Coconut-Poached Salmon with Corn and Dill

There’s something deeply comforting about gently poached salmon that melts in your mouth. When it’s bathed in creamy coconut milk, kissed by the sweetness of corn, and finished with the bright herbal spark of dill, the result is a dish that feels both nourishing and indulgent. This Coconut-Poached Salmon with Corn and Dill is the kind of meal you crave when you want something that feels special but doesn’t ask for too much effort. One spoonful and you’re met with silky, rich textures, sweet pops of corn, and a hint of herbaceous freshness.

Behind the Recipe

This recipe was born out of a desire to create something soothing, light, and deeply satisfying all at once. I remember making it for the first time on a rainy afternoon when I had little in the fridge besides a can of coconut milk, a couple salmon fillets, and a bag of frozen corn. That gentle simmer of coconut milk, the aroma of dill weaving through the kitchen, and the tender fish flaking at the touch of a fork — it became an instant classic in my home.

Recipe Origin or Trivia

Poaching fish in coconut milk is a technique found in several tropical cuisines, particularly in Southeast Asia and the Caribbean. This method not only infuses the fish with gentle flavor but also keeps it incredibly moist and tender. The use of dill, while more European, adds a bright contrast that balances the richness of the coconut. Combining these elements brings together global flavors in a way that feels fresh and familiar.

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

This dish delivers elegance with ease and flavor without fuss. Here’s why it’s worth making on repeat:

Versatile: Serve it over rice, noodles, or just as it is with crusty bread — it fits every mood.

Budget-Friendly: Uses simple pantry staples and affordable fresh ingredients.

Quick and Easy: From stovetop to table in under 30 minutes, no fuss needed.

Customizable: Swap out the herbs or add veggies like spinach or peas for variation.

Crowd-Pleasing: A beautiful dish that looks and tastes like it took hours.

Make-Ahead Friendly: Prep the broth ahead and reheat gently when ready to serve.

Great for Leftovers: Flavors deepen by the next day, making it even more delicious.

Chef’s Pro Tips for Perfect Results

To make sure every spoonful sings, keep these tips in mind:

• Don’t let the coconut milk boil. A gentle simmer is key to keeping it smooth and luscious.
• Add the dill at the end to preserve its fresh flavor and vibrant color.
• Use skinless salmon fillets for an even, gentle poach and easier eating.
• If using frozen corn, thaw it first to avoid watering down the broth.
• Season the broth before adding the fish so the flavor is balanced throughout.

Kitchen Tools You’ll Need

You won’t need much, but a few tools will make this dish come together effortlessly.

Medium Saucepan: Ideal for poaching and simmering the coconut broth gently.

Wooden Spoon: For stirring without damaging the fish.

Microplane or Grater: If you’re adding fresh garlic or zest for extra depth.

Fish Spatula: Helps you lift out the delicate salmon fillets without breaking them.

Ladle: Perfect for serving the broth evenly over the fish and corn.

Ingredients in Coconut-Poached Salmon with Corn and Dill

This recipe is all about balance — creamy, sweet, savory, and herbal all in one dish.

1. Salmon Fillets: 4 fillets, skin removed. Provides protein and a rich, tender texture.
2. Coconut Milk: 1 can (13.5 oz), full-fat. Forms the creamy, luxurious base of the broth.
3. Corn Kernels: 1½ cups, fresh or frozen. Adds sweetness and bright pops of texture.
4. Fresh Dill: 3 tablespoons, chopped. Offers a clean, fresh herbal note.
5. Garlic: 2 cloves, minced. Adds depth and subtle warmth.
6. Ginger: 1-inch piece, grated. Brings gentle spice and brightness.
7. Lime Juice: 2 tablespoons. Cuts the richness and balances the coconut milk.
8. Fish Sauce or Soy Sauce: 1 tablespoon. Adds umami and saltiness.
9. Vegetable Broth: ½ cup. Thins the coconut milk and deepens flavor.
10. Salt and Black Pepper: To taste. Rounds out the seasoning.

Ingredient Substitutions

Don’t have everything on hand? No problem.

Salmon: Try cod, halibut, or trout.
Coconut Milk: Use a dairy-free oat cream or cashew cream for similar richness.
Corn: Substitute with peas, chopped zucchini, or green beans.
Dill: Swap with fresh basil, cilantro, or tarragon.
Fish Sauce: Use tamari, soy sauce, or a pinch of salt instead.

Ingredient Spotlight

Coconut Milk: This ingredient gives the broth its signature creamy texture and subtle sweetness. Look for full-fat varieties for the best richness.

Dill: Often underrated, dill brings a bright, grassy note that complements the sweetness of corn and the richness of salmon beautifully.

Instructions for Making Coconut-Poached Salmon with Corn and Dill

Let’s walk through this comforting dish together — it’s a breeze, and you’ll love the results.

1. Preheat Your Equipment:
Place a medium saucepan over medium heat and let it warm up for a minute.

2. Combine Ingredients:
Add the coconut milk, vegetable broth, garlic, and ginger to the saucepan. Stir well and bring to a gentle simmer.

