Ingredients
– 4 salmon fillets (4 ounces / about 113 grams each), skin removed
– ½ teaspoon sea salt
– ½ teaspoon freshly cracked black pepper
– 1 can (13.5 ounces / about 400 ml) coconut milk, shaken
– 1 tablespoon green curry paste
– 1 tablespoon fresh lime juice (from 1 lime)
– 1 teaspoon freshly grated ginger
– 1 tablespoon fish sauce
– 1 small sweet onion, sliced into ½-inch-thick half rounds
– 1 red bell pepper, cut into ½-inch-thick strips
– 1 green bell pepper, cut into ½-inch-thick strips
– cooked rice for serving
– 4 green onions, thinly sliced for garnish
– fresh cilantro, chopped for garnish
– red pepper flakes for garnish
Instructions
1-Preheat the oven to 375°F (190°C) and set a rack in the center position to ensure even cooking.
2-Season the salmon fillets with ½ teaspoon sea salt and ½ teaspoon freshly cracked black pepper, then set them aside.
3-In an ovenproof skillet over medium heat, whisk together 1 can (13.5 ounces) coconut milk, 1 tablespoon green curry paste, 1 tablespoon fresh lime juice, 1 teaspoon freshly grated ginger, and 1 tablespoon fish sauce until well combined.
4-Add the sliced sweet onion, red bell pepper, and green bell pepper to the skillet, then simmer for 5 minutes, stirring occasionally, until the vegetables soften.
5-Nestle the seasoned salmon fillets into the curry mixture and transfer the skillet to the oven.
6-Bake for 10 to 12 minutes or until the salmon flakes easily with a fork, reaching an internal temperature of 145°F for the best results.
7-Serve the salmon and curry over cooked rice, garnished with thinly sliced green onions, chopped fresh cilantro, and a sprinkle of red pepper flakes for extra flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 This dish can be cooked entirely on the stovetop if an ovenproof skillet isn’t available.
🌶️ Adjust spiciness to taste using red pepper flakes or other hot peppers.
🥄 Remove vegetables before serving if softer texture is preferred or cook vegetables longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, simmering
- Cuisine: Thai
- Diet: Gluten-free
Nutrition
- Serving Size: 1 salmon fillet with sauce and rice
- Calories: 348 kcal
- Sugar: 10 g
- Sodium: 746 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 65 mg