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A golden, crispy piece of fish sits in a creamy yellow sauce, garnished with fresh cilantro leaves and scattered cilantro on the sauce around it.

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
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Cuisine: Thai
Calories: 1014
Ingredients Equipment Method Nutrition Notes

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
  • 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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