Pan-Seared Salmon in Red Curry Sauce

Raw salmon fish fillet on plate
Prep Time: 
Number of Servings: 
Recipe Source: 
Against All Grain by Danielle Walker ($34.95, Victory Belt Publishing, 2013)


  • 1 Tbsp coconut oil, melted, divided
  • 1 12 tsp red curry paste, divided
  • 1 12 tsp coconut crystals or honey, divided
  • 4 (6-oz) salmon fillets with skin
  • 12 cup coconut milk
  • 1 tsp fish sauce
  • 12 tsp fresh lime juice
  • 12 tsp grated fresh ginger
  • 12 tsp minced garlic


  • Place 2 teaspoons of the oil, 1 teaspoon of the curry paste, and 1 teaspoon of the coconut crystals in a small bowl and stir well. Rub paste onto top and sides of each salmon fillet.
  • Place remaining teaspoon of oil in a large skillet and heat over medium-high heat.
  • Add salmon, skin side up, and pan-sear for 3 minutes. Carefully flip fillets over.
  • Add rest of ingredients and remaining 12 teaspoon curry paste to skillet. Poach salmon in liquid for 5 to 7 minutes, until center of each fillet just cracks and flakes.
  • Remove fillets and keep warm on a plate covered with foil.
  • Simmer sauce for 3 to 5 minutes, until it has reduced by half.
  • Serve fillets topped with red curry sauce.
Nutrition Info: 
422 Calories, 35 g Protein, 4 g Carbohydrates, 1 g Fiber, 29 g Total fat, 221 mg Sodium. ★★★ (niacin), B6, B12, and Selenium