Description
A simple and quick one-pan dish combining salmon and a rich coconut curry sauce, perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 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
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, melt the butter. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Stir in curry powder, turmeric, and red pepper flakes (if using), cooking for another 30 seconds.
- Pour in the coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice. Stir to combine.
- Return the salmon to the skillet. Simmer for about 5-7 minutes, allowing the salmon to cook through.
- Remove from heat and sprinkle with chopped cilantro or basil before serving.
Notes
For a spicier kick, add more red pepper flakes or a dash of sriracha. Pair with rice or a side salad!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian