Pan Seared Salmon with Wild Rice in Coconut Curry Broth

John PoldrackJanuary 17, 2026Last Updated: January 17, 2026

0 81 3 minutes read

This dish looks impressive, but I’ve created a video demonstration to show you just how simple it truly is!

Salmon stands out as an incredibly adaptable protein. It works perfectly for busy weeknight dinners thanks to minimal preparation time, yet it’s sophisticated enough to serve at special occasions. You can prepare it through baking, broiling, grilling, poaching, or searing in a pan. This fish complements everything from simple seasonings like salt, pepper, and fresh citrus to bolder flavors such as this aromatic ginger-coconut curry sauce.

Pan-seared salmon with wild rice in coconut curry broth

The total preparation time runs about 45 minutes, though most of that involves cooking the rice, which requires minimal attention once it reaches a simmer. You can prepare everything else while the rice cooks. The curry sauce, bursting with complex flavors, takes just 15 minutes to complete! The simplicity and minimal ingredient list will surprise you. You’ll know it’s delicious when you find yourself constantly sneaking spoonfuls.

The salmon gets a straightforward seasoning of salt and pepper before cooking in olive oil and butter, creating a lightly crispy exterior while staying moist and tender inside. The stovetop cooking takes only about 10 minutes, but keep these key points in mind:

Choose fillets with uniform thickness, ensuring each piece is as even as possible
Remove all pin bones before cooking. Run your fingers along the fillet’s side to locate them. Use needle-nose pliers or tweezers to pull each bone out gently but firmly, following the angle at which it sits. You’ll feel initial resistance, but they should slide out cleanly
Heat your pan, oil, and butter thoroughly before adding the fish. Always place the salmon skin-side down first
Once the fish hits the pan, resist moving it. The salmon will naturally release when ready. Moving it prematurely causes sticking and breaking
Cooking time depends on fillet thickness, but here’s the technique: sear until cooked halfway up the sides, then flip. Cook the second side until done for perfect medium-rare results

Pan-seared salmon with wild rice in coconut curry broth

Author: Kathleen | Hapa Nom Nom
Recipe type: Entrée
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 2

Pan-seared salmon served over wild rice in a luxurious ginger and coconut curry sauce. Watch the video to see the simple process!

Ingredients:

1 cup wild rice
4 tablespoons extra virgin olive oil, divided
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
1-inch piece of ginger, thinly sliced
2 tablespoons red curry paste
1 14-ounce can unsweetened coconut milk
1 cup chicken broth
Kosher salt
2 limes, divided
2 6-ounce salmon fillets (skin on)
Freshly ground black pepper
2 tablespoons unsalted butter

Instructions:

Prepare the rice following package directions (this may take up to 45 minutes, so plan your timing accordingly).
Warm 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the shallots, garlic, and ginger. Cook for 2 to 3 minutes until softened (watch the garlic carefully to prevent burning). Stir in the curry paste until fully combined. Pour in the coconut milk and chicken broth. Mix in ½ teaspoon Kosher salt and let simmer until reduced by roughly half (about 10 minutes). Transfer everything carefully to a blender, add 2 tablespoons of fresh lime juice, and blend until silky smooth. Set aside.
Season both sides of each salmon fillet with salt and pepper.
Place a medium, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and the butter. When the oil shimmers and the butter melts completely, place the fillets skin-side down. Leave them undisturbed. Sear until cooked halfway up the sides, then flip and cook the opposite side until fully done. Remove from heat.
Ladle about ½ cup of coconut curry sauce into two shallow bowls. Add the rice, then top each portion with a salmon fillet. Finish with lime zest and serve with a lime wedge on the side. Enjoy!