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Poached Coconut Red Curry Salmon

  • Author: Sprinkles & Sea Salt


Poach delicious salmon fillets in less than 20 minutes with this Coconut Red Curry Salmon recipe. Salmon poached in a flavorful coconut red curry sauce.  



1 pound salmon, cut into 34 fillets

1/2 tsp salt

2 tbsp coconut oil

1 cup white onion, thinly sliced

2 tbsp garlic

1/4 tsp salt

1/2 tsp coriander

1 13.5oz can full fat coconut milk

2 tbsp red curry paste

2 tbsp lime juice

1 tbsp fish sauce

2 tbsp palm sugar

5 lime leaves (optional)

thai basil (optional)

lime slices (optional)

black sesame seeds (optional)

1 pound rice noodles, prepared according to package instructions


Pat the salmon fillets dry and sprinkle with salt

Heat a large skillet over medium-high heat

Add the coconut oil, melt

Add the fillets and brown on each side for 1-2 minutes, remove from skillet, set aside

Reduce the heat to medium

Add the onion to the skillet, sauté for 2-3 minutes until they become fragrant and begin to cook down

Add the garlic, stir to combine

Season with salt and coriander, mix

Pour in the coconut milk

Add the red curry paste

Use a whisk to help dissolve the red curry paste into the coconut milk

Add the lime juice and fish sauce

Add the palm sugar

Bring to a rolling boil

Once the palm sugar is melted add the salmon back to the skillet and spoon the sauce over it to cover

Reduce heat to medium-low

Add the lime leaves*

Continue to simmer until the salmon is cooked through, 5-7 minutes**

Serve the salmon over the rice noodles, spoon some of the sauce over each piece

Garnish with thai basil, lime slices and black sesame seeds if desired


*just for flavor, omit if you do not have or do not like

**this time will depend on how much it cooked during the browning step and how well done you like your salmon