Ingredients
-
- 4 salmon fillets (180g/6oz each), preferably skinless
- Salt and pepper, to taste
- 2 tbsp oil, separated
- 2 garlic cloves, finely grated
- 2 tsp ginger, finely grated
- 1 lemongrass stalk, peeled and finely grated
- 1 tbsp brown sugar
- 1 tsp chili garlic paste (or other chili paste, adjust to taste)
- 400g / 14oz coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian option)
- 2 tsp lime zest (from 1 lime)
- Lime juice, to taste
Garnish / Serving:
- Fresh coriander (cilantro) leaves, chopped
- Finely sliced red chillies (optional)
- Vermicelli noodles or jasmine rice
- Steamed Asian greens
Instructions
- Season both sides of salmon fillets with salt and pepper.
- Heat 1 tbsp oil in a nonstick or well-seasoned skillet over medium-high heat. Sear salmon skin-side up for 1.5 minutes until golden. Flip and cook for 1 minute. Remove to a plate (interior will still be raw).
- Reduce heat to medium-low and allow the pan to cool slightly.
- Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and lemongrass. Sauté for about 1 minute until garlic turns golden.
- Add brown sugar and cook for 20 seconds until it begins to caramelize. Stir in chili paste.
- Pour in coconut milk, stirring and scraping the skillet to lift any browned bits into the sauce.
- Stir in fish sauce and bring to a gentle simmer over medium heat for 2 minutes.
- Place salmon fillets into the sauce. Reduce heat and gently simmer for 4 minutes, or until salmon is just cooked through.
- Remove salmon and stir in lime zest and juice to taste. Adjust seasoning with more fish sauce if needed.
- Serve salmon over noodles or jasmine rice. Spoon sauce over top and garnish with fresh coriander and red chili, if using. Serve with steamed Asian greens if desired.
Notes
- Searing the salmon adds extra flavor to both the fish and the sauce, but can be skipped to save time.
- Lemongrass paste can be substituted for fresh lemongrass in a pinch.
- Use full-fat coconut milk for the richest sauce.
- Fish sauce gives depth, but soy sauce is a good substitute for vegetarians.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 80mg
