Coconut Curry Salmon
Bright, cozy flavors come together in this easy Coconut Curry Salmon, perfect for busy weeknights or simple weekend dinners. A silky coconut curry coats flaky salmon for a comforting bowl that feels fancy but takes minutes.
Ingredients
Protein
- 2 fillets salmon fillets
Rice / Grains
- 1 cup Rice for serving Best served with jasmine or basmati rice.
Sauce
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Aromatics & Spices
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Toppings
- to taste Fresh cilantro for garnish
Instructions
Cooking
- In a skillet over medium heat, sauté garlic and ginger until fragrant.
- Add red curry paste and cook for another minute to bloom the spices.
- Pour in coconut milk, fish sauce, and brown sugar; stir well to combine.
- Bring to a simmer and let cook for 5 minutes to thicken slightly.
- Add salmon fillets to the skillet and cover.
- Cook for about 6-8 minutes, or until the salmon is cooked through.
- Squeeze lime juice over the salmon, garnish with cilantro, and serve hot over rice.
Notes
Use medium heat to reduce the coconut milk slowly without separating. Taste the sauce before adding salmon and adjust salt, sugar, or lime to balance flavors. For complementary flavors, try honey curry roasted cauliflower. Store leftover salmon and sauce in an airtight container for up to 3 days.