Description
This Coconut Curry Salmon recipe features seared salmon fillets in a rich coconut curry sauce, served with jasmine rice or naan and garnished with fresh cilantro.
Ingredients
Scale
- 4 fillets salmon (skin-on or skinless)
- 1 tablespoon avocado oil (or olive oil)
- 1 small yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 can (13 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh cilantro, for garnish
- Cooked jasmine rice or naan, for serving
Instructions
- Sear the Salmon: Start by patting the salmon fillets dry with paper towels and seasoning them generously with salt and black pepper. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the salmon, skin-side down (if using skin-on), and sear for about 3–4 minutes per side, until golden. Transfer the salmon to a plate — don’t worry if it’s not fully cooked; it’ll finish in the sauce later.
- Build the Flavor Base: In the same pan, lower the heat to medium and add the chopped onion. Sauté for 3–4 minutes until translucent. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the red curry paste and let it cook for another minute to release its flavors.
- Create the Coconut Curry Sauce: Pour in the coconut milk, then add the soy sauce, brown sugar, and lime juice. Stir everything together and let the sauce simmer gently for about 5 minutes. Taste and adjust seasoning with more salt, pepper, or lime as needed.
- Add the Salmon and Butter: Nestle the seared salmon back into the sauce, spooning a bit of it over the top of each fillet. Drop in the butter and let it melt slowly into the sauce, enriching it with a silky, savory finish. Simmer everything together for another 4–5 minutes until the salmon is cooked through and tender.
- Serve and Enjoy: Serve the salmon with plenty of coconut curry sauce ladled over rice or warm naan. Garnish with fresh cilantro for a burst of color and herbaceous flavor.
Notes
- Adjust the spice level by adding more or less red curry paste as per your taste.
- This dish pairs wonderfully with both rice and naan, providing great options for serving.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg