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Salmon with Thai Yellow Curry

Salmon with Coconut Curry

Moist broiled fillets of Salmon with Thai Yellow Curry is served on a bed of black rice and a side of bok choy. A fast and easy weeknight dinner!
4.75 from 8 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 428kcal
Author: Pat Nyswonger

Ingredients

For the Glaze:

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoon honey
  • 1 garlic clove grated
  • 1 tablespoon grated ginger root peeled
  • 1 tablespoon lemongrass paste
  • 1 tablespoon finely chopped Thai basil leaves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

For the salmon:

  • 4 salmon fillets 6-ounces each about 1-inch thick

For the Curry sauce (or use a bottle of prepared curry sauce)

  • 2 tablespoons coconut oil
  • 2 tablespoons yellow curry paste
  • 2 cloves garlic minced
  • 1 tablespoon lemongrass paste
  • 1 tablespoon minced ginger
  • 1 can 15 ounces coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

Instructions

For the Glaze:

  • Add all the ingredients to a dish and whisk together. Brush over the top of each salmon fillet.

Broil the Salmon:

  • Place the salmon on a foil-lined baking sheet that has been coated with non-stick oil spray. Brush the top of each salmon with the glaze and place under the broiler, four to 6 inches from the element. Broil for 8-10 minutes, depending on the desired doneness. (See notes)

Make the Curry Sauce:

  • Heat the oil in a saucepan oil over medium heat. Add the curry paste, garlic, lemongrass, and ginger. Saute for 1 to 2 minutes until fragrant. 
  • Stir in the coconut milk, fish sauce, and brown sugar. Cook for 3 to 4 minutes or until heated through.  Do not boil the sauce.
  • Serve the salmon with the curry sauce and garnish with chopped Thai basil and lime wedges. Serve with rice and veggies.

Notes

  1. Place the top rack of your oven high enough so when you place a heat proof skillet like a cast iron pan with the salmon filets on it there will be 2-inch distance from the heat for every 1/2 inch thickness of salmon. For 1-inch thick fillets they should be 4-inches from the heat.  This prevents thicker cuts from overcooking on the outside before the center is completely cooked.
  2. To determine how long to cook your salmon, rare is 110°F. Medium rare is 120-125°F. Medium is 130°F and well done is 140°F.

Recommended Products

Watcharee's Thai Yellow Curry Sauce (Vegan) 12.0 oz jar
Lotus Foods, Organic Forbidden Rice, 15oz
Bart Lemongrass Paste - 90g

Nutrition

Serving: 1Fillet, 1 cup Rice | Calories: 428kcal | Carbohydrates: 27.3g | Protein: 35.8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 947mg | Fiber: 0.01g | Sugar: 0.2g