Description
Tender, flaky salmon baked in a creamy coconut curry sauce makes this dish both comforting and packed with bold, exotic flavor. It’s an easy one-pan meal that’s perfect for weeknights or impressing guests with minimal effort.
Ingredients
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4 salmon fillets (about 6 oz each)
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1 tbsp olive oil
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1/2 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp red or yellow curry paste
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1 tsp ground turmeric (optional)
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1 can (13.5 oz) full-fat coconut milk
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Salt and pepper, to taste
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Juice of 1/2 lime
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Fresh cilantro or basil, for garnish
Instructions
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Preheat Oven: To 400°F (200°C).
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Make Sauce: In a skillet, heat oil over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes. Stir in curry paste and turmeric; cook another 1 minute.
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Add Coconut Milk: Pour in coconut milk and stir. Season with salt and pepper. Simmer for 5 minutes, then stir in lime juice.
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Bake Salmon: Place salmon in a baking dish. Pour sauce over the top. Bake uncovered for 15–20 minutes, or until salmon flakes easily with a fork.
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Garnish & Serve: Top with fresh herbs and serve with rice, quinoa, or steamed veggies.
Notes
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Use skinless salmon for easier serving and better sauce absorption.
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Curry paste intensity varies—start with 1 tbsp and adjust to taste.
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Add chopped spinach or bell peppers for extra veggies.
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Pairs well with jasmine rice or coconut rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420kal
- Sugar: 2g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g