Baked Coconut Curry Salmon
Baked Coconut Curry Salmon is a rich and aromatic dish featuring tender salmon in a creamy coconut curry sauce. It’s a simple yet flavorful meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low Lactose
Ingredients
- salmon fillets
- coconut milk
- red curry paste
- garlic, minced
- fresh ginger, grated
- lime juice
- soy sauce or fish sauce
- honey or brown sugar
- olive oil
- salt
- black pepper
- fresh cilantro
- green onions
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Season the salmon fillets with salt and black pepper, then place them in the prepared dish.
- In a bowl, whisk together coconut milk, red curry paste, garlic, ginger, lime juice, soy sauce or fish sauce, and honey or brown sugar.
- Pour the coconut curry sauce evenly over the salmon fillets.
- Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Spoon some of the sauce over the salmon before serving.
- Garnish with chopped cilantro and sliced green onions. Serve hot.
Notes
- Add vegetables like spinach, bell peppers, or snap peas for a complete meal.
- Use green or yellow curry paste for a different flavor variation.
- Swap salmon with cod or halibut if desired.
- Adjust spice level by adding chili flakes or fresh chilies.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 75 mg
Find it online: https://thefamilycooking.com/baked-coconut-curry-salmon/
