Easy 1-Pan Salmon Red Curry

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Wooden spoon resting in a pan of our 1-Pan Salmon Red Curry recipe

We have a thing for curries and salmon, so we recently decided to marry the two.

The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!

Salmon, ginger, red bell pepper, and other ingredients for making our Salmon Red Curry recipe

This curry starts with briefly marinating the salmon in a mixture of salt, coconut aminos, and chili garlic sauce for an extra boost of flavor. In a pinch, this step can be skipped!

Two salmon filets marinating in coconut aminos, sea salt, and chili garlic sauce in a bowl

Next, the shallot, ginger, and serrano are sautéed until tender and fragrant, and red curry paste is added. This mixture provides the base of flavor for this recipe.

Then red bell pepper is sautéed briefly, allowing it to soften and contribute a subtle natural sweetness.

Skillet of sliced bell pepper, shallot, red curry paste, and other ingredients

Coconut milk is added next, serving as the creamy base for the red curry sauce. And to finish off the sauce, coconut aminos are added for umami flavor and maple syrup for sweetness and to balance the other flavors.

Pouring coconut milk into a pan to make our Salmon Red Curry recipe

Then it’s time to add the marinated salmon and allow it to cook through. We used wild caught sockeye salmon filets, which tend to be fairly thin (~1 inch) and cook in about 5 minutes.

Skillet of salmon filets and vegetables for making Salmon Red Curry

Lastly, the kale is added and cooked briefly, until just wilted.

Pan of our Salmon Red Curry recipe with chopped kale

We hope you LOVE this curry! It’s:

Quick & easy
Satisfying
Slightly spicy
Customizable
& Super delicious!

It’s the perfect quick weeknight meal! We like to serve this curry with cauliflower rice, brown rice, or white rice, and garnish with fresh cilantro and lime.

More Easy Curry Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of brown rice and Salmon Red Curry

Easy 1-Pan Salmon Red Curry

A 1-pan dinner that comes together in just 30 minutes! A quick red curry coconut sauce coats tender red bell pepper, wild caught salmon, and greens! Light, satisfying, and incredibly flavorful.
Author Minimalist Baker
Print
Skillet of Salmon Red Curry made with kale and coconut milk
4.95 from 19 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 (Servings)
Course Entree
Cuisine Dairy-Free, Gluten-Free, Thai-Inspired
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

SALMON

  • 2 4-6 oz. salmon filets (skinless, wild caught whenever possible)
  • 1 pinch sea salt
  • 1 tsp coconut aminos (sub tamari if not soy-free)
  • 1 tsp chili garlic sauce (we like Huy Fong foods brand)

CURRY

  • 1 Tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
  • 2/3 cup thinly sliced shallot
  • 1 Tbsp minced fresh ginger
  • 1/2 – 1 small serrano pepper (reduce for less heat, increase for more heat)
  • 2 cloves garlic, minced
  • 3 ½ Tbsp red curry paste
  • 1 medium red bell pepper, seeds removed and cut into bite-size pieces
  • 1 healthy pinch sea salt
  • 1 14-oz can light coconut milk
  • 1-2 tsp coconut aminos
  • 1-2 tsp maple syrup
  • 2 cups chopped kale or other green of choice (optional)

FOR SERVING optional

  • Brown rice, white rice, or cauliflower rice
  • Cilantro / Basil
  • Lime wedges

Instructions

  • First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
  • Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
  • Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
  • Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
  • Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
  • NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
  • In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
  • Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).

Video

Notes

*Nutrition information is a rough estimate calculated with 4 ounce filets, the lesser end of the ranges for serrano, coconut aminos, and maple syrup, and without optional ingredients.
*If you’d prefer crispier salmon, cook in a separate pan in a bit of oil over medium heat, flipping once to ensure it cooks evenly. To serve, add the salmon to a serving plate along with curry and desired sides / garnishes.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 461 Carbohydrates: 36.5 g Protein: 27.8 g Fat: 23.6 g Saturated Fat: 9.6 g Polyunsaturated Fat: 1.14 g Monounsaturated Fat: 4.85 g Trans Fat: 0 g Cholesterol: 60 mg Sodium: 1408 mg Potassium: 631 mg Fiber: 5.7 g Sugar: 18.1 g Vitamin A: 6455 IU Vitamin C: 87.07 mg Calcium: 91.85 mg Iron: 2.31 mg

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  1. Britni C says

    This was absolutely delicious! Made this with two skin-on salmon fillets, and kept them Skin side down in the pan, then once cooked, skin peeled off easily. Prepped, portioned and staged all the ingredients before hand, then the dish came together seamlessly. Served with coconut rice and boiled edamame from the freezer because, well, that’s what I had on hand. Turned out lovely. Thank you for another wonderful recipe!

  2. mb says

    Another total winner from Minimalist Baker. I have to say I was totally skeptical about this recipe because it has never occured to me to mix salmon and curry flavours, but this knocked it out of the park. I largely followed the recipe, but I left out the serrano entirely, used full fat coconut milk (that’s what I had), and used radish leaves as my greens. Served it with long grain brown rice and it was a huge hit in my house. I will definitely be making it again! My only real “complaint” is that it makes too much sauce for the salmon. I think I could use half as much coconut milk next time, or add another salmon fillet so that there are leftovers.

