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!
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
- Thai 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
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!
Did you make this recipe? Please give it a star rating below!
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!
- 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
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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.
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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.
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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!
Recipe Video
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).
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.
This dish gets an A+ *****! LUSH AND VELVETY. We are spicy, tangy people, so I used hot curry paste and more lime juice. My rice sang under this sauce. Many thanks.
Thanks so much Trish!! I am so happy to hear it and the spicy curry paste sounds amazing!
WAAAAY too spicy! I doubled the recipe and ended up diluting it with 2 cans of coconut milk and even then my husband and I were the only ones who could eat it. My kids and my sister just ate plain rice. It was very good flavor and the salmon was moist and delicious but kawabunga spicy! I don’t know if there are different ratings of red curry paste, but I got the Mae Ploy brand.
Hey Angel – do you know if you happened to get the spicy version of red curry paste from Mae Ploy? I have seen this in certain stores and it’s not sure obvious that it is spicy! Sorry that happened to you though because I personally HATE wasting ingredients and when a recipe doesn’t turn out. Try again (if you are up for it) with Thai Kitchen Red Curry paste and cut back by half and then add more as you taste it 🙂
This was delicious and a big hit in our house! We live in south central Alaska and have an abundance of sockeye salmon in our freezer, this will definitely be my new go to recipe!
You are SO lucky to live in sockeye salmon land! So happy you all loved this 🙂
Delicious recipe! My 10 year old and husband loved it!
Awesome Chris!
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
Awesome Kim!! I so appreciate you taking the time to comment and let me know how this recipe worked for you 🙂
Love that I had extra sauce left over – it goes with so many things – awesome!!!
Yes!!! I am so down for the leftover sauce Bec!
This was UNBELIEVABLY good. Followed direction to a T, 8 minutes cooking was exactly right. I will be making this again and again!!!
Hi Kate! DAY MADE – nothing makes me happier than hearing that my recipes are working for you! Thanks 🙂
My daughter prepared this dish, it’s absolutely delicious it was served with spiralized zucchini, delish!!
Hi Dorothy! Thank you so much for letting me know!! 🙂
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!
Love it Kathy and the addition of lemongrass sounds amazing!
Thank you Kathy! I did the same thing you did and it was perfect! My husband and I both do not care for onions but love heat and lemongrass. I doubled the sauce as I love the sauce.