Looking for a quick, easy, healthy meal that rivals your favorite Thai takeout? Give my Coconut Curry Salmon recipe a try! Featuring moist, flaky fish and tender-crisp veggies swimming in a slightly spicy, delectably creamy coconut curry sauce, this 30-minute meal is the zesty weeknight wonder you’ve been searching for.
Preheat Oven: Arrange oven rack to the middle position and then preheat the oven to 425-degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper for easy clean up and then set aside.
Make Curry Rub: To a small bowl, add 1 tablespoon of oil, 1 1/2 teaspoon of curry paste, 2 1/2 teaspoons brown sugar, onion powder, garlic powder, 1 teaspoon kosher salt, and a pinch of pepper. Use a fork or small whisk to stir the ingredients together until thoroughly combined. Set the bowl aside.
Prep Salmon: Pat the salmon filets completely dry with paper towels and then arrange them skin-side-down onto the prepared baking sheet. Use a spoon to dollop about a teaspoon of the curry paste mixture evenly over the top of the salmon filets, and then use the back of the spoon or a butter knife to spread the mixture evenly over the salmon filets.
Partially Bake Salmon: Transfer the curry salmon to the preheated oven and bake for 6-10 minutes, or until the salmon is almost cooked to your desired level of doneness. (Note: You’ll be continuing to cook the salmon in the coconut curry sauce on the stovetop in the next steps. Therefore, I recommend erring on the side of caution here and under-cooking the salmon versus over-cooking the filets.)
Meanwhile, Start Coconut Curry Sauce: While the salmon is baking, start the curry sauce. Heat the remaining tablespoon of oil in a skillet (large enough to hold the salmon filets in a single layer) over medium heat. Once the oil is shimmering, add the white and light green parts of the scallions and season with a generous pinch of salt. Cook, stirring, for 2 minutes. Then add the minced ginger and grated ginger to the pan and continue to cook, stirring, until fragrant, about 1 minute.
Add Flavor: Add the remaining 1 tablespoon + 1 teaspoon of red curry paste to the pan and cook, stirring, for 1 more minute.Pour the coconut milk into the skillet and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Then, add the remaining ½ teaspoon sugar, fish sauce, and soy sauce to the pan and simmer, stirring, until fully combined, about 1 minute. Reduce the heat under the pan as needed to maintain a simmer.
Add Veggies: Add the peppers and carrots to the coconut curry sauce and stir to combine. Return the contents to a simmer and then cover the pan. Cook the veggies for 3-5 minutes, or they’re almost tender-crisp, depending upon how tender you like your vegetables. Then, add the lime juice to the sauce and stir to combine.
Add Salmon to Sauce, Simmer: Remove the salmon from the oven and use a fish spatula to nestle the salmon filets into the curry sauce. (Note: If you don’t like salmon skin, make sure you remove it before adding the salmon to the sauce.) Cover the pan and let the salmon simmer for 2-6 minutes, or until the salmon is cooked to your desired level of doneness.
Add Herbs, Adjust Taste: Remove the pan from the heat. Then, dust the top of the coconut curry salmon with the dark green onions, torn basil, and chopped cilantro. Taste the sauce and adjust the flavor profile as you see fit.
Garnish and Serve: Serve curried salmon over rice, top with roasted cashew nuts, more fresh herbs and serve with lime wedges on the side. Enjoy immediately.
Notes
Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.