Thai-inspired Red Curry Salmon features tender salmon fillets simmered in a fragrant coconut red curry sauce with bell peppers, garlic, onion and bright herbs. This quick one-pan recipe delivers bold Thai flavors while staying light and family-friendly—perfect for weeknights when you want a healthy, satisfying meal without a long cook time.
Red Curry Salmon
This Red Curry Salmon is a fast, flavorful dinner that combines a quick red curry rub with a creamy coconut sauce. The salmon bakes gently in the sauce, absorbing aromatic ginger, garlic and red curry paste while the bell peppers and onions soften into a sweet, savory base. Serve over jasmine rice, brown rice or cauliflower rice for a complete meal. The recipe is easily adaptable—swap or add vegetables to suit your taste.
Why You’ll Love This Red Curry Salmon Recipe
This dish is quick, customizable and packed with flavor. It’s a weeknight winner for salmon lovers and a great way to introduce a saucy, aromatic Thai-inspired meal without complicated prep.
- Simple: One skillet and under 30 minutes from start to finish when you use prepped ingredients.
- Customizable: Swap bell peppers for snap peas, baby spinach, broccoli or mushrooms depending on what you have.
- Diet friendly: High-protein, dairy-free and naturally gluten-free if you choose gluten-free fish sauce or substitute with tamari.
If you try this recipe, take a photo and share it on your social channels—I’d love to see your variations and swaps.
Red Curry Salmon Ingredients
The recipe uses a small salmon rub and a separate curry sauce. The rub ingredients also contribute flavor to the sauce. Exact measurements are included in the recipe section below. Use fresh or fully thawed salmon fillets and remove the skin for best results when applying the rub.
- Oil: Avocado oil works well for the rub and for sautéing, but any neutral oil is fine.
- Aromatics: Fresh grated ginger and plenty of garlic form the fragrant base of the sauce.
- Red Curry Paste: Choose a paste at the heat level you prefer—mild to spicy.
- Light Coconut Milk: Creates a creamy base while keeping calories moderate. Regular canned coconut milk can be used for a richer sauce.
- Fish Sauce: Adds authentic umami; substitute soy sauce or tamari if needed.
- Sweetener: Brown sugar balances the curry’s heat and acidity; honey or maple syrup are acceptable alternatives.
- Vegetables: Sliced sweet onion and bell peppers offer color and sweetness—use any color combination you like.
- Brighteners and Herbs: Fresh lime juice, Thai basil (or regular basil) and cilantro finish the dish with brightness and herbal aroma.
- Salmon: Four 4-ounce fillets (skin removed) is a convenient portion size for this recipe. Adjust the bake time for thicker or thinner fillets.
How to Make Red Curry Salmon
This one-pan method starts on the stove to build the sauce, then finishes in the oven so the salmon cooks gently in the curry. Follow the instructions below for a reliably tender, flavorful result.
- Make the salmon rub: Combine avocado oil, grated ginger, minced garlic, brown sugar, red curry paste and salt into a smooth paste. Brush or spread evenly over each salmon fillet.
- Build the sauce: In a large oven-safe skillet, heat a teaspoon of oil over medium. Add the ginger and garlic and sauté 30–60 seconds until fragrant. Stir in the curry paste and toast briefly, then pour in the coconut milk, fish sauce and a teaspoon of brown sugar. Whisk to combine.
- Add vegetables: Stir in sliced bell peppers, onion and the white parts of the scallions. Cover and simmer gently for 10–12 minutes until the peppers are tender. If the sauce reduces too much, add 1–2 tablespoons water to loosen it.
- Bake the salmon: Nestle the seasoned salmon fillets into the sauce and transfer the skillet to a preheated 400°F oven. Bake about 10 minutes, or until the salmon reaches your preferred doneness—timing will depend on fillet thickness.
- Finish and serve: Remove the skillet from the oven and stir in lime juice, chopped Thai basil, cilantro and the green parts of the scallions. Serve immediately over steamed rice or cauliflower rice.
Variations
- Fish: Use cod, snapper or tilapia if you prefer white fish. Reduce baking time for thinner fillets.
- Coconut milk: If you don’t have light coconut milk, dilute regular canned coconut milk with water (about half and half) for a lighter texture.
- Veg swaps: Snap peas, snow peas, spinach, broccoli florets or mushrooms all work well instead of or in addition to bell peppers.
- Sweetener: Honey or maple syrup can replace brown sugar.
- Herbs: Thai basil gives an authentic flavor; if unavailable, regular basil or extra cilantro are fine substitutes.
What to Serve with Red Curry Salmon
Serve over jasmine or brown rice for a classic pairing. For a lower-carb option, spoon the salmon and sauce over cauliflower rice. Garnish with extra cilantro, basil and lime wedges for brightness.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of water or coconut milk if the sauce has thickened.
More Salmon Recipes You’ll Love
- Baked Salmon
- Air Fryer Salmon with Maple Soy Glaze
- Salmon Salad
- Asian Salmon Bowl
- Grilled Salmon Kebabs
Red Curry Salmon
Ingredients
Salmon Rub
- 1/2 tablespoon avocado oil (or neutral oil)
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon brown sugar
- 2 tablespoons red curry paste
- 1/2 teaspoon kosher salt
Curry Sauce
- 1 teaspoon avocado oil (or neutral oil)
- 1 tablespoon grated ginger
- 5 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 (14 oz) can light coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon brown sugar
- 1 small sweet or yellow onion, sliced
- 1 1/2 bell peppers, sliced (mix colors for contrast)
- 3 scallions, thinly sliced (whites separated from greens)
- 1 lime, juiced
- 2 tablespoons chopped Thai basil
- 2 tablespoons finely chopped cilantro
- 4 salmon fillets (4 oz each), skin removed
Instructions
- Preheat oven to 400°F and position the oven rack in the upper third.
- In a small bowl combine the rub ingredients until a smooth paste forms. Spread the paste evenly over the salmon fillets.
- In a large, deep oven-safe skillet, heat 1 teaspoon oil over medium heat. Add ginger and garlic and sauté 30–60 seconds until fragrant.
- Add the curry paste and toast for about one minute. Pour in the coconut milk, fish sauce and brown sugar, whisking to combine. Add the sliced peppers, onion and scallion whites. Cover and simmer on low for 10–12 minutes until the peppers are tender. If the sauce reduces too much, stir in 1–2 tablespoons water.
- Nestle the salmon fillets into the sauce and transfer the skillet to the oven. Bake about 10 minutes, or until salmon is cooked to your liking (longer for thicker fillets).
- Remove from the oven and stir in lime juice, chopped basil, cilantro and the green parts of the scallions. Serve immediately over rice or cauliflower rice.
Nutrition (per serving)
Calories: 349 kcal • Protein: 24.5 g • Carbohydrates: 23 g • Fat: 17 g • Fiber: 4 g
Notes
Adjust the red curry paste amount to control heat. For a milder sauce, use less paste or choose a mild curry paste. For a richer sauce, use full-fat coconut milk or omit the water dilution.