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This Lent Friday Coconut Curry Salmon is dinner perfection! It’s easy to make, comes together in under 30 minutes and I love making on meatless Fridays and during the Lenten season!
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Why you'll love this recipe
Let’s chat about the recipe, shall we?
If you’ve been reading my blog for any amount of time, you know that I’m Catholic and abstain from meat on Fridays and on Fridays during the Lenten season.
When I went to title this recipe, it was just fitting to call it “Lent Friday Salmon Coconut Curry”.
It was more than fitting, because that’s what we call it in my house, “Friday Salmon”.
It’s easy to make and doesn’t require a lot of effort, but I will say, this is by no means an authentic Thai Curry. This is simply how I make it at my house, and I don’t have a drop of Thai blood, so if you’re looking for something really authentic, this probably isn’t the place.
But I can assure you, it’s delicious and you’ll probably want to make it again and again!
Ingredients + substitutions
- Salmon - I used skinless, wild-caught salmon. But you can use any cut of salmon you’d like.
- Salt + pepper - for seasoning the salmon.
- Olive oil - for drizzling in the pan before searing your salmon. Any neutral-tasting oil will work in place of olive.
- Shallot - I love to use shallots and almost always have them on hand. They’re sweet, garlicky, and they’re just adorable. You can swap the shallot for 2 minced garlic cloves or half of a chopped sweet onion.
- Yellow curry paste - I like to use yellow curry paste. I have made this exact recipe with green curry paste, and red. Of course making that swap will change the color and flavor of the curry - but any curry paste (yellow, red, or green) will work in this recipe.
- Ginger - freshly grated or chopped ginger is best. You can swap it out for ¼ tsp of ground ginger if you don’t have fresh.
- Turmeric - ground turmeric for flavor and color.
- Coconut milk - full fat coconut milk is best, it’s full of flavor and brings thickness and creaminess to this dish.
- Brown sugar - you certainly can skip the brown sugar or swap it for date or coconut sugar. It adds a little extra sweetness and balance to the sauce.
- Rice vinegar - for a little kick. You can swap this for fresh lime juice as well.
- Soy sauce - for some saltiness. You can use fish sauce, I have in the past, I just didn’t have any when I went to make this dish! Soy sauce works just as well!
- Lime - for brightness and citrus flavor.
- Basil - for some fresh herbs. I have a lot of basil growing in my window. However, Thai basil or cilantro are great swaps.
The process
This recipe is pretty quick and straightforward. For the full recipe please scroll down to the recipe card below, but here’s a quick run down of the process:
- Season and sear the salmon filets. Remove them from the pan and set aside.
- Then toss the shallot, curry paste, ginger, and turmeric to the pan. Stir it around and get it nice and toasty.
- Whisk in the coconut milk and add the brown sugar, rice vinegar, and soy sauce.
- Return the salmon to the pan and top with lime wedges and some chopped basil.
More salmon recipes you'll love:
Ingredients
- 1 ½ lbs wild-caught salmon cut into filets (skin on or off, it’s up to you)
- 1 tsp kosher salt
- 1 tsp pepper
- 2 tbsp olive oil
- ½ shallot minced
- 2 tbsp yellow curry paste
- 1 tsp ginger freshly grated
- 1 tsp turmeric
- 1 can coconut milk full fat
- 1 tbsp brown sugar or coconut or date sugar
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or fish sauce
- 1 lime cut into wedges for serving
- 2 tbsp basil or thai basil or cilantro
Instructions
- Season the salmon with salt and pepper on both sides
- Add the olive oil to a large, shallow pan over medium-high heat. Sear the salmon on both sides for 2-5 minutes (or until the internal temperature reaches 145 degrees F.
- Remove it from the pan and set aside.
- Turn the heat down to low, add the shallot, curry paste, ginger, and turmeric. Stir it around for 1-2 minutes or until it’s nice and fragrant.
- Whisk in the coconut milk until it’s smooth. Then add the brown sugar, rice vinegar, and soy sauce.
- Return the salmon to the pan and top with lime wedges and basil.
Notes
Nutrition
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