Pan Seared Salmon with a Tangy Thai Sauce
Elevate your weeknight dinner with this Pan Seared Salmon with a Tangy Thai Sauce, a flavorful fusion of crisp, golden salmon and fragrant Thai-inspired ingredients. Perfectly seared salmon fillets are paired with a luscious, slightly spicy sauce made from creamy coconut milk, zesty lime juice, bold Thai red curry paste, and a touch of sweetness from brown sugar. Enhanced by the aromatic duo of garlic and fresh ginger, this dish is finished with a vibrant garnish of cilantro, green onions, and optional chili slices for a pop of heat. Ready in just 25 minutes, this easy yet impressive recipe is the ideal choice for a quick and healthy dinner that doesn't skimp on flavor. Serve it over jasmine rice or steamed veggies to soak up every drop of the tangy, savory sauce.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Thai red curry paste
- 0.5 cup Coconut milk
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 tablespoons Chopped cilantro
- 2 tablespoons Sliced green onions
- 1 tablespoon Red chili slices (optional)
Instructions
Pat the salmon fillets dry with a paper towel, then season both sides with salt and ground black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another 30 seconds to release its flavors.
Pour in the coconut milk and stir until well combined. Add the fish sauce, lime juice, and brown sugar. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the cooked salmon fillets to the skillet and spoon the sauce over them. Let them warm in the sauce for 1-2 minutes.
Garnish the dish with chopped cilantro, sliced green onions, and red chili slices, if desired. Serve immediately with steamed jasmine rice or your favorite vegetables.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.8 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 504 mg | 11% | |
*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.
