Coconut Curry Salmon

Escape to a Tropical Paradise with this Coconut Curry Salmon!

This isn’t your average salmon dinner. We’re talking tender, flaky salmon bathed in a creamy coconut curry sauce that’s bursting with flavor. Imagine the warmth of ginger, the zest of lime, and the subtle sweetness of coconut milk all coming together in a symphony of deliciousness. It’s like a vacation for your taste buds!

This recipe is quick, easy, and guaranteed to impress. Whether you’re a seasoned chef or a kitchen newbie, you can whip up this exotic dish in no time. Serve it over fluffy rice and get ready to transport yourself to a sunny beach with every bite! ☀️🌴🐠

Coconut Curry Salmon

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Course: Dinner, Lunch, Main Course

Cuisine: Southeast Asian, Thai

Keyword: Curry, Salmon, Southeast Asian, Thai

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 267kcal

Coconut curry salmon is a vibrant dish where tender salmon fillets are immersed in a rich and fragrant curry sauce. This sauce, typically made with creamy coconut milk, is infused with a medley of aromatic spices. Common additions include ginger, garlic, and chili, providing warmth and depth. The salmon is often pan-seared to achieve a slightly crispy exterior while maintaining a moist and flaky interior. It then simmers in the curry sauce, absorbing the complex flavors. This dish is typically served with fluffy rice, which acts as the perfect vehicle for soaking up the luscious sauce. Garnishes like fresh cilantro, lime wedges, and chopped peanuts add brightness and texture, completing this flavorful and satisfying meal.

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Ingredients

16 oz Salmon filets
1 Kosher Salt
1 Ground Black Pepper (freshly ground)
1 Tbsp Vegetable oil
1 Shallot thinly sliced
1 Tbsp Red curry paste
2 Cloves Garlic minced
1 tsp Ginger, Fresh minced
14 oz Coconut milk canned
1 Tbsp Sriracha
1 Tbsp Fish sauce
1 Rice pre cooked
1 Lime Cut into wedges
1 Cilantro chopped

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Instructions

Grab your salmon fillets and season them generously with salt and pepper. Next, heat up your skillet over medium heat and add the oil. Once the oil is nice and hot, it's time for the salmon! Place the fillets in the skillet, skin-side down. Let them sizzle away for about 5 minutes, until that skin gets beautifully golden and crispy. Flip them over and cook for another 5 minutes, or until the salmon is cooked through. Transfer the salmon to a plate, and you're ready for the next step!
16 oz Salmon filets, 1 Kosher Salt, 1 Ground Black Pepper, 1 Tbsp Vegetable oil
Place the skillet back on the stovetop over medium heat. Add the shallots and cook, stirring occasionally, until they become soft and golden brown, about 3 minutes. Next, add the curry paste, minced garlic, and ginger to the skillet. Cook for another minute, stirring constantly, until the paste is fragrant and has deepened in color. Reduce the heat slightly and slowly whisk in the coconut milk, ensuring it is fully incorporated into the sauce. Then, add the sriracha and fish sauce. Bring the sauce to a gentle simmer. Carefully return the salmon fillets to the skillet, nestling them into the sauce. Allow the salmon to simmer until it flakes easily with a fork and reaches an internal temperature of 145°F. This should take about 15 minutes, depending on the thickness of the salmon. As the salmon simmers, spoon the sauce over the fillets occasionally to ensure they are well coated and infused with flavor. Taste the sauce and adjust the seasoning by adding more sriracha or fish sauce as needed.
1 Shallot, 1 Tbsp Red curry paste, 2 Cloves Garlic, 1 tsp Ginger, Fresh, 14 oz Coconut milk, 1 Tbsp Sriracha, 1 Tbsp Fish sauce
And there you have it! Spoon that amazing sauce over the salmon – don't be shy! Serve it up with a generous portion of fluffy rice. A squeeze of lime and a sprinkle of cilantro add the perfect finishing touch. Dig in and enjoy!
1 Rice, 1 Lime, 1 Cilantro

Notes

Choosing the Salmon:

Freshness: Look for salmon fillets that are firm, brightly colored, and have a fresh, mild scent. Avoid any with a strong fishy odor or discoloration.
Skin on or off: While skin-on fillets provide extra flavor and texture, skinless fillets work well too.
Sustainability: Consider purchasing sustainably sourced salmon to support responsible fishing practices.

