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Salmon with Thai Yellow Curry
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4.75 from 8 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Thailand
Keyword: coconut curry salmon, salmon with coconut curry, Salmon with Thai yellow curry
Servings: 4
Author: Pat Nyswonger

Equipment

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

  • 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.
  • 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.

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
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