Paleo Thai Coconut Curry Salmon {Whole30}

This one-skillet Whole30 and Paleo Thai Coconut Curry Salmon is easy to make, quick, and so delicious!  Salmon is seasoned and pan fried and served with a Thai inspired creamy coconut curry sauce that’s packed with flavor and veggies. It’s a great meal as is or over sautéed cauliflower rice and the leftovers save well!

This might just be my favorite salmon recipe of all time.

It’s THAT good!

Plus, made all in one skillet on the stovetop in under 30 minutes!

It really doesn’t get better when it comes to salmon.

A savory spice rub, pan fried perfectly cooked salmon in a creamy Whole30 curry sauce with added veggies.

I’m fully obsessed!  Let’s get into the details so you can make this coconut curry salmon ASAP!

What You Need to Make Coconut Curry Salmon

Straightforward simple ingredients make this salmon easy to prepare.

Here’s everything you’ll need:

• 5-6 salmon fillet portions
• Sea salt and black pepper 
• curry powder
• garlic powder
• ghee or avocado oil
• onion
• fresh garlic
• fresh ginger, minced
• Thai red curry paste
• fish sauce
• full fat coconut milk
• honey or date paste (date paste for Whole30)
• pre-shredded carrots
• broccoli or broccolini, chopped
• fresh limes
• fresh cilantro

How to Make One Skillet Coconut Curry Salmon

Heat a large, nonstick skillet over medium heat and season the salmon portions all over with salt, pepper, garlic powder and curry powder, rubbing it in evenly.

Once the skillet is hot, add the ghee or oil.  Add the salmon, flesh side down and cook 4-5 minutes.  Flip and cook another 3 minutes or until cooked through. 

Remove the salmon to a clean plate and reduce the heat a bit to medium low/medium.

Add the chopped onion and cook 2 minutes until fragrant, then add the garlic and ginger and cook one minute. 

Add the curry paste and stir to combine, then add the fish sauce, coconut milk, and honey or date paste.  Stir to combine and raise the heat to medium.  

Once simmering, add the carrots and broccoli or broccolini, stirring to cook through, just 1-2 minutes. 

Add the salmon back to the skillet and sprinkle with lime zest and add the lime juice, stirring it into the sauce.  

Cook just long enough to heat through, then remove from heat.  Garnish with cilantro to serve.   

I know you’re going to love this high protein, paleo and Whole30 friendly meal!

This coconut curry salmon is great alone or over sautéed cauliflower rice for added veggies.

Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!

Paleo Thai Coconut Curry Salmon {Whole30}

Paleo Thai Coconut Curry Salmon {Whole30}

This one-skillet Whole30 and Paleo Thai Coconut Curry Salmon is easy to make, quick, and so delicious! Salmon is seasoned and pan fried and served with a Thai inspired creamy coconut curry sauce that's packed with flavor and veggies. It's a great meal as is or over sautéed cauliflower rice and the leftovers save well!

Author: Michele

Prep Time: 10 minutes

Cook Time: 20 minutes

Course: Dinner

Cuisine: asian inspired, Paleo, thai

Keyword: curry, paleo, salmon, thai, whole30

Servings: 6 servings

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4.53 from 57 votes

Ingredients

• 5-6 salmon fillet portions
• Sea salt and black pepper
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 2 tablespoons ghee or avocado oil
• 1/2 medium onion chopped
• 1 inch fresh ginger minced
• 4 cloves garlic minced
• 1/4 cup Thai red curry paste
• 1 tablespoon

  fish sauce 



• 1 14 oz can full fat coconut milk
• 2 teaspoons honey or date paste date paste for Whole30
• 1/2 cup pre-shredded carrots
• 1 cup broccoli or broccolini chopped
• Grated zest of one lime
• Juice of one lime

• 

fresh cilantro

  minced

Instructions

1. Heat a large, nonstick skillet over medium heat and season the salmon portions all over with salt, pepper, garlic powder and curry powder, rubbing it in evenly.
2. Once the skillet is hot, add the ghee or oil. Add the salmon, flesh side down and cook 4-5 minutes. Flip and cook another 3 minutes or until cooked through. Remove the salmon to a clean plate and reduce the heat a bit to medium low/medium.
3. Add the chopped onion and cook 2 minutes until fragrant, then add the garlic and ginger and cook one minute. Add the curry paste and stir to combine, then add the fish sauce, coconut milk, and honey or date paste. Stir to combine and raise the heat to medium.
4. Once simmering, add the carrots and broccoli or broccolini, stirring to cook through, just 1-2 minutes. Add the salmon back to the skillet and sprinkle with lime zest and add the lime juice, stirring it into the sauce.
5. Cook just long enough to heat through, then remove from heat. Garnish with cilantro to serve. This meal is great alone or over sautéed cauliflower rice. Enjoy!

Nutrition

Calories: 296kcal

Carbohydrates: 9g

Protein: 30g

Fat: 15g

Saturated Fat: 5g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 5g

Cholesterol: 91mg

Sodium: 319mg

Potassium: 776mg

Fiber: 2g

Sugar: 5g

Vitamin A: 4091IU

Vitamin C: 39mg

Calcium: 72mg

Iron: 2mg

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Want More One Skillet Salmon Recipes? Try One of These!

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