  3. Heather says

    My husband isn’t usually a big fan of salmon, but he really enjoyed this! We will definitely make this again.

  4. Susie says

    Mind blowing flavor – made with wild black cod. Super hit… the key is getting the maple syrup and the aminos flavor exactly right

  5. Reyna and Jenna says

    The whole family loved it. Spicier than expected, but we all just grabbed a glass of milk and pushed through. Adding the lime helped. Super yummy! Will make again.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear it was too spicy, but we’re glad everyone still enjoyed it. Next time, we’d suggest reducing the serrano and/or trying a different brand of red curry paste. Hope that helps!

  6. anastasia says

    Loved this! I didn’t have red curry so I mixed a handful of dried spices – paprika, garam masala, cayenne, sirarcha, and cumin. Also didn’t have amino acids so used soy sauce per another review. Threw in some cooked sweet potato cubes instead of rice. This is very versatile and full of flavor.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Anastasia! Thanks so much for the lovely review!

  7. Rachel says

    absolutely delicious as per usual! I made it with salmon, but in the future I think I may make it with a white fish or less expensive fish. Salmon is so delicious on its own, its flavor gets lost in the curry. Just my 2 cents, still perfect as is

  8. Odizzle says

    Excellent dish! Tasted delicious even though I couldn’t find coconut aminos (also forgot to buy soy sauce, the substitute). My fish wasn’t fresh either but still the dish beat my expectations, definitely recommend it. Very easy to make.

  9. Tyler says

    Yaas Queen!!!! This was amazing! This is high end restaurant quality! I added some chopped tomato to the sauce and used more kale. Thank you!

  10. Anita says

    I made this almost exactly as written. The only change was using a jalapeño I had in the fridge instead of a serrano pepper. It was a welcome change to the ways I ususally cook salmon. It was slightly spicier than I anticipated so be careful with the pepper seeds and the amount of curry paste if you don’t like heat. My knife skills are pretty good, but this took longer than 10 minutes to prep. I’d certainly make it again though.

  11. Zoeriah Smith says

    I made this last night and it was SO GOOD. I didn’t have any fresh ginger so I used ground, but I bet the fresh would have been amazing. So easy, so fast, so delicious!!! This will be a staple I can feel it.

  12. Brenda says

    I decided to make this to revive a leftover salmon fillet I had in the fridge. I skipped the salmon step since it was already seasoned and grilled and followed the rest of the recipe. I added broccoli and cauliflower with the red pepper since I had no kale. Served it over brown rice and it was so delicious. The salmon reheated in the sauce and became moist and flavorful and tasted great with the curry, veggies and rice. Made leftovers fantastic!

  13. Beth says

    I had almost all the ingredients on hand the day this was posted, and was so excited to make it. We are huge fans of red curry, but this is the first time I’ve ever had it in my house to actually cook with. I didn’t have a Serrano pepper or kale. Had some frozen spinach to sub for the kale. The taste was amazing, even better for leftovers the next day. Also, it was super simple to make. Bought more ingredients to make it again and will use fresh spinach this time.

  14. Faith says

    This was delicious and creamy, and has a beautiful color. I added more curry paste and subbed extra firm tofu (marinated like the fish). It also made excellent leftovers! Can’t wait to try it with salmon, and I bet cubed pumpkin would be fantastic, too. A very versatile recipe!

  15. Lacey says

    I made this tonight, and because I wanted to work with what I had already rather than go out to the grocery store, I had to make some substitutions and omissions. But, my husband LOVED this and that’s the best compliment I can get.

    I subbed onion for shallot, soy sauce for coconut aminos, and I used full fat coconut milk. I omitted the serrano pepper, the bell pepper, and the kale. I also added in some crushed red pepper for a little more heat. The recipe was simple to follow and the salmon came out so delicious and perfectly cooked.

    The best thing about Dana’s recipes are they are written clearly and lay out so many options and alternatives that it makes it easy for me to adapt recipes to my lifestyle.

  16. Dee Hughes says

    Made this and it was delicious! I had intended to make this for a quick dinner, but then got interrupted for about 30 minutes to watch a Thanks-you-to-our-healthcare workers F16 flyover. Came back in and picked up right where I left off. Simple, quick recipe :)

  17. Chelsea says

    So delicious! I didn’t have curry paste or red chilies so I subbed some curry spices and jalepenos, and also added mushrooms to the curry. It was much more yellow than red, but still really tasty! (and pretty!) I lightly sautéed my kale separately because I like it crispy. I feel like chick peas would be so good with this, also!

  18. sam shamansky says

    This is an absolutely elegant dish. Made brown rice in my pressure cooker prior to beginning the recipe. I baked my salmon in the oven and added it to the delicious sauce at the end. I also added the brown rice to the sauce to heat it through prior to serving. Minimalist Baker absolutely rocks.