This Green Curry Poached Salmon is a simple way to make perfectly cooked salmon in a flavorful curry sauce. Slowly poach salmon fillets in a rich and creamy green curry sauce and serve with rice, noodles, or veggies.
What is poached salmon?
You may be familiar with poaching eggs or other foods, but poaching is also a great way to cook fish. Poaching allows the fish to cook slowly and evenly, but instead of poaching the fish in just water, you will poach it in a broth or sauce. Preparing fish this way leaves you with a soft and flavorful evenly cook filet or salmon.
This Green Curry Poached Salmon is made with a blend of flavorful spices, bright ginger, and creamy coconut milk. The end result is a slightly spicy and creamy sauce. The poached salmon takes on the flavor of this sauce and is perfect when served with rice, noodles or cauliflower rice.
What kitchen tools will I need to make this Green Curry Poached Salmon?
- Frying pan or sauté pan
- Measuring spoons
- Liquid measuring cup
- Sharp knife
- Cutting board
- Wooden mixing spoon
What ingredients will I need to make this poached salmon recipe?
- Salmon filets
- Avocado oil
- Serrano pepper
- Thai green curry paste
- Coconut milk
- Vegetable broth
Let’s make some Green Curry Poached Salmon!
Step 1: Season and sear salmon
First, mince garlic, ginger, and pepper. Then, pat salmon dry and salt liberally on top and bottom of each filet.
Next, heat oil in a pan over medium-high heat. Add salmon to the hot oil and sear each piece for 2 minutes on each side.
Step 2: Sauté and simmer sauce
Then, remove the salmon from the pan, but leave the excess oil in the pan. Reduce heat to medium-low and add the garlic, ginger, pepper and Thai green curry paste. Saute for 3 minutes stirring, frequently.
Next, combine coconut milk and vegetable broth and pour it into the pan. Then, increase the heat to medium-high until the sauce bubbles. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
Step 3: Poach salmon filets
Next, place the salmon filets into the pan, skin side up. Then, poach the salmon filets in the simmering sauce for 6 minutes, occasionally spooning the curry sauce over the skin side of the salmon. Remove the poached salmon from the pan and enjoy with rice, noodles, or veggies.
Step 4: Enjoy!
How long will this poached salmon keep in the fridge?
Once prepared, store the poached salmon in an airtight container in the refrigerator. The salmon will only be good for a couple of days after cooking so be sure to consume soon after cooking. Reheat slowly on a stovetop in the sauce.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 filets of salmon
- 1 tsp salt
- 2 tbsp avocado oil
- 4 cloves of garlic
- 1 tsp fresh ginger
- 1 serrano pepper
- 2 tbsp thai green curry paste
- 1 cup coconut milk – I used full fat
- 1 cup vegetable broth
- Mince garlic, ginger and serrano pepper
- Pat salmon dry and season on front and back with salt
- Heat avocado oil in a frying pan over medium-high heat
- Once the oil is hot, sear each piece of salmon on both sides for 2 minutes each side
- Remove the salmon from the pan, but leave the excess oil behind and reduce the heat to medium-low
- Add garlic, ginger, pepper, and green curry paste to the pan and saute for 3 minutes stirring frequently
- Combine coconut milk and vegetable broth and pour into the pan
- Increase heat to med-high until sauce bubbles
- Reduce heat to med-low and simmer for 5 minutes stirring occasionally
- After 5 minutes place salmon in the pan skin side up and continue simmer for 6 minutes occasionally spooning the sauce over the salmon
- Serve over rice, veggies, or noodles