Thai Coconut Cream Salmon (Gluten-Free, 30-Minute Dinner)

Craving a salmon dinner that feels a little fancy but is easy enough for a weeknight? This Thai Coconut Cream Salmon is a flavorful one-skillet meal ready in under 30 minutes. Tender salmon is seared until golden, then finished in a rich coconut curry sauce with garlic, fresh ginger, lime, bell pepper, carrots, zucchini, and fresh herbs.

This salmon has a wonderful balance of creamy, savory, citrusy, and mildly sweet flavors. Full-fat coconut milk gives the sauce a silky texture and mellow coconut flavor, while Thai red curry paste adds mild spice.

Fresh ginger and garlic add warmth, lime juice cuts through the richness, and fresh cilantro, Thai basil, and mint give the finished dish a fresh flavor.

Recipe Highlights

• Ready in under 30 minutes: A quick one-skillet salmon dinner that’s easy enough for a weeknight.
• Rich and creamy: Full-fat coconut milk creates a silky sauce with a mild coconut flavor that pairs beautifully with salmon.
• Thai-inspired flavor: Thai red curry paste, fresh ginger, garlic, lime juice, and fish sauce create a savory, flavorful sauce with just the right amount of freshness.
• Tender, flaky salmon: The salmon is quickly seared, then gently finished in the coconut sauce so it stays moist and flavorful.
• Fresh vegetables: Bell pepper, carrots, zucchini, and onion cook right in the sauce, adding color, texture, and nutrition.
• Fresh herb finish: Cilantro, Thai basil, and mint add a fresh, fragrant finish. Use one or a combination of all three.
• Naturally gluten-free: This recipe is naturally gluten-free; just check the labels on the Thai red curry paste and fish sauce.
• Great with rice: Serve it over jasmine or basmati rice to soak up the creamy coconut sauce.

My Tips for Perfect Thai Coconut Salmon

Use thicker salmon fillets. Thick-cut pieces are less likely to overcook while the sauce finishes.

Sear the salmon first. A quick sear creates a flavorful golden exterior before the salmon goes into the coconut sauce.

Don’t overcook the salmon. Cooking time will vary depending on the thickness of the fillets. The FDA recommends cooking finfish to an internal temperature of 145°F (63°C).

Use full-fat coconut milk. It produces a richer and silkier sauce than light coconut milk.

Add the fresh herbs at the end. This preserves their fresh flavor and fragrance instead of cooking them away.

Taste before adding extra salt. Curry paste and fish sauce can both contain quite a bit of sodium, so taste the sauce before seasoning further.

Want more lime? Serve extra lime wedges at the table. The acidity is especially good with the richness of the coconut sauce.

Substitutions

• Salmon: Use skin-on or skinless salmon fillets. You can also use another firm fish that holds together well in a sauce, such as cod or halibut.
• Butter: Substitute coconut oil or another cooking oil you prefer.
• Coconut milk: Full-fat coconut milk gives the best results. Light coconut milk can be used, but the sauce will be less rich.
• Fresh herbs: Use cilantro, Thai basil, mint, or a combination of the three. If you don’t have fresh herbs, the recipe can still be made without them.
• Vegetables: Snow peas, green beans, broccoli, or sliced mushrooms can be used in place of some of the vegetables.
• Fish sauce: If needed, use gluten-free tamari for a different savory flavor, although the finished sauce will not have quite the same Thai character.
• Salmon size: If your fillets are smaller or larger than 6–8 ounces, adjust the cooking time accordingly.

What to Serve With Thai Coconut Cream Salmon

Rice is my favorite way to serve this salmon because it soaks up the creamy coconut sauce beautifully. Jasmine or basmati rice are especially good choices.

You can also serve it with:

• Simple Rice With Parsley Recipe
• simple parsley potatoes.
• gluten-free Italian pasta dish
• Gluten-free homemade Italian bread for soaking up the extra sauce

For a lighter meal, serve the salmon with a simple cucumber salad or steamed vegetables alongside it.

Can I Make This Salmon Ahead?

This fish is best served fresh, but you can prepare it a few hours ahead and refrigerate it until you’re ready to eat. Reheat gently over low to medium-low heat so the salmon doesn’t dry out and the coconut sauce doesn’t become too thick.

How to Store Leftover Thai Coconut Salmon

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days.

The coconut sauce will thicken when chilled. When reheating, add a small splash of water or coconut milk to loosen the sauce and warm gently until heated through.

For the best texture, I don’t recommend freezing the finished dish because the coconut sauce may separate when thawed.

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Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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