Ingredients
For the Salmon:
2-3 salmon fillets (skin-on or off, based on preference)
1 tbsp olive oil or coconut oil
½ tsp garlic powder
Salt and black pepper to taste
For the Curry Sauce:
1 tbsp coconut oil
1 small yellow onion or shallot, finely diced
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2-3 tbsp Thai yellow or red curry paste (Yellow yields that bright color in the photo!)
1 can (14 oz) full-fat coconut milk
1 tbsp fish sauce (or soy sauce/tamari)
1 tbsp brown sugar or coconut sugar
Juice of 1 lime * 1 ripe mango, peeled and cubed (divided)
For the Garnish & Serving:
½ cup fresh cilantro, chopped
1 fresh red chili (like a Fresno or bird’s eye), thinly sliced
1 extra lime, cut into halves/wedges
Cooked jasmine rice for serving
Instructions
1. Sear the Salmon
Pat the salmon fillets completely dry with a paper towel. Season both sides generously with salt, pepper, and garlic powder.
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add the salmon. Cook for 3–4 minutes per side until a beautiful golden crust forms and it’s just cooked through. Remove the salmon from the skillet and set it aside on a plate.
2. Build the Curry Base
Turn the skillet heat down to medium. Add another tablespoon of coconut oil if the pan is dry.
Saute the diced onion for 3 minutes until soft. Add the grated ginger and minced garlic, cooking for another 1 minute until fragrant.
Stir in the curry paste, mashing it into the aromatics, and let it toast for about 1 minute to wake up the spices.
3. Simmer and Sauce
Pour in the full-fat coconut milk, scraping up any browned bits from the bottom of the pan.
Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer and let it thicken slightly for about 5 minutes.
Turn off the heat and stir in the fresh lime juice. Taste the curry—it should be a perfect balance of creamy, savory, tangy, and a little sweet. Adjust with more lime or sugar if needed.
4. Combine and Assemble
Stir half of your cubed mangoes into the warm curry sauce so they heat through and soften slightly.
Place the seared salmon fillets back into the skillet, spooning some of the sauce over them.
Top the entire dish generously with the remaining fresh mango cubes, sliced red chilies, and chopped cilantro.
