Coconut Curry Salmon with Lemongrass and Lime Leaves
Flaky, tender salmon gently poached in a fast, fragrant, and creamy Thai-style coconut curry sauce. A 20-minute, one-pan meal that tastes like it came from a restaurant.
Equipment
- Large skillet with a lid
- Chef's knife
- Cutting Board
Ingredients
- 1 tbsp coconut oil (or avocado oil)
- 2 (6-oz) salmon fillets (skin-on or skinless)
- Salt (to taste)
- 2 cloves garlic (finely minced)
- 1 tbsp fresh ginger (finely minced)
- 1 stalk fresh lemongrass
- 1 tbsp Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 2 makrut lime leaves
- 1 tsp fish sauce
- 1 tsp brown sugar (or coconut sugar, optional)
- 1 tbsp fresh lime juice
- 1/4 cup fresh basil or cilantro (roughly chopped)
Instructions
- Prep Aromatics: Cut off the bottom and top third of the lemongrass stalk. Peel the dry outer layer. Using the flat side of your knife, smash the stalk to release its oils.
- Sear Salmon: Pat the salmon fillets completely dry and season with salt. Heat the oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes, undisturbed, until the skin is crispy.
- Flip & Remove: Flip the salmon and cook for 1 more minute. The salmon will not be cooked through. Remove it from the skillet and set it on a plate.
- Sauté Aromatics: Lower the heat to medium. Add the garlic, ginger, and smashed lemongrass stalk to the pan. Cook for 1-2 minutes until fragrant.
- Bloom Curry Paste: Add the red curry paste. Stir it into the aromatics and cook for 1 minute until it darkens and smells fragrant.
- Build Sauce: Pour in the coconut milk, scraping up any bits from the bottom. Add the lime leaves, fish sauce, and brown sugar. Bring to a gentle simmer.
- Poach Salmon: Return the salmon to the skillet, skin-side up. Nestle it into the sauce. Cover the pan, reduce heat to low, and let the salmon poach for 3-5 minutes, or until cooked to your liking.
- Finish: Turn off the heat. Remove and discard the lemongrass stalk and lime leaves. Stir in the fresh lime juice and chopped basil or cilantro. Serve immediately over rice.
Notes
The most important tip is to "bloom" the curry paste—cook it in the oil for 1 minute before adding the coconut milk. This unlocks its full, rich flavor. Do not use light coconut milk, or the sauce will be thin.