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Thai Coconut Curry Salmon

Thai coconut curry salmon features pan seared salmon simmered in a creamy coconut curry sauce and served over hot rice with plenty of lime and cilantro.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 472kcal


Coconut Curry Salmon

  • 1 lb skinless salmon fillets (4 medium fillets)
  • Salt and pepper to taste
  • 2 tablespoons vegetable or canola oil
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon agave nectar
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons freshly-squeezed lime juice
  • Hot steamed rice and broccoli for serving


Coconut Curry Salmon

  • Season salmon well on both sides with salt and pepper. Heat oil in a 9-inch skillet over medium-high heat until pan is hot. Add salmon to pan and sear 3-4 minutes on each side, flipping once until salmon is golden brown. Transfer to a plate and set aside.
  • Keep pan over medium-high heat and add onion to drippings. Sauté onion until just translucent, stirring occasionally. Add garlic, ginger, red curry paste, and agave and sauté 2 additional minutes.
  • Pour coconut milk into pan and bring to a simmer over medium-high heat. Reduce heat to medium and let simmer 5-10 minutes until sauce is slightly thickened.
  • Arrange salmon in pan and spoon sauce over top. Top salmon with cilantro and lime juice. Serve salmon hot over rice with broccoli. Enjoy!


Storing Instructions
Store salmon in refrigerator up to 4 days.


Serving: 1salmon fillet (calculated without rice or broccoli) | Calories: 472kcal | Carbohydrates: 9.6g | Protein: 24.5g | Fat: 39g | Saturated Fat: 23.3g | Cholesterol: 50mg | Sodium: 456mg | Potassium: 9.6mg | Fiber: 2.5g | Sugar: 3.7g | Calcium: 63mg | Iron: 3mg