Coconut-Poached Salmon with Corn and Dill

There’s something about the scent of coconut milk gently simmering that instantly calms the mind. Add tender flakes of salmon, the pop of sweet corn, and a sprinkle of fresh dill, and you’ve got a dish that tastes like a summer evening wrapped in a warm hug. This coconut-poached salmon is delicate yet rich, fresh but comforting, and truly a weeknight winner you’ll come back to again and again.

Behind the Recipe

This recipe came to life on a rainy Sunday when I needed a little sunshine on my plate. I had a few ears of corn left from a farmers market run, a lonely can of coconut milk in the pantry, and some fresh salmon from the local fishmonger. One gentle simmer later, a soothing, silky dish was born. It’s the kind of recipe that feels both luxurious and simple, making it perfect for both solo meals and sharing with friends.

Recipe Origin or Trivia

Poaching fish in coconut milk is a beloved technique in many coastal cuisines, especially throughout Southeast Asia and the Caribbean. The coconut acts as a creamy, aromatic base that keeps the fish incredibly moist while absorbing all the herbal and savory notes you pair it with. Dill, though more European in origin, gives this version a bright twist, adding contrast to the richness of the coconut broth. It’s a beautiful blend of global flavors, all in one cozy bowl.

Why You’ll Love Coconut-Poached Salmon with Corn and Dill

This dish brings together the elegance of poached fish and the charm of rustic summer ingredients. Here’s why it’s bound to become a favorite:

Versatile: Serve it over rice, couscous, or with crusty bread to soak up that broth.

Budget-Friendly: A little salmon goes a long way when poached in a flavorful broth.

Quick and Easy: It all comes together in about 30 minutes, with minimal prep.

Customizable: Add chili flakes for heat or swap dill for basil if you’re feeling adventurous.

Crowd-Pleasing: It looks and tastes fancy, but it’s low-effort enough to make anytime.

Make-Ahead Friendly: The flavors deepen after a rest, making it perfect for next-day lunches.

Great for Leftovers: Just gently reheat and spoon over your favorite grains or greens.

Chef’s Pro Tips for Perfect Results

When it comes to poaching fish, a few little tricks go a long way. Here are some tips to get that perfect result every time:

• Use full-fat coconut milk for a richer, silkier broth.
• Simmer, don’t boil. Keep the heat low and steady to avoid toughening the salmon.
• Let the salmon rest in the broth for a few minutes after cooking. It absorbs more flavor this way.
• Use fresh dill if possible — it brightens up the whole dish.
• Don’t forget a final squeeze of lemon before serving. It adds just the right zing.

Kitchen Tools You’ll Need

You won’t need a full kitchen arsenal for this recipe, just a few trusted tools:

Large Skillet or Sauté Pan: Wide enough to fit the salmon in a single layer.

Cutting Board and Knife: For prepping your herbs and veggies.

Tongs or Slotted Spoon: To gently lift the fish from the broth.

Measuring Cups and Spoons: Accuracy helps, especially with liquids and seasoning.

Small Grater or Zester: Optional, but great for adding lemon zest at the end.

Ingredients in Coconut-Poached Salmon with Corn and Dill

The ingredients come together in a gentle harmony — sweet, creamy, fresh, and savory all at once. Here’s what you’ll need:

1. Salmon Fillets: 4 pieces (about 5 ounces each). The star of the dish, rich and tender.
2. Coconut Milk: 1 can (13.5 ounces). Creates the creamy poaching base.
3. Corn Kernels: 1.5 cups (fresh or frozen). Adds natural sweetness and crunch.
4. Garlic Cloves: 2, minced. For aromatic depth.
5. Shallot: 1 small, finely chopped. Adds sweetness and sharpness.
6. Fresh Dill: 2 tablespoons, chopped. Gives that bright, herby lift.
7. Vegetable Broth: 1 cup. Helps thin the coconut milk and build flavor.
8. Olive Oil: 1 tablespoon. Used to sauté the aromatics.
9. Lemon Juice: From 1 lemon. Brings acidity and freshness.
10. Salt and Pepper: To taste. Essential for balance.

Ingredient Substitutions

Need to swap a few ingredients? Here are some simple switches:

Salmon: Try cod or halibut for a similar texture.

Coconut Milk: Use cashew cream or oat milk for a different creamy base.

Corn: Canned works fine when fresh isn’t available.

Dill: Substitute with parsley, tarragon, or basil.

Vegetable Broth: Chicken broth works if you’re not keeping it vegetarian.

Ingredient Spotlight

Coconut Milk: This luscious, dairy-free liquid adds richness and tropical aroma. It’s a great base for poaching, as it gently infuses the fish while keeping it moist.

Dill: Fresh dill is fragrant and slightly sweet, cutting through the richness of the coconut with its bright, green notes.

