There’s something deeply comforting about making salmon coconut curry at the end of a long day. The gentle sizzle of salmon in a hot pan and the moment the red curry paste blooms in warm oil instantly set the tone for a cozy, satisfying meal.
As the coconut milk simmers, the kitchen fills with rich, savory aromas, and dinner starts to feel special without requiring much effort at all. It’s the kind of recipe that feels calming to cook and rewarding to serve.
We’ve been making this curry on repeat lately. It’s creamy, bold, and comes together in one pan with simple ingredients—perfect for busy weeknights when you still want something comforting and impressive on the table.
For the Salmon Coconut Curry
- Salmon – Fresh salmon is pan-seared until tender and flaky. Cutting it into equal portions helps it cook evenly and look great when served.
- Salt & Pepper – Simple seasoning that enhances the natural flavor of the salmon and balances the rich curry sauce.
- Olive Oil and Butter – This combination adds richness and helps the salmon develop a beautiful golden crust while preventing sticking.
- Onion – Provides a savory, slightly sweet base that builds depth in the curry sauce as it softens and browns.
- Garlic – Adds bold, aromatic flavor and pairs perfectly with the curry paste.
- Thai Red Curry Paste – The heart of the dish. It brings heat, spice, and classic Thai flavor without needing lots of extra ingredients.
- Fish Sauce – A small amount adds umami and complexity, rounding out the flavors of the sauce.
- Full-Fat Coconut Milk – Creates a creamy, luscious sauce that balances the spice of the curry paste.
- Brown Sugar – Just enough sweetness to offset the savory and spicy elements of the dish.
- Carrots – Add subtle sweetness and a pleasant crunch to the curry.
- Broccolini – Brings freshness, color, and a tender-crisp texture.
- Lime Juice – Brightens the entire dish and adds a light, fresh finish.
- Fresh Basil – Adds a fragrant, slightly sweet herbal note at the end.
- Fresh Cilantro – Provides freshness and a pop of flavor that ties everything together.
The Best Salmon Coconut Curry
This Thai-style salmon curry features perfectly seared salmon nestled into a rich coconut milk sauce infused with red curry paste, fresh herbs, and crisp-tender vegetables. It’s bold, cozy, and comes together quickly for a satisfying weeknight meal.
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Servings: 4
Notes
Ingredients
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick-cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn or chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Slice the salmon into four evenly sized portions. Pat dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil and butter in a skillet over medium-high heat. Allow the pan to warm for a few minutes before adding the fish.
- Place the salmon in the skillet skin-side down and cook for about 5 minutes. Flip and cook for another 2–3 minutes, until nearly cooked through. If the salmon sticks, let it cook a bit longer so it releases naturally.
- Remove the salmon from the skillet and set aside on a plate. If desired, gently peel off and discard the skin at this stage.
- Carefully spoon out excess fat from the pan, leaving roughly 1 tablespoon behind.
- Add the chopped onion to the skillet and cook for about 3 minutes, until lightly golden. Stir in the garlic and curry paste and cook for 1 additional minute, stirring constantly.
- Pour in the fish sauce, coconut milk, and add the brown sugar, carrots, and broccolini. Bring the mixture to a gentle simmer and cook for about 5 minutes, until the vegetables are tender-crisp.
- Stir in the lime juice, then return the salmon to the pan. Let it warm through for a couple of minutes. Adjust seasoning with additional salt and pepper if needed.
- Finish by sprinkling the basil and cilantro over the top. Serve immediately.
- Full-fat coconut milk is strongly recommended for a thick, creamy sauce.
- Fish sauce adds depth and balance to the curry, but soy sauce can be substituted if needed.
- Carrots can be julienned by hand, and regular broccoli may be used instead of broccolini—just cut everything into small pieces for even cooking.
- Can I use frozen salmon instead of fresh?
Absolutely yes. Just make sure it’s fully thawed and patted very dry before cooking. Moisture is the enemy of a good sear, so don’t skip the paper towels.
- Is fish sauce really necessary?
Short answer: highly recommended. Longer answer: it doesn’t make the dish taste fishy at all—it just adds that extra something you can’t quite put your finger on. If you don’t have it, soy sauce will work, but the flavor won’t be quite as rounded.
- What if I don’t have broccolini?
No stress. Regular broccoli, green beans, snap peas, or even bell peppers all work beautifully here. Just cut everything fairly small so it cooks in the same time.
- How do I know when the salmon is cooked properly?
You’re looking for salmon that turns opaque and flakes easily with a fork. If the center is still translucent, give it another minute or two—it finishes quickly once it’s close.
- My sauce looks a bit thin—did I mess it up?
Not at all. Let it simmer for a few extra minutes and it will naturally thicken. If you want it thicker right away, stir in a quick cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer briefly.
