Roasted Salmon w/ Thai Coconut Broth

Salmon is seared skin-side down until crisp, then finished in a broth of lemongrass, ginger, hot peppers, coconut milk, and red curry paste, simmered for 15 minutes before the fish goes back in.

Why You'll Love Roasted Salmon w/ Thai Coconut Broth

The skin crisps in the skillet first, then the salmon finishes gently in the broth so it stays moist. Simmering the lemongrass, ginger, and chiles in the stock for 15 minutes before adding the coconut milk is what builds the depth.

Tips and Tricks

• Room temp salmon = crispier skin: Let the salmon sit out for 30 minutes before cooking so it sears evenly.
• Don't skip pounding the lemongrass: Crushing it helps release its oils and infuse the broth more deeply.
• Simmer low and slow: Give the broth at least 15 minutes to develop flavor before adding the fish back in.

Variations

• Make it vegetarian: Use vegetable stock and swap salmon for tofu or mushrooms.
• Spice it up: Add a splash of fish sauce or a spoonful of sambal for extra umami heat.
• Play with herbs: Add Thai basil or mint for a different aromatic layer.

Substitutions

• Salmon: Trout, cod, or sea bass would all work well in this broth.
• Tamari: Sub with soy sauce or coconut aminos if needed.
• Red curry paste: You can use green curry paste for a brighter flavor profile.

Best Served With

• Steamed jasmine or coconut rice
• Wilted bok choy or sautéed spinach
• Pickled cucumbers or radish salad
• A crisp, citrusy white wine like Albariño or Sauvignon Blanc

How to Store Leftovers

• Store any leftover salmon and broth separately in airtight containers in the fridge for up to 2 days.
• Gently reheat the broth over low heat and warm the salmon in a skillet or low oven to keep the skin crisp. Add fresh herbs and a squeeze of lime before serving.

Common Questions

Roasted Salmon w/ Thai Coconut Broth

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This Roasted Salmon w/ Thai Coconut Broth layers bold Southeast Asian flavors with the richness of full-fat coconut milk and the clean taste of roasted salmon. Fragrant with lemongrass, ginger, and chili, the dish balances heat, creaminess, and acidity. It's ready in under an hour but tastes like it took all day.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Servings: 4

Course: Dinner, Main Course, Seafood

Cuisine: Thai

Calories: 1014

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the broth:

• 4 cups chicken or vegetable stock
• 1 bunch scallions thinly sliced
• 1½ inches fresh ginger peeled and minced
• 1 stalk lemongrass trimmed and pounded
• 2 small hot peppers thinly sliced
• 1 can 13.5 oz full-fat coconut milk
• 1 tablespoon chili paste
• 1 tablespoon red curry paste
• 2-3 tablespoon tamari
• 1 lime juiced
• Kosher salt to taste
• 1 handful fresh cilantro chopped

For the salmon:

• 4 salmon filets 6 oz each, skin-on
• Kosher salt to season
• Neutral oil for searing

Equipment

• Large sauté pan or skillet
• Fish Spatula
• Knife and cutting board
• Saucepot or Dutch oven

Method

 

1. Let the salmon come to room temp for 30 minutes. Pat dry and season both sides generously with kosher salt.
2. In a skillet over medium-high heat, add a drizzle of neutral oil. Add salmon skin-side down and cook until the skin is golden and crispy, about 4-5 minutes. Flip and cook for 1-2 minutes more, or until internal temp hits 110°F. Set aside - it will finish in the broth.
3. In a large pot, combine the stock, scallions, ginger, lemongrass, and hot peppers. Simmer on medium-low heat for 15 minutes.
4. Stir in the coconut milk, chili paste, red curry paste, and tamari. Add salmon filets to the broth and simmer gently for another 5 minutes.
5. Remove lemongrass. Finish with lime juice and chopped cilantro. Taste and adjust salt.
6. Serve salmon in shallow bowls with a generous ladle of broth over top. Garnish as desired.

Nutrition

Calories: 1014kcalCarbohydrates: 9gProtein: 136gFat: 45gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 15gCholesterol: 374mgSodium: 304mgPotassium: 3435mgFiber: 1gSugar: 3gVitamin A: 2666IUVitamin C: 4mgCalcium: 107mgIron: 6mg

Notes

Storage: The coconut broth keeps beautifully in the fridge for up to 3 days and freezes well without the fish. The salmon itself is best the day it's made; if you're saving leftovers with fish already in the broth, reheat gently over low heat just until warmed through so it doesn't overcook.

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