Hey y'all! Ready to jazz up your dinner routine? This Coconut Curry Salmon is a vibrant blend of creamy coconut milk, fragrant curry spices, and perfectly tender salmon filets. It's a comforting yet impressive dish that's ideal for busy weeknights, relaxed dinners with friends, or anytime you crave big, bold flavors with minimal fuss. Let's get cooking!
Why You'll Love This
- Quick & Easy: On the table in just 30 minutes—perfect for busy evenings.
- Rich, Creamy Flavors: Coconut milk and curry create an irresistible, luscious sauce.
- Healthy Protein: Salmon offers heart-healthy Omega-3s and plenty of protein.
- Customizable Heat: Adjust the spice level to fit your taste buds—mild to fiery!
- One-Pan Meal: Minimal cleanup with maximum flavor.
Ingredients
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro and sliced red chili, for garnish (optional)
Directions
Step 1: Sear the Salmon
- Pat the salmon fillets dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon, sear for 3 minutes per side until golden brown, then transfer to a plate (the salmon will finish cooking in the sauce).
Step 2: Make the Curry Sauce
- In the same skillet, reduce heat to medium. Add diced onion and sauté for 3-4 minutes, until softened.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and turmeric. Cook, stirring constantly, for 1 minute to bloom the spices.
Step 3: Simmer & Finish
- Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir until fully combined.
- Bring sauce to a gentle simmer. Return salmon fillets (and any collected juices) to the pan. Spoon sauce over fish.
- Cover and simmer on low heat for 7-8 minutes, or until salmon is cooked through and flakes easily with a fork.
- Finish with a squeeze of lime juice and adjust salt/pepper to taste.
- Garnish with fresh cilantro and sliced red chili, if desired. Serve hot!
Notes
- For extra richness, use full-fat coconut milk—light versions yield a thinner sauce.
- Don't overcook salmon; it should be just opaque and flake easily.
- Use homemade or store-bought curry paste; adjust amount based on spice preference.
Variations
- Chicken Coconut Curry: Substitute chicken breast or thighs, increase simmer time to ensure fully cooked.
- Vegetarian Version: Swap salmon for tofu or chickpeas for a meatless meal.
- Green Curry Twist: Use Thai green curry paste for a brighter, herbal flavor profile.
Required Equipment
- Large skillet or sauté pan (with lid)
- Spatula or fish turner
- Sharp knife & cutting board
- Measuring spoons and cups
Storage & Shelf Life
Store leftover Coconut Curry Salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.
Serving Suggestions
- Serve over jasmine rice, basmati rice, or coconut rice to soak up the luscious curry sauce.
- Add steamed veggies like broccoli, snap peas, or bok choy for extra freshness and crunch.
- Pair with warm naan or roti for the ultimate comfort experience.
Pro Tips
- Let the salmon come to room temperature for 10 minutes before searing for even cooking.
- For a deeper flavor, marinate the salmon in a spoonful of curry paste and lime juice for 15 minutes before cooking.
- If your sauce is too thick, thin with a splash of vegetable broth or water.
FAQ
- Can I use frozen salmon fillets?
- Yes, just thaw them completely and pat dry before cooking for best texture and flavor.
- Is this dish spicy?
- The spice level depends on your curry paste; adjust the amount used or add extra chili if you like it hot.
- Can I make this ahead of time?
- Yes! The flavors develop even more after sitting; just be careful not to overcook the salmon when reheating.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- Fresh cilantro and lime wedges for garnish
- Salt and pepper, to taste
Instructions
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1Pat salmon fillets dry and season both sides with salt and pepper.
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2In a large skillet over medium heat, heat coconut oil. Add onion and sauté for 2-3 minutes until softened.
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3Add garlic and ginger; cook for 1 minute, then stir in the red curry paste and cook for another minute until fragrant.
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4Pour in coconut milk, fish sauce, and brown sugar. Stir to combine, then bring to a gentle simmer.
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5Add salmon fillets and sliced bell pepper to the skillet. Cover and simmer for 12–15 minutes or until salmon is cooked through.
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6Garnish with fresh cilantro and serve hot with lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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