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For a delicious Coconut Curry Salmon, you need these key ingredients: - 4 salmon fillets - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 bell pepper, sliced (red or yellow) - 1 cup snap peas - 1 small zucchini, sliced - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste These ingredients make a rich, creamy, and flavorful dish. The salmon fillets provide protein. The coconut milk gives a smooth base. The red curry paste adds a spicy kick. Fresh ginger and garlic create a warm aroma. You can add some optional ingredients to boost flavor: - Chopped green onions - Sliced mushrooms - Baby spinach - Chopped red chili for heat Each option adds a unique twist. For example, mushrooms give a nice texture. Spinach brings in extra nutrients. You can mix and match based on your taste. Using fresh ingredients makes a big difference. Fresh salmon tastes better and has a firmer texture. Fresh vegetables add crunch and color to your dish. When you choose high-quality coconut milk, it enhances the sauce's creaminess. Always pick ingredients with bright colors and good smells. This choice ensures your Coconut Curry Salmon shines on the plate. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 salmon fillets - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 bell pepper, sliced (red or yellow) - 1 cup snap peas - 1 small zucchini, sliced - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste Next, wash and slice the vegetables. This helps them cook evenly. Make sure to grate the ginger and mince the garlic well. This step adds great flavor. Start by preheating your oven to 400°F (200°C). Use a large oven-safe skillet for cooking. Heat the olive oil over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Now, stir in the red curry paste. Let it cook for another 1-2 minutes. This helps the flavors mix well. Pour in the coconut milk and soy sauce. Whisk until smooth. Bring this mixture to a gentle simmer. Add the bell peppers, snap peas, and zucchini to the skillet. Stir to coat the veggies in the sauce. Cook for 3-4 minutes until the vegetables are slightly tender. Next, gently place the salmon fillets into the pan. Spoon some of the curry sauce over each piece, ensuring the skin side is down. Transfer the skillet to your preheated oven. Roast for 12-15 minutes. The salmon is done when it flakes easily with a fork. Remove it from the oven and let it rest for a couple of minutes. Garnish with fresh cilantro and serve with lime wedges. Enjoy your Coconut Curry Salmon One Pan meal! To make the coconut curry taste great, use fresh ginger and garlic. They bring a punch of flavor. Red curry paste adds warmth and spice. Mix it well with the coconut milk for balance. Taste the sauce before adding salt. Adjust it to your liking. For extra depth, add a splash of lime juice. It brightens the dish. Fresh cilantro at the end gives it a nice finish. Cook the salmon for a tender and flaky texture. Start with skin-side down in the pan. This keeps the fish moist. Use a fork to check if it flakes easily. If it does, it's done! Avoid overcooking. Salmon can dry out quickly. Roasting it at 400°F (200°C) for 12-15 minutes works perfectly. Serve the coconut curry salmon with rice or quinoa. They soak up the flavorful sauce well. Add a simple salad for crunch. Fresh vegetables like cucumber or lettuce work great. You can also serve it with lime wedges for a zesty kick. This meal is colorful and full of flavor. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your curry, making it aromatic and vibrant. Adjust Spice Level: Feel free to add more red curry paste if you like it spicier, or reduce it if you prefer a milder flavor. Check Salmon Doneness: Salmon is perfectly cooked when it flakes easily with a fork. Keep an eye on it to avoid overcooking. Serve with Rice: This coconut curry salmon pairs wonderfully with jasmine or basmati rice, which helps soak up the delicious sauce. {{image_2}} You can swap salmon for other proteins easily. Try chicken, shrimp, or even firm white fish. Each option brings a unique flavor to the dish. For chicken, cut it into small pieces. Cook it until it's no longer pink. For shrimp, add them directly into the curry sauce. They cook faster, about 5-7 minutes. Use a light white fish like tilapia for a mild taste. Just make sure you adjust cooking times. A vegetarian option works well too! Use firm tofu or chickpeas in place of salmon. For tofu, press it to remove extra water, then cut it into cubes. Sauté the tofu until it's golden. Add it to the curry sauce and simmer until heated through. If you choose chickpeas, add a can of drained chickpeas to the pan. They will soak up the flavors of the curry. This makes for a protein-rich and hearty dish. If you love heat, boost the spice level! Add more red curry paste to the sauce. For extra kick, toss in fresh chili peppers or red pepper flakes. You can also use spicy curry powder for added depth. Taste as you go, and adjust to your liking. If the spice gets too intense, balance it with a little extra coconut milk. This will cool the dish down while keeping it creamy. Enjoy exploring these variations! To keep your Coconut Curry Salmon fresh, store leftovers in an airtight container. Place the salmon and veggies together in the container. Cool the dish to room temperature before sealing it. This helps prevent moisture loss. Your leftovers will stay fresh for up to three days in the fridge. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies in an oven-safe dish. Cover it with foil to keep the moisture in. Heat for about 15 minutes or until warmed through. Avoid the microwave, as it can make the salmon tough. You can freeze Coconut Curry Salmon if you want to save it for later. First, let it cool completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make Coconut Curry Salmon gluten-free. Simply use tamari instead of soy sauce. Tamari is a great option that tastes similar to soy sauce but has no gluten. This small swap keeps the dish delicious and safe for those with gluten sensitivities. You can serve Coconut Curry Salmon with many sides. Here are a few ideas: - Steamed rice or quinoa to soak up the curry. - A fresh green salad for a crunchy contrast. - Naan bread to mop up the sauce. - Roasted vegetables for extra flavor and nutrition. Cooking salmon in the oven usually takes about 12-15 minutes at 400°F (200°C). The salmon is ready when it flakes easily with a fork. Keep an eye on it to avoid overcooking. It’s best to let it rest for a couple of minutes after removing it from the oven. This helps keep the salmon juicy. You learned how to make Coconut Curry Salmon with fresh, tasty ingredients. We explored key steps, from prepping to baking, to get that flaky salmon just right. I shared tips for perfect flavor and texture, plus ways to customize the dish. Whether you stick with salmon or explore veggie options, this meal can fit anyone. Remember to store your leftovers properly for the best taste. Enjoy cooking this easy dish that packs flavor in every bite!

Coconut Curry Salmon One Pan

A delicious and easy one-pan meal featuring salmon fillets cooked in a creamy coconut curry sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 piece bell pepper, sliced (red or yellow)
  • 1 cup snap peas
  • 1 small zucchini, sliced
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  • Stir in the red curry paste and cook for another 1-2 minutes, mixing well with the garlic and ginger.
  • Pour in the coconut milk and soy sauce, whisking until fully combined and smooth. Bring the mixture to a gentle simmer.
  • Add the bell peppers, snap peas, and zucchini to the skillet, stirring to coat the vegetables in the coconut curry sauce. Cook for an additional 3-4 minutes until the vegetables are slightly tender.
  • Gently nestle the salmon fillets into the pan, spooning some of the curry sauce over each piece. Ensure the skin side is facing down.
  • Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Remove from the oven and let rest for a couple of minutes before serving.
  • Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the salmon.

Notes

Use tamari for a gluten-free option.
Keyword coconut milk, curry, healthy, one-pan, salmon