Lemongrass and Ginger Poached Salmon with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon poached in a fragrant lemongrass and ginger broth, served over creamy coconut-infused jasmine rice. This asian-inspired seafood ready in about 35 minutes pairs (6 oz each) salmon fillets, water, inch piece 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove poached salmon from broth carefully and discard lemongrass, ginger, and garlic from broth.
  5. 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.

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Frequently asked questions

How long does Lemongrass and Ginger Poached Salmon with Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass and Ginger Poached Salmon with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemongrass and Ginger Poached Salmon with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass and Ginger Poached Salmon with Coconut Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass and Ginger Poached Salmon with Coconut Rice?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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