Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth

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

Delicately poached Tasmanian salmon infused with fragrant lemon myrtle and topped with bursts of finger lime pearls for a fresh, citrusy finish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs Tasmanian salmon fillets, water, lemon myrtle leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 15 min Serves 4 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large shallow pan, combine 4 cups water, 3 lemon myrtle leaves, 5 slices fresh ginger, and 1 tsp salt. Bring to a gentle simmer over medium heat and simmer for 5 minutes to infuse the flavors.
  2. Step 2: Reduce heat to low and gently add 4 Tasmanian salmon fillets to the broth. Poach for 8-10 minutes until the salmon is opaque and flakes easily with a fork.
  3. Step 3: Carefully remove the salmon fillets and place on serving plates. Spoon 2 tbsp finger lime pearls over each fillet, drizzle with 1 tbsp lemon juice, and garnish with 1/4 cup chopped fresh coriander leaves before serving.

Frequently asked questions

How long does Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

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 Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tasmanian Salmon Poached in Lemon Myrtle and Finger Lime Broth?

Australian 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.

Related recipes