Coconut Curry Salmon with Broccoli

4.8
(4)
4 Reviews
1 Photo

This coconut curry salmon with broccoli uses Thai red chili paste for beautiful color and depth of flavor. You can make it spicier by using hot curry powder on the filets, and extra red pepper flakes in the sauce. We like this served in a bowl with rice. Use riced cauliflower for an extra serving of veggies, if you prefer.

By Brenda Venable
Published on September 21, 2024
coconut curry salmon filet with broccoli in a yellow bowl over rice with colorful napkin in background
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 4 (6 ounce) salmon filets

  • 2 tablespoons neutral-flavored cooking oil, divided

  • 1 tablespoon curry powder, or to taste

  • salt and freshly ground black pepper to taste

  • 1 tablespoon honey

  • 3 tablespoons unsalted butter

  • 1/2 cup chopped shallots

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • 1 pinch red pepper flakes, or to taste

  • 1/4 cup Thai red curry paste, or to taste

  • 1 can unsweetened full-fat coconut milk

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 2 cups broccoli florets

  • 1/2 lime

  • 1 tablespoon chopped chives or green onions, or to taste (optional)

Directions

  1. Line a baking sheet with aluminum foil, and brush with 1 tablespoon cooking oil. Preheat the oven’s broiler.

  2. Pat salmon filets dry with paper towels and place on the prepared pan, skin side down. Brush filets with remaining 1 tablespoon oil.

  3. Season filets with curry powder, and season lightly with salt and pepper. Drizzle honey over the filets, and place under the broiler. Broil until just crisp on top, 3 to 5 minutes. Watch carefully; honey may burn easily. Remove from oven and keep warm.

  4. For coconut curry sauce, melt butter in a large nonstick skillet over medium heat. Add shallots and cook about 1 minute, then add garlic and ginger, and cook until fragrant, about 30 seconds more,

  5. Stir in red pepper flakes and Thai red curry paste and cook about 3 minutes. Stir in coconut milk, soy sauce, and fish sauce; bring to a simmer. Add broccoli florets and cook until crisp-tender, about 3 minutes.

  6. Add salmon filets to the skillet and simmer until fish flakes easily with a fork, 3 to 5 minutes.

  7. Squeeze 1/2 lime over the skillet. Garnish with chopped chives or green onions, and serve.

    Cook’s Note

    Soy sauce and fish sauce can be salty, so use salt sparingly.

    Thickness of salmon filets will affect cooking time. If filets are thin, reduce cooking time. If filets are greater than 3/4-inch thick, cook until an instant read thermometer inserted near the center reads 145 degrees F (63 degrees C).
    Thai curry paste comes in different levels of spiciness - adjust the amount according to your spice preference.

Nutrition Facts (per serving)

522 Calories
39g Fat
17g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 522
% Daily Value *
Total Fat 39g 50%
Saturated Fat 19g 96%
Cholesterol 87mg 29%
Sodium 913mg 40%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 29g 59%
Vitamin C 52mg 58%
Calcium 82mg 6%
Iron 4mg 22%
Potassium 910mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.