Pan Coconut Curry Salmon

Pan Coconut Curry Salmon is a flavorful and comforting dish featuring seared salmon fillets simmered in a creamy, spiced coconut curry sauce. This meal brings vibrant Southeast Asian-inspired flavors to your dinner table in under 30 minutes.

Why You’ll Love This Recipe

This recipe offers a balance of richness, spice, and freshness. The creamy coconut milk and aromatic curry paste pair beautifully with the tender salmon. It’s made in one pan, making cleanup minimal and preparation simple.

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 or coconut oil
• Garlic, minced
• Ginger, grated
• Onion, diced
• Thai red curry paste
• Coconut milk (full-fat recommended)
• Fish sauce or soy sauce
• Brown sugar (optional for balance)
• Fresh lime juice
• Fresh cilantro (optional for garnish)
• Salt and black pepper

Directions

1. Pat salmon dry and season with salt and pepper.
2. Heat oil in a large skillet over medium heat. Sear salmon fillets for 3–4 minutes per side. Remove and set aside.
3. In the same pan, sauté onion until translucent. Add garlic and ginger; cook for 1 minute.
4. Stir in red curry paste and cook for 2 minutes.
5. Add coconut milk, fish sauce, and brown sugar. Simmer gently for 5–6 minutes.
6. Return salmon to the pan. Spoon sauce over fillets and simmer for an additional 5–7 minutes, until cooked through.
7. Finish with a squeeze of lime juice and garnish with cilantro if desired. Serve hot.

Servings and timing

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

Variations

• Use green or yellow curry paste for a milder or sweeter flavor
• Add spinach, bell peppers, or snap peas for a vegetable boost
• Replace salmon with shrimp, cod, or tofu
• Stir in a bit of peanut butter for a Thai-inspired twist

Storage/Reheating

Store in the refrigerator for up to 3 days in an airtight container. Reheat on the stovetop over low heat, adding a splash of coconut milk or broth if needed. Avoid microwaving for best texture. Not recommended for freezing due to coconut milk separation.

FAQs

Can I use light coconut milk?

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

What’s the best curry paste for this dish?

Thai red curry paste works best for bold, balanced flavor.

Can I use frozen salmon?

Yes, just thaw it fully and pat dry before searing.

Is this dish spicy?

Moderately spicy. Reduce curry paste or skip the chili if you prefer a milder dish.

Can I make this dairy-free?

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

What can I serve with this dish?

Steamed jasmine rice, basmati rice, or naan bread pair perfectly.

Can I make this dish ahead of time?

The sauce can be prepared ahead. Sear the salmon fresh for best texture.

What herbs go best with this?

Cilantro, Thai basil, or mint can add fresh brightness.

Can I add vegetables?

Yes—zucchini, mushrooms, or baby spinach cook well in the curry sauce.

How do I thicken the sauce?

Simmer uncovered to reduce, or stir in a cornstarch slurry.

Conclusion

Pan Coconut Curry Salmon is a fast, flavor-packed dinner that brings the taste of a restaurant-quality curry into your kitchen. With minimal effort and bold ingredients, it’s a dish you’ll return to again and again.

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