Thai Salmon
This baked Thai salmon is a fast and healthy seafood dish with a creamy coconut curry sauce and tender, flaky baked fish.
Servings: 4
Ingredients
- 24 ounces salmon, with or without skin (four 6 ounce fillets)
- ½ teaspoon salt and pepper, each
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 13.5 ounces coconut milk, full-fat (1 can)
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- ½ teaspoon red pepper flakes (optional)
- 1 lime, juiced
- cooked rice (optional, for serving)
- green onions, chopped (optional, for garnish)
- jalapeno, sliced (optional, for garnish)
- fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat the oven to 450 degrees F.
- Place salmon on a nonstick baking sheet and sprinkle with the salt and pepper. Bake for 12-15 minutes, or until the internal temperature of the salmon reaches 145 degrees F.24 ounces salmon, with or without skin, ½ teaspoon salt and pepper, each
- In a small saucepan over medium heat, add the coconut oil, minced garlic, and red curry paste. Stir for 1 minute or until fragrant.1 tablespoon coconut oil, 3 garlic cloves, minced, 2 tablespoons red curry paste
- Add the coconut milk, ground ginger, soy sauce, brown sugar, red pepper flakes (if desired), and lime juice. Let it simmer for 5 minutes.13.5 ounces coconut milk, full-fat, 1 teaspoon ground ginger, 1 tablespoon soy sauce, 1 teaspoon light brown sugar, ½ teaspoon red pepper flakes, 1 lime, juiced
- Plate the salmon filets (over rice, if desired). Spoon the Thai sauce over the salmon. If desired, garnish with green onions, jalapeno slices, and cilantro.cooked rice, green onions, chopped, jalapeno, sliced, fresh cilantro, chopped
Notes
- It's a good idea to examine your salmon for small bones before cooking.
- Thai Kitchen is my favorite brand of canned coconut milk and Thai red curry paste. The curry paste is in a small glass container, likely found in the International/Asian aisle at your local grocery store.
- You can substitute 2 tablespoons bottled lime juice if you don't have a fresh lime.
- Optional step - 5 minutes before the timer goes off on the salmon, turn the broiler on to high and finish cooking under the broiler. It will give the salmon a nice crust.
- Cooking time can vary depending on the thickness of your salmon, so keep an eye on it.
- Note that that salmon continues cooking once you remove it from the oven. You can use an instant-read thermometer to check the temperature and pull out the salmon at 140 degrees F. It will rise to 145 degrees F before you serve it.
- Leftovers will store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
- The Thai coconut sauce is also delicious on chicken, shrimp, and steak!
Nutrition
Calories: 512kcal | Carbohydrates: 8g | Protein: 37g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 346mg | Potassium: 1116mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1324IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg
