Coconut Curry Salmon is a flavorful and comforting Thai-inspired dish that comes together in just 30 minutes using one pan. This dish features a creamy red curry coconut milk sauce with fresh vegetables like bell peppers and spinach, making it a healthy, fiber-rich meal. The salmon is pan-seared to perfection and then simmered in the fragrant sauce, offering a delicious balance of sweet, savory, and mildly spicy flavors.

Full Recipe:

Ingredients

For the Salmon:

• 1.7 lb salmon fillets (4 fillets)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided

For the Red Curry Coconut Milk Sauce:

• 1 large red bell pepper, thinly sliced
• 1 tablespoon olive oil
• 14 oz full-fat unsweetened coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 5 oz fresh spinach
• 2 large bananas, sliced

For Garnish:

• Lemon slices
• Chopped fresh parsley

Directions

Sear the Salmon:

1. Heat a large, high-sided skillet over medium heat for about 2 minutes.
2. Pat the salmon dry and season the top with salt and black pepper, rubbing in 1 tablespoon of olive oil.
3. Add 2 tablespoons of olive oil to the skillet and place the salmon fillets skin-side up (flesh side down). Cook for 4 minutes without moving them.
4. Flip the fillets carefully and cook skin-side down for 5 more minutes.
5. Remove the salmon from the skillet, slide a spatula between the skin and the fillet to separate them, and discard the skins. Wipe the skillet clean.

Cook the Vegetables:

6. Add the sliced bell pepper and 1 tablespoon of olive oil to the skillet. Sauté for about 4 minutes until slightly charred. Remove from the skillet.

Make the Curry Sauce:

7. In the same skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Stir continuously over medium heat for 5 minutes.
8. Add fresh spinach and cook until wilted.
9. Stir in the sliced bananas and cooked bell peppers.

Assemble the Dish:

10. Return the cooked salmon fillets to the skillet, spooning some of the sauce over them.
11. Simmer briefly to reheat the salmon.
12. Garnish with lemon slices and chopped parsley before serving.

Nutrients (Per Serving)

• Calories: 733 kcal
• Fat: 51g
• Saturated Fat: 25g
• Cholesterol: 106mg
• Sodium: 629mg
• Potassium: 1758mg
• Carbohydrates: 31g
• Fiber: 6g
• Sugar: 19g
• Protein: 43g
• Vitamin A: 118% DV
• Vitamin C: 91% DV
• Calcium: 9% DV
• Iron: 28% DV

Enjoy this rich and flavorful dish with jasmine rice, quinoa, or rice noodles for a complete meal!

Why You’ll Love This Recipe

Quick and Easy to Make

One of the best things about Coconut Curry Salmon is that it’s a one-pan dish that can be made in about 30 minutes. This makes it a fantastic choice for a quick dinner without compromising on taste or quality. With minimal prep work and a simple cooking process, you can have a gourmet-style meal ready in no time.

Rich and Creamy Coconut Curry Sauce

The sauce is the heart of this dish. Made with full-fat coconut milk and red curry paste, it’s both creamy and aromatic. The combination of fish sauce, honey, and lemon juice enhances the depth of flavors, creating a well-balanced taste that pairs beautifully with the salmon.

A Perfectly Balanced Flavor Profile

This dish is a fusion of multiple taste elements. The salmon adds a rich, buttery texture, the coconut milk brings in creaminess, and the red curry paste provides a mild heat. Meanwhile, honey and bananas introduce a subtle sweetness, while lemon juice balances everything with a hint of acidity. This perfect harmony of flavors makes the dish incredibly appealing to a variety of palates.

Nutrient-Dense and Healthy

Coconut Curry Salmon is not only delicious but also highly nutritious. Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health. The addition of vegetables like red bell peppers and spinach provides essential vitamins and antioxidants. Plus, coconut milk offers healthy fats that promote satiety, making this dish a wholesome and filling meal.

One-Pan Convenience

Nobody likes washing a pile of dishes after cooking. With this recipe, you only need one pan to create a restaurant-quality dish. The salmon, vegetables, and sauce are all cooked in the same skillet, making cleanup quick and easy.

