Coconut Curry Salmon (Thai-Style, One Pan)

Creamy, aromatic salmon curry, pan-seared for golden edges, ready in ~25 minutes.

A pool of silky coconut curry cradling tender salmon, limey and fragrant with ginger, lemongrass, and basil, rich yet bright, spoon-worthy over jasmine rice.

Why You’ll Love It

• Pan-seared first for flavor (hits Salmon Recipes Pan Seared), then nestled into sauce so it stays buttery inside.
• Weeknight-easy—a true Easy Salmon Recipes dinner in one skillet.
• Flexible flavor path: classic Thai-style Salmon Curry Recipe or a savory Coconut Miso Salmon Curry twist.
• Better-for-you comfort that still tastes luxe (fits Fish Recipes Healthy, Fish Dinner Recipes).
• Perfect over rice for a cozy Fish Curry Recipe that doubles as a next-day bowl.

Ingredients (notes only)

Salmon

• Skinless salmon fillets, cut into 2-inch chunks or left as fillets. Pat very dry for a hard sear.

Aromatics & Paste

• Neutral oil; garlic, grated ginger; red curry paste (Thai). Optional lemongrass or kaffir lime leaf for lift.

Sauce

• Full-fat coconut milk (shine + body), fish sauce or tamari (umami + salt), brown sugar or honey (balance), fresh lime juice.
• Optional white miso (for Coconut Miso Salmon Curry depth).

Veg & Finish

• Bell pepper strips, snap peas or spinach.
• Thai basil or cilantro, sliced scallions, sliced red chili (optional).

Serve

• Steamed jasmine or brown rice, lime wedges.

Step-by-Step (Stovetop, serves 4)

1. Season & Sear
   Pat salmon dry; season ¾ tsp kosher salt + ½ tsp black pepper. Heat 1 tbsp oil in a wide skillet until shimmering. Sear salmon 1–2 min/side just to brown; internal 120–125°F (49–52°C). Transfer to a plate. (For fully well-done, finish to 145°F/63°C.)
2. Bloom Aromatics
   Lower heat to medium. Add 1 tbsp oil if pan is dry. Sauté 3 cloves garlic + 1 tbsp ginger 20–30 sec until fragrant.
3. Toast Curry Paste
   Stir in 2–3 tbsp red curry paste (heat to taste) 30–60 sec to bloom color and aroma.
4. Make the Curry
   Pour in 1 can (13.5 oz/400 ml) coconut milk, 1 tbsp fish sauce (or tamari), 1 tsp brown sugar/honey; whisk smooth. Optional: 1–2 tsp white miso for the miso version. Simmer 2–3 min until slightly thick.
5. Veg & Balance
   Add 1 bell pepper (sliced) and 1 cup snap peas or 2 cups spinach; simmer 2–3 min until crisp-tender. Squeeze ½ lime.
6. Finish the Salmon
   Nestle salmon into sauce; simmer 1–2 min just to heat through to 125–130°F (52–54°C) and glaze.
7. Serve
   Ladle over hot rice. Top with Thai basil/cilantro, scallions, and optional fresh chili. Lime wedges on the side.

Pro Tips

• Dry fish = better crust. Moisture is the enemy of browning.
• Toast the paste. A 30–60 second fry unlocks color and depth.
• Don’t overcook. Pull salmon around 125–130°F for silky flakes (carryover does the rest).
• Coconut milk matters. Use full-fat for a glossy sauce that doesn’t split.
• Balance at the end. Taste and adjust with fish sauce (salt), lime (acid), or sugar (sweet).

Variations (mapped to interests)

• Coconut Miso Salmon Curry: whisk 1–2 tsp white miso into the simmering sauce for savory depth.
• Thai-Style Salmon Curry Recipe: add 1 tsp finely minced lemongrass + 2 torn kaffir lime leaves during simmer.
• Veg-heavy Fish Curry Recipe: add zucchini coins or broccoli florets (steam 3–4 min in the sauce).
• Lighter Baked Option: oven-bake seasoned fillets 400°F/205°C, 10–12 min, then spoon hot curry over.
• Swap fish: cod or shrimp; cook gently to 145°F (fish) or 120–125°F (shrimp opaque/firm).

How to Serve

Jasmine rice, brown rice, or cauliflower rice; sprinkle toasted coconut or peanuts for crunch. Add a quick cucumber-lime salad for cool contrast.

Make Ahead & Storage

• Sauce keeps 3 days chilled; reheat gently (don’t boil).
• Leftovers 1–2 days (fish texture softens). Warm low and slow; add splash water/coconut milk.
• Meal prep tip: store salmon separate from sauce for best texture.

FAQs

Can I use light coconut milk?
Yes, but the sauce will be thinner and less glossy—reduce 1–2 minutes longer.

Too spicy?
Use 2 tbsp curry paste and add more lime + a teaspoon of sugar to soften heat.

Gluten-free?
Yes—use tamari and a GF-certified curry paste.

Skin-on fillets?
Sear skin-side down first; peel off before nestling into the curry.

Simple Nutrition (estimate, per serving without rice)

Calories ~430 | Protein ~32g | Carbs ~8g | Fat ~30g | Sodium ~650mg

Sarah

Salmon Coconut Curry (Thai-Style, One Pan)

Creamy Coconut Curry Salmon with pan-seared fillets nestled in a fragrant red-curry coconut sauce. Optional Coconut Miso Salmon Curry variation. Fast, bright, and weeknight-easy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai-Inspired

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1.5 lb salmon, skin removed, cut into 2-inch chunks (or 4 fillets)
• 1 tbsp neutral oil, plus more as needed
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp Thai red curry paste (to taste)
• 1 can full-fat coconut milk (13.5 oz / 400 ml)
• 1 tbsp fish sauce (or tamari)
• 1 tsp brown sugar or honey
• 0.5 lime, juiced (plus wedges for serving)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas (or 2 cups baby spinach)
• 1–2 tsp white miso (optional, for Coconut Miso variation)
• Thai basil or cilantro, for garnish
• sliced scallions, for garnish
• red chili, optional garnish
• jasmine or brown rice, for serving

Equipment

• 12-inch skillet
• Wooden spoon or spatula
• knife and cutting board
• mixing bowl
• Instant-read thermometer

Method

• Heat oil in a wide skillet. Season salmon with salt and pepper; sear 1–2 minutes per side until browned and 120–125°F (49–52°C). Transfer to plate.
• Add garlic and ginger; cook 30 seconds. Stir in red curry paste; fry 30–60 seconds.
• Whisk in coconut milk, fish sauce or tamari, and sugar; simmer 2–3 minutes. Add miso now if making the miso variation.
• Add red bell pepper and snap peas or spinach; simmer 2–3 minutes until just tender.
• Stir in lime juice; return salmon to sauce and warm 1–2 minutes to 125–130°F (52–54°C).
• Serve over jasmine or brown rice. Garnish with Thai basil, scallions, and chili.

Nutrition

Calories: 430kcalCarbohydrates: 8gProtein: 32gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 650mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 45mgCalcium: 70mgIron: 3mg

Notes

Baked fillets option: Bake 400°F/205°C 10–12 minutes, then spoon sauce over to serve. Shrimp or cod: Cook gently in sauce until opaque/flaky (120–125°F shrimp; 145°F fish). Make it creamier: Reduce sauce 1–2 minutes longer. Equipment: 12-inch skillet, instant-read thermometer.

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