Roasted Salmon w/ Thai Coconut Broth

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 in a way that feels both nourishing and elevated. It's ready in under an hour but tastes like it took all day.

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

Crispy-skinned salmon finishes gently in a fragrant coconut broth that's spicy, creamy, and deeply satisfying. Whether it's a weeknight dinner or a dinner party showstopper, this dish delivers.

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 in a way that feels both nourishing and elevated. It's ready in under an hour but tastes like it took all day.

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Prep Time 15 minutes mins

Total Time 43 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: Thai

Calories: 1014

Ingredients Equipment Method Nutrition

Ingredients

  

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
• Juice of 1 lime
• 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

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