Begin by finely chopping one onion, mincing three cloves of garlic, and grating a tablespoon of fresh ginger. Zest one lime and juice it.

In a large skillet, heat two tablespoons of olive oil or butter over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent.

Stir in one can of coconut milk and one cup of fish stock into the skillet. Then add the grated ginger, lime zest, lime juice, soy sauce, and salt and pepper. Simmer for 2-3 minutes.

Carefully place the salmon fillets in the simmering sauce. Cover and poach for 12-15 minutes until the salmon is opaque and flakes easily.

Use a slotted spatula to transfer the fillets to a plate, drizzle with coconut lime sauce, and garnish with fresh cilantro and lime wedges.