3. Prepare Your Cooking Vessel:
Make sure the saucepan is wide enough to hold the salmon fillets in a single layer without overlapping.

4. Assemble the Dish:
Once the broth is simmering, add in the corn and stir gently. Place the salmon fillets into the broth, spooning some liquid over the top.

5. Cook to Perfection:
Cover the pan and let the salmon poach gently for about 10–12 minutes, or until the fish is just cooked through and flakes easily.

6. Finishing Touches:
Stir in the lime juice and fresh dill. Taste and adjust with salt and pepper if needed.

7. Serve and Enjoy:
Carefully lift out the salmon and serve in shallow bowls with the broth and corn ladled over. Garnish with extra dill if desired.

Texture & Flavor Secrets

This dish is a celebration of contrast and comfort. The salmon becomes incredibly tender thanks to the gentle poach, while the corn brings sweet bursts of texture. The coconut milk provides a rich, velvety base that’s lifted by the citrusy tang of lime and the herbaceous pop of dill. Together, these elements create a balanced and luxurious spoonful every time.

Cooking Tips & Tricks

A few small tweaks can make a big difference in flavor and texture.

• Let the salmon come to room temperature before cooking for more even poaching.
• Add a touch of chili flakes if you like a bit of heat.
• Don’t skip the lime juice — it brightens everything up at the end.
• Use fresh corn when in season for extra sweetness and texture.

What to Avoid

Let’s make sure you avoid these little pitfalls for a perfect result.

• Boiling the coconut milk — it can split or turn grainy.
• Overcooking the salmon — it should flake but still be moist.
• Adding dill too early — it loses flavor with too much heat.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish holds up beautifully if you need to make it in advance. Simply poach the salmon and let it cool in the broth. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, avoiding a boil. It also freezes well — just freeze the broth and salmon separately for best texture. When reheating, thaw overnight and warm through slowly.

How to Serve Coconut-Poached Salmon with Corn and Dill

Serve this with jasmine rice or rice noodles for a full meal. A hunk of crusty bread also works wonders to soak up that coconut broth. For a refreshing side, try a cucumber salad with lime or a shaved fennel slaw.

Creative Leftover Transformations

If you’ve got some extra, you’re in luck — the flavors just keep getting better.

• Salmon Salad: Flake leftover salmon into greens with a coconut-lime vinaigrette.
• Rice Bowl: Pour leftover broth over rice, top with reheated salmon and quick-pickled veggies.
• Fish Cakes: Combine flaked salmon with breadcrumbs, herbs, and an egg, then pan-fry.

Additional Tips

Here are a few extra nuggets of wisdom to elevate your cooking experience.

• If your coconut milk separates, just whisk it before adding.
• Use a non-stick or enameled pan for easier cleanup.
• Keep it light by serving with fresh herbs and a squeeze of lime just before serving.

Make It a Showstopper

For a restaurant-style presentation, ladle the broth into shallow white bowls, then place the salmon gently in the center. Garnish with sprigs of dill, lime zest, and a few extra corn kernels. Serve with a lime wedge on the side and a swirl of coconut cream for added visual flair.

Variations to Try

Try these spins on the original recipe to keep things fresh and exciting.

• Spicy Thai Style: Add red curry paste and basil leaves.
• Lemongrass Infused: Simmer lemongrass stalks in the broth for citrusy depth.
• Miso Twist: Stir in a spoon of white miso for umami richness.
• Greens Boost: Toss in baby spinach or kale just before serving.
• Creamy Sweet Potato Base: Add roasted sweet potato chunks for extra heartiness.

FAQ’s

Q1: Can I use canned corn instead of fresh or frozen?

A1: Absolutely. Just drain and rinse it before adding to the broth.

Q2: What if I don’t have fresh dill?

A2: Dried dill can work in a pinch, but reduce the amount to 1 teaspoon.

Q3: Can I make this dish dairy-free and gluten-free?

A3: It already is! Just double-check your fish sauce or soy sauce labels.

Q4: How do I know when the salmon is fully cooked?

A4: It should flake easily with a fork and be opaque throughout.

Q5: Can I use light coconut milk?

A5: Yes, but the broth will be a bit thinner and less creamy.

Q6: Is this dish freezer-friendly?

A6: Yes, but freeze the broth and salmon separately for best texture.

Q7: What sides go best with this?

A7: Rice, noodles, or crusty bread are all fantastic options.

Q8: Can I add other vegetables?

A8: Of course — try peas, spinach, or sliced zucchini.

Q9: Will the dill flavor be too strong?

A9: Not at all. It adds freshness without overpowering the dish.

Q10: How spicy is this recipe?

A10: It’s not spicy at all, but feel free to add chili if you like heat.

Conclusion

This Coconut-Poached Salmon with Corn and Dill is the kind of dish that feels like a warm hug in a bowl. It’s light but rich, easy but elegant, and packed with flavor in every bite. Whether you’re cooking for yourself or hosting friends, trust me, you’re going to love this.

Print