For extra flavor, marinate the salmon fillets in a mixture of soy sauce, ginger, and garlic for 30 minutes before broiling. Adjust the amount of red curry paste and red pepper flakes to suit your spice preference. If you don't have shallots, you can substitute with 1/4 cup of finely chopped onion. For a richer sauce, add a splash of heavy cream or coconut cream at the end. Serve with a side of naan bread or roti for dipping into the delicious curry sauce.
Coconut Curry Salmon with Broccoli
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS14
Embark on a culinary journey to Southeast Asia with this vibrant Coconut Curry Salmon. Tender salmon fillets are gently broiled and then bathed in a luscious, aromatic coconut curry sauce, brimming with the freshness of broccoli. This dish offers a delightful balance of creamy, spicy, and savory notes, perfect for a weeknight indulgence or an elegant dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol87 mg
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Fiber4 g
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Protein29 g
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Saturated Fat19 g
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Sodium913 mg
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Sugar5 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Broiler and Baking Sheet: Preheat your oven's broiler. Line a baking sheet with aluminum foil and brush with 1 tablespoon of cooking oil. (5 minutes)
02
StepPrepare the Salmon: Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, skin side down if using skin-on fillets. Brush the fillets with the remaining 1 tablespoon of oil. (2 minutes)
03
StepSeason and Broil the Salmon: Season the salmon fillets with curry powder, salt, and pepper. Drizzle honey evenly over the fillets. Place the baking sheet under the broiler and broil until the salmon is just cooked through and slightly crisp on top, about 3-5 minutes. Watch carefully to prevent burning. Remove from the oven and set aside. (5 minutes)
04
StepSauté Aromatics: In a large nonstick skillet or wok, melt the butter over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. (3 minutes)
05
StepCreate the Curry Sauce: Stir in the red pepper flakes and Thai red curry paste. Cook for about 1 minute, stirring constantly, to bloom the spices. Pour in the coconut milk, soy sauce, and fish sauce (if using). Bring the mixture to a simmer. (5 minutes)
06
StepAdd Broccoli and Salmon: Add the broccoli florets to the skillet and cook until they are crisp-tender, about 3 minutes. Gently place the broiled salmon fillets into the skillet with the curry sauce. Simmer for another 2-3 minutes, or until the salmon flakes easily with a fork and is heated through. (5 minutes)
07
StepFinish and Serve: Squeeze the juice of 1/2 lime over the skillet. Garnish with chopped chives or green onions, if desired. Serve immediately over rice, quinoa, or cauliflower rice. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Fermin Von
Jun 30, 2025My husband who usually hates salmon asked for seconds!
Elenora Batzglover
Jun 22, 2025Quick, easy, and delicious! Perfect for a weeknight meal.
Mackenzie Schumm
Jun 20, 2025I love how customizable this recipe is. You can easily adjust the spice level and add different vegetables.
Van Becker
Jun 15, 2025The broccoli was perfectly cooked. Not too soft, not too crunchy.
Katharina Mayert
Jun 9, 2025Next time, I'll try adding some red bell peppers for more color and flavor.
Rodolfo Willms
Jun 3, 2025I added a little bit of brown sugar for extra sweetness. It was delicious!
Maryam Grant
May 28, 2025The combination of flavors is incredible. The coconut milk makes the salmon so tender.
Adele Roob
May 20, 2025I used light coconut milk to cut down on the calories. It still tasted great!
Elbert Klein
May 19, 2025This recipe is amazing! So easy and full of flavor. My family loved it!