Main Category: Main Dish / Quick Dinner
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Prep Time: ~10 minutes
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Cook Time: ~14‑16 minutes (depending on microwave power)
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Total Time: ~24‑26 minutes
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Servings: 4
4. Ingredients
For 4 servings
For the aromatic sauce:
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2 Tbsp vegetable oil (or light olive oil)
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1 small shallot, roughly chopped
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2 Tbsp fresh cilantro leaves + tender stems, chopped (plus extra for garnish)
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1 small jalapeño pepper, seeds removed (optional for heat)
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1 small stalk lemongrass, roughly chopped (or ½ tsp lemongrass paste)
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1 (1‑inch) piece fresh ginger, peeled and chopped
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1 (14 oz / ~400 ml) can full‑fat coconut milk (well‑shaken)
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1 Tbsp red curry paste
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2 tsp light brown sugar
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¾ tsp kosher salt
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1 Tbsp fresh lime juice (from ~1 lime)
For the salmon:
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4 skinless salmon fillets (approximately 4 oz / 115 g each)
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¼ tsp salt (to sprinkle over fillets)
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Optional: fresh lime wedges for serving
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Cooked rice or steamed vegetables, for serving
5. Instructions
A. Build the aromatic base
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In your microwave‑safe dish (preferably a deep glass pie plate ~9½″ diameter), combine the oil, shallot, cilantro, jalapeño, lemongrass and ginger. Blend in a mini‑processor if you have one, or finely chop by hand.
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Microwave uncovered on high power for ~3‑4 minutes, until the oil is sizzling and the aromatics are fragrant. This step helps release the flavours into the oil.
B. Add coconut milk & curry
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To the aromatic oil mixture, stir in the coconut milk, red curry paste, brown sugar and ½ tsp of the salt. Microwave again, uncovered, on high for ~3‑4 minutes until the mixture is simmering and well‑blended.
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After the simmer, stir in the lime juice.
C. Poach the salmon
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Arrange the salmon fillets in the sauce, spacing them evenly so each piece is partially submerged. Sprinkle the remaining ¼ tsp salt over the fillets.
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Cover the dish tightly with microwave‑safe plastic wrap or a microwave cover, leaving a slight vent. Microwave on 50% power (or “medium”) for about 6 minutes (for standard 1,000‑1,250 W microwave). If your microwave is less powerful or your fillets are thick, add in 1‑minute increments until salmon easily flakes with a fork.
D. Serve
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Let the dish rest for ~1 minute. Garnish with fresh cilantro leaves and lime wedges if desired. Serve the salmon portions over cooked jasmine rice or steamed vegetables, spooning extra red‑curry sauce over top.
6. Tips for Success
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Adjust microwave power & time: Microwaves differ—if yours is 700‑800 W, add 1‑2 minutes; if higher wattage, reduce by ~30 seconds.
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Salmon thickness matters: Thicker fillets will need longer time; thinner will finish faster.
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Don’t over‑cook: Salmon should flake easily but still feel moist. Over‑cooking will dry it out.
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Use fresh aromatics: Ginger, lemongrass, cilantro and jalapeño lift the sauce to restaurant‑level with minimal work.
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Garnish for brightness: Fresh lime juice and cilantro at the end brighten the rich coconut curry.
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Serving ideas: Rice is classic. For lighter meals, try cauliflower rice, steamed greens or soba noodles.
7. Variations
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Spicy version: Add ½ tsp chilli flakes or use a hotter red curry paste for more heat.
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Lighter version: Use light coconut milk instead of full‑fat; the texture will be slightly thinner, but still delicious.
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Other fish or tofu: Want change? Try cod, halibut or thick tofu slabs—adjust cook time accordingly.
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Vegetable add‑in: Toss in baby bok choy, snow peas or sliced bell pepper in step C for extra greens.
8. Storage & Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheating: Microwave on medium (~50%) for ~1‑2 minutes or until heated evenly, or gently warm on the stove in a skillet.
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Note: Salmon is best served fresh. The sauce can be stored separately and reheated over rice or vegetables.
9. Nutrition Facts (Approximate per Serving)
Based on 4 servings, using full‑fat coconut milk and standard ingredients:
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Calories: ~524 kcal
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Fat: ~42 g
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Carbohydrates: ~11 g
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Protein: ~28 g
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Rich in omega‑3 fatty acids from salmon, along with vitamins from herbs and coconut milk.
10. FAQs
Q: Can I use frozen salmon?
A: Yes—just thaw it completely and adjust microwave time—likely an extra minute or so.
Q: My sauce separated slightly—what happened?
A: The coconut milk may separate if overheated or left sitting. Stir gently and serve—the flavor is intact.
Q: Can I make this without a food processor?
A: Absolutely. Finely chop the aromatics by hand and stir into the oil. The microwave heating softens them further.
Q: I don’t have lemongrass—what’s a substitute?
A: Use 1 tsp lemongrass paste or a bit of zest from lime + a pinch of coriander seed for similar brightness.
11. Related Recipes
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[Thai Red Curry Chicken (Quick Version)] – for those who prefer chicken to salmon.
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[Coconut Lime Poached Cod] – for a lighter white‑fish alternative using similar aromatics.
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[Microwave Garlic & Herb Shrimp] – quick seafood dinner using microwave method.
12. Conclusion
Whether you’re cooking for one or for four, this Microwave Red Curry Poached Salmon is a game‑changer. Fast, flavor‑packed and minimal fuss—this dish brings restaurant‑level taste into your microwave in under 30 minutes. The creamy coconut curry embraces the salmon, the fresh herbs add brightness, and the assembly is easy cleanup. Try it, savor it, and keep it in your weeknight repertoire.