Instructions for Making Coconut-Poached Salmon with Corn and Dill

This dish feels elegant, but it’s surprisingly simple. Follow these steps and you’ll have a meal that tastes like it took hours.

1. Preheat Your Equipment:
   Warm your skillet over medium heat and have your ingredients ready.
2. Combine Ingredients:
   Heat olive oil in the skillet, then sauté garlic and shallot until soft and fragrant, about 2 minutes.
3. Prepare Your Cooking Vessel:
   Pour in the coconut milk and vegetable broth. Stir in the corn and a pinch of salt. Bring to a gentle simmer.
4. Assemble the Dish:
   Nestle the salmon fillets into the simmering liquid, skin-side down if they have skin. Spoon some of the liquid over the top.
5. Cook to Perfection:
   Cover and cook for about 10 minutes, or until salmon is opaque and flakes easily with a fork.
6. Finishing Touches:
   Turn off the heat. Stir in fresh dill and lemon juice. Let it sit for a few minutes for the flavors to meld.
7. Serve and Enjoy:
   Spoon salmon and broth into bowls. Garnish with extra dill if desired. Serve with rice, couscous, or crusty bread.

Texture & Flavor Secrets

This dish plays beautifully with contrast. The flaky, buttery salmon melts against the creamy coconut broth, while crisp corn kernels add bursts of sweetness. Fresh dill and lemon juice lift the whole dish, giving it brightness and lightness that keeps each bite refreshing.

Cooking Tips & Tricks

Little moves can make a big difference:

• Don’t let the broth boil. A gentle simmer protects the fish’s texture.
• Use fresh lemon juice for a clean, bright finish.
• Taste as you go. Adjust salt and acidity to your liking.
• Leftover broth makes a delicious soup base the next day.

What to Avoid

This dish is forgiving, but here are some things to watch for:

• Boiling the broth: Makes the fish tough and breaks the emulsion.
• Overcooking the fish: Check it early, and remember it keeps cooking off the heat.
• Skipping the lemon: It balances the richness and shouldn’t be missed.

Nutrition Facts

Servings: 4
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This dish is great for meal prep. You can make the broth a day ahead and store it separately from the fish. Once cooked, leftovers will keep well in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the salmon. It also freezes well — just thaw overnight in the fridge and warm slowly.

How to Serve Coconut-Poached Salmon with Corn and Dill

Serve this dish in a shallow bowl to showcase the creamy broth. Pair it with jasmine rice, fluffy couscous, or warm sourdough bread. Add a crisp cucumber salad or some steamed green beans on the side for extra freshness.

Creative Leftover Transformations

Don’t let leftovers go to waste. Here’s how to give them new life:

• Flake the salmon and stir into a rice bowl with fresh herbs and greens.
• Use the broth as a base for a quick noodle soup.
• Turn it into tacos with slaw and lime crema.

Additional Tips

• Zest the lemon before juicing for an added pop of citrus.
• For a spicier twist, stir in a touch of red curry paste or chili flakes.
• Let the dish rest before serving. It gives the flavors a chance to deepen.

Make It a Showstopper

Presentation counts. Serve in wide white bowls to make the colors pop. Garnish with fresh dill sprigs and a thin lemon slice for elegance. A light drizzle of olive oil on top adds gloss and richness.

Variations to Try

• Spicy Thai-Inspired: Add red chili, ginger, and basil for heat and aromatics.
• Creamy Potato Add-On: Toss in small potato cubes and cook them in the broth first.
• Green Goodness: Stir in baby spinach or kale just before serving.
• Lemongrass Twist: Add a bruised stalk of lemongrass to the broth for extra depth.
• Sweet & Smoky: Use smoked paprika and a touch of honey for a bolder flavor.

FAQ’s

Q1: Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before poaching.

Q2: Can I make this dairy-free?

It already is! Coconut milk provides all the creaminess you need.

Q3: What can I use instead of dill?

Fresh parsley, basil, or even tarragon work well.

Q4: Can I make this ahead of time?

Yes, you can prepare the broth a day in advance and add the fish when ready to serve.

Q5: How do I know when the salmon is done?

It should flake easily with a fork and be opaque in the center.

Q6: Can I use canned corn?

Absolutely. Just drain it before adding.

Q7: What’s the best side dish for this?

Rice, crusty bread, or couscous are all great options.

Q8: Will light coconut milk work?

Yes, but it will be less rich. Full-fat is preferred for creaminess.

Q9: Is this recipe kid-friendly?

It usually is, especially with the sweet corn and creamy broth.

Q10: Can I add other vegetables?

Sure! Bell peppers, spinach, or peas make nice additions.

Conclusion

This coconut-poached salmon with corn and dill is more than just a meal. It’s comfort in a bowl, rich with flavor and so easy to make. Whether you serve it on a busy weeknight or a relaxed weekend dinner, trust me, you’re going to love this. It’s fresh, creamy, herby, and oh-so-satisfying — worth every bite.

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