Ingredients
Equipment
Method
- Pat the salmon fillets completely dry with a paper towel and season both sides generously with salt and pepper.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Once shimmering, place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 1-2 minutes. The salmon will not be fully cooked. Transfer to a plate and set aside.
- Reduce heat to medium and add the unsalted butter to the same skillet. Once melted, add the chopped shallot and cook for 2 minutes until softened.
- Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to let it burn.
- Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
- Pour in the full-fat coconut milk and broth, whisking to combine. Stir in the brown sugar and fish sauce. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Taste the sauce and adjust seasoning with more salt or sugar if needed. Nestle the seared salmon fillets back into the skillet, skin-side up.
- Spoon some of the curry sauce over the salmon and let it simmer gently for 3-5 minutes, or until cooked through and flaky.
- Remove the skillet from the heat. Squeeze the fresh lime juice over the dish and sprinkle with the lime zest. Garnish generously with fresh cilantro or Thai basil and serve immediately.
Notes
Pro Tips:
- For the crispiest skin, ensure the salmon is patted completely dry before seasoning and searing.
- Do not overcook the salmon in the initial sear; it will finish cooking in the sauce.
- Full-fat coconut milk is essential for a rich, creamy sauce. Do not substitute with light coconut milk.
- The final squeeze of lime juice is crucial; it brightens and balances the richness of the curry. Variations & Substitutions:
- Protein: This recipe works well with other firm fish like cod or halibut, or with large shrimp (adjust cooking time).
- Aromatics: Add 1 teaspoon of freshly grated ginger along with the garlic for extra warmth.
- Umami Boost: Whisk in 1 tablespoon of miso paste with the curry paste for a deeper savory flavor.
- Vegetables: Wilt in a handful of spinach or kale at the end, or add chopped bell peppers or broccoli florets with the shallots to make it a one-pan meal.
- Garnish: Top with toasted cashews, toasted shredded coconut, or thinly sliced red chilies for extra texture and heat. Serving Suggestions:
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
- Warm naan bread or roti is perfect for dipping.
- Pair with a side of steamed or roasted vegetables like broccoli, asparagus, or bok choy.
- For the crispiest skin, ensure the salmon is patted completely dry before seasoning and searing.
- Do not overcook the salmon in the initial sear; it will finish cooking in the sauce.
- Full-fat coconut milk is essential for a rich, creamy sauce. Do not substitute with light coconut milk.
- The final squeeze of lime juice is crucial; it brightens and balances the richness of the curry. Variations & Substitutions:
- Protein: This recipe works well with other firm fish like cod or halibut, or with large shrimp (adjust cooking time).
- Aromatics: Add 1 teaspoon of freshly grated ginger along with the garlic for extra warmth.
- Umami Boost: Whisk in 1 tablespoon of miso paste with the curry paste for a deeper savory flavor.
- Vegetables: Wilt in a handful of spinach or kale at the end, or add chopped bell peppers or broccoli florets with the shallots to make it a one-pan meal.
- Garnish: Top with toasted cashews, toasted shredded coconut, or thinly sliced red chilies for extra texture and heat. Serving Suggestions:
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
- Warm naan bread or roti is perfect for dipping.
- Pair with a side of steamed or roasted vegetables like broccoli, asparagus, or bok choy.