Description
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.
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil or coconut oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small onion, diced
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar (optional)
- 1 tbsp fresh lime juice
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat oil in a large skillet over medium heat. Sear salmon fillets for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside.
- In the same pan, sauté the diced onion until soft and translucent, about 3 minutes.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Stir in Thai red curry paste and cook for 2 minutes to deepen the flavor.
- Pour in coconut milk, fish sauce (or soy sauce), and brown sugar. Stir to combine and bring to a gentle simmer.
- Return salmon fillets to the skillet. Spoon sauce over the top and simmer for 5–7 minutes until salmon is cooked through.
- Finish with fresh lime juice and garnish with chopped cilantro if desired. Serve hot with rice or naan.
Notes
- Use skin-on salmon for better flavor and presentation, but skinless works too.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Adjust spice level by reducing or increasing the curry paste amount.
- Thai red curry paste varies in heat and saltiness between brands.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg