One-Pan Coconut Curry Salmon is a vibrant, flavorful dish that pairs perfectly seared salmon with a creamy, spiced coconut curry sauce. It’s an easy and elegant meal made in just one skillet—perfect for busy weeknights or special dinners.
Why You’ll Love This Recipe
This dish delivers rich, restaurant-quality flavor with minimal effort. The salmon is tender and flaky, while the coconut curry sauce brings a silky, aromatic depth that complements it beautifully. It’s quick to prepare, requires little cleanup, and is naturally gluten-free.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Salmon fillets (skin on or off)
- Olive oil or coconut oil
- Onion (diced)
- Garlic (minced)
- Fresh ginger (grated)
- Red curry paste
- Coconut milk (full-fat)
- Fish sauce or soy sauce
- Brown sugar
- Lime juice
- Fresh cilantro (chopped)
- Salt and pepper
- Cooked rice (for serving)
- Lime wedges (for garnish)
directions
- Sear the Salmon: Heat oil in a skillet over medium-high heat. Season salmon with salt and pepper. Sear skin-side down (if applicable) for 3–4 minutes, flip, and cook 2–3 minutes more. Remove and set aside.
- Sauté Aromatics: In the same pan, reduce heat. Add more oil if needed. Sauté onion until translucent, then add garlic and ginger.
- Build the Sauce: Stir in red curry paste and cook for 1 minute. Pour in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
- Return Salmon: Gently place salmon back into the pan. Spoon sauce over the top and simmer for another 2–3 minutes until heated through.
- Finish: Squeeze in lime juice and sprinkle with fresh cilantro.
- Serve: Plate with steamed rice and lime wedges.
Servings and timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Use Shrimp or Chicken: Substitute salmon with shrimp or chicken breast slices.
- Spicy Version: Add sliced red chilies or extra curry paste.
- Vegetarian Option: Swap salmon with tofu or chickpeas.
- Add Vegetables: Include bell peppers, spinach, or snap peas in the sauce.
- Creamier Sauce: Add a spoonful of peanut butter for richness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the texture of the salmon. Avoid microwaving for too long to prevent overcooking the fish. This dish does not freeze well due to the coconut milk base.
FAQs
Can I use canned salmon?
Fresh or frozen salmon fillets are best for this recipe. Canned salmon is not recommended for searing.
What type of curry paste should I use?
Red curry paste is ideal, but you can use yellow or green for a different flavor profile.
Is this dish dairy-free?
Yes, it’s naturally dairy-free thanks to coconut milk.
Can I make it without fish sauce?
Yes, substitute with soy sauce or tamari if needed.
What rice goes best with this dish?
Jasmine or basmati rice pairs wonderfully due to their fragrance and texture.
How do I know when salmon is done?
Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.
Can I meal prep this?
Yes, prepare the sauce and cook the salmon just before serving for the best texture.
Does the curry sauce freeze well?
Coconut milk-based sauces can separate when frozen, so freezing is not recommended.
How can I thicken the sauce?
Simmer uncovered to reduce or stir in a cornstarch slurry for added thickness.
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich.
Conclusion
One-Pan Coconut Curry Salmon is a flavorful, elegant dish that brings warmth, creaminess, and a touch of spice to your dinner table. With minimal cleanup and a rich blend of flavors, it’s sure to become a new favorite in your weekly rotation.
PrintOne-Pan Coconut Curry Salmon
One-Pan Coconut Curry Salmon is a quick and flavorful dish featuring seared salmon fillets in a rich coconut curry sauce. It’s a vibrant, creamy, and aromatic meal perfect for busy weeknights or elegant dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Ingredients
- 4 salmon fillets (skin on or off)
- 2 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- Cooked jasmine or basmati rice (for serving)
- Lime wedges (for garnish)
Instructions
- Season salmon with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes. Flip and cook for another 2–3 minutes. Remove and set aside.
- Reduce heat to medium. Add remaining oil if needed. Sauté diced onion until translucent, about 3–4 minutes.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute to release flavor.
- Pour in coconut milk, fish sauce, and brown sugar. Stir and simmer for 5 minutes.
- Return salmon to the pan. Spoon sauce over the top and simmer gently for 2–3 more minutes until salmon is heated through.
- Stir in lime juice and sprinkle with chopped cilantro.
- Serve hot over rice with lime wedges on the side.
Notes
- Use shrimp, tofu, or chicken as an alternative protein.
- Adjust spice level by increasing or decreasing curry paste.
- Do not overcook the salmon to maintain a tender texture.
- Add vegetables like bell peppers or spinach for extra nutrition.
- This dish is naturally dairy-free and gluten-free when using tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg