Description
A quick and easy one-pan dish featuring tender salmon fillets simmered in a creamy coconut curry sauce with garlic and spices.
Ingredients
- 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 the salmon fillets with salt, black pepper, and paprika. Heat olive oil in a large pan over medium heat. Place the fillets skin-side down and sear for about 4-5 minutes until golden. Flip and cook for another 2-3 minutes. Remove the salmon from the pan and set it aside.
- In the same pan, reduce heat and melt the butter. Add minced garlic and grated ginger, stirring for about a minute until fragrant. Then, add curry powder, turmeric, and red pepper flakes (if using). Mix until spices are well-combined with the garlic.
- Pour in the coconut milk and stir in the tomato paste, honey (or maple syrup), soy sauce, and lime juice. Bring the sauce to a gentle simmer. Return the salmon to the pan, ensuring it’s submerged in the sauce. Let it simmer for an additional 5-7 minutes, or until the salmon is cooked through.
- Once cooked, take the pan off the heat and sprinkle with fresh cilantro or basil. Serve the salmon warm with the tasty sauce poured over.
Notes
Best served warm with rice, vegetables, or naan bread. Can be stored for 2-3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai