In a Heartbeat Atlantic Salmon with Red Curry Coconut Sauce

Elevate your weeknight dinner game with this irresistible "In a Heartbeat Atlantic Salmon with Red Curry Coconut Sauce" recipe. Featuring tender, pan-seared Atlantic salmon fillets with perfectly crispy skin, this dish is paired with a luscious red curry coconut sauce that blends the bold flavors of garlic, fresh ginger, and Thai red curry paste. A hint of fish sauce and brown sugar balances the creamy coconut milk, with a squeeze of lime juice adding a zesty, vibrant finish. Ready in just 25 minutes, this quick yet sophisticated meal is ideal for busy evenings and pairs beautifully with fluffy jasmine rice. Garnished with fresh cilantro, it’s a restaurant-quality dish you can whip up in the comfort of your kitchen. Perfect for those searching for a salmon recipe with bold, Asian-inspired flavors!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces (about 6 ounces each) Atlantic salmon fillets, skin-on
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Red curry paste
• 1 can (13.5 ounces) Coconut milk
• 1 teaspoon Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Fresh lime juice
• 2 tablespoons Fresh cilantro, chopped
• 4 cups (for serving) Cooked jasmine rice

Directions

Step 1

Pat the Atlantic salmon fillets dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes until the skin becomes crispy. Flip the salmon and cook for another 2-3 minutes, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside.

Step 3

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.

Step 4

Stir in the red curry paste and cook for another 1 minute, allowing the flavors to bloom.

Step 5

Pour in the coconut milk while stirring to combine. Bring the sauce to a gentle simmer.

Step 6

Add the fish sauce and brown sugar to the sauce, stirring well until fully incorporated. Simmer for 3-4 minutes to allow the flavors to meld.

Step 7

Finish the sauce by stirring in the fresh lime juice. Taste and adjust seasoning as needed.

Step 8

To serve, spoon the curry coconut sauce over the cooked salmon fillets and sprinkle with chopped fresh cilantro. Serve alongside cooked jasmine rice for a complete meal.

Nutrition Facts

Serving size	(1414.0g)

Amount per serving	% Daily Value*
Calories	1729.3

Total Fat 46.1g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 71.4mg	0%
Sodium 4356.5mg	0%
Total Carbohydrate 276.9g	0%
Dietary Fiber 4.5g	0%
Total Sugars 38.5g
Protein 48.1g	0%

Vitamin D 596.5IU	0%
Calcium 170.4mg	0%
Iron 3.3mg	0%
Potassium 1271.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 11.2%

Carbs: 64.6%