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Coconut Poached Salmon

coconut poached salmon



400ml tin coconut cream

1 lemongrass stem (inner core only), finely chopped

5cm piece of ginger, sliced

Zest and juice of 2 limes

1 T fish sauce

1 T caster sugar

2 spring onions, thinly sliced

4 x pinboned portions, skin removed

2 T sesame seeds, toasted



Preheat the oven to 180°C.

Place coconut cream, lemongrass, ginger, lime zest and juice, fish sauce, caster sugar and half of the spring onion in a saucepan over medium heat and bring to a simmer.

Meanwhile, place fish in a lightly greased baking dish and pour over the hot coconut mixture. Cover with a piece of foil and bake for 12-15 minutes until fish is just cooked. Sprinkle over sesame seeds and remaining spring onion. Serve with rice and steamed greens.


Serves 4.

Recipe adapted from


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