Easy 1-Pan Salmon Red Curry

This tasted like something you’d get in a fancy Thai restaurant! So flavorful and satisfying. Will definitely be making again. I served over brown rice.

I omitted the kale and added lots of thai basil as well as roma tomato slices a few minutes before adding the salmon, turned out super delicious. The recipe is fantastic. I highly recommend the thai basil addition.

Absolutely delicious! I omitted the serrano for the kiddos and subbed another marinade sauce I had on hand. My picky hubby loved it and wants it regularly. More and more, if I’m looking for a quick, delicious, super healthy meal, I pick your recipes!

One of my favorite minimalist baker recipes I’ve ever made. There is so much flavor in this dish, and the rice balances it all out. Followed recipe exactly. Wouldn’t change one thing! Made brocollini and potatoes for sides. My friends are obsessed!!

Highly recommended for anyone who likes a fusion of flavors from different ethnic foods – It’s like have an all-in-one Japanese, Indian, Thai, and Chinese dish. The flavor, prominently defined by the red curry paste + coconut milk, is amazing. Take the author’s advice and play with the flavor at the end to get your desired result. This is going on my regular must-make list.

This recipe is so good!! I make it all the time now and it is a favorite of my partner’s as well. The first time I made it, I had no real experience with cooking salmon, but it turned out so well! Now it feels so easy to make this, and with this summer being particularly cool in Oregon, I find I am making it now in July. Delicious!

WOW. Sooooooo freakin delicious. Definitely using this as a base curry recipe to try other vegan variations, but honestly it is perfect as is with the salmon too!

Seriously incredible and so easy to put together! I make this whenever I want to impress guests. We often omit the pepper to cut down on some heat for my toddler and she absolutely loves it, too.

Delicious and so easy!

Yet another great recipe! Never disappointed by MB. We cut down the volume of coconut milk, and used cauliflower rice. Will definitely be making again :)

Even though I’ve adapted this recipe a lot that was handy/available, it’s a gorgeous meal!
I’ve curry powder, green curry paste and tandoori paste, added kumara (sweet potato) and parsnip and thicken the sauce with cashew nut paste.
I just recently discovered your blog, but totally in love. keep it up with more easy plant-based savoury meals please ❤

Gorgeous meal! Easy and super tasty.

This is my and my husband’s favorite recipe of all time. We have it weekly and every week it gets better. We usually crank up the heat and have it with cauliflower rice! It is 20/10

We absolutely loved this! Subbed kale for spinach and it was so so tasty. Next time I’ll add the full pepper for more heat! Thank you so much

Wow! This was so delicious! The salmon came out perfectly and everyone loved the sauce on rice. Yum.

Made this tonight. SO good! Left out the chili garlic sauce and maple syrup. The flavor was wonderful. I will definitely be making this again! Thank You!!

I tried this and it was so good..even though I substituted radishes for pepper and brocolli for kale. All four of us loved it…

This recipe is absolutely incredible! full of flavour, super easy and quick! I did add mushrooms, carrots and some peanut butter. Thank you !

My adult kids made this tonight, and I just want to add my comment that it was terrific! 5 *s!!

I made this last night and absolutely loved it! I have never had fish/ salmon in a curry before, and this did not disappoint! I usually add a few things here and there to recipes, however I went “by the book” for this one and LOVED it! I can not wait to make this for others.

I’ve made various red curries and this was the best flavor of them all! Wonderful recipe! I substituted jalapeno for serrano, and tamari soy sauce for the coconut aminos… used full-fat coconut milk and 1 pound of salmon (the amount of sauce was still plenty).

Made this last night and it was delicious!!! This has become my go to site for recipes – everything so good and easily adaptable based on what’s in your kitchen. I made it as directed but subbed lite for whole coconut milk and used two Serrano peppers because we like spice. Served over rice. May add even more kale next time. Thank you!!

I made this last week with salmon and I plan to try it again tonight with garbanzo beans and a mushroom mix to replace the salmon. The salmon was moist.
It is quite tasty but I found it to be too spicy so I added a bunch more coconut milk. Tonight I am going to add less red curry paste, because I didn’t realize that the paste I have is quite spicy.

