Description
A simple and delicious one-pan coconut curry salmon recipe with rich flavors and easy clean-up.
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, for heat)
- 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
- Season the salmon fillets with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes on one side until golden, then flip and cook for another 3-4 minutes. Remove the salmon and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute. Stir in curry powder, turmeric, and red pepper flakes; cook for another minute.
- Pour in coconut milk, tomato paste, honey (or maple syrup), and soy sauce. Stir well, bring to a gentle simmer, and return the seared salmon to the skillet. Spoon sauce over salmon and let simmer for about 5 minutes.
- Squeeze lime juice over the salmon and garnish with fresh cilantro or basil before serving hot.
Notes
Use fresh ingredients for the best flavor. Adjust the heat by adding more red pepper flakes if desired.