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}
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
-
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. This meal is great alone or over sautéed cauliflower rice. Enjoy!
Nutrition
Want More One Skillet Salmon Recipes? Try One of These!
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This was so delicious! It is comparable to my favorite local thai restaurant’s curries. I accidentally ate all my broccoli yesterday, but no worries. I just reflected on what’s typically in the curries I’ve ordered in the past and threw in some bell peppers, onion, carrots and zucchini. I also was lacking in salmon, but I caught 3 pickerel last week, so I threw those boys in.
Basically, I don’t think it matters too much if the variety of fish or vegetables changes, it’s that delicious base that makes it work. The lime and cilantro really pull it all together.
I am very satisfied with your seasonings and the amounts–perfect. Chef’s kiss.
Paleo Thai Coconut Curry Salmon is the best, and it provides us with the best services that bring us what the people need to know here.
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This was incredible! I have tried to make different red curry sauces before, but it never came out right. Something was always missing. Not this sauce. It was delicious – better than my favorite Thai restaurant – and the salmon was great with it. Thank you for this recipe. I will be making it often!
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