I made this and it was delicious. So good. I ended up broiling my salmon separately, because I like it with a little crispiness. I also used a jalepeno instead of a Serrano, and served it with cauliflower rice. Thank you!

I made this recipe a few times now, and it’s always a success! I love it. I made it with salmon a couple of times, and last time I used tofu instead of salmon. It was equally delicious!

Just made this tonight and we loved it! I did not have a serrano (subbed with jalapeno) or chili-garlic sauce. For the lack of chili-garlic sauce, I just used the aminos and salt for marination. I also used Bragg’s liquid aminos instead of coconut aminos. It. Was. Amazing. When I was adjusting flavor (step 4), I did add more curry paste, but we really like curry! We topped with all the recommended toppings + avocado. Served over white rice. 10/10, will make again! Thank you for this recipe!

I made this tonight and IT WAS ABSOLUTELY DELICIOUS! This was seriously SO EASY to make. Everyone in my house enjoyed it and I’ll absolutely make this again!! The video tutorial really helped me follow the recipe because im more of a visual learner so thank you for including a video for us!

I added in some vegetables I had laying around (chopped up carrots + broccoli) and lentils. I subbed soy sauce for the coconut aminos and that worked really well too!

Great range of flavors. Used chopped basil for the greens plus juice of two limes. Also broke up the cooked salmon into bite size pieces before serving in bowls over rice. Yum and thank you!

So delicious and so easy to make! I used local fresh cod in place of salmon. I also didn’t have red curry paste so I subbed with ~2 1/2 Tbls of tomato paste and 2 Tbls of curry powder. I could also see this being customizable and subbing the fish for tofu, chickpeas and other veggies. Will definitely make this again!

Wow! The flavors in this are so incredible. My husband, not much of a fish guy, rated this as “restaurant quality” (his words not mine). The only changes I made were spinach instead of kale & a jalapeno pepper instead of serrano. I will definitely be saving this recipe to use again in the near future.

Super super simple to make and incredibly delicious! Shocked at how quickly it all came together. Marinated the salmon the day before, substituted red onion for shallots and added bamboo shoots after the coconut milk. So yummy!

This dish was so easy and the flavors are amazing! I followed the recipe for just one serving (love that option), subbing only the Serrano chile with a roasted hatch chile I had in the freezer, sriracha since I didn’t have chili garlic sauce, and I used chard for the greens. The salmon needed a bit longer to cook through so I let it simmer for about 10 mins in total, which in turn helped thicken the sauce a bit. I threw it over some leftover coconut rice with a little squeezed lime on top and it was perfect!

Delicious! Very filling and nourishing. A hit-the-spot type of meal. This will definitely become one of my usual go-to recipes. I subbed soy sauce for the coconut aminos and that worked well. I served with brown rice and lime wedges. My husband raved about this for days after.

My only suggestion is that you could easily add one or two more salmon filets — as long as your pan is big enough. The ratio of curry to salmon was high, in my opinion.

This was delicious! Creamy, spicy, and the salmon was cooked to perfection. My fiance said “I would be happy if I got this from a restaurant” which is high praise :)

This will be on regular rotation for us, thanks!

When I saw MB post this recipe I knew right away that this would be a such a “hit” with me . But little did I know this would be a “total hit” with the whole family 🌟 so simply to make but yet SO so delicious 😋 This curry will definitely be on repeat in our household, especially coming into winter ❄️ CONGRATS again on such a super star dish. MB yet to disappoint .. though I’m thinking won’t …!!! 🙌🏼 DIMI 😊

This was absolutely delicious! Made this with two skin-on salmon fillets, and kept them Skin side down in the pan, then once cooked, skin peeled off easily. Prepped, portioned and staged all the ingredients before hand, then the dish came together seamlessly. Served with coconut rice and boiled edamame from the freezer because, well, that’s what I had on hand. Turned out lovely. Thank you for another wonderful recipe!

Another total winner from Minimalist Baker. I have to say I was totally skeptical about this recipe because it has never occured to me to mix salmon and curry flavours, but this knocked it out of the park. I largely followed the recipe, but I left out the serrano entirely, used full fat coconut milk (that’s what I had), and used radish leaves as my greens. Served it with long grain brown rice and it was a huge hit in my house. I will definitely be making it again! My only real “complaint” is that it makes too much sauce for the salmon. I think I could use half as much coconut milk next time, or add another salmon fillet so that there are leftovers.

