One Pan Green Curry Salmon with Broccoli
This post may contain affiliate links.
This healthy and delicious green curry salmon is easily made in one pan and ready in 30 minutes! Tender salmon, broccoli, and to-die-for Thai-inspired green curry coconut lime sauce.
If this recipe is your jam you should also try my Thai Red Curry with Vegetables and my Mediterranean Cod with Fennel.
GREEN COCONUT CURRY SALMON WITH BROCCOLI – HEALTHY, FAST, EASY CLEANUP, WEEKNIGHT DINNER SOLVED!
This salmon curry recipe is an absolute staple in my house and I know you are going to love it! I am talking about:
- Omega-3 rich wild salmon – hello brain health!
- Green curry coconut sauce – made with a few simple ingredients
- Fresh bright herbs, tangy lime juice, and a kick of spice from serrano chilis
- One pan, easy clean up (potentially my favorite part!)
Let’s Get Cooking!
WHAT YOU’LL NEED TO MAKE GREEN CURRY SALMON
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Wild Salmon
- Shallot, Garlic, Ginger
- Green Curry Paste
- Coconut Milk
- Broccoli Florets
- Fish Sauce (optional)
- Serrano Chili or Jalapeno (optional)
- Cilantro
- Lime
TOOLS YOU WILL USE
- Sharp knife
- Cutting board
- Large saute pan or cast-iron skillet
INGREDIENT SPOTLIGHT – GREEN CURRY PASTE
I have a Thai food cookbook that is about 1000 pages long and full of inspiration. In my dream life, I make green curry paste from scratch and trust me when I tell you that one day I will, but for a quick weeknight meal, green curry paste from the grocery store is a pantry staple.
Thai green curry sauce is the perfect balance of chili pepper heat, creamy coconut milk, and zesty lime juice. The green curry paste that you use will be the main flavor component in this dish. My preferred brand of green curry paste is Thai Kitchen green curry paste.
HOW TO MAKE GREEN CURRY SALMON
This dish is all made in on large pan for easy cleanup. Here are the simple steps.
- Sear salmon in a hot skillet for 3 minutes on each side, remove from skillet, and set aside.
- In the same skillet saute shallot, ginger, garlic, and serrano chilis in avocado oil until tender (about 3 minutes)
- Add curry paste to skillet and toast for 1 minute. Add coconut milk and stir, scraping up any browned bits from the bottom of the pan.
- Add a splash of fish sauce and broccoli. Cover and allow broccoli to steam for 4 minutes.
- When broccoli is tender, add salmon back into the pan and spoon sauce over the salmon to warm through.
- Turn off heat, cover with chopped cilantro, fresh lime juice, and fresh serrano chilis.
- Enjoy!
WHAT TO SERVE WITH GREEN CURRY SALMON
- White rice
- Brown rice
- Cauliflower rice
- Rice noodles
- Zucchini noodles
Make sure to top with lots of cilantro, lime juice, and extra serrano chilis if you like spicy!
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is gluten-free, Paleo, Keto, and Whole30 friendly
- Low Fodmap – eliminate garlic, replace shallot with green scallion
MORE SALMON RECIPES YOU WILL LOVE
Mediterranean Sheet Pan Salmon with Zucchini Noodles
Salmon Farro Salad with Bacon and Corn
Salmon Pasta with Dill Pesto
Spicy Crunchy Sheet Pan Salmon
Creamy Wild Salmon Chowder
Coconut Curry Chicken Meatballs
Check out my anti-inflammatory recipes and January recipes roundups for similar healthy dishes!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
I can’t wait for you to try this Green Curry Salmon Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
Green Curry Salmon with Broccoli
Ingredients
- 1 lb. wild salmon cut into 4 portions
- 2 tbsp avocado oil divided
- salt and pepper
- 4 cloves garlic chopped
- 1 large shallot chopped
- 1 tbsp fresh ginger finely chopped or grated
- 1 serrano chili sliced
- 2 tbsp green curry paste
- 1 can full fat coconut milk
- 1 tbsp fish sauce
- 4 cups broccoli florets
- cilantro, serrano chili, lime for serving
Instructions
- Rub salmon with avocado oil (about 1/2 tsp per filet) season generously with salt and pepper.
- Heat 1 tbsp avocado oil in a large skillet. Add salmon skin side down and sear until crispy (about 2 minutes), flip and cook for an additional 2 minutes. Remove from pan and set aside.
- Add additional avocado oil to pan and saute garlic, shallot, ginger, and serrano chili for 3 minutes or until tender. Add curry paste and stir to coat all vegetables in curry paste. Add coconut milk and fish sauce and scrape to release any browned bits from the bottom of the pan.
- Add broccoli florets, bring to a simmer, cover for 4 minutes or until broccoli is tender.
- Add salmon back to the ban, spoon sauce over the salmon and simmer until salmon is warmed through.
- Top with cilantro, lime juice, and sliced raw serrano (optional).
Notes
- Cauliflower rice
- Jasmine rice
- Brown rice
- Zucchini noodles
- Rice noodles
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
Perfect dinner! The healthy flavor I needed in my life . Definitely will make this again
Woohoo!! Thanks for sharing Christina!
Made this tonight for dinner with zucchini noodles. Perfection!