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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!
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.
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.
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!
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).