Cashew Free Classic Coconut Salmon Curry
Total time40 min
Prep time15 min
Cook time25 min
5.0(21)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the salt and black pepper.
- 2
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until a golden crust forms on each side. Transfer to a plate — the salmon will finish cooking in the sauce.
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