Description
Green Curry Salmon
This Green Curry Salmon is a flavor-packed dish inspired by the vibrant tastes of Thai cuisine. With a creamy coconut milk base infused with green curry paste, lime, and fresh ginger, it’s a perfect balance of spicy and savory. Serve it over rice or cauliflower rice for a low-carb option. Ready in under 30 minutes, this recipe combines simplicity and bold flavors for a dinner you’ll make again and again.
4 (4-ounce) salmon fillets, skin removed
½ tsp sea salt
½ tsp freshly cracked black pepper
1 (13.5-ounce) can coconut milk, shaken
1 tbsp green curry paste
1 tbsp fresh lime juice
1 tsp grated ginger
1 tbsp fish sauce
1 small sweet onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Cooked rice, for serving
4 green onions, thinly sliced
Fresh cilantro, chopped
Red pepper flakes, for garnish
Directions
1. Preheat the oven to 375°F.
2. Season salmon with salt and pepper.
3. Heat an ovenproof skillet over medium heat; combine coconut milk, curry paste, lime juice, ginger, and fish sauce. Add onion and peppers, simmer 5 minutes.
4. Nestle salmon into the sauce and bake 10-12 minutes.
5. Serve over rice with green onions, cilantro, and red pepper flakes.
Prep Time: 15 min
Kcal: 348 per serving
Step-by-Step Guide
1. Prep & Preheat: Pat salmon fillets dry and season both sides with salt and pepper. Preheat your oven to 375°F (190°C).
2. Make the Sauce: In a large, ovenproof skillet over medium heat, combine the coconut milk, green curry paste, lime juice, grated ginger, and fish sauce. Whisk until smooth and bring to a gentle simmer.
3. Cook the Vegetables: Add the sliced sweet onion and bell peppers to the simmering sauce. Cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Add Salmon & Bake: Carefully nestle the seasoned salmon fillets into the sauce and vegetables. Transfer the entire skillet to the preheated oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
5. Final Touches: Remove from oven. Spoon the creamy curry sauce and vegetables over each fillet.
Serving Suggestions
Serve this vibrant curry immediately over a bed of steamed jasmine rice to soak up the sauce. For a low-carb option, cauliflower rice works perfectly. Garnish generously with sliced green onions, fresh cilantro, and a pinch of red pepper flakes for extra heat. A wedge of lime on the side allows guests to add a bright, acidic finish.
How-to Summary
Season salmon. Simmer coconut milk with curry paste, lime, ginger, and fish sauce. Add onions and peppers to soften. Nestle salmon into the sauce and bake at 375°F for 10-12 minutes. Serve over rice with fresh garnishes.
Frequently Asked Questions
Can I use a different protein? Absolutely. This curry sauce is excellent with firm tofu, shrimp, or chicken breasts (adjust baking time accordingly).
How can I control the spice level? Start with 1 teaspoon of curry paste and add more after tasting. The coconut milk helps mellow the heat. For more spice, add the red pepper flakes or a sliced fresh chili.
What if I don’t have an ovenproof skillet? Prepare the sauce and vegetables in a regular skillet. Then transfer everything to a baking dish before adding the salmon and baking.
Can I make this ahead of time? You can prep the vegetables and sauce base ahead, but for best texture, cook the salmon just before serving.
Is there a substitute for fish sauce? For a vegetarian version, use soy sauce or tamari. The flavor will be different but still delicious.
Common Mistakes to Avoid
Avoid overcooking the salmon, as it will become dry. Check at the 10-minute mark. Do not boil the coconut milk sauce vigorously after adding the curry paste, as it can separate. A gentle simmer is key. Finally, don’t skip the fresh lime juice and garnishes—they are essential for cutting through the richness and adding freshness.
Conclusion
This Green Curry Salmon is a testament to how simple ingredients can create an extraordinary meal. It delivers the complex, aromatic flavors of Thai cuisine with minimal effort and time. Perfect for a busy weeknight yet impressive enough for guests, this recipe is sure to become a cherished staple in your cooking repertoire.