Coconut Curry Salmon

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. Loaded with protein, veggies, and spice, this Thai salmon curry has everything you need for a nourishing meal.

Tender and flaky salmon is seared and tossed in a creamy homemade Thai red curry sauce made with classic flavors. Plus, it stores well — in fact leftovers might taste even better the next days!

Why You’ll Love Coconut Curry Salmon

• A quick 30-minute dinner. A good 30-minute dinner is always a winner in my book — and this coconut curry salmon is one of my favorites. It’s healthy, flavorful, and filling!
• It’s packed with nutrition. This recipe serves up a nutritious plate. Salmon provides heart-healthy protein and fats, bell peppers bring fiber to the table, and everything on your plate adds essential vitamins and nutrients that you need to thrive.
• The homemade creamy spicy Thai red curry sauce. Although the seared salmon is delicious on its own, the homemade coconut curry sauce brings more moisture and savory flavor into the mix. Coconut milk, red curry, lime juice, and basil all come together for a flavorful sauce that pairs perfectly with salmon fillets.

Ingredients and Substitutions

To make quick and easy Coconut Curry Salmon, you will need the following ingredients (full quantities in the recipe card below):

• salmon
• salt and pepper
• olive oil
• garlic + ginger
• onion
• red curry paste
• tomato paste
• coconut milk
• soy sauce - you can also replace with fish sauce for an umami flavor.
• lime - you will need both the juice and zest from the lime. 
• bell pepper - I used red bell peppers, but any color works.
• fresh herbs - top the salmon curry with chopped cilantro or Thai basil.

This Thai salmon curry is also completely customizable. Feel free to add in other veggies such as snap peas, bean sprouts, or zucchini.

How to Make the Best Coconut Curry Salmon

1. Season the salmon. Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.
2. Sear the salmon. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.
3. Sauté aromatics. In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.
4. Make coconut red curry sauce. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.
5. Add veggies and salmon. Add bell pepper and cook on medium heat until tender, about 2 minutes. Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes
6. Serve. Top with cilantro or basil and serve warm with steamed rice.

How to Serve

Serve this Coconut Curry Salmon over Steamed Rice. You can also serve it with some other sides such as:

• Vegetarian Fried Rice
• Garlic Naan Bread
• Scallion Oil Noodles
• Thai Mango Salad
• Air Fryer Vegetables

More Salmon Recipes

• 15 Best Salmon Recipes
• Creamy Garlic Salmon
• Teriyaki Salmon
• Garlic Butter Salmon
• Greek Salmon
• Honey Garlic Glazed Salmon

Recipe

Coconut Curry Salmon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sam | Ahead of Thyme
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. 

---

Ingredients

• 5 salmon fillets, about 2-inches wide each (with skin on)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon garlic, finely chopped
• ½ teaspoon fresh ginger, grated
• 1 small onion, diced
• 2 tablespoons red curry paste
• ½ tablespoon tomato paste
• 1 (13.5 ounce) can coconut milk (about 1.5 cups)
• 1 tablespoon soy sauce (or fish sauce)
• 1 lime, juiced and zested
• 1 medium red bell pepper, sliced
• cilantro or Thai basil, chopped (optional, for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.
2. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.
3. In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.
4. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.
5. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.
6. Add bell pepper and cook on medium heat until tender, about 2 minutes.
7. Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes
8. Top with cilantro and serve warm with steamed rice.

Notes

How to store: Let the salmon cool completely to room temperature. Then, place it in an airtight container and store in the fridge for 3-4 days.

How to freeze: You can freeze this coconut curry salmon in an airtight container for up to 3 months. Keep in mind that if you freeze this recipe, it is possible that the coconut curry sauce may split or separate when you reheat it.

How to reheat: When reheating fish, it’s important that you don’t overcook it. For the best results, heat the fish with the sauce inside an oven-safe dish covered tightly in tin foil for 10-15 minutes in a 350F oven. You can also reheat it in a skilley over the stove on medium-low heat until warmed through.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Stovetop
• Cuisine: Thai

2K Shares

Pin1K

Yum4

Share

Tweet

More