One-Pan Coconut Curry Salmon

One-Pan Coconut Curry Salmon is a flavorful and healthy dish featuring seared salmon fillets simmered in a creamy coconut curry sauce infused with garlic, ginger, and aromatic spices. It’s a quick and elegant meal made in a single skillet.

Why You’ll Love This Recipe

This recipe brings together the richness of coconut milk, the warmth of curry spices, and the heart-healthy benefits of salmon—all in under 30 minutes. It’s vibrant, satisfying, and leaves minimal cleanup, making it ideal for busy weeknights or date-night dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)
• Olive oil
• Garlic, minced
• Ginger, grated
• Onion, diced
• Thai red curry paste
• Coconut milk (full-fat for creaminess)
• Fish sauce or soy sauce
• Brown sugar (optional)
• Lime juice
• Fresh cilantro (for garnish)
• Salt and black pepper

Directions

1. Season salmon with salt and pepper. In a skillet, heat olive oil and sear salmon on both sides until golden (about 3–4 minutes per side). Remove and set aside.
2. In the same pan, sauté onion, garlic, and ginger until fragrant.
3. Stir in red curry paste and cook for 1–2 minutes to release its flavor.
4. Add coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
5. Return salmon to the pan and cook for 5–7 minutes, spooning sauce over the top until fully cooked.
6. Finish with lime juice and garnish with cilantro. Serve with rice or naan.

Servings and timing

Serves 4. Prep time: 10 minutes. Cook time: 15 minutes. Total: 25 minutes.

Variations

• Use shrimp, chicken, or tofu instead of salmon
• Add vegetables like spinach, bell peppers, or green beans
• Use yellow or green curry paste for a different flavor profile
• Add chili flakes for extra heat

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the salmon’s texture. Avoid microwaving for best results. Not ideal for freezing due to the coconut milk base.

FAQs

What kind of salmon should I use?

Fresh or thawed fillets, either skin-on or skinless, work well.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy.

Is this dish spicy?

Moderately—adjust spice by using more or less curry paste.

What sides go well with this?

Steamed jasmine rice, cauliflower rice, or naan are great pairings.

Can I make it dairy-free?

It already is—coconut milk provides the creamy texture without dairy.

How long should I cook the salmon?

About 3–4 minutes per side for searing, and another 5–7 minutes in the sauce.

Can I substitute the curry paste?

Thai curry paste is essential for flavor, but you can try a curry powder blend in a pinch.

How do I thicken the sauce?

Simmer uncovered to reduce or stir in a cornstarch slurry for faster results.

Can I meal prep this recipe?

Yes—cook everything and store in individual portions with rice.

Is this dish gluten-free?

Yes, as long as you use gluten-free fish sauce or soy sauce.

Conclusion

One-Pan Coconut Curry Salmon is a bold, creamy, and comforting dish made effortlessly in a single skillet. With its perfect balance of spice, richness, and fresh herbs, it’s a go-to meal for both weeknights and special occasions.

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