Perfectly pan-seared salmon fillets nestled in a rich, aromatic coconut curry sauce, garnished with fresh herbs and optional edible flowers—this dish offers a vibrant fusion of Thai-inspired flavors and elegant presentation. It’s a restaurant-quality meal that can be prepared in under 30 minutes, making it ideal for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This recipe marries the tenderness of flaky salmon with the bold complexity of a red curry and coconut milk sauce. The sauce is creamy yet light, spicy yet balanced with sweetness and acidity. It’s quick to make and versatile, and pairs beautifully with rice, noodles, or crusty bread. The fresh garnishes enhance the visual appeal, making this dish as beautiful as it is flavorful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salmon:

• 3 salmon fillets, skin off

• Salt and pepper to taste

• 1 tablespoon olive oil

For the curry sauce:

• 1 tablespoon coconut oil or vegetable oil

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon ginger, grated

• 1 tablespoon red curry paste

• 1/2 teaspoon turmeric powder

• 1 can (13.5 oz) coconut milk

• 1 teaspoon fish sauce or soy sauce

• 1 teaspoon brown sugar

• Juice of 1/2 lime

• Salt to taste

For garnish:

• Fresh chopped cilantro or parsley

• Edible flowers (optional)

• Lime wedges

Directions

1. Prepare the salmon: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden brown and cooked through. Remove from pan and set aside.

2. Make the curry sauce: In a saucepan, heat coconut oil over medium heat. Add shallot, garlic, and ginger, and sauté until soft and fragrant, about 2–3 minutes.

3. Stir in the red curry paste and turmeric. Cook for 1 minute to release the flavors.

4. Pour in the coconut milk and bring to a gentle simmer. Add fish sauce (or soy sauce), brown sugar, and lime juice. Let the sauce simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

5. Taste and adjust seasoning with salt or additional lime juice if needed.

6. To serve: Place salmon on serving plates or return to the pan. Spoon the curry sauce over the top.

7. Garnish with chopped herbs, edible flowers (if using), and lime wedges. Serve hot with jasmine rice, noodles, or toasted bread.

Servings and timing

Servings: Serves 3
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

• Protein Alternatives: Substitute salmon with shrimp, tofu, chicken, or white fish.

• Curry Paste: Use green or yellow curry paste for a different flavor profile.

• Vegetables: Add spinach, bell peppers, or snap peas to the sauce for more texture and nutrition.

• Coconut Cream: For an even richer sauce, use coconut cream instead of milk.

• Spicy Version: Add a chopped chili or a dash of chili oil for extra heat.

• Mild Version: Reduce the amount of curry paste or use a milder brand.

• Vegan Option: Use tofu and soy sauce, and ensure your curry paste is vegan.

• Grilled Salmon: Grill the salmon for a smoky, summery version.

• Rice Swap: Serve over cauliflower rice or quinoa for a lower-carb option.

• Fresh Herbs: Swap cilantro for Thai basil or mint for a different herbal note.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat the curry and salmon in a saucepan over low heat, or microwave in short intervals. Avoid overcooking to preserve the salmon’s texture.

FAQs

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before searing to ensure even cooking and a crispy exterior.

What’s the best substitute for red curry paste?

You can use yellow or green curry paste, or a mix of chili paste with ground cumin and coriander for a similar flavor.

Can I make the sauce in advance?

Yes, the curry sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat and add the freshly seared salmon when serving.

Is this dish spicy?

The level of spiciness depends on the brand of curry paste used. You can adjust it to your preference by increasing or decreasing the amount.

Can I make this recipe dairy-free?

Yes, it’s naturally dairy-free due to the use of coconut milk instead of cream.

What’s the best pan for searing salmon?

Use a heavy-bottomed skillet, such as cast iron or stainless steel, for a golden, crisp sear.

Should I keep the skin on the salmon?

You can, but this recipe uses skinless fillets for ease of presentation and serving.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc, Riesling, or Pinot Grigio pairs nicely with the spicy, creamy sauce.

Can I freeze this dish?

Freezing is not recommended, as the sauce may separate and the salmon texture may suffer upon thawing.

Can I use light coconut milk?

Yes, though the sauce will be slightly thinner and less rich. Full-fat coconut milk is recommended for best results.

Conclusion

Seared Salmon in Spicy Coconut Curry Sauce is a bold and elegant dish that brings together layers of flavor with minimal effort. Its creamy texture, aromatic spice, and vibrant presentation make it a show-stopping meal suitable for weeknights or entertaining. Paired with rice or bread, it’s a memorable culinary experience that’s as satisfying to cook as it is to enjoy.

Seared Salmon in Spicy Coconut Curry Sauce

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

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Description

A golden, breaded burrata ball served warm over a velvety roasted red pepper and tomato sauce, garnished with fresh basil, chili oil, and grated parmesan – a gourmet twist on comfort food.

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Ingredients

Units USM Scale 1x2x3x

• For the crispy burrata:
• 2 burrata balls
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup panko breadcrumbs
• Salt and pepper to taste
• Oil for frying
• For the roasted red pepper tomato sauce:
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 roasted red bell pepper, chopped
• 1 (14 oz) can crushed tomatoes
• 1/4 cup vegetable broth or water
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• For garnish:
• Fresh basil, thinly sliced
• Grated parmesan cheese
• Chili oil (or a drizzle of olive oil)
• Toasted crostini or bread slices

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Instructions

1. Make the sauce: Heat olive oil in a saucepan. Add onion and garlic, sauté until soft.
2. Stir in roasted red pepper, crushed tomatoes, broth, salt, pepper, oregano, and red pepper flakes. Simmer for 15 minutes.
3. Blend the sauce until smooth using a blender or immersion blender. Keep warm.
4. Prepare the burrata: Pat burrata dry thoroughly with paper towels.
5. Dredge each burrata ball in flour, dip into beaten egg, then coat with panko breadcrumbs. Season with salt and pepper.
6. Freeze coated burrata for 10 minutes to help hold shape during frying.
7. Heat oil in a small saucepan or skillet to 350°F (175°C). Fry burrata until golden and crispy, about 1–2 minutes. Drain on paper towels.
8. Spoon hot red pepper tomato sauce into shallow serving bowls.
9. Place crispy burrata in the center of the sauce.
10. Garnish with fresh basil, grated parmesan, and a drizzle of chili oil. Serve with toasted crostini.

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Notes

• Freezing the coated burrata helps prevent it from bursting while frying.
• Use high-quality burrata for a rich, creamy interior.
• You can roast your own red pepper or use jarred for convenience.
• The sauce can be made in advance and reheated before serving.
• Serve immediately for the best texture and oozy center.

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Nutrition

• Serving Size: 1 burrata with sauce
• Calories: 420
• Sugar: 6g
• Sodium: 480mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 85mg