Easy 1-Pan Salmon Red Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 (Servings)
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Calories
461 kcal
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Course
Main Course
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Cuisine
Thai
Easy 1-Pan Salmon Red Curry
Description
Easy 1-Pan Salmon Red Curry starts with salmon fillets briefly marinated in salt, coconut aminos, and chili garlic sauce. The curry base is prepared by sautéing shallots, minced ginger, serrano pepper, and garlic before incorporating red curry paste and diced red bell pepper. Coconut milk is added to create a creamy sauce that simmers gently. The salmon is cooked in this sauce, absorbing the complex flavors of the curry while maintaining its delicate texture.
The flavor profile balances the heat from serrano and chili garlic sauce with the sweetness of maple syrup and the umami depth of coconut aminos. The coconut milk softens the spices and binds the sauce. Adding kale at the end gives a fresh, slightly crisp contrast to the tender fish and rich sauce. The method uses one pan to streamline cooking and cleanup without sacrificing flavor.
This curry pairs well with brown, white, or cauliflower rice to soak up the sauce. Fresh cilantro or basil and lime wedges are suggested garnishes that bring brightness and herbal notes. It can serve as a hearty main course for dinner, offering a balance of spice, sweetness, and creaminess alongside omega-rich salmon.
For a crisper texture on the salmon, cooking it separately in a small amount of oil before adding to the curry is recommended. The recipe's nutrition estimates are based on 2-ounce filets and the milder spice and sweetness levels. Adjust seasoning to taste during cooking for preferred heat and balance.
Ingredients
SALMON
- 2 oz. salmon skinless, wild caught whenever possible, filets
- 1 pinch salt sea salt
- 1 tsp coconut aminos (sub tamari if not soy-free)
- 1 tsp Chili garlic sauce (we like Huy Fong foods brand)
CURRY
- 1 Tbsp avocado oil or sub water, adding more as needed as it evaporates, or coconut oil
- 2/3 cup shallot thinly sliced
- 1 Tbsp ginger fresh, minced
- 1/2 - 1 small Serrano pepper (reduce for less heat, increase for more heat)
- 2 cloves garlic minced
- 3 ½ Tbsp red curry paste
- 1 medium red bell pepper seeds removed, cut into bite-size pieces
- 1 healthy pinch salt sea salt
- 1 oz coconut milk light, canned
- 1-2 tsp coconut aminos
- 1-2 tsp maple syrup
- 2 cups kale optional, chopped; or other green of choice
FOR SERVING optional
- brown rice or white rice, or cauliflower rice
- cilantro or basil
- lime wedges
Instructions
- First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
- Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
- Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
- Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
- NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
- In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
- Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).
Notes
- For crispier salmon, cook separately in a small amount of oil over medium heat before adding to curry.
- Adjust serrano pepper and chili garlic sauce amounts to control spice level to your liking.
- Serve with rice or cauliflower rice and garnish with fresh cilantro or basil and lime wedges for added brightness.
- Nutrition estimates are based on smaller salmon portions and milder seasoning amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 461 | 23% |
| Carbohydrates | 36.5g | 12% |
| Protein | 27.8g | 56% |
| Fat | 23.6g | 36% |
| Saturated Fat | 9.6g | 48% |
| Polyunsaturated Fat | 1.14g | 7% |
| Monounsaturated Fat | 4.85g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 60mg | 20% |
| Sodium | 1408mg | 59% |
| Potassium | 631mg | 13% |
| Fiber | 5.7g | 23% |
| Sugar | 18.1g | 36% |
| Vitamin A | 6455IU | 129% |
| Vitamin C | 87.07mg | 97% |
| Calcium | 91.85mg | 9% |
| Iron | 2.31mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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