Description
Coconut Curry Salmon is a vibrant and flavorful dish featuring tender salmon fillets pan-seared to perfection and simmered in a rich, aromatic coconut curry sauce infused with fresh herbs, lime, turmeric, and a hint of sweetness from coconut sugar. This quick and easy 30-minute recipe offers a perfect balance of creamy, tangy, and savory flavors, making it an ideal weeknight dinner that feels both exotic and comforting.
Ingredients
Scale
Salmon
- 1 lb Salmon, sliced into 3-4 pieces for even cooking
- 1 tsp Sea salt
- 4 TBSP Olive oil, divided
Curry Sauce
- 2 Shallots, sliced
- 4 cloves Garlic, sliced
- 1 inch Ginger, minced or grated
- 2 inch Lemongrass, sliced
- 0.25 cup Lime juice
- 0.25 cup Water
- 1 tsp Lime zest
- 2 TBSP Cilantro, chopped, plus more for garnish
- 2 TBSP Basil, chopped, plus more for garnish
- 2 TBSP Coconut sugar
- 1 TBSP Turmeric powder
- 2 cups Coconut milk, full fat
- Lime wedges, for garnish (optional)
Instructions
- Prepare the Salmon: Gently pat dry the salmon fillets with a paper towel. Sprinkle sea salt evenly on both sides to enhance the flavor.
- Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering to prepare for searing.
- Sear the Salmon: Place salmon pieces skin side down in the hot skillet. Cook for 5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes until they are nearly cooked through.
- Remove Salmon: Take the salmon out of the pan and set aside to prevent overcooking while preparing the sauce.
- Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the skillet. Add sliced shallots, garlic, ginger, and lemongrass. Sauté for 4-5 minutes until the shallots become translucent and fragrant.
- Make the Curry Paste: Transfer the sautéed mixture to a food processor. Add lime juice, water, lime zest, chopped cilantro, basil, coconut sugar, turmeric powder, and sea salt. Pulse until smooth to create a flavorful curry paste.
- Cook the Curry Sauce: Return the curry paste to the skillet over medium heat. Slowly stir in the full-fat coconut milk until fully combined, creating a creamy sauce.
- Simmer and Combine: Bring the sauce to a gentle low boil, then reduce the heat to simmer. Add the seared salmon back into the pan, allowing it to cook in and absorb the curry flavors for a few minutes.
- Garnish and Serve: Sprinkle additional chopped cilantro, basil, and lime wedges on top for brightness and freshness. Serve immediately.
Notes
- Ensure the salmon is patted dry before seasoning for the best sear.
- Adjust the amount of lime juice and zest according to your taste preference for acidity.
- Full-fat coconut milk is recommended for a richer sauce, but light coconut milk can be used for a lighter option.
- Optional garnishes like extra herbs and lime wedges add fresh flavor and visual appeal.
- This dish pairs well with steamed jasmine rice or quinoa to soak up the delicious curry sauce.
