Ingredients:

  • 1.5 lbs (680g) Salmon fillets
  • 1 tbsp (15ml) Olive oil or Coconut oil
  • 1 medium Yellow onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves Garlic, minced (approx. 2 tsp, 6g)
  • 1 inch piece Ginger, peeled and minced (approx. 1 tbsp, 15g)
  • 1 Red chili, finely chopped (optional)
  • 1 tsp (5ml) Ground turmeric
  • ½ tsp (2.5ml) Ground coriander
  • ½ tsp (2.5ml) Ground cumin
  • 1 can (13.5 oz / 400ml) Full-fat Coconut milk
  • 2 tbsp (30ml) Lime juice, freshly squeezed
  • 1 tbsp (15ml) Fish sauce (or soy sauce)
  • 1 tbsp (15ml) Brown sugar or Honey
  • Salt and freshly ground black pepper, to taste
  • Fresh Cilantro, chopped, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels and season with salt and pepper.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and chili (if using) and cook for another minute, until fragrant.
  3. Stir in the turmeric, coriander, and cumin and cook for 30 seconds, stirring constantly, until fragrant.
  4. Pour in the coconut milk, lime juice, fish sauce (or soy sauce), and brown sugar (or honey). Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
  5. Gently place the salmon fillets into the sauce, skin-side down if using skin-on fillets. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Garnish with fresh cilantro and serve immediately with your desired sides.