Lemongrass and Ginger Poached Salmon with Coconut Rice

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon poached in a fragrant lemongrass and ginger broth, served over creamy coconut-infused jasmine rice. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, water, fresh ginger, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Asian cuisine 480 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets
2 cups water
2 lemongrass stalks, bruised and cut into 3-inch pieces
1-inch piece fresh ginger, sliced thin
2 garlic cloves, smashed
1 tsp salt
1 cup jasmine rice
1 cup coconut milk
1 cup water (for rice)
for serving lime wedges
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: In a medium saucepan, combine 2 cups water, 2 bruised lemongrass stalks cut into 3-inch pieces, 1-inch thinly sliced fresh ginger, 2 smashed garlic cloves, and 1 tsp salt. Bring to a gentle simmer over medium heat.
Step 2: Add 2 salmon fillets (6 oz each) skin-side down to the simmering broth and poach gently for 8-10 minutes until just cooked through and opaque.
Step 3: While salmon cooks, rinse 1 cup jasmine rice under cold water until water runs clear. In a separate pot, combine rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
Step 4: Remove poached salmon from broth carefully and discard lemongrass, ginger, and garlic from broth.
Step 5: Fluff coconut rice with a fork and serve topped with poached salmon. Garnish with 2 tbsp chopped fresh cilantro and lime wedges on the side for squeezing.