Coconut Curry Salmon

Coconut Curry Salmon


The perfect dinner actually exists!
  • 4 (4-oz.) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. vegetable oil
  • 1 shallot, thinly sliced
  • 1 tbsp. red curry paste
  • 2 cloves garlic, minced
  • 2 tsp. freshly minced ginger
  • 1 (14-oz.) can coconut milk
  • 1 tbsp. sriracha
  • 1 tbsp. fish sauce
  • Cooked rice, for serving
  • Lime wedges, for serving
  • Freshly chopped cilantro, for serving
  1. Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.
  2. Return skillet over medium heat and add shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145°, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
  3. Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.

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