In a medium saucepan, combine 1 can of coconut milk, the juice and zest of 1 lime, and 2 minced garlic cloves. Season with salt and pepper to taste. Heat over medium heat until the mixture begins to gently simmer, which should take about 5 minutes.

Once the poaching liquid is simmering, carefully add the salmon fillets to the pan. Ensure they are submerged in the liquid for even cooking. Poach the salmon for 12–15 minutes, or until it becomes opaque and flakes easily with a fork.

Using a slotted spoon, gently remove the poached salmon from the saucepan and place it on a serving plate. Drizzle the luscious coconut lime sauce over the top for added flavor. Garnish with additional lime zest and serve immediately.