Easy Coconut Curry Salmon (Poached in One Pan!)

5 from 1 vote

Easy Coconut Curry Salmon (Poached in One Pan!)

Salmon fillets gently poached in a fragrant coconut curry broth with shallots, garlic, ginger, and Thai chili. Bright, flavorful, and perfect for an easy yet impressive dinner. Serve with rice to soak up all of that delicious sauce!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Coconut Milk, Ginger, Salmon, Shallot

Servings:

Author: Carolyn Stilwell

Equipment

Microplane Grater
Sauté Pan with a lid

Ingredients

1 tablespoon Avocado Oil or neutral oil of choice
1 Shallot thinly sliced
4 cloves Garlic grated or minced
2 teaspoons Ginger grated (or use 4 cubes of frozen ginger)
1 Thai Chili thinly sliced (use less or omit for less spice or use more for additional spice)
1 tablespoon Dark Brown Sugar or light brown sugar
1 tablespoon Curry Powder
¼ teaspoon Kosher Salt adjust to taste
¼ teaspoon Black Pepper
1 can Full Fat Coconut Milk I used one 13.5 oz can
1 tablespoon Fish Sauce
4 filets Salmon about 6-8 ounces per filet (preferably with the skin removed)
1 Lime zested

US Customary - Metric

Instructions

In a large sauté pan or deep skillet, heat the avocado oil over medium-high heat. Add the shallot, garlic, ginger, and chili. Cook for about 2 minutes, stirring often, until fragrant.
Add the brown sugar, curry powder, salt, and pepper. Cook for 1 more minute to let the sugar caramelize slightly and the spices toast.
Pour in the coconut milk and fish sauce. Stir and bring to a gentle simmer over medium-low heat. Let it simmer uncovered for 15 minutes to thicken and deepen in flavor.
Season the salmon fillets with a pinch of salt. Nestle them into the curry broth so they’re mostly submerged. Spoon some of the sauce over the top, cover with a lid, and cook over medium-low heat for 8–10 minutes, or until the salmon flakes easily with a fork. Cook time will depend on the thickness of your fillets and how well-done you like your salmon.
Sprinkle the lime zest over the top of the cooked salmon. Serve with lime wedges on the side for squeezing.

Video

Notes

Serving Suggestions: I love serving over jasmine rice with sliced mango, avocado, and Persian cucumbers. Top with fresh cilantro and mint, lime wedges, and a drizzle of chili crunch or chili oil for extra flavor and texture. Customize with whatever toppings you love!
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, spooning the curry sauce over the salmon to keep it moist. You can also microwave it in short intervals, covered, until warmed through. The leftovers are also tasty served cold.

Nutrition