What people are saying …
“Absolute heaven!! So much flavor!” – Instagram user
“OMG! This is easy, and amazing. 10/10.” – Instagram user
Pan Roasted Green Curry Salmon Perfection
I could eat this Pan-Roasted Salmon in Fresh Green Curry Sauce every day and truthfully, I’m not sure I would ever tire of it. The good fortune in this is that I would be better for it if I did, in fact, enjoy it daily, as it is incredibly healthy and filled with good-for-you ingredients.
Salmon, veggies, garlic, ginger – and even a hint o’ spice (or more, if you like) to kickstart the ole’ metabolism. For my money (and time), this is about as great as it gets – all I really, truly want and need from a weeknight dinner.
Flavor. Ease. Accessibility.
I wrote this green curry salmon recipe with three things in mind: flavor, ease, and accessibility. Is it a fully authentic curry? No, not quite. But this homemade flavor bomb of a paste is packed with vibrant fresh ingredients that quickly go to work on a simple pan of salmon and veggies, transforming them into something exciting, a little exotic, and completely memorable.
I make flavor pastes like this to help boost so many of my recipes – soups and stews, braises, noodle bowls, – they’re wonderfully powerful tools to have on hand. That said, please know that you have full permission to adjust the amounts of anything in this pan-roasted green curry salmon recipe, as this isn’t a strict kind of thing. Want more cilantro or basil? Go for it! Like a little more fish sauce? Be my guest (just don’t skip it because it’s crucially delicious). Not into that much garlic? Okay okay, you can take a little bit out. Just have fun and build the flavors as you see fit.
The coconut milk (one of my all-time favorite pantry staples) adds a creamy richness and subtle sweetness to the sauce that makes it somewhat addicting. To keep this green curry salmon Whole 30 friendly (nix the sugar) or gluten-free, you could enjoy this over some cauliflower rice or nothing at all – it’s wonderful just as it is. I personally serve it either over some jasmine rice or glass noodles. Whichever way you go, though, you’re in store for some seriously satisfying and healthy eats with this one …
This is the EXACT pan I use for this recipe and so, so many others you’ll find on this site. I can’t recommend it enough.
If you like the looks of this pan-roasted green curry salmon, you might also want to check out:
Winter White Cioppino with Salty Scallion Oil
Vietnamese Style Rainbow Spring Roll Bowls
Poached Fish in a Buttery Tomato Fennel Broth
Here is a ready made pin for you! Simply save it to your “One-Pan Meals,” “Easy Dinners,” or “Best Seafood Recipes,” boards and you’ll be all set!
Pan-Roasted Salmon in Fresh Green Curry Sauce
Healthy, fresh and bright, this Pan-Roasted Salmon in Fresh Green Curry Sauce makes for an easy one-pan meal that might just become one of your new favorites. (p.s. Here is the exact pan I use for this and many, many more of my recipes).
- Yield: 4 servings
Ingredients
2 TBSP cooking oil (I typically use coconut for this recipe, but any will work)
Salt and pepper to taste
8 oz. shiitake mushrooms
½ large onion sliced (any color onion is fine here)
1 bell pepper thinly sliced (any color)
1 large carrot thinly sliced (I recommend using a mandoline, if you have one)
2 cups loosely packed cilantro leaves if you get some stems in there as well, that’s fine
1 cup basil leaves Thai basil if you can find it!
3 garlic cloves
1-inch piece fresh ginger grated
1 jalapeno seeded with the ribs removed (1/2 pepper is okay if you like it less spicy)
2 scallions chopped
15-oz. can of coconut milk not lite
1 tsp fish sauce (don’t skip this!)
2 tsp sugar
1 TBSP soy sauce or tamari for gluten free
4 skinless salmon fillets
Instructions
1. Preheat your oven to 425 degrees F.
2. Add the oil to a large, oven-safe pan over medium heat. Add the mushrooms, onions, bell pepper, and sliced carrots. Season to taste with salt and pepper and cook, stirring frequently, until all of the veggies have softened – about 6 to 8 minutes.
3. Meanwhile create your curry paste: In a blender, add the cilantro, basil, garlic, ginger, jalapeno, and scallions. Add 2 TBSP of oil to the blender (again you can use any you like here – even olive oil – but I go with liquefied coconut, typically), and begin to blend it all up into a paste, adding more oil as needed to get things going. You don’t necessarily want to create a thin sauce here, just a thick paste. Like a thick pesto of sorts. So stop adding oil once everything is well combined and worked into a homogenous paste.
4. Add this curry paste into the pan with the veggies and stir to combine everything. Add the coconut milk, 1 cup water (plus more, if you need to) fish sauce, sugar, and soy sauce (to taste).
5. Season the salmon on all sides with salt and pepper, and slide the fillets into the pan, nestling them amongst the coconut milk and veggies. Put the pan in the oven, uncovered, and bake for 10 to 12 minutes, or just until the salmon is cooked through. The fish will continue to cook in the sauce after you remove it from the oven, so I always take it out a little early. Lastly, if the sauce has thickened too much (it happens), simply add a bit of water and stir to loosen it up again.
6. Serve right away over jasmine rice, cauliflower rice, or rice noodles – or straight out of the pan. Keep extra soy sauce, cilantro and (if you dare) fresh or pickled jalapeño slices close by for serving/garnish.
