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Coconut Curry Salmon

Coconut Curry Salmon
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Coconut Curry Salmon combines tender, flaky salmon with a creamy, spiced coconut curry sauce. This quick and healthy dish is ready in under 30 minutes, bringing rich flavors with tropical sweetness, fresh aromatics, and vibrant spices. Perfect for busy weeknights or anytime you want a comforting yet impressive meal.

Ingredients

Scale

Main Ingredients

  • 4 salmon fillets (fresh or thawed, skin-on for extra flavor)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil or coconut oil
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 fresh lime

Garnishes and Extras

  • Fresh cilantro or parsley for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry and season both sides lightly with salt and pepper to ensure a flavorful, crispy skin and juicy interior.
  2. Sear the Salmon: Heat 1 tablespoon of olive or coconut oil in a skillet over medium-high heat. Place the salmon skin-side down first and cook for 4-5 minutes until the skin crisps up. Carefully flip and cook for an additional 2-3 minutes until the salmon is just cooked through.
  3. Sauté Aromatics: Remove salmon from the pan and set aside. In the same skillet, add more oil if needed and sauté minced garlic, ginger, and chopped onion until fragrant and translucent, about 2-3 minutes.
  4. Create the Curry Sauce: Sprinkle curry powder into the skillet and stir for about 1 minute to toast the spices. Pour in the coconut milk, stir to combine, and simmer gently for 5 minutes to thicken and develop rich flavor.
  5. Finish and Combine: Add fresh lime juice to the sauce, season with salt and pepper to taste, then carefully return salmon fillets to the pan. Spoon sauce over the fish and let everything meld together over low heat for 2 minutes.

Notes

  • Use fresh or high-quality wild-caught salmon for best flavor and texture.
  • Don’t overcook the salmon; remove from heat as soon as it flakes easily with a fork.
  • Toast curry powder in oil to release deeper flavors.
  • Use full-fat coconut milk for a creamier, richer sauce.
  • Allow cooked salmon to rest a few minutes before serving to retain juices.

Nutrition

Keywords: Coconut curry salmon, easy salmon recipe, quick dinner, healthy fish recipe, creamy coconut sauce, weeknight meal

Find it online: https://marybaking.com/coconut-curry-salmon/