This salmon dish can be as spicy as you like it. Just remember that the coconut milk will tone down a lot of the heat so even if you feel like the called for amount will be too much, it might not be. The coconut milk and spice go so well together, making a rich, but not heavy, sauce that really tastes and feels far more complicated than it is. The salmon simmers in the milk keeping it very tender and flaky and of course imparting a lot of flavor onto it. Spoon the sauce over the salmon a few times as it cooks to give it a nice coating and don’t forget to stir the sauce every once in awhile so nothing starts to scald.
Need more salmon ideas? We have plenty of fun salmon recipes to try!
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Ingredients
- 4(4-oz.) salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp.vegetable oil
- 1shallot, thinly sliced
- 1 Tbsp.red curry paste
- 2cloves garlic, minced
- 2 tsp.freshly minced ginger
- 1(14-oz.) can coconut milk
- 1 Tbsp.sriracha
- 1 Tbsp.fish sauce
- Cooked rice, for serving
- Lime wedges, for serving
- Freshly chopped cilantro, for serving
Directions
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- Step 1Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.
- Step 2Return skillet over medium heat and add shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145°, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
- Step 3Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.
