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Easy Curry Salmon

homemade curry salmon made with four filets of salmon in a coconut curry broth in a skillet topped with cilantro
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

Curry Salmon

  • 4 (4 ounce) salmon filets
  • 1 teaspoon sea salt
  • 2 teaspoons brown sugar
  • 1 teaspoon red curry paste
  • ¼ teaspoon garlic powder
  • 1 tablespoon vegetable olive oil, or any neutral oil

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
  • 1 ½ tablespoons fish sauce
  • 1 teaspoons 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
  • 1 ½ tablespoon fresh lime juice
  • ¼ cup chopped fresh basil leaves, thinly sliced, plus more for garnish
  • ¼ cup chopped cilantro

Method

  1. Preheat the oven to 400°F with a rack in the center of the oven.
  2. Line a rimmed baking sheet with foil. Place the salmon skin side down on foil. Pat dry with a paper towel.
  3. Make the curry rub for the salmon: In a small bowl, mix together the sea salt, brown sugar, red curry paste, garlic powder and the oil until fully combined. Spread the curry paste mixture over the salmon and place it in the oven until it easily flakes with a fork, about 8-10 minutes.
  4. Make the curry sauce: In a large skillet set over medium heat, add the oil until glistening. Add the grated ginger and minced garlic to the oil and cook until fragrant about 1 minute. Add the red curry paste and coconut milk and whisk until fully combined.
  5. Add the fish sauce, brown sugar, onions and peppers. Allow to simmer until the onions and bell peppers are tender, about 15 minutes. Turn off the heat.
  6. Add the lime juice and fresh basil to the pan and stir to combine.
  7. Remove the salmon from the oven. Using a spatula, slide the cooked salmon away from the skin and transfer it to the curry sauce, spooning the sauce over the salmon.
  8. Top the salmon curry with green onions, cilantro and extra basil if desired. Serve family style along with cooked rice.