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Crispy Skinned Salmon in Red Curry - Olivia Adriance
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CRISPY SKINNED SALMON IN RED COCONUT CURRY

A one-pan weeknight dinner that’s anything but boring, this Crispy Skinned Salmon in Red Curry is a must-make meal.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: Crispy skinned salmon, Curry and veggies, Salmon curry
Servings: 4
Author: Olivia Adriance

Ingredients

For the Salmon:

  • (4) 4-6 ounce salmon filets
  • 1 tablespoon avocado oil
  • 3 teaspoons coconut sugar
  • 2 teaspoons red curry paste
  • 1 teaspoon salt
  • ½ teaspoon garlic powder

For the Curry Sauce:

  • 1 tablespoon avocado oil
  • 1 small sweet onion, largely diced
  • 1 colorful bell pepper, largely diced
  • 3 cloves garlic, minced
  • 1-inch knob fresh ginger, minced
  • (2) 13.5 ounce cans full-fat coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • 1 teaspoon coconut sugar
  • Juice of 2 limes
  • ½ cup fresh cilantro, roughly chopped
  • Salt and pepper, to season

For Serving:

  • Cooked rice
  • Cilantro
  • Scallions
  • Lime wedges

Instructions

  • In a small bowl, whisk together the avocado oil, coconut sugar, red curry paste, salt, and garlic powder. Coat the salmon filets generously on all sides. Set aside.
  • Heat a large stainless steel sauté pan over medium-low heat. Add a drizzle of avocado oil, then place a piece of parchment paper large enough to cover the bottom of the pan. Drizzle a bit more oil on top of the parchment.
  • Place the salmon filets in the pan, skin side down. Cook for about 4 minutes, undisturbed, to create a crispy skin. Flip and cook for an additional 3 to 4 minutes, depending on the thickness of the filets. The salmon should be mostly cooked through. Remove from the pan and set aside.
  • Remove the parchment paper from the pan and add another drizzle of oil. Increase the heat to medium.
  • Add the diced onion and bell pepper to the pan, cooking for 4 to 5 minutes until softened. Add the minced garlic and ginger, cooking for 1 to 2 minutes until fragrant.
  • Whisk in the coconut milk, curry paste, fish sauce, and coconut sugar. Simmer for 6 to 8 minutes to allow the flavors to meld.
  • After 6 minutes, stir in the lime juice and cilantro. Taste and adjust seasoning with salt and pepper.
  • Nestle the salmon filets into the sauce, skin side up, ensuring the crispy skin stays above the sauce. Simmer for an additional 2 to 3 minutes to finish cooking the salmon without losing the crispy skin.
  • Serve the salmon and curry with cooked rice and garnish with chopped fresh cilantro, sliced scallions, and a squeeze of fresh lime.

Nutrition

Calories: 739kcal | Carbohydrates: 18g | Protein: 39g | Fat: 59g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 933mg | Potassium: 1393mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1787IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 8mg