Best 5 Easy 1 Pan Salmon Red Curry Recipes
Indulge in a culinary adventure with our tantalizing collection of one-pan salmon and red curry recipes. Embark on a flavor-packed journey as you explore a variety of culinary creations that blend the delicate taste of salmon with the aromatic and vibrant flavors of red curry. From quick and easy weeknight meals to impressive dinner party dishes, our recipes cater to every occasion and skill level. Discover the perfect balance of flavors in our creamy coconut red curry salmon, where tender salmon fillets are enveloped in a rich and velvety sauce. Craving a touch of heat? Our spicy red curry salmon delivers an explosion of taste, sure to satisfy your craving for bold and fiery flavors. For a lighter option, our steamed salmon with red curry sauce presents a delicate and flavorful dish that highlights the natural flavors of salmon. Each recipe is carefully crafted to guide you through the cooking process, ensuring a delightful and stress-free culinary experience.
Let's cook with our recipes!
SALMON COCONUT CURRY
This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.
Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY 1-PAN SALMON RED CURRY
A 1-pan dinner that comes together in just 30 minutes! A quick red curry coconut sauce coats tender red bell pepper, wild caught salmon, and greens! Light, satisfying, and incredibly flavorful.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
- Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
- Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
- Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
- NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
- In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
- Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn't reheat well).
Nutrition Facts : ServingSize 1 servings, Calories 461 kcal, Carbohydrate 36.5 g, Protein 27.8 g, Fat 23.6 g, SaturatedFat 9.6 g, Cholesterol 60 mg, Sodium 1408 mg, Fiber 5.7 g, Sugar 18.1 g, UnsaturatedFat 5.99 g
PAN-FRIED SALMON IN CURRY CREAM SAUCE
This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.
Provided by heidi_k
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g
ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY
Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
- Bake for 30 minutes.
- Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
- Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
- Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
- Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams
RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
- Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
Tips:
- Use a good quality salmon fillet. Fresh, wild-caught salmon will give you the best results.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it's cooked through. Overcooked salmon will be dry and tough.
- Use a variety of vegetables. This recipe calls for broccoli and red bell pepper, but you can use any vegetables you like. Some other good options include carrots, snap peas, and zucchini.
- Make sure the curry paste is evenly distributed. Before adding the coconut milk, stir the curry paste into the vegetables until they are evenly coated. This will help to ensure that the curry flavor is evenly distributed throughout the dish.
- Serve the salmon and vegetables over rice or noodles. This will help to soak up the delicious curry sauce.
Conclusion:
This easy one-pan salmon red curry is a delicious and healthy meal that can be made in under 30 minutes. It's perfect for a weeknight dinner or a casual lunch. The salmon is cooked to perfection, the vegetables are tender and flavorful, and the curry sauce is creamy and rich. Serve this dish over rice or noodles, and you'll have a meal that the whole family will love.
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