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Coconut Curry Salmon


  • 4 (4-oz.) Salmon, fillets

  • 1 Cilantro

  • 2 cloves of Garlic

  • 2 Tablespoons of Ginger

  • 1 Lime, wedges

  • 1 Shallot

  • 1 (14-oz.) can Coconut milk

  • 1 Tablespoon of Red curry paste

  • 1 Tablespoon of Fish Sause

  • 1 Tablespoon of Sriracha

  • White Rice, cooked.

  • Black pepper, freshly ground.

  • Kosher salt

  • 1 Tablespoon of Vegetable oil


Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.

Return skillet over medium heat and shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, about 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145 degrees, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.

Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.

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