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)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, finely chopped
- 1/2 teaspoon fresh ginger, grated
- 1 small onion, diced
- 2 tablespoons red curry paste
- 1/2 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)
Instructions
- 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.
- 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.
- In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.
- 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.
- 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
- 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