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5 from 4 votes

Red Curry Salmon

Curry Salmon is a quick and easy meal with big flavor that can be made in just 30 minutes. Oven-roasted chunks of salmon are combined with a delicious red curry-based sauce. Strips of shallot and peppers are added to make this a complete meal, although you can definitely enjoy it over rice or cauliflower rice to keep it low carb and keto friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Gluten Free, Low Carb, Seafood
Diet: Diabetic, Gluten Free
Servings: 4
Calories: 279kcal

Ingredients

Oven Roasted Salmon

Red Curry Sauce and Vegetables

  • 1 tablespoon sesame oil
  • 1 shallot (sliced)
  • 3 sweet bell peppers (sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 tablespoons red curry paste
  • 1 15 ounce can coconut milk (full fat)
  • 1 tablespoon brown sugar (or brown sugar substitute)
  • fresh basil and/or cilantro (garnish)
  • lime wedges (for serving)

Instructions

Oven Roasted Salmon

  • Preheat oven to 450°F. Brush salmon fillets with olive oil, place on a baking sheet (skin side down) and season with salt and pepper.
  • Cook for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.

Red Curry Sauce and Vegetables

  • Heat sesame oil in a Dutch oven or deep skillet on medium. Add shallots and peppers. Cook 3-4 minutes or until just tender.
  • Stir in the garlic and ginger and cook an additional minute.
  • Stir in the red curry paste and cook an additional 1-2 minutes.
  • Pour in the coconut milk and brown sugar. Simmer, uncovered, until somewhat thickened, about 10 minutes.
  • Remove the salmon from the skin, if necessary, and break into chunks. Stir into the red curry sauce. Serve as is or over rice or cauliflower rice. Top with fresh basil and/or cilantro and a squeeze of fresh lime, if desired.

Video

Notes

Tips and Techniques

  • You can add a minced habanero or jalapeno pepper to make the dish spicier.
  • Use a brown sugar substitute, like Swerve, to reduce the total carb count even more, if needed.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 11g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 346mg | Potassium: 765mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4021IU | Vitamin C: 116mg | Calcium: 33mg | Iron: 2mg