Baked Sockeye Salmon with Thai Red Curry Coconut Glaze
This is what happens when your sockeye salmon takes a tropical vacation. Succulent, ruby-hued fillets are brushed with a silky sauce that’s equal parts creamy, slightly spicy, and curry-bright with a touch of sweetness. No muss, no fuss, and no shortcuts on flavor even though it only takes 20 min.
Servings 2
Calories 268kcal
Equipment
- 1 baking sheet
Ingredients
- 8 oz sockeye salmon skin on or off
Thai Red Curry Glaze
- 1 Tb red curry paste
- 3 Tb coconut cream or thick coconut milk, See Note 1
- 1 Tb cane sugar or sweetener of choice
- 1 teaspoon fish sauce
- 1 teaspoon minced garlic about 1 large clove
Optional Garnishes
- extra coconut cream or thick coconut milk
- lime wedges
- chopped cilantro
Instructions
- Preheat oven to 375 degrees F. Have an oven rack on the upper third or middle of the oven.
- Remove the skin and pin bones from the salmon fillet, if you'd rather not deal with those later.
- Place the salmon fillet on the baking sheet, skin side down.
- Mix together the glaze ingredients. Spoon over the flesh of the salmon.
- Bake for 10 minutes or until the internal temperature reaches 145 degrees F.
- Serve hot with any of the optional garnishes.
Notes
- If you have Aroy-D or Cheokeh brand coconut milk, that can be substituted for coconut cream. Just mix up the can well to distribute the coconut cream layer on top. Otherwise, most other coconut milk brands are too thin for this recipe. Use coconut cream if you don't have those coconut milk brands.
- If you don't have red curry paste, you can use yellow, green, or the one available to you. Just maks sure it is a Thai curry paste, which has different aromatics (lemongrass, galangal, cilantro roots) than an Indian curry paste.
- Store bought curry pastes vary widely in flavor and saltiness. You'll either need to add salt before or after cooking to taste. The Mae Ploy brand I use that is widely available is quite salty. This recipe was made with that brand.