Ingredients
4 salmon fillets (about 6 oz each)
1 tbsp olive oil or coconut oil
1/2 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 tbsp soy sauce or tamari
1 tbsp lime juice
1 tsp brown sugar (optional)
Salt and pepper to taste
Fresh cilantro or basil, for garnish
Cooked rice or noodles, for serving
Instructions
1. Season salmon fillets with salt and pepper.
2. Heat oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
3. Add garlic and ginger, cook 1 minute until fragrant.
4. Stir in red curry paste and cook for another 30 seconds.
5. Pour in coconut milk, soy sauce, lime juice, and brown sugar. Stir to combine.
6. Let sauce simmer for 3–4 minutes to slightly thicken.
7. Nestle salmon fillets into the sauce, skin-side down. Spoon sauce over top.
8. Cover and simmer gently for 7–10 minutes until salmon is cooked through.
9. Garnish with fresh herbs and serve hot over rice or noodles.
Notes
Use Thai red curry paste for heat, or yellow curry paste for a milder version.
Swap salmon for shrimp or tofu if preferred.
For extra veggies, stir in spinach or bell peppers during simmering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Seafood
- Method: Stovetop
- Cuisine: Thai-Inspired, Fusion
Nutrition
- Serving Size: 1 salmon fillet + sauce
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
Keywords: coconut curry salmon, easy salmon recipe, creamy salmon curry