Sheet Pan Coconut Curry Salmon

I was never a big fan of fish until I moved to Brooklyn. We lived in an apartment just around the corner from a tiny little fish market that would become like a second home to me called Fish Tales.  I’ll never forget the first time we ordered the wild-caught salmon. Simply roasted with salt and pepper at high heat and it tasted like butter. It legit melted in my mouth. For the last 7 years we have rarely gone a week without my beloved salmon, and while I typically roast as mentioned above, alongside whatever vegetables I have, every now and then we change things around and add a little flair.

A few things about this dish:

First, I made this recipe for two and used a quarter sheet pan (like a regular sheet pan, but half the size). I love the quarter sheet pan because it fits nicely in the dishwasher, is perfect for smaller portions, and is less cleanup for me. If you are cooking for four, simply double the recipe and use a regular-sized sheet pan (aka a half sheet pan).

Second, If you have never used harissa before, please start now. It’s a Tunisian red pepper sauce that you can find at most grocery stores. It is great in sauces, as used here, spooned on top of eggs or simply spread over proteins before cooking.

Finally, the recipe calls for serving with white rice. During the week (and the weekend, tbh) I am VERY anti-dishes so I opt for frozen white or brown rice that I simply heat in the microwave—but you do you. 

Ingredients:

1 tablespoon dark brown sugar

2 tablespoons harissa

Kosher salt and pepper

Two 8-ounce salmon filets, skin removed

2 cloves garlic, grated

1-inch piece peeled ginger, grated

1 small shallot, grated

1 tablespoon curry powder

1 teaspoon lemongrass paste

One 15-ounce can full-fat coconut milk

1 cup baby spinach

Cooked white rice, for serving

Torn fresh mint, for garnish

Cooking Method:

Preheat the oven to 425 degrees F. Mix the brown sugar, 1 tablespoon harissa, 1 teaspoon salt and a generous amount of black pepper in a small bowl. Evenly spread the mixture on top of the salmon and place onto a quarter-sized sheet pan. 

Whisk the garlic, ginger, shallot, curry powder, lemongrass paste, coconut milk, 1 teaspoon salt, a few grinds of black pepper and the remaining 1 tablespoon harissa in a medium bowl. Pour the mixture into the sheet pan around the salmon, being sure not to pour the liquid on top of the salmon.  Bake until the salmon is opaque, can be easily flecked with a fork and some brown spots start to form on the sauce, 12 to 15 minutes. 

Remove the pan from the oven and carefully stir the spinach into the liquid around the salmon. Place back into the oven and bake until the spinach is fully wilted, 2 to 3 minutes longer.  Serve the salmon over white rice and spoon the sauce on top. Garnish with mint, if desired.

Active time: 15 minutes

Total Time: 35 minutes

Yield: Serves 2

That’s all you need.