Seared Salmon Coconut Curry
This seared salmon coconut curry is flavorful, delicious, and easy. Sure to be a hit, this beautiful meal of perfectly cooked salmon in a tasty Thai curry comes together in about 30 minutes and all in one pan!
one-pan, seared salmon curry
Lisa from A Day in the Kitchen
12" Ceramic Nonstick Frypan
(approximately ¾ lb. total)
Neutral flavored oil
(canola, extra light olive oil, coconut)
Thai red curry paste
(or any sweetener of choice)
Large handful fresh spinach leaves
Chopped green onions
Slices of red Thai chilis
In a bowl or measuring cup, mix coconut milk with fish sauce and honey. Set aside.
Pat salmon filets dry with paper towels and season skin-side of salmon with some salt.
Heat skillet over medium-high heat and add 2-3 tablespoons oil.
Add salmon to the skillet, skin-side down and fry for 3 minutes. Do not move the salmon.
Flip salmon and fry for another 3 minutes.
Transfer salmon to a plate, skin-side up.
Add 1 tablespoon oil to the pan, then add minced garlic, ginger, and curry paste. Stir and cook for about 1 minute until fragrant.
Add coconut milk mixture to the pan. Bring to a simmer.
Add spinach to the skillet and stir to wilt.
Add salmon back to the pan, skin-side up and cook for 1 minute.
Transfer to serving dish or serve directly from the skillet. Serve with steamed rice or flatbread.
A cup's worth of steamed rice adds 196 calories and 43 carbs per serving.
You can use skinless salmon filets in place of skin-on filets.
Substitute the salmon with other firm fish like halibut or cod.
Sear scallops or shelled prawns for a seafood curry.
Substitute salmon with sliced eggplant, mushrooms, or firm tofu slices for a vegetarian option.
If using vegetables other than spinach, let them cook longer in the curry sauce before returning the salmon to the pan.