One-Pan Coconut Curry Salmon

One-Pan Coconut Curry Salmon Recipe (Easy, Flavor-Packed Dinner!)

If you’re on the hunt for a weeknight dinner that’s easy to make, packed with flavor, and only uses one pan, this Coconut Curry Salmon recipe is about to be your new go-to. With tender salmon fillets simmered in a rich, creamy coconut curry sauce, this dish brings bold flavor with minimal cleanup. It’s perfect for busy evenings when you want something special but don’t want to stand over the stove for hours. Whether you’re meal prepping, cooking for two, or feeding the whole family, this one-pan recipe is both impressive and insanely simple.

One-Pan Coconut Curry Salmon Save

Ingredients

  • 4 salmon fillets (skin-on or skinless, about 6 oz each)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce (optional, but adds depth)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro or basil for garnish
  • Cooked jasmine rice or cauliflower rice, for serving

Serving Size

Serves: 4Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes

How to Make One-Pan Coconut Curry Salmon

Start by patting your salmon fillets dry and seasoning them with a little salt and pepper. In a large skillet or sauté pan, heat olive oil over medium-high heat. Sear the salmon for about 3-4 minutes per side until golden and nearly cooked through. Don’t worry if they’re not fully done—you’ll finish them in the sauce later. Remove the salmon and set it aside on a plate.

In the same pan, reduce heat to medium and add your chopped onions. Cook for 2-3 minutes until softened, then stir in the garlic and ginger. Sauté for another minute until fragrant. Next, add the red curry paste and cook for 30 seconds to wake up the spices. Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.

Return the salmon to the pan and spoon some of the sauce over the top. Cover and cook for another 5-6 minutes until the salmon is fully cooked and flaky. Finish with a squeeze of fresh lime juice and garnish with cilantro or Thai basil. Serve hot over jasmine rice and enjoy every bite of that creamy, flavorful curry.

Tips for Success

  • Use full-fat coconut milk for the creamiest sauce. Light coconut milk tends to be thinner and less flavorful.
  • Don’t skip searing the salmon. It adds depth and texture to the dish.
  • Adjust the heat level by using more or less curry paste. Start with one tablespoon if you’re spice-sensitive.
  • Fresh ginger and garlic make a big difference in flavor—don’t substitute with powder if you can help it.
  • Use a nonstick or stainless steel skillet to avoid sticking and get a good sear on the salmon.
One-Pan Coconut Curry Salmon Save
One-Pan Coconut Curry Salmon

Recipe Variations

  • Swap the protein: Try this with shrimp, firm white fish like cod or halibut, or even tofu for a vegetarian twist.
  • Add vegetables: Throw in baby spinach, snap peas, or red bell peppers for added color and nutrition.
  • Make it creamier: Stir in a spoonful of peanut butter or a splash of heavy cream for a richer sauce.
  • Use green curry paste instead of red for a totally different flavor profile. It’s herby and aromatic rather than spicy.
  • Turn it into soup: Add an extra can of coconut milk and some broth to turn this into a Thai-inspired salmon curry soup.

Related Post: CRISPY BANG BANG SALMON BITES RECIPE

Frequently Asked Questions

Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before searing. Excess moisture will prevent a good sear.

Is red curry paste spicy?
It has a medium spice level. You can reduce the amount or use a mild version if you prefer a milder flavor.

Can I make this dish ahead of time?
Absolutely. The curry sauce can be made in advance and stored in the fridge for up to 3 days. Add the salmon and reheat gently when ready to serve.

What’s the best side dish for this curry?
Jasmine rice is classic, but you can also serve it with naan, cauliflower rice, or even over rice noodles.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

If you’re looking for a dinner that feels restaurant-worthy without any complicated steps or fancy ingredients, this One-Pan Coconut Curry Salmon checks all the boxes. It’s cozy, comforting, and comes together in just 30 minutes. Plus, you’ll only have one pan to clean. That’s what I call a win. Pin this recipe now and come back to it whenever you need a crowd-pleasing, flavor-packed meal with almost no effort.