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–+ servings
Coconut Curry Salmon

Flavorful Coconut Curry Salmon for a Healthy Dinner Delight

Enjoy a quick and nutritious Coconut Curry Salmon packed with omega-3s and vibrant spices for a delightful dinner experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Rich in omega-3 fatty acids; can substitute with trout, tilapia, or cod.
For the Sauce
  • 2 tablespoons Olive Oil Can use avocado oil for a different flavor.
  • to taste Salt
  • to taste Black Pepper
  • 1 medium Onion Finely chopped; shallots can be used as a substitute.
  • 3 cloves Garlic Minced; or use garlic powder.
  • 1 tablespoon Fresh Ginger Grated; ground ginger can be used instead.
  • 2 tablespoons Red Curry Paste Can try green or yellow paste for variation.
  • 1 can (14 oz) Coconut Milk Consider using light coconut milk for lower fat.
  • 2 tablespoons Fish Sauce Soy sauce is a vegetarian substitute.
  • 1 tablespoon Brown Sugar Can substitute with honey or coconut sugar.
  • 1 lime Lime Juice Juice of one lime; lemon juice can be a substitute.
For the Vegetables
  • 1 Red Bell Pepper Thinly sliced; can substitute with yellow or orange bell peppers.
  • 1 cup Sugar Snap Peas Can swap with green beans.
  • ¼ cup Fresh Cilantro Chopped; omit if not preferred.
  • Lime Wedges Optional for serving.

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. Season the salmon fillets generously with salt and black pepper on both sides. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon fillets skin side down for 3-4 minutes.
  3. Flip the salmon and cook for an additional 2-3 minutes, then remove and keep warm.
  4. In the same skillet, sauté the chopped onion for 3-4 minutes until softened.
  5. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
  6. Stir in red curry paste and cook for 1 minute to bloom the spices.
  7. Pour in coconut milk, fish sauce, and brown sugar. Simmer until thickened.
  8. Add red bell pepper and sugar snap peas. Cook for 4-5 minutes until tender.
  9. Return the salmon to the skillet and simmer for 2-3 minutes in the sauce.
  10. Stir in lime juice and half of the cilantro. Mix gently before serving.
  11. Garnish with remaining cilantro and lime wedges. Serve warm with rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 25mgIron: 2mg

Notes

Enjoy cooking your healthy and delicious Coconut Curry Salmon!

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