Thai curry salmon 1

In an effort to share more of our very most every day meals, the ones I throw together with whatever’s left in the fridge, or the staples I can make with my eyes half closed at the end of a long day, I’ve started posting occasional short, simple posts just about these meals.  I call it vær så god, Norwegian for “bon appetit.”

This dish is a serious staple in our family meal rotation.  I don’t know where it comes from exactly, except that it was originally in either a magazine or a newspaper.  My mom clipped it out years and years ago and it swiftly became a favorite, hitting, as it does, the sweet spot of all the requirements of weeknight cooking: easy, healthy, and super flavorful.  It was also a nice way to change up salmon from our more standard Scandinavian preparations.

My brothers and I were all sent copies of that original clipped recipe when we started cooking for ourselves and needed good but easy recipes – especially ones that work as well for impressing a date as they do for Thursday dinner.  And not just my brothers and me, I think most of the other kids we grew up with in our neighborhood have a copy of this recipe stashed somewhere.

Of course I’ve made tweaks and changes to the recipe here and there, upping the heat, sometimes adding all sorts of extra spices and wine to the poaching broth, etc.  But I haven’t made many because for the most part it was already perfect.  And it’s always game for answering the question, “what’s for dinner?”

Vær så god!

Thai curry salmon 2

5.0 from 3 reviews
Thai(ish) curried salmon
Serves: 4
  • 1 pound salmon fillet (preferably wild caught), skin removed
  • ⅔ cups fruity white wine (like a Sauvignon Blanc) (optional)
  • 1½-inch thick slice of fresh ginger (optional)
  • 1 cup plus 2 Tbs. thinly sliced green onion, divided
  • 2 Tbs. coconut or peanut oil
  • 3 tsp. Madras curry powder (not Thai, I know, but it works)
  • 2 Tbs. dark brown sugar
  • 1 Tbs. grated fresh ginger
  • 3 large garlic cloves, minced
  • 1 14-oz can coconut milk
  • 1 Tbs. fresh lime juice
  • 1 or more Thai bird's eye or jalapeno pepper, speared in several places with a knife, but left whole (use up to 4 chilis for more heat)
  • 1 Tbs. fish sauce (plus more to taste)
  • 1½ cup peas (fresh or frozen will work)
  • cooked rice or rice noodles for serving
  • chopped cilantro and mint for garnish
  1. In a deep stovetop pan that will snugly fit the salmon (you may want to cut the fillet into two pieces), combine the wine with 1 cup water (or just use all water), the slice of ginger (if using) and 2 Tbs. of chopped green onion, plus a good pinch of salt. Bring to a boil, then turn down to a bare simmer. Slip in the salmon and cook until it is just barely cooked (it should be rare in the center). Remove the salmon from the poaching liquid and cut it into approximately 1-inch chunks. Set aside.
  2. In a large skillet, heat the peanut or coconut oil over medium-high heat. Add the remaining chopped green onion and stir in the curry powder. Cook, stirring, until the curry powder smells toasted, about 3 minutes.
  3. Turn the heat down to medium, stir in the garlic, ginger, and brown sugar. Cook until the garlic is softened, about 2-3 minutes. Now stir in the coconut milk, lime juice, hot pepper(s), and fish sauce. Bring to a boil, then turn the heat down to low and simmer the liquid for about 3 minutes.
  4. At this point, stir in the salmon chunks, gently breaking up a couple of them into smaller flakes. Cover the pan and cook, still over low heat, for 4 minutes. Uncover, and stir in the peas. Continue to simmer until the peas are just cooked through (3-4 minutes for frozen, about 4 or 5 for fresh). Taste and add more fish sauce (or salt) to taste.
  5. Serve the salmon and sauce over rice or rice noodles and sprinkle with chopped mint and cilantro to garnish.


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17 Responses to Thai(ish) curried salmon

  1. Cait says:

    Beautiful photo! I bet this is delicious, I really want to try it! I love salmon 🙂

  2. My mouth started watering just reading the title and looking at the first photo. And it’s 11 p.m., and I had a huge dinner with friends tonight, mind you. I can’t wait to try this!

  3. gisela says:

    Sounds super yummy. Thank you for the tip.
    Have a great 4th.

  4. Sophie says:

    I tried a catfish curry dish at a Thai restaurant this week — it was killer-good! I don’t know why I rarely consider adding seafood to my Thai dishes; this looks so delicious and healthful. I love your vær så god series! Thanks for such great inspiration. How are you feeling?

    • Emily says:

      Thanks so much Sophie! Glad you’re enjoying them. I’m feeling really good overall. I’m staying quite active so far, which I think has really helped me from having the problems a lot of pregnant women have with digestion, pain, etc. It’s definitely still quite an adjustment, some days are a bit rough, and I have to take life in general easier than I normally would, but in general I feel really lucky with how good I feel. Keeping my fingers crossed it keeps up like this until September!

  5. Diana says:

    Sounds so good. We don’t do much fish here as nothing here is really fresh.

  6. […] I’ve included the Recipe on my Recipes Page.  I was inspired by (although I modified) a recipe from a fellow Minnesota Blogger — Check out FiveAndSpice. […]

  7. Sarah Robbins says:

    Made this for my going away party dinner and everyone loved!! Soooo Goood!!!! Thanks so much!!!

  8. […] Chickpea Curry with Coconut Rice • How Sweet It Is Coconut Curry Pumpkin Soup • Love and Lemons Thai Curried Salmon • Five and Spice Chicken, Mango and Chickpea Curry • All About You Coconut Chicken Curry • […]

  9. […] amazing flavor combinations on to the kids so we’re winging this one tonight. I’ll use this recipe since this is my first time attempting to cook with curry. Wish my […]

  10. Same Anders says:

    1 year later and this recipe is still reaching a happy audience. Loved the dish, which will become a staple the day after sushi night 🙂 Hope you are well and that baby is healthy! Thanks for the time and energy on the blog!

  11. Lily says:

    I prepared this last night and it was amazing!! We love curry and we love salmon so it was a win-win. I served it on top of a brown rice/couscous mix.

  12. Jonathan says:

    After one bite, my family said it was one of their top five favorite dishes.
    We subbed red curry paste (1 tbsp for mild, 3 tbsp for extra spicy) instead of curry powder. Next time we’ll drop the brown sugar. The coconut milk makes it plenty sweet.

  13. fitnessfan says:

    Quality articles or reviews is the important to be a focus for the viewers to visit the site, that’s what this website is providing.

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