Description
A delicious and creamy coconut curry salmon dish that combines rich flavors with tender salmon fillets.
Ingredients
Scale
- 4 fillets salmon (skin-on or skinless, about 6 oz each)
- 1 tablespoon avocado oil or olive oil
- 4 tablespoons unsalted butter (or ghee)
- 5 cloves garlic, finely minced
- 1 small yellow onion, finely chopped
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey (or maple syrup for a refined sugar-free option)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red pepper flakes or sliced red chili (optional, for heat)
Instructions
- Sear the Salmon: Start by patting the salmon dry with paper towels and seasoning it with a pinch of salt. In a large skillet, heat the avocado oil over medium-high heat. Sear the salmon fillets, skin-side down (if using skin-on), for about 3-4 minutes until golden brown. Flip and cook for another 2 minutes. Remove the salmon from the pan and set aside.
- Sauté Aromatics: In the same pan, reduce heat to medium. Add butter, then stir in the chopped onion and sauté until soft and translucent, about 4-5 minutes. Add garlic and ginger, cooking for 1-2 more minutes until fragrant. These aromatic base layers infuse the whole dish with warmth.
- Build the Sauce: Stir in the red curry paste and toast it for a minute to deepen the flavor. Pour in the coconut milk, soy sauce, and honey, stirring until smooth and bubbling. Let the sauce simmer gently for 5-6 minutes to thicken slightly.
- Return Salmon to the Pan: Nestle the seared salmon fillets back into the sauce, spooning some over the top. Cover the pan with a lid or foil and cook for another 4-5 minutes, or until the salmon is cooked through and flaky.
- Finish and Garnish: Squeeze fresh lime juice over the salmon and sprinkle with chopped cilantro. Add red pepper flakes or fresh chili if you like a bit of extra heat. Serve hot with rice, quinoa, or warm flatbread.
Notes
- This dish can be served with a side of rice or quinoa for a complete meal.
- Adjust the amount of red curry paste to suit your spice preference.
- For a refined sugar-free option, substitute honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg