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Salmon in Coconut Curry Sauce

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Craving a quick, flavorful meal?

This Salmon Coconut Curry is your new go-to dish!

With perfectly seared salmon in a creamy, aromatic coconut curry sauce, it’s a comforting Thai-inspired meal that’s ready in just 35 minutes.

Bursting with vibrant flavors, this dish is perfect for busy weeknights or impressing guests.

Get ready to indulge in a bowl of pure comfort with every bite!

For the Salmon:

  • Salmon – Fresh salmon fillets, cut into 4 equal pieces.
  • Salt & Pepper – To season the salmon to taste.
  • Olive Oil & Butter – For pan-searing the salmon, giving it a rich flavor.

For the Curry Sauce:

  • Onion – Chopped, adds depth and sweetness to the curry base.
  • Garlic – Minced, brings aromatic flavor to the dish.
  • Thai Red Curry Paste – Gives the curry its signature flavor and spice.
  • Fish Sauce – Optional, adds umami depth (can substitute with soy sauce).
  • Coconut Milk – Full-fat, for a creamy and rich base.
  • Brown Sugar – Balances the heat and richness of the curry.
  • Carrots – Matchstick-cut, adding texture and a hint of sweetness.
  • Broccolini – Chopped, adding freshness and a slight crunch.
  • Lime Juice – For a touch of acidity to balance the flavors.

For Garnish:

  • Fresh Basil & Cilantro – Chopped, adds a burst of freshness and fragrance to finish the dish.

Salmon in Coconut Curry Sauce

Craving a comforting yet vibrant meal? This Salmon Coconut Curry is your answer! With perfectly seared salmon in a luscious, aromatic coconut curry sauce, it’s a flavorful Thai-inspired dish that’s ready in just 35 minutes.
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Course: Main Course
Cuisine: Thai-inspired
Keyword: Salmon in Coconut Curry Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Notes

Ingredients:

  • 1 pound fresh salmon
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 heaping tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce (optional but recommended)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 teaspoon brown sugar
  • 1/2 cup matchstick carrots
  • 1 cup chopped broccolini
  • 1 teaspoon lime juice
  • 2 tablespoons fresh basil, torn or chopped
  • 2 tablespoons fresh cilantro, chopped
 

Instructions:

  1. Prepare the salmon:
    • Cut the salmon into 4 equal portions.
    • Pat the salmon dry with a paper towel and season both sides with salt and pepper.
  2. Cook the salmon:
    • Heat olive oil and butter in a skillet over medium-high heat.
    • Place the salmon in the skillet, skin-side down, and cook for 5 minutes.
    • Flip the salmon and cook for another 2-3 minutes, until nearly cooked through.
    • If the salmon sticks, let it cook longer to naturally release before flipping.
  3. Remove the salmon:
    • Transfer the cooked salmon to a plate.
    • If you prefer, remove the skin before returning the salmon to the pan.
  4. Make the curry sauce:
    • Remove some oil from the skillet, leaving about 1 tablespoon.
    • Add the chopped onion and sauté for 3 minutes until lightly browned.
    • Stir in garlic and red curry paste, cooking for an additional minute.
  5. Add the remaining ingredients:
    • Stir in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini.
    • Let the mixture simmer for about 5 minutes, until vegetables are tender-crisp.
    • Cook longer if you prefer softer veggies.
  6. Finish the dish:
    • Stir in lime juice and return the salmon to the pan to warm through for a couple of minutes.
    • Taste and adjust seasoning with more salt and pepper if needed.
  7. Serve:
    • Top with fresh basil and cilantro.
    • Serve immediately.
 

Notes:

  • For best results, use a creamy coconut milk like Thai Kitchen, which is thick and not watery. Thai Kitchen red curry paste is also a great option.
  • If you prefer not to use fish sauce, you can substitute with soy sauce, although it won't provide the same depth of flavor.
  • You can chop your own carrots instead of using matchstick-cut carrots and substitute broccoli for broccolini if preferred. Just make sure to cut everything into small pieces for even cooking.
 

Nutrition

Calories: 458kcal | Carbohydrates: 12g | Protein: 27g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 70mg | Sodium: 176mg | Potassium: 837mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5392IU | Vitamin C: 59mg | Calcium: 97mg | Iron: 5mg
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  1. Can I use frozen salmon for this recipe?
     Yes! Frozen salmon will work perfectly. Just be sure to fully thaw the salmon before cooking to ensure an even texture and proper seasoning.

 

  1. What if I don’t have fish sauce?
     No worries! You can substitute fish sauce with soy sauce, though the flavor will be a bit different. Fish sauce adds a unique umami flavor, but soy sauce will still give you a savory kick.

 

  1. Can I make this recipe spicier?
     Absolutely! You can add more red curry paste or even fresh chili slices to increase the heat. Taste the curry before serving, and adjust the spice level to your preference.

 

  1. Can I use regular broccoli instead of broccolini?
     Yes! If you can’t find broccolini, regular broccoli works just as well. Just chop it into smaller pieces for even cooking. You can also use other vegetables like snap peas or bell peppers if you prefer.

 

  1. How do I store leftovers?
     Store leftover curry in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or coconut milk to maintain the creamy texture and heat on low to avoid overcooking.

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