Coconut Curry Salmon

This Coconut Curry Salmon is crispy seared salmon simmered in a creamy Thai red curry coconut sauce with spinach and fresh herbs, served over rice.

Course Main Course

Cuisine Thai

Keyword Coconut Curry Salmon

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 467kcal

Author Jason Decker

Ingredients

1 pound fresh or frozen salmon fillets
Salt and black pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
½ cup small-diced onion
2 teaspoons fresh garlic minced
1 teaspoon grated fresh ginger
2 tablespoons Thai red curry paste
1 teaspoon fish sauce
1 tablespoon low sodium soy sauce
½ teaspoon brown sugar
13.5 ounce can unsweetened coconut milk
3 cups fresh spinach packed
2 tablespoons fresh chopped basil or Thai basil
2 tablespoons fresh chopped cilantro
1 teaspoon lime juice fresh squeezed
lime wedges for serving

Instructions

Generously season salmon fillets with salt and black pepper.
1 pound fresh or frozen salmon fillets, Salt and black pepper to taste
Melt butter in a large pan over medium-high heat, then add oil. Place salmon skin-side down, cooking for 3 minutes. Flip and cook for another 3-5 minutes. Set aside. (Pro Tip: Remove the skin after cooking if you prefer—it should come off easily and keeps the salmon tender.)
1 tablespoon unsalted butter, 1 tablespoon olive oil
Spoon out some oil and butter from the pan.
Add chopped onion and sauté for 3 minutes until soft.
½ cup small-diced onion
Then add garlic and ginger, cooking for 1 minute on medium heat.
2 teaspoons fresh garlic, 1 teaspoon grated fresh ginger
Stir in red curry paste, fish sauce, soy sauce, brown sugar, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer until slightly thickened.
2 tablespoons Thai red curry paste, 1 teaspoon fish sauce, 1 tablespoon low sodium soy sauce, ½ teaspoon brown sugar, 13.5 ounce can unsweetened coconut milk
Add spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste and adjust salt and pepper as needed.
3 cups fresh spinach, 2 tablespoons fresh chopped basil or Thai basil, 2 tablespoons fresh chopped cilantro, 1 teaspoon lime juice
Return the salmon to the pan, pour the sauce over it, and serve.
lime wedges for serving

Notes

Pat the Salmon Dry: Before you season it, use a paper towel to remove moisture. This helps it sear better.
Taste as You Go: If you want bolder flavors, add more red curry paste or an extra squeeze of lime. If it’s too spicy, pour in some extra coconut milk.
Don’t Overcook: The salmon is done when it’s flaky and the internal temperature hits 145°F. Overcooking leads to dry fish, so watch carefully.
Marinate for More Flavor: If you have time, marinate the salmon in a mix of olive oil, lime juice, and a pinch of salt for about 15 minutes beforehand.
Fresh Fish Is Key: If possible, pick up your salmon from a local store or fishmonger. Fresh salmon has a mild smell and bright color.
Serve Immediately: This dish is at its best piping hot, right out of the medium-high heat pan. The sauce can separate if left sitting too long.

Nutrition