Description
A flavorful Coconut Curry Salmon recipe featuring tender salmon fillets cooked in a rich, aromatic coconut curry sauce infused with garlic, ginger, and a blend of spices. This dish offers a delicious balance of savory, tangy, and mildly spicy flavors, perfect for a comforting yet elegant meal.
Ingredients
Scale
Salmon
- 1 pound salmon fillets
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Curry Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 small onion, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 1/2 cup coconut milk
- 1/4 cup chicken broth
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup cilantro, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil, ensuring it’s hot before adding the salmon.
- Cook salmon fillets: Place the salmon fillets in the skillet, skin-side down if applicable, and cook for 3-4 minutes on each side until golden and cooked through.
- Set aside salmon: Remove the cooked salmon from the skillet and set it aside on a plate to keep warm.
- Melt butter: In the same skillet, add butter and melt it completely over medium heat.
- Sauté garlic and ginger: Add minced garlic and grated ginger, stirring constantly to avoid burning, and cook for 1-2 minutes until fragrant.
- Cook onions: Add chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add spices: Sprinkle curry powder, turmeric, ground coriander, ground cumin, and chili flakes into the skillet, stirring to combine, and cook for another minute to toast the spices.
- Add liquids: Pour in coconut milk and chicken broth, stirring to combine, then bring to a simmer.
- Simmer sauce: Let the sauce simmer for 3-5 minutes to thicken slightly while flavors meld.
- Add lime juice and honey: Stir in lime juice and honey, continuing to simmer for 2-3 minutes for a balanced flavor.
- Season sauce: Taste and adjust seasoning with salt and pepper as needed.
- Return salmon to skillet: Place the salmon fillets back into the skillet, spooning sauce over them to coat and warm through for 2-3 minutes.
- Garnish and serve: Sprinkle chopped cilantro and fresh parsley over the salmon before serving with your choice of sides.
Notes
- For crispier salmon skin, make sure the skillet and oil are hot before adding the fish.
- You can substitute chicken broth with vegetable broth to make this dish pescatarian-friendly.
- Adjust chili flakes according to your preferred spice level.
- Serve with steamed jasmine rice or a side of sautéed vegetables for a complete meal.
- Leftover salmon curry can be refrigerated for up to 2 days and reheated gently on the stovetop.
