This green curry salmon is a vibrant, comforting dish that brings together rich coconut milk, aromatic curry paste, and tender salmon in one easy recipe. It’s a perfect balance of creamy, tangy, and mildly spicy flavors, making it ideal for a quick weeknight dinner or a special homemade meal.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and bold flavor. It requires minimal prep yet delivers a restaurant-quality dish right at home. The creamy coconut curry sauce pairs beautifully with the flaky salmon, creating a satisfying and nourishing meal.
It’s also versatile. You can serve it over rice, cauliflower rice, or even enjoy it on its own for a lighter option. The ingredients are easy to find, and the cooking process is straightforward, making it suitable for both beginners and experienced cooks.
Additionally, this dish is naturally dairy-free, gluten-free, and packed with nutrients, including healthy fats and protein from the salmon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 4 ounces each), skin removed
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
1 can (13.5 ounces) full-fat coconut milk, shaken
1 tablespoon green curry paste
1 tablespoon fresh lime juice
1 teaspoon freshly grated ginger
1 tablespoon fish sauce
1 small sweet onion, sliced into half rounds
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
cooked rice, for serving
4 green onions, thinly sliced
fresh cilantro, chopped
red pepper flakes, for garnish
Directions
Preheat your oven to 375°F (190°C) and position a rack in the center.
Season the salmon fillets evenly with salt and black pepper. Set them aside while you prepare the sauce.
In an ovenproof skillet over medium heat, pour in the coconut milk. Add the green curry paste, lime juice, grated ginger, and fish sauce. Whisk everything together until the mixture is smooth and well combined.
Add the sliced onion and bell peppers to the skillet. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Carefully place the seasoned salmon fillets into the skillet, nestling them into the curry sauce.
Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the salmon flakes easily with a fork and is cooked through.
Remove from the oven and serve immediately over cooked rice. Garnish with green onions, fresh cilantro, and a sprinkle of red pepper flakes for added flavor.
You can easily adapt this recipe to suit your taste or dietary needs. Swap salmon for another firm fish like sea bass or halibut for a different texture and flavor.
If you prefer a vegetarian version, replace the salmon with tofu or chickpeas and use a plant-based alternative to fish sauce.
For extra vegetables, consider adding spinach, zucchini, or snap peas during the simmering stage. You can also adjust the spice level by increasing or decreasing the amount of curry paste or red pepper flakes.
To make the sauce thicker, let it simmer a bit longer on the stovetop before adding the salmon.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the salmon and sauce together to maintain moisture.
When reheating, warm gently on the stovetop over low heat or in the microwave in short intervals. Avoid overheating, as this can dry out the salmon.
If you plan to freeze, it’s better to freeze the sauce separately and cook fresh salmon when ready to serve.
FAQs
Can I make the sauce ahead of time?
Yes, the curry sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
What can I use instead of fish sauce?
You can omit it or use coconut aminos or soy sauce as a substitute.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of about 145°F.
Can I cook this entirely on the stovetop?
Yes, simply cover the skillet and cook gently until the salmon is fully cooked.
Is this dish spicy?
It has mild heat, but you can adjust the spice level by modifying the curry paste amount.
Can I use light coconut milk?
Yes, but the sauce will be less creamy and slightly thinner.
What type of curry paste works best?
Any good-quality green curry paste will work; choose one that matches your preferred spice level.
Can I skip the vegetables?
Yes, you can simplify the dish by omitting them or blending them into the sauce.
What should I serve with this dish?
Rice, cauliflower rice, or even noodles pair well with the curry.
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking.
Conclusion
Green curry salmon is a simple yet impressive dish that combines bold flavors with wholesome ingredients. Its creamy texture, aromatic spices, and tender fish make it a go-to recipe for both quick dinners and special occasions. With its flexibility and ease, it’s a meal you’ll find yourself returning to again and again.
A creamy and aromatic green curry salmon dish made with coconut milk, tender salmon fillets, and vibrant vegetables, delivering a perfect balance of rich, tangy, and mildly spicy flavors.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 salmon fillets (about 4 oz each), skin removed
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 can (13.5 oz) full-fat coconut milk
1 tablespoon green curry paste
1 tablespoon lime juice
1 teaspoon fresh ginger, grated
1 tablespoon fish sauce
1 small sweet onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Cooked rice, for serving
4 green onions, sliced
Fresh cilantro, chopped
Red pepper flakes (optional)
Instructions
Preheat oven to 190°C (375°F).
Season salmon fillets with salt and black pepper.
In an ovenproof skillet, combine coconut milk, green curry paste, lime juice, ginger, and fish sauce. Whisk until smooth.
Add onion and bell peppers and simmer for about 5 minutes until slightly softened.
Place salmon fillets into the sauce.
Transfer skillet to oven and bake for 10–12 minutes until salmon is cooked through and flakes easily.
Remove from oven and serve over rice.
Garnish with green onions, cilantro, and red pepper flakes if desired.
Notes
Do not overcook salmon to keep it tender and moist.
Use light coconut milk for a lighter version, though sauce will be thinner.
Adjust curry paste to control spice level.
Substitute fish sauce with soy sauce or coconut aminos if needed.
Add extra vegetables like spinach or zucchini for more nutrition.
