fillets from the skillet and set them aside. Allow the sauce to simmer for an additional 3–5 minutes to thicken slightly.
Serve the salmon fillets with the coconut lime sauce spooned over the top. Garnish with fresh cilantro and serve with rice or vegetables.

If the sauce is too thin, simmer it for a few extra minutes until it reaches your desired consistency.
For a spicier version, add a chopped chili or a pinch of red pepper flakes to the sauce.
Make the sauce ahead and store it in the refrigerator. Reheat before serving with freshly poached salmon.
Pair with steamed jasmine rice, quinoa, or a light salad for a complete meal.