Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce

Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce

Looking for a flavorful weeknight dinner that’s as satisfying as it is nourishing? Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce is a crispy-skin salmon dish served over tender, wild rice and bathed in a rich, creamy coconut curry sauce. The wild rice adds a hearty, nutty bite that soaks up all that fragrant sauce—plus, it's packed with fiber and protein. It’s a dish that hits all the marks: crispy, creamy, spicy, and bright.

This recipe stars California-grown wild rice and comes to us from our friend sizzlewithgaby in partnership with thefeedfeed, USA Rice, and California Wild Rice Advisory Board.

  • Servings
    2 plates
  • Prep Time
    10 mins
  • Cook Time
    45 mins
  • Total Time
    55 mins

Ingredients

For the Wild Rice

  • 1 cup U.S.-grown wild rice
  • 3 cups water
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt

For the Salmon

  • 2 skin-on salmon fillets
  • ½ teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coconut sugar (or brown sugar)

For Coconut Curry Sauce

  • 1 tablespoon avocado oil
  • 1 tablespoon unsalted butter
  • 1 medium shallot, chopped
  • 3 garlic cloves, minced
  • 1 inch piece of fresh ginger, grated
  • 1½ tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon coconut sugar (or brown sugar)
  • Juice of ½ lime
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For Garnish (optional)

  • Fresh cilantro, chopped
  • Sliced red chili
  • Lime wedges
 

Directions

  • In a medium pot, combine the wild rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and has absorbed the water. Fluff with a fork and set aside.
  • Pat the salmon fillets dry. Season with salt, pepper, paprika, garlic powder, and coconut sugar.
  • Heat a drizzle of avocado oil in a large skillet over medium-high heat.
  • Place the salmon fillets skin-side down and sear for 3–4 minutes, or until the skin is crispy. Flip and cook for another 2–3 minutes. Remove from the pan and set aside.
  • In the same skillet, heat avocado oil and butter over medium heat.
  • Add shallot, garlic, and ginger; sauté for 1–2 minutes, until fragrant.
  • Stir in red curry paste and cook for 30 seconds.
  • Pour in the coconut milk and stir to combine.
  • Add fish sauce and coconut sugar, then simmer for 5 minutes, until slightly thickened.
  • Squeeze in lime juice and season with salt and pepper.
  • Return the salmon to the pan and spoon sauce over the fillets. Let simmer for another 5 minutes.
  • Divide the wild rice between two plates or bowls.
  • Top with the salmon and spoon generous amounts of curry sauce over the top.
  • Garnish with chopped cilantro, sliced red chili, and lime wedges. Serve warm.