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Roast Salmon With Thai Red Curry Sauce

Roast Salmon With Thai Red Curry Sauce

Nutrition Facts
  • cal. (kcal) 386
Roast Salmon With Thai Red Curry Sauce
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 12 mins
  • Carb Grams Per Serving: 27


  • 1 14 - ounce can light coconut milk
  • 2 tablespoons Thai red curry paste
  • 4 teaspoons dark brown sugar
  • 4 4 - ounces salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt, divided
  • 2 teaspoons canola oil
  • 2 teaspoons fresh lime juice
  • 2 cups cooked jasmine rice
  • Lime wedges (optional)


  1. Preheat the oven to 400 degrees. Heat a large skillet over medium-high heat. Spoon a few tablespoons of the coconut "cream" (the thick part from the top of the milk) into the pan. Add the curry paste and cook, stirring, 2 minutes. Stir in remaining coconut milk and the brown sugar; bring to a boil. Reduce heat to medium and simmer, 6 to 8 minutes.
  2. Heat a large nonstick oven-safe skillet over medium-high heat. Season the salmon with the black pepper and 1/4 teaspoon of the salt. When the pan is very hot, add the oil. Add the salmon; cook 2 minutes to sear, and turn over. Transfer skillet to oven; roast salmon until barely cooked through, about 5 minutes.
  3. Stir the lime juice and remaining salt into the sauce. Spoon 2 tablespoons sauce over each piece of fish and serve with rice. Garnish with lime wedges and serve with additional sauce if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 386 cal., 19 g total fat (5 g sat. fat), 27 g carb. 25 g pro.