Curry Salmon
Dive into the bold and aromatic flavors of Curry Salmon, a vibrant dish that combines tender, seared salmon filets with a luscious coconut curry sauce infused with garlic, ginger, and a blend of warming spices like curry powder, turmeric, and paprika. This quick recipe comes together in just 30 minutes, making it perfect for weeknight dinners or an effortless gourmet experience. A splash of lime juice and a hint of fish sauce add the perfect tangy and umami balance, while fresh cilantro provides a bright finishing touch. Served over fluffy rice or paired with warm naan bread, this dish is a comforting fusion of creamy and savory flavors with a touch of spice. Ideal for seafood lovers and curry enthusiasts alike, this one-pan meal is a must-try for your weeknight rotation!
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Recipe Information
Ingredients
- 4 pieces (about 5-6 oz each) salmon filets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon (freshly squeezed) lime juice
- 2 tablespoons (chopped, for garnish) fresh cilantro
- (optional, for serving) rice or naan bread
Instructions
Pat the salmon filets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon skin-side down and sear for 3-4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground turmeric, and paprika, and cook for 30 seconds to toast the spices lightly.
Pour in the coconut milk and stir well to incorporate the spices. Add 1/2 teaspoon salt, fish sauce, and lime juice. Bring the sauce to a gentle simmer.
Return the seared salmon filets to the skillet, spooning some of the sauce over the top. Cover the skillet and cook for 6-8 minutes until the salmon is cooked through and flakes easily with a fork.
Taste the sauce and adjust for seasoning if needed. Add more lime juice or salt to taste.
Garnish the dish with fresh chopped cilantro and serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 8152 mg | 354% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 35.5 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 200 mg | 15% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4353 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
