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5 Ingredient Red Curry Salmon

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You only need 5 Ingredients to make this gluten free and low carb Red Curry Salmon. The perfect weeknight meal that the whole family will love! Plus, it’s on the table in under 20 minutes!

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

When I tell you that I have made this red Curry Salmon for dinner once a week since the middle of December, I am not kidding.

While I usually make a new recipe at least a couple of times to test it before sharing with you guys, once I know it’s good, I usually move on. #gemini

I crave change and love to switch things up but this Salmon is so good and soooo easy and seriously makes everyone happy.

Curry Salmon Ingredients:

  • wild Alaskan Salmon fillet
  • pre-made red curry paste. Make sure to get and junk-free curry paste like Thai Kitchen, Mae Ploy or Thai and True. Check the label for added sugar if you are eating Low Carb or in the middle of a Whole30. Oh, and if you are allergic to shellfish, make sure to read the full ingredients as some curry pastes have shrimp added to them!
  • organic virgin coconut oil
  • canned full-fat coconut milk. Make sure to get one without any added gums (like guar gum, etc.). The ingredients should only be coconut and maybe water.
  • high quality fish sauce like Red Boat Premium Fish Sauce
  • lime and green onion for serving

Ingredients on a cutting board to make Red Curry Salmon

Both my kids and my husband LOVE it and my older son even requested it last week over burgers. Now, if that isn’t saying something, what is?

Not only is this on the table in under 20 Minutes, but it is naturally dairy-free, gluten-free, low-carb and Whole30 compliant.

What To Serve Curry Salmon with:

Serve with some quick veggies over either cauliflower rice or zucchini noodles and you will be in easy and delicious dinner heaven.

If you are looking for a foolproof, hands-off perfect white rice recipe, I’ve got you covered there too!

whole fillet of wild salmon in red curry sauce with lime and bowl of broccoli

Did you make this recipe? Please give it a star rating below!

Curry Salmon
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
 

You only need 5 Ingredients to make this gluten free and low carb red Curry Salmon. The perfect weeknight meal that the whole family will love! Plus, it's on the table in under 20 minutes!

Course: Mains
Cuisine: Asian
Keyword: curry salmon, dairy free, low carb, red curry paste recipe, salmon recipes, thai red curry paste, wild alaskan salmon recipe
Servings: 4 servings
Calories: 428 kcal
Author: Alyssa Brantley
4.91 from 10 votes
whole fillet of wild salmon in red curry sauce with lime and bowl of broccoli
Print
Ingredients
  • 1 pound Wild Alaskan Salmon bones removed
  • 2 tablespoons organic virgin coconut oil
  • 1/4 cup red curry paste
  • 13.5 ounce can full-fat coconut milk
  • 1 teaspoons fish sauce
  • kosher salt
  • 1/2 medium lime
  • 4 whole scallions sliced for serving
Instructions

  1. Heat coconut oil lin a large saute pan (large enough to fit the salmon fillet or pieces) over medium heat. 

    After about 30 seconds, add red curry paste and pinch of salt. Stir, continuously, for 45 seconds to 1 minute until fragrant.

    Add coconut milk and whisk until completely dissolved.

    adding canned coconut milk to curry paste in a skillet for curry salmon recipe

  2. Bring to a boil and immediately add salmon skin side up.

    Cook for 8 to 10 minutes (depending on thickness), spooning sauce over the fish periodically. Once fish is cooked to your preference, remove from pan and set aside.

    cooking whole salmon fillet in thai red curry paste in a large skillet

  3. Return sauce to medium heat and reduce for 2 to 3 minutes, whisking or stirring frequently.

    Remove from heat, stir in fish sauce, 1/4 teaspoon salt and lime juice.

    Serve salmon with red curry sauce spooned over top and top with sliced scallions. Enjoy!

    reducing the curry sauce for curry salmon in a large skillet

Recipe Video

NOTES:

Depending on the size of your pan, you may want to cut your Salmon fillet into pieces. It is also easier to flip and remove when done. I have a large fish spatula that makes it easy to flip a large piece (I used a 14" saute pan in the photos).

Nutrition Facts
Curry Salmon
Amount Per Serving (0.25 finished dish)
Calories 428 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 25g 125%
Cholesterol 62mg 21%
Sodium 180mg 8%
Potassium 766mg 22%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 24g 48%
Vitamin A 47.5%
Vitamin C 5.6%
Calcium 5.4%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: Please note that this recipe was originally published in 2016, but was updated in March 2019 with nutritional information, recipe tips, and more helpful information.

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Reader Interactions

Comments

  1. Kim says

    June 13, 2019 at 8:44 pm

    I made a double recipe the first time because I had 2.5 pounds of salmon. Wow was I glad I did! This was 5-star restaurant quality. Will go into regular rotation. My new favorite salmon recipe! Served it with steamed broccoli. #noleftovers

    Reply

  3. Kate says

    April 17, 2019 at 11:12 pm

    This was UNBELIEVABLY good. Followed direction to a T, 8 minutes cooking was exactly right. I will be making this again and again!!!

    Reply

  4. Dorothy Kowalczyk961 says

    March 23, 2019 at 10:40 pm

    My daughter prepared this dish, it’s absolutely delicious it was served with spiralized zucchini, delish!!

    Reply

  5. Kathy says

    March 12, 2019 at 7:40 pm

    Exactly what I was looking for! I did add a teaspoon of chili paste and a little lemon grass instead of scallion because of hubby (yes to spicy, no to onion, go figure). He is not a salmon fan and we both loved it!! Your presentation was prettier but I took your advice and cut it into smaller pieces. There was enough sauce for 1.5 lbs I had. Leftovers, yum! Thank you!

    Reply

  6. Cindy L. says

    March 11, 2019 at 12:12 am

    I made this tonight and served it over cauliflower rice (for me) and brown rice (for hubs). It was a hit and so easy! Thank you for such a flavorful recipe that’s fast, pretty and delicious enough for company too. PS I also made a double batch of your Indian Chicken Stew today–one of our family favorites that freezes beautifully!

    Reply

  10. Joyce Thomas says

    July 12, 2018 at 8:24 pm

    This is so incredibly easy and my favorite curry dish — the sauce is fantastic and the salmon remains moist and so flavorful!

    Reply

  13. Matthew says

    May 4, 2016 at 10:29 am

    This looks amazing! I live in Kodiak, AK so I’m always looking for new ways to eat salmon and with the season right around the corner I will be trying this! Love your blog 🙂

    Reply

  14. Theresa Capri says

    January 31, 2016 at 7:29 pm

    I have cooked a lot of sockeye and this was good! I juiced 1/2 a lime in my juicer and using this much in the recipe as written was too tart for my tastebuds, but added 2-3 Tbsp sugar and it mellowed it out. Nice flavor and thanks for the recipe!

    I am rating it a 4 star only because it was tart as written, but for me, with the added sugar, it is a 5 star 🙂

    Reply

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