Cooking the Salmon:

Don't overcrowd the pan: Give the fillets enough space in the skillet to ensure even cooking and browning.
Adjust cooking time: Cooking time will vary depending on the thickness of the fillets and your stovetop. Aim for an internal temperature of 145°F (63°C) for food safety.
Avoid overcooking: Overcooked salmon can become dry and tough. Aim for a moist and flaky texture.

Making the Curry Sauce:

Curry paste: Use your favorite red or yellow curry paste. Adjust the amount to your desired level of spiciness.
Aromatics: Fresh ginger and garlic are key to building flavor in the sauce.
Coconut milk: Use full-fat coconut milk for a rich and creamy sauce.
Balancing flavors: Taste the sauce and adjust the sriracha and fish sauce to achieve the desired balance of sweet, salty, spicy, and sour.
Simmering: Simmering the salmon in the sauce allows it to absorb the flavors fully.

Serving:

Rice: Serve with fluffy white or brown rice to soak up the delicious sauce.
Garnishes: Fresh cilantro, lime wedges, and chopped peanuts add brightness, acidity, and texture.
Sides: Consider serving with additional sides like steamed vegetables or a simple salad.

Other Tips:

Make it ahead: The curry sauce can be made ahead of time and reheated.
Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Adapt to your taste: Feel free to adjust the ingredients and spices to your liking. You can add vegetables like bell peppers, onions, or spinach to the sauce.

By keeping these notes in mind, you'll be well on your way to preparing a flavorful and satisfying coconut curry salmon dish. Enjoy!

Nutrition

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Ingredients

Ingredients:

16 oz Salmon fillets
1 tsp Kosher salt
1 tsp Ground black pepper (freshly ground)
1 Tbsp Vegetable oil
1 Shallot, thinly sliced
1 Tbsp Red curry paste
2 Cloves Garlic, minced
1 tsp Fresh ginger, minced
14 oz Canned coconut milk
1 Tbsp Sriracha
1 Tbsp Fish sauce
Cooked rice (for serving)
1 Lime, cut into wedges (for serving)
Chopped cilantro (for serving)

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Storage & Leftovers

Ah, you’re thinking ahead! Smart move, because this coconut curry salmon is just as good (or even better!) the next day. Here’s the lowdown on storing and enjoying your leftovers:

Storage:

Cool it down: Before you even think about storing, let the salmon and sauce cool completely. This prevents condensation and helps maintain the texture.
Separate containers: Store the salmon and sauce separately in airtight containers. This helps the salmon stay flaky and prevents it from absorbing too much sauce.
Fridge time: Your delicious leftovers will be good in the fridge for 3-4 days.

Reheating:

Gentle heat: Reheat the sauce gently in a saucepan over low heat, stirring occasionally. You can add a splash of water or broth if it needs thinning.
Salmon love: Add the salmon to the warmed sauce and heat it through just until warmed. Don’t overcook it!
Microwave magic: If you’re short on time, you can reheat individual portions in the microwave. Just be sure to use a microwave-safe dish and heat in short bursts, stirring in between, to prevent overcooking.

Leftover love:

Rice it up: Leftovers are perfect served over rice, quinoa, or even noodles.
Naan-tastic: Scoop it up with warm naan bread for a delicious lunch or snack.
Salad sensation: Flake the salmon and add it to a salad for a protein boost.
Soup-erb: Stir leftover sauce into a vegetable soup for an extra layer of flavor.

Extra tips:

Freeze the sauce: The sauce freezes beautifully! Just let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
Portion control: Store leftovers in individual portions for grab-and-go lunches or quick dinners.

Enjoy your delicious coconut curry salmon, now and later! 😋