One-Pan Coconut Curry Salmon
A simple, flavor-packed one-pan dish featuring succulent salmon in a rich coconut curry sauce, complemented by aromatic spices and herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce
- Juice of ½ a lime
- ¼ cup fresh cilantro or basil, chopped (for garnish)
Instructions
- Season salmon fillets with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat, add salmon, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 3-4 minutes until cooked through.
- Remove salmon from the skillet. In the same pan, melt butter and sauté garlic and ginger for 1-2 minutes until fragrant. Stir in curry powder, turmeric, and optional red pepper flakes.
- Pour in coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice. Bring to a gentle simmer. Add salmon back to the skillet and coat with the sauce. Simmer for another 5 minutes.
- Remove from heat, garnish with cilantro or basil, and serve.
Notes
Serve with steamed jasmine rice or quinoa to soak up the sauce. Can add vegetables or substitute proteins for variety.