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Coconut Curry Salmon

Coconut Curry Salmon Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (about 6 oz each)
  • 1 tbsp neutral oil
  • ½ tsp kosher salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cups baby spinach (loosely packed)
  • 1 lime, halved
  • Cooked jasmine rice, for serving

Method
 

  1. Pat salmon dry, season flesh with salt, and sear skin side down in oil over medium-high heat for 4 minutes until golden and release. Remove to a plate.
  2. Reduce heat to medium, cook garlic and ginger for 30 seconds, add curry paste and cook 30 seconds more.
  3. Stir in coconut milk, brown sugar, and fish sauce, scraping up any browned bits, and bring to a gentle simmer.
  4. Return salmon to the pan, skin side up, and simmer 4 to 7 minutes until cooked to your liking.
  5. Add spinach and spoon sauce over until wilted, about 30 seconds. Off heat, squeeze lime juice over everything and serve over rice.

Notes

If your salmon fillets are uneven in thickness, check the thinner pieces a minute or two early to avoid overcooking. The sauce can be made a few hours ahead and reheated gently before finishing the salmon.