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Coconut Curry Salmon

Coconut Curry Salmon
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A quick and easy Coconut Curry Salmon recipe featuring tender salmon fillets cooked in a rich, creamy coconut milk curry sauce, balanced with warming spices and fresh aromatics. Ready in under 30 minutes, this one-pan dish delivers bold, exotic flavors with comforting textures, perfect for a nutritious weeknight or weekend dinner.

Ingredients

Scale

Salmon

  • 4 fresh salmon fillets (skin-on or skinless), about 6 oz each
  • Salt and pepper, to taste

Sauce and Aromatics

  • 2 tbsp vegetable or olive oil
  • 1 small onion or 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Garnish

  • Fresh cilantro or parsley, chopped, for garnish
  • Optional: red chili flakes or fresh chopped chilies, to taste

Instructions

  1. Prepare Your Salmon: Pat the salmon fillets dry with a paper towel to ensure a nice sear. Lightly season both sides with salt and pepper to enhance their natural flavor.
  2. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the finely chopped onion or shallots, minced garlic, and ginger. Sauté for 3-4 minutes until golden and fragrant, forming the flavorful base of your sauce.
  3. Add Curry and Coconut Milk: Sprinkle the curry powder over the sautéed aromatics and cook for another minute to toast the spices and release their aroma. Pour in the coconut milk and stir gently to combine into a creamy, fragrant sauce.
  4. Cook the Salmon: Push the sauce slightly to one side of the pan and carefully place the salmon fillets skin-side down. Cook undisturbed for 4-5 minutes, allowing the skin to crisp up beautifully.
  5. Simmer and Finish: Carefully flip the salmon fillets, spoon some curry sauce over the tops, reduce the heat to low, cover the pan, and simmer gently for another 3-4 minutes until the salmon is cooked through but still moist inside.
  6. Add Final Touches: Remove the skillet from heat and stir in fresh lime juice for a bright, zingy finish. Garnish with chopped cilantro or parsley and serve immediately.

Notes

  • Use room temperature salmon by letting it sit out for 10-15 minutes before cooking to ensure even cooking.
  • Don’t overcrowd the pan; leave space between fillets to achieve crispy skin rather than steaming.
  • Toast curry powder briefly in oil to unlock deeper flavors and richer aroma.
  • Control the heat and cooking times to suit your preferred salmon tenderness and spice intensity.
  • Add lime juice only at the end to preserve its fresh, bright flavor.

Nutrition

Keywords: Coconut curry salmon, quick salmon recipe, creamy coconut sauce, healthy salmon dinner, one-pan salmon curry

Find it online: https://marygourmet.com/coconut-curry-salmon/