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Thai Vacation-in-a-Skillet-Salmon

December 22, 2025

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Coconut Curry Salmon a.k.a. “Vacation-in-a-Skillet” Salmon

If your week needs a little glow-up, this Thai-inspired salmon coconut curry is the move. We’re talking golden pan-seared salmon tucked into a creamy red curry coconut sauce that’s spicy, cozy, and wildly addictive—in the best way. Bonus: it’s on the table in about 35 minutes, which means you can have “wow” flavor without the “who has time?” energy.
Vibe: Comforting, bright, a little sassy (thanks, curry paste)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh salmon cut into 4 pieces with pin bones removed
  • Salt & pepper to taste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • ½ medium onion finely chopped
  • 1 tsp grated ginger
  • 3 cloves garlic minced
  • 2 heaping tbsp Thai red curry paste
  • ½ tsp fish sauce optional but highly recommended
  • 13.5 oz full-fat coconut milk 1 can (13.5 oz)
  • 1 tsp brown sugar
  • 1/2 cup matchstick carrots
  • 1½ cup fresh green beans trimmed and cut into bite-size pieces
  • 1 tsp lime juice
  • 2 tbsp fresh basil torn or chopped
  • 2 tbsp fresh cilantro chopped

Equipment

  • 1 Large skillet or castiron skillet
  • 1 Large plate
  • 1 Large and sharp chef's knife
  • 1 Cutting Board

Method
 

Sear the salmon like you mean it
  1. Pat the salmon dry (this is how you get that dreamy golden crust). Season both sides with salt and pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat. Once hot, add salmon skin-side down and cook for 5 minutes. Flip and cook 2–3 minutes more—salmon should be nearly done.
  3. Chef tip: If it sticks, don’t panic—give it another moment. It’ll release when it’s ready.
  4. Transfer salmon to a plate. (Not into salmon skin? You can slide it right off once salmon slighly cools.)
Build the flavor base
  1. Spoon out excess fat so you’ve got about 1 tablespoon left in the pan.
  2. Add onion and sauté for about 3 minutes until lightly browned. Stir in garlic and red curry paste; cook for 1 minute to wake up those aromas.
Make the “I could drink this” sauce
  1. Add fish sauce, coconut milk, brown sugar, carrots, and green beans. Let it gently bubble for about 5 minutes, until veggies are tender-crisp (or a little softer if that’s your thing).
Finish like a pro
  1. Stir in lime juice. Nestle salmon back into the sauce and warm for 2 minutes. Taste and adjust salt & pepper.
  2. Top with basil + cilantro and serve immediately over rice.

Notes

Serving Ideas 

  • Spoon over jasmine rice or brown rice for full comfort mode.
  • Go lighter with cauliflower rice or rice noodles.
  • Add extra lime wedges at the table—people love options.

Notes From the Chef's Desk

  • Full-fat coconut milk is the secret to that lush, restaurant-style sauce. Thin coconut milk = sad sauce.
  • Fish sauce is optional, but it adds that “what is that amazing flavor?” depth. No fish sauce? Swap soy sauce—still tasty, just different.
  • Want even more veggie power? Toss in baby spinach at the very end until it wilts.