In a medium saucepan, combine 1 can of coconut milk, the juice of 2 limes, and 1 cup of chicken broth. Add 3 cloves of crushed garlic and optional chili flakes for a hint of spice. Heat over medium until it begins to gently simmer, stirring occasionally until the garlic is fragrant, about 3-4 minutes.

Carefully place 4 salmon fillets into the simmering poaching liquid. Cover the saucepan with a lid and poach for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

Once the salmon is cooked, use a slotted spatula to transfer the fillets to a serving plate. Drizzle the creamy sauce generously over the salmon.

Roughly chop a handful of fresh cilantro and sprinkle it over the top of the salmon before serving.