This one-skillet Whole30 and Paleo Thai Coconut Curry Salmon is easy to make, quick, and so delicious! Salmon is seasoned and pan fried and served with a Thai inspired creamy coconut curry sauce that’s packed with flavor and veggies. It’s a great meal as is or over sautéed cauliflower rice and the leftovers save well!
This might just be my favorite salmon recipe of all time.
It’s THAT good!
Plus, made all in one skillet on the stovetop in under 30 minutes!
It really doesn’t get better when it comes to salmon.
A savory spice rub, pan fried perfectly cooked salmon in a creamy Whole30 curry sauce with added veggies.
I’m fully obsessed! Let’s get into the details so you can make this coconut curry salmon ASAP!
What You Need to Make Coconut Curry Salmon
Straightforward simple ingredients make this salmon easy to prepare.
Here’s everything you’ll need:
- 5-6 salmon fillet portions
- Sea salt and black pepper
- curry powder
- garlic powder
- ghee or avocado oil
- onion
- fresh garlic
- fresh ginger, minced
- Thai red curry paste
- fish sauce
- full fat coconut milk
- honey or date paste (date paste for Whole30)
- pre-shredded carrots
- broccoli or broccolini, chopped
- fresh limes
- fresh cilantro
How to Make One Skillet Coconut Curry Salmon
Heat a large, nonstick skillet over medium heat and season the salmon portions all over with salt, pepper, garlic powder and curry powder, rubbing it in evenly.
Once the skillet is hot, add the ghee or oil. Add the salmon, flesh side down and cook 4-5 minutes. Flip and cook another 3 minutes or until cooked through.
Remove the salmon to a clean plate and reduce the heat a bit to medium low/medium.
Add the chopped onion and cook 2 minutes until fragrant, then add the garlic and ginger and cook one minute.
Add the curry paste and stir to combine, then add the fish sauce, coconut milk, and honey or date paste. Stir to combine and raise the heat to medium.
Once simmering, add the carrots and broccoli or broccolini, stirring to cook through, just 1-2 minutes.
Add the salmon back to the skillet and sprinkle with lime zest and add the lime juice, stirring it into the sauce.
Cook just long enough to heat through, then remove from heat. Garnish with cilantro to serve.
I know you’re going to love this high protein, paleo and Whole30 friendly meal!
This coconut curry salmon is great alone or over sautéed cauliflower rice for added veggies.
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Paleo Thai Coconut Curry Salmon {Whole30}
Paleo Thai Coconut Curry Salmon {Whole30}
Ingredients
- 5-6 salmon fillet portions
- Sea salt and black pepper
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 2 tablespoons ghee or avocado oil
- 1/2 medium onion chopped
- 1 inch fresh ginger minced
- 4 cloves garlic minced
- 1/4 cup Thai red curry paste
-
1
tablespoon
fish sauce
- 1 14 oz can full fat coconut milk
- 2 teaspoons honey or date paste date paste for Whole30
- 1/2 cup pre-shredded carrots
- 1 cup broccoli or broccolini chopped
- Grated zest of one lime
- Juice of one lime
-
fresh cilantro
minced
Instructions
-
Heat a large, nonstick skillet over medium heat and season the salmon portions all over with salt, pepper, garlic powder and curry powder, rubbing it in evenly.
-
Once the skillet is hot, add the ghee or oil. Add the salmon, flesh side down and cook 4-5 minutes. Flip and cook another 3 minutes or until cooked through. Remove the salmon to a clean plate and reduce the heat a bit to medium low/medium.
-
Add the chopped onion and cook 2 minutes until fragrant, then add the garlic and ginger and cook one minute. Add the curry paste and stir to combine, then add the fish sauce, coconut milk, and honey or date paste. Stir to combine and raise the heat to medium.
-
Once simmering, add the carrots and broccoli or broccolini, stirring to cook through, just 1-2 minutes. Add the salmon back to the skillet and sprinkle with lime zest and add the lime juice, stirring it into the sauce.
-
Cook just long enough to heat through, then remove from heat. Garnish with cilantro to serve. This meal is great alone or over sautéed cauliflower rice. Enjoy!
Nutrition
Want More One Skillet Salmon Recipes? Try One of These!
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This was wonderful! Definitely going into our rotation. Thank you!
yummyy i like it
Mayans M.C Leather Vest
This recipe is delicious!!!
I cooked exactly according to the recipe, only after removing the fish made a paste. After taking the fish out of the sauce, I added the egg noodles soaked in warm water beforehand (so that they would crumble a little, but were not ready completely) and cooked in the sauce until tender. It turned out very delicious.
P.S. yes, came out not cheap at the expense of fish, in short for all together (given that the fish sauce I have enough for another year), which I did not have at home (all except salt, pepper, sugar and oil). I ended up with two large portions.
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Amazing!
I didn’t have any broccoli on hand, so I used Japanese eggplant and chopped them finely. Turned out great! I am still relatively new to this way of eating (was diagnosed with Hashimoto’s about 8 mos ago), so I appreciate all sites like this that make the adjustment easier.
My family really loved the salmon curry! It’s definitely going into my favorite recipe box. I always say I get the recipes from my favorite Paleo blogger.
Oh. My. Word. This was so good! I felt like I was eating at a restaurant and I’m not even a good cook. I never would have thought these disparate ingredients would make such a delicious dish! Thank you for sharing this!
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Tomorrow is sunday. I have been ready for a cooking day.
This post is very simple to read and appreciate without leaving any details out. Great work!
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This dish is flavourful and easy to make. Would definitely make this again !!
Thanks for sharing this nice recipe.
Look delicious. Thanks for sharing.
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Oh, your Coconut Curry Salmon recipe sounds absolutely divine! The combination of tender, succulent salmon with the exotic flavors of coconut and curry is simply tantalizing. I can already imagine the aroma wafting through the kitchen as the dish cooks to perfection.
Delicious and nutritious! Paleo Thai Coconut Curry Salmon is a mouthwatering fusion of flavors that satisfies both taste buds and health goals. A perfect choice for a wholesome and flavorful meal
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The whole family enjoyed this! The sauce is amazing… I could just drink it (in face, I kind of did). I had spinach that needed to be used so we did that instead of the broccoli and carrots. You could certainly play around with the veggies and get many delicious results!
Could this be made with chicken instead of salmon? Just to make it a little more economical.
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Very nice recipe
This was so delicious! It is comparable to my favorite local thai restaurant’s curries. I accidentally ate all my broccoli yesterday, but no worries. I just reflected on what’s typically in the curries I’ve ordered in the past and threw in some bell peppers, onion, carrots and zucchini. I also was lacking in salmon, but I caught 3 pickerel last week, so I threw those boys in.
Basically, I don’t think it matters too much if the variety of fish or vegetables changes, it’s that delicious base that makes it work. The lime and cilantro really pull it all together.
I am very satisfied with your seasonings and the amounts–perfect. Chef’s kiss.
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