Description
A comforting one-pan meal featuring salmon in a rich coconut curry sauce, perfect for busy weeknights or special gatherings.
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 (room temperature)
- 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 with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
- Sear the salmon skin-side down for 4-5 minutes, flip, and cook for an additional 3-4 minutes. Remove and set aside.
- In the same pan, add butter, garlic, and ginger. Sauté for 1 minute until fragrant.
- Add curry powder, turmeric, and red pepper flakes, cooking for an additional 30 seconds.
- Add coconut milk, tomato paste, soy sauce, honey, and lime juice. Bring to a gentle simmer.
- Return salmon to the sauce and simmer on low for 5-7 minutes, spooning sauce over the salmon as it cooks.
- Garnish with fresh herbs and serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Can be made ahead by preparing the sauce a day in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg