Print

Easy Curry Salmon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Curry Salmon recipe combines tender, oven-baked salmon fillets with a fragrant, creamy red curry sauce made from coconut milk, fresh ginger, garlic, and vibrant bell peppers. Finished with fresh herbs and lime juice, this dish offers a perfect balance of spicy, savory, and fresh flavors in just 30 minutes, making it an ideal weeknight dinner.

Ingredients

For the Salmon:

  • 4 (4 ounce) salmon filets
  • 1 teaspoon sea salt
  • 2 teaspoons brown sugar
  • 1 teaspoon red curry paste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon vegetable olive oil (or any neutral oil)

For the Curry Sauce:

  • 1 tablespoon vegetable olive oil (or any neutral oil)
  • 2 teaspoons freshly grated ginger (from a 2-inch piece)
  • 3 large garlic cloves, minced
  • 1 tablespoon red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 1½ tablespoons fish sauce
  • 1 teaspoon brown sugar (optional)
  • 1 small sweet onion, ½-inch sliced
  • 1 red bell pepper, ½-inch sliced
  • 1 green bell pepper, ½-inch sliced
  • 4 green onions, light and dark green parts, thinly sliced
  • 1½ tablespoon fresh lime juice
  • ¼ cup chopped fresh basil leaves, thinly sliced, plus more for garnish
  • ¼ cup chopped cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and position a rack in the center of the oven to ensure even cooking of the salmon.
  2. Prepare the Salmon: Line a rimmed baking sheet with foil. Pat the salmon filets dry with a paper towel and place them skin side down on the foil-lined sheet for easy cleanup.
  3. Make the Curry Rub: In a small bowl, whisk together sea salt, brown sugar, red curry paste, garlic powder, and oil until well combined. Spread this mixture evenly over each salmon filet to flavor the fish before baking.
  4. Bake the Salmon: Place the salmon in the preheated oven and bake for 8 to 10 minutes, or until the salmon flakes easily with a fork, ensuring it remains moist and tender.
  5. Prepare the Curry Sauce: While the salmon bakes, heat oil in a large skillet over medium heat until shimmering. Add grated ginger and minced garlic and sauté for about 1 minute until fragrant.
  6. Add Curry Base Ingredients: Stir in the red curry paste, then gradually whisk in the coconut milk until smooth and fully combined.
  7. Simmer Vegetables and Seasonings: Add fish sauce, optional brown sugar, sliced onions, and bell peppers to the skillet. Let the mixture simmer gently for about 15 minutes until the vegetables are tender and flavors meld.
  8. Finish the Sauce: Remove the skillet from heat. Stir in fresh lime juice and chopped basil leaves to brighten the sauce with fresh citrus and herbal notes.
  9. Combine Salmon and Sauce: Carefully remove the salmon from the oven. Using a spatula, gently separate the cooked salmon from the skin and transfer the salmon pieces into the skillet with the curry sauce, spooning the sauce over the fish to coat it well.
  10. Garnish and Serve: Sprinkle thinly sliced green onions, chopped cilantro, and additional basil leaves over the top. Serve this flavorful curry salmon family-style with cooked rice to soak up the delicious sauce.

Notes

  • You can substitute the fish sauce with soy sauce or tamari for a vegetarian-friendly option.
  • Adjust the amount of red curry paste to control the spice level according to your preference.
  • This dish pairs beautifully with jasmine or basmati rice to complement the curry flavors.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Ensure not to overbake the salmon to keep it moist and flaky.

Find it online: https://dishcooks.com/easy-curry-salmon-recipe/