My husband isn’t usually a big fan of salmon, but he really enjoyed this! We will definitely make this again.

Mind blowing flavor – made with wild black cod. Super hit… the key is getting the maple syrup and the aminos flavor exactly right

The whole family loved it. Spicier than expected, but we all just grabbed a glass of milk and pushed through. Adding the lime helped. Super yummy! Will make again.

Loved this! I didn’t have red curry so I mixed a handful of dried spices – paprika, garam masala, cayenne, sirarcha, and cumin. Also didn’t have amino acids so used soy sauce per another review. Threw in some cooked sweet potato cubes instead of rice. This is very versatile and full of flavor.

absolutely delicious as per usual! I made it with salmon, but in the future I think I may make it with a white fish or less expensive fish. Salmon is so delicious on its own, its flavor gets lost in the curry. Just my 2 cents, still perfect as is

Excellent dish! Tasted delicious even though I couldn’t find coconut aminos (also forgot to buy soy sauce, the substitute). My fish wasn’t fresh either but still the dish beat my expectations, definitely recommend it. Very easy to make.

Yaas Queen!!!! This was amazing! This is high end restaurant quality! I added some chopped tomato to the sauce and used more kale. Thank you!

I made this almost exactly as written. The only change was using a jalapeño I had in the fridge instead of a serrano pepper. It was a welcome change to the ways I ususally cook salmon. It was slightly spicier than I anticipated so be careful with the pepper seeds and the amount of curry paste if you don’t like heat. My knife skills are pretty good, but this took longer than 10 minutes to prep. I’d certainly make it again though.

I made this last night and it was SO GOOD. I didn’t have any fresh ginger so I used ground, but I bet the fresh would have been amazing. So easy, so fast, so delicious!!! This will be a staple I can feel it.

I decided to make this to revive a leftover salmon fillet I had in the fridge. I skipped the salmon step since it was already seasoned and grilled and followed the rest of the recipe. I added broccoli and cauliflower with the red pepper since I had no kale. Served it over brown rice and it was so delicious. The salmon reheated in the sauce and became moist and flavorful and tasted great with the curry, veggies and rice. Made leftovers fantastic!

I had almost all the ingredients on hand the day this was posted, and was so excited to make it. We are huge fans of red curry, but this is the first time I’ve ever had it in my house to actually cook with. I didn’t have a Serrano pepper or kale. Had some frozen spinach to sub for the kale. The taste was amazing, even better for leftovers the next day. Also, it was super simple to make. Bought more ingredients to make it again and will use fresh spinach this time.

This was delicious and creamy, and has a beautiful color. I added more curry paste and subbed extra firm tofu (marinated like the fish). It also made excellent leftovers! Can’t wait to try it with salmon, and I bet cubed pumpkin would be fantastic, too. A very versatile recipe!

I made this tonight, and because I wanted to work with what I had already rather than go out to the grocery store, I had to make some substitutions and omissions. But, my husband LOVED this and that’s the best compliment I can get.

I subbed onion for shallot, soy sauce for coconut aminos, and I used full fat coconut milk. I omitted the serrano pepper, the bell pepper, and the kale. I also added in some crushed red pepper for a little more heat. The recipe was simple to follow and the salmon came out so delicious and perfectly cooked.

The best thing about Dana’s recipes are they are written clearly and lay out so many options and alternatives that it makes it easy for me to adapt recipes to my lifestyle.

Made this and it was delicious! I had intended to make this for a quick dinner, but then got interrupted for about 30 minutes to watch a Thanks-you-to-our-healthcare workers F16 flyover. Came back in and picked up right where I left off. Simple, quick recipe :)

So delicious! I didn’t have curry paste or red chilies so I subbed some curry spices and jalepenos, and also added mushrooms to the curry. It was much more yellow than red, but still really tasty! (and pretty!) I lightly sautéed my kale separately because I like it crispy. I feel like chick peas would be so good with this, also!

This is an absolutely elegant dish. Made brown rice in my pressure cooker prior to beginning the recipe. I baked my salmon in the oven and added it to the delicious sauce at the end. I also added the brown rice to the sauce to heat it through prior to serving. Minimalist Baker absolutely rocks.