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Hero Image of Yellow Coconut Curry Salmon in a black pan.
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Lent Friday Coconut Curry Salmon

This Lent Friday Coconut Curry Salmon is dinner perfection! It’s easy to make, comes together in under 30 minutes.
Course Dinner
Cuisine Thai-Inspired
Keyword Coconut Curry Yellow Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 326kcal

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 facts are automatically calculated. 

Nutrition

Calories: 326kcal | Carbohydrates: 12g | Protein: 3g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 850mg | Potassium: 329mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1245IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg