Turmeric Ginger Poached Salmon (Golden Coconut Broth Recipe)

Silky wild salmon bathed in a golden coconut-turmeric broth with fresh ginger and lime, gentle enough to soothe and bright enough to keep you coming back to the spoon. This is anti-inflammatory cooking that never tastes like a compromise: turmeric and ginger doing the quiet work while coconut milk and lime carry the flavour.

It’s one of the 20 recipes inside our Anti-Inflammatory Cookbook, and we’re sharing this Turmeric Ginger Poached Salmon in full so you can taste the standard before you buy the book. It comes together in about 25 minutes and asks for nothing more demanding than a watchful, gentle simmer.

Why this recipe works

The whole dish hinges on restraint: you steep fresh turmeric, ginger, garlic, and lemongrass in warm coconut milk to build a deeply aromatic broth, then poach the salmon in liquid that never boils. Kept below a bubble, the fish stays buttery and its omega-3 fats intact, while a last-minute hit of lime and olive oil lifts the golden sauce.

Ingredients

Salmon & Broth

• 2 wild salmon fillets (150g each), skin on
• 400ml full-fat coconut milk
• 1 tbsp fresh turmeric, grated
• 2 tbsp fresh ginger, julienned

Aromatics & Greens

• 3 garlic cloves, thinly sliced
• 1 stalk lemongrass, bruised
• 2 handfuls baby spinach
• Juice of 1 lime, plus 1 tbsp olive oil

Optional Garnish

• Fresh cilantro leaves and black sesame seeds

Serves 2 · Prep 10 min · Cook 15 min · 485 kcal per serving

Instructions

1. Build the broth. Warm coconut milk in a wide pan over low heat. Add turmeric, ginger, garlic, and lemongrass. Simmer gently for 5 minutes until the liquid turns deep gold and smells fragrant.
2. Poach the salmon. Slide salmon fillets skin-side down into the broth. The liquid should reach halfway up the fish. Cover loosely and poach for 7 to 8 minutes, never letting it boil.
3. Wilt the greens. Lift the salmon onto warm plates. Stir baby spinach into the broth until just wilted, about 30 seconds. Finish the sauce with lime juice and a drizzle of olive oil.
4. Plate and serve. Spoon spinach and golden broth around the salmon. Scatter cilantro and black sesame seeds over the top. Serve immediately with extra lime wedges on the side.

Anti-inflammatory tip

Never let the poaching liquid bubble — gentle heat below 80°C keeps the salmon’s omega-3 fats intact and the flesh buttery instead of chalky and dry.

Get the full Anti-Inflammatory Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of anti-inflammatory cooking built the same way — clear ingredients, gentle techniques, no guesswork. Grab the full Anti-Inflammatory Cookbook below.