Description
A flavorful Thai-inspired dish featuring broiled salmon in a creamy coconut curry sauce, finished with a drizzle of chili garlic butter. This comforting yet elegant meal balances spice, richness, and freshness for a perfect weeknight or dinner party entrée.
Ingredients
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon homemade spicy curry powder (see blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- For the Coconut Curry Sauce:
- 1 tablespoon butter
- 2 tablespoons Thai red curry paste
- 1 tablespoon freshly grated ginger
- 2 cups small broccoli florets
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tamari or soy sauce
- 1 teaspoon fish sauce
- Chili Garlic Butter:
- 5 tablespoons butter
- 4 garlic cloves, finely chopped
- 1/4 teaspoon chili flakes
- For Serving:
- Cooked jasmine rice
- Fresh basil or cilantro
- Homemade Spicy Curry Powder (makes 2–3 tbsp):
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1/2–1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cinnamon
- Pinch of salt and black pepper
Instructions
- Preheat the broiler. Line a baking sheet with foil or parchment.
- Rub salmon fillets with olive oil, curry powder, salt, pepper, and honey. Place on the baking sheet and broil for 3–5 minutes, until slightly crispy on top. Set aside.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add red curry paste and grated ginger. Sauté for 2–3 minutes until fragrant.
- Add broccoli, coconut milk, tamari, and fish sauce. Bring to a simmer and cook for 3–5 minutes until broccoli is tender.
- Slide broiled salmon into the curry sauce. Simmer gently for another 3–5 minutes, spooning sauce over salmon to coat.
- In a separate small pan, melt 5 tablespoons butter over medium heat. Add chopped garlic and chili flakes. Cook until garlic is golden and butter is lightly browned. Remove from heat.
- Serve salmon over jasmine rice. Spoon over curry sauce and drizzle generously with chili garlic butter. Garnish with fresh basil or cilantro.
Notes
- Substitute cod or trout for salmon if desired.
- Use green curry paste instead of red for a more herb-forward flavor.
- Full-fat coconut milk gives the richest sauce; light coconut milk yields a thinner texture.
- For dairy-free, replace butter with coconut oil or vegan butter.
- Add extra vegetables like bell pepper or snap peas to bulk up the dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Broiled, Simmered
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce and rice
- Calories: 620
- Sugar: 5g
- Sodium: 880mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
