Why You’ll Love this Thai Coconut Braised Salmon
Simplicity is at the heart of this Thai Coconut Braised Salmon recipe, which combines rich flavors with minimal effort. I’m talking about a one-pan wonder that’ll have you feeling like a culinary genius without breaking a sweat.
What’s not to love? The creamy coconut milk creates a velvety bath for the salmon, while orange juice adds brightness that cuts through the richness. Those Thai flavors—ginger, fish sauce, chili—come together in perfect harmony, no culinary degree required.
Your dinner guests will think you spent hours in the kitchen, but between us? This dish practically cooks itself. Healthy, exotic, and done in under 15 minutes.
What Ingredients are in Thai Coconut Braised Salmon?
This Thai Coconut Braised Salmon is a beautiful marriage of delicate fish and aromatic Thai flavors. What I love most about this ingredient list is how it transforms pantry staples and fresh herbs into something that feels truly special.
The combination of creamy coconut milk with bright citrus creates the perfect poaching liquid for salmon, while the herbs and spices add layers of complexity that make this dish taste like it came from your favorite Thai restaurant.
- 4 salmon fillets (about 6 inches each), skinned with pin bones removed
- 1 cup unsweetened coconut milk
- 1/3 cup orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons Thai fish sauce
- 1-3 teaspoons Asian chili sauce (adjust to your heat preference)
- 1 garlic clove, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro stems
When shopping for these ingredients, quality matters. Look for wild-caught salmon if your budget allows, and don’t skimp on the fresh herbs—they really make the dish pop.
The fish sauce might smell strong in the bottle (fair warning!), but it mellows beautifully when cooked and adds that authentic umami flavor that’s impossible to replicate.
For the coconut milk, I recommend using the full-fat version for the richest, most luxurious sauce. And remember, you can always adjust the chili sauce amount depending on how much heat you and your dinner companions prefer.
How to Make this Thai Coconut Braised Salmon
Making this Thai-inspired salmon couldn’t be simpler, and the technique—braising—guarantees you’ll end up with perfectly moist fish every time. Start by combining 1 cup unsweetened coconut milk, 1/3 cup orange juice, 1 teaspoon grated orange zest, 2 tablespoons Thai fish sauce, 1-3 teaspoons Asian chili sauce (depending on your heat tolerance), 1 minced garlic clove, 2 tablespoons minced fresh ginger, 2 tablespoons chopped fresh mint, and 2 tablespoons chopped fresh cilantro stems in a large skillet. Give everything a good stir to create your aromatic braising liquid.
Now for the star of the show—gently place your 4 salmon fillets into the skillet, making sure they’re submerged in the flavorful bath. Don’t have enough liquid? No problem. Just add equal parts coconut milk and orange juice until the fish is properly covered. Set your burner to medium heat and bring the mixture to a very gentle simmer. You’re looking for tiny bubbles around the edges, not a rolling boil that would toughen the delicate salmon.
Once simmering, cover the pan, reduce the heat to low, and let the magic happen for 6-8 minutes. If your salmon isn’t fully submerged, remember to flip it halfway through cooking (around the 5-minute mark) to guarantee even braising. The fish is ready when it flakes easily with a fork—if it’s still a bit resistant, give it another 2 minutes of covered cooking time. For an interesting twist on this recipe, you could also press the salmon between slices of bread in a panini press to create a Thai-coconut salmon sandwich.
When serving this gorgeous creation, use a wide spatula to gently transfer each fillet to individual plates. The salmon will be incredibly tender at this point, so handle with care! Spoon the fragrant sauce around (not over) the fillets to maintain the fish’s texture while providing a flavor-packed moat for dipping.
I always find this presentation particularly striking—the coral-pink salmon against the creamy, herb-flecked sauce creates a restaurant-worthy plate that belies how quickly it came together. And isn’t that the best kind of weeknight cooking? Complex flavors with minimal fuss? If you’re looking to try a different cooking method, an air fryer dehydrator combo can offer versatile options for preparing fish with even less moisture loss.
Thai Coconut Braised Salmon Substitutions and Variations
While this flexible recipe delivers wonderful results as written, you’ve got plenty of room to play with the flavors and ingredients.
Don’t have salmon? Try firm white fish like cod or mahi-mahi. Vegetarians can substitute tofu, pressed and cubed.
For the aromatics, lemongrass makes a fragrant alternative to orange zest.
No cilantro? Basil works beautifully, especially Thai basil if you can find it.
The heat level is completely adjustable, too. Add more chili sauce for a fiery kick, or dial it back for sensitive palates.
And coconut cream can replace coconut milk for an even richer, more decadent sauce.
What to Serve with Thai Coconut Braised Salmon
Perfectly complementing the rich coconut sauce of this Thai-inspired salmon, your side dish choices can either enhance or balance the dish’s complex flavors.
I’m a big fan of serving this with jasmine rice or coconut rice to soak up that amazing sauce—trust me, you don’t want to waste a drop.
For vegetables, try steamed bok choy, crisp green beans, or a simple cucumber salad with rice vinegar.
Want something heartier? A side of stir-fried vegetables with ginger works beautifully.
And don’t forget a lime wedge on the side. The citrus brightness? Absolute game-changer.
Final Thoughts
This Thai Coconut Braised Salmon has become one of my absolute favorite weeknight recipes, combining simplicity with stunning flavor.
The rich coconut milk creates a velvety sauce that perfectly complements the tender salmon, while the orange juice adds just the right brightness.
What I love most is how adaptable it is—dial the chili sauce up or down depending on your heat preference.
The aromatic combination of ginger, garlic, and fresh herbs transforms an ordinary dinner into something restaurant-worthy in under 15 minutes.
For another comforting option, consider trying a creamy potato soup which offers wonderful textural contrast with both pureed and diced potatoes.
If you enjoy this coconut-infused dish, try adding coconut flakes to your next Asian-inspired recipe for delightful texture and flavor.
Trust me, you’ll want to spoon every last drop of that sauce over rice. Culinary magic, pure and simple.