A Unique Twist: Bananas in a Savory Dish

One of the most intriguing aspects of this recipe is the addition of bananas. While bananas are commonly associated with desserts and breakfast dishes, they work surprisingly well in this savory curry. The natural sweetness of bananas helps balance the spiciness of the red curry paste and the tanginess of the lemon juice. This combination creates a complex flavor profile that keeps the dish exciting and unique.

If you’re hesitant about adding bananas to a savory dish, consider trying it just once—you might be pleasantly surprised by how well it complements the overall flavors.

Ingredient Highlights

Salmon

Salmon is the star ingredient, offering a rich, buttery texture and an abundance of healthy fats. It’s also a great source of protein, keeping you full and satisfied. Opting for fresh, wild-caught salmon enhances the flavor and nutritional benefits.

Coconut Milk

Coconut milk forms the creamy base of the curry sauce. It’s a staple in Thai cooking and provides a velvety texture that complements the salmon perfectly. Full-fat coconut milk is recommended for the best results, as it gives the sauce its signature richness.

Red Curry Paste

This ingredient adds depth and spice to the dish. Thai red curry paste is made from a blend of red chilies, garlic, lemongrass, and other aromatic spices. It’s the key to achieving an authentic Thai-inspired flavor.

Bell Peppers and Spinach

These vegetables add color, texture, and nutrients to the dish. Bell peppers bring a slight sweetness and crunch, while spinach provides a dose of vitamins and minerals.

Bananas

The bananas are an unexpected but delightful addition. They contribute natural sweetness and a soft texture that contrasts nicely with the richness of the curry sauce.

Serving Suggestions

Coconut Curry Salmon is incredibly versatile when it comes to serving options. Here are some great pairings to complete your meal:

• Jasmine Rice: The traditional choice for Thai-style curries, jasmine rice absorbs the creamy sauce beautifully.
• Quinoa: A protein-packed alternative that makes the dish even more nutritious.
• Rice Noodles: A light and slightly chewy option that pairs well with the creamy curry sauce.
• Cauliflower Rice: A low-carb alternative that keeps the dish light and keto-friendly.
• Crusty Bread: For those who love to soak up every last bit of the delicious sauce.

Tips for Making the Best Coconut Curry Salmon

1. Use Fresh, High-Quality Salmon

For the best flavor and texture, choose fresh, wild-caught salmon. If using frozen salmon, be sure to thaw it completely and pat it dry before cooking to ensure proper searing.

2. Sear the Salmon First

Searing the salmon fillets before simmering them in the sauce locks in their juices and creates a crispy, golden crust. This step enhances the overall taste and texture of the dish.

3. Don’t Skip the Lemon Juice

Lemon juice adds brightness to the dish, balancing out the richness of the coconut milk and the sweetness of the bananas. It helps bring all the flavors together harmoniously.

4. Adjust the Spice Level

If you prefer a spicier dish, consider adding a chopped Thai chili or a dash of cayenne pepper to the sauce. Conversely, if you’re sensitive to heat, you can reduce the amount of red curry paste.

5. Let the Flavors Meld

While this dish comes together quickly, letting it sit for a few minutes after cooking allows the flavors to meld even more. The sauce thickens slightly, making it even more luscious.

Storing and Reheating

If you have leftovers, Coconut Curry Salmon stores well in the refrigerator for up to three days. Keep it in an airtight container and reheat gently over low heat on the stovetop to maintain the creamy texture of the sauce. Avoid overheating, as this can cause the coconut milk to separate.

You can also freeze the curry sauce separately from the salmon. When ready to eat, thaw the sauce in the refrigerator overnight, reheat it on the stove, and add freshly cooked salmon for the best texture.

Conclusion

Coconut Curry Salmon is an exceptional dish that combines the bold, aromatic flavors of Thai cuisine with the rich, flaky texture of salmon. Its creamy, mildly spicy sauce, fresh vegetables, and the surprising touch of bananas make it a unique and memorable meal. This one-pan dish is quick and easy to prepare, yet it delivers a gourmet-level taste that feels indulgent while still being nutritious.

Whether you’re looking for a simple weeknight dinner or an impressive dish to serve guests, Coconut Curry Salmon is a fantastic choice. It’s packed with healthy fats, protein, and vitamins, making it both satisfying and wholesome. Serve it over rice, noodles, or quinoa, and enjoy a restaurant-quality meal in the comfort of your home.