Weeknight Salmon with Thai Green Curry
An easy, one-pan Thai green curry salmon dinner perfect for busy weeknights and ready in under 30 minutes.
A fast, flavorful, and healthy meal ready in just 30 minutes. While nothing compares to homemade Thai green curry—typically made with fresh green chiles, galangal, lemongrass, lime, coriander, and cumin—storebought curry paste is a weeknight-friendly shortcut. Fresh ginger, garlic, and scallions add an aromatic boost to a rich, silky coconut broth—the perfect backdrop for tender salmon with crispy, golden skin, all prepared in our CeramiClad™ Frying Pan. Swap in any quick-cooking vegetable for the peas and greens to make it your own.
Weeknight Salmon with Thai Green Curry
An easy, one-pan Thai green curry salmon dinner perfect for busy weeknights and ready in under 30 minutes.
Rhoda Boone, Culinary Director
- 1.
Pat salmon fillets dry and let temper, skin side up, for 15 minutes while preparing the other ingredients. Finely chop the white and light green parts of the scallions (about 2 Tbsp.) Thinly slice the dark green tops and reserve for serving.
- 2.
Add oil to a large CeramiClad™ Frying Pan and heat over medium. Once oil is shimmering, season both sides of the salmon with salt and carefully place skin side down in Pan. Press gently but firmly with a fish spatula for about 30 seconds to ensure even contact and prevent curling. Reduce heat to medium-low.
- 3.
Cook until the salmon is about 90% done, watching as the color moves up the sides from deep orange to pale and opaque, 5–7 minutes depending on thickness (about 120F for medium-rare). Transfer to a plate, skin side up.
- 4.
Wipe out Pan, increase heat to medium, and add remaining 1 Tbsp. oil. Add garlic, ginger, and chopped scallions. Cook until softened and fragrant, about 2 minutes. Stir in curry paste and cook 2 minutes more. Pour in coconut milk, stirring to dissolve, then add lime zest and juice. Taste and adjust seasoning with salt, curry, and/or lime, if necessary.
- 5.
Add peas and greens and cook until tender, 2–5 minutes. If sauce seems too thick, stir in a little water, 1 Tbsp. at a time. Reduce heat to medium-low and return the salmon to the Pan, skin side up. To keep the skin crispy, do not submerge it in the liquid.
- 6.
Simmer until the salmon is cooked to your preferred doneness, 2–4 minutes.
- 7.
Serve salmon and vegetables topped with reserved scallions, cilantro, and lime wedges with rice or rice noodles alongside.
