Description
This Coconut Curry Salmon recipe combines tender pan-seared salmon fillets with a rich, creamy coconut curry sauce infused with red curry paste, fresh ginger, garlic, and vibrant vegetables like red bell pepper and sugar snap peas. Finished with fresh cilantro and lime juice, it’s a flavorful and comforting dish that brings the warmth of Southeast Asian flavors right to your table.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Curry Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
Vegetables and Garnish
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Season the salmon: Season the salmon fillets with salt and freshly ground black pepper on both sides to enhance their natural flavor before cooking.
- Cook the salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side down in the skillet and cook for 3-4 minutes per side until the fish turns opaque and flakes easily with a fork. Remove from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the finely chopped onion and sauté until softened, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute to develop the aromatic base of the curry.
- Add curry paste: Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom and intensify in the heat.
- Make the curry sauce: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Add vegetables: Toss in the sliced red bell pepper and sugar snap peas. Cook for 4-5 minutes, or until the vegetables are tender but still crisp, preserving their vibrant color and texture.
- Return salmon to skillet: Place the cooked salmon fillets back into the skillet, spooning the sauce over them. Let everything simmer together for 2-3 minutes to heat the salmon through and meld the flavors.
- Finish with freshness: Stir in the lime juice and half of the chopped cilantro into the sauce, adding a burst of brightness and herbal fragrance.
- Serve and garnish: Serve the salmon and its rich coconut curry sauce over steamed rice if desired. Garnish with the remaining cilantro and fresh lime wedges for added zest.
Notes
- For best results, use fresh salmon fillets and ensure the skillet is properly heated before cooking to get a nice sear on the fish.
- You can adjust the spiciness by varying the amount of red curry paste according to your taste preferences.
- Serve with jasmine or basmati rice to soak up the delicious curry sauce.
- If you prefer, substitute sugar snap peas with green beans or asparagus for variation.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
