Coconut Curry Salmon

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Dinner doesn’t have to be complicated. This coconut curry salmon comes together in under 30 minutes, and it’s packed with bold, creamy flavor - a little garlic, ginger, and a just the right amount of curry. Serve it with jasmine rice, veggies, or just eat it straight from the pan—I won’t judge. 😉

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Mains

Cuisine: Thai

Keyword: coconut curry salmon, curry salmon, curry salmon recipe, green curry salmon, salmon with curry sauce

Servings: servings

Calories: 400kcal

Ingredients

4 salmon fillets 1 - 1.5 pounds total
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
3 - 4 cloves garlic minced
1 tablespoon minced ginger
1 tablespoon green curry paste
1/2 tablespoon curry powder
1 15- ounce can full-fat coconut milk
2 tablespoons fresh cilantro chopped, for garnish
2 tablespoons green onions thinly sliced, for garnish

Instructions

Prep. Preheat your oven to 400˚F and season salmon with salt and pepper.
Sear the salmon. Heat olive oil in large skillet over medium-high. When the oil is hot, add salmon face down to the skillet. Allow the salmon to sear until it naturally releases from the pan and a golden brown crust has formed. Remove the salmon from the skillet and set aside.
Make the curry sauce. Add the garlic, ginger and curry paste to the pan and sauté until fragrant, about 30 seconds. Then, add the curry powder and coconut milk, whisking until smooth.
Bake the salmon. Return the salmon to the pan and transfer the pan to the oven. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 145˚F and the curry sauce has thickened slightly.
Garnish and serve. Remove from oven and allow the salmon and sauce to cool for about 5 minutes. If needed, adjust seasoning to taste with salt & pepper.
Serve each salmon filet with extra curry sauce and top with fresh cilantro and green onions.

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