A quick 30-minute Asian inspired salmon dish! Delicious and perfectly seasoned pan-fried salmon is coated in a rich and creamy coconut-based Thai red curry sauce, loaded with big bold flavors.
Pat dry salmon to remove access moisture, then season salmon with salt and pepper.
Heat a large 12" skillet over medium heat.
Drizzle skillet with oil and cook salmon. Start with skin side up and flip half way through cooking. Cook all the way through (or until internal temperature is around 145℉) and set aside. Avoid overcooking salmon fillets.
Drizzle more cooking oil is needed. Heat under medium heat. Once oil is heated, add bell peppers, broccoli, and garlic to the same skillet. Toss for a minute or two.
Add the remaining ingredients: red curry paste, coconut milk, lime juice, fish sauce, brown sugar, and salt. Bring it to a boil and let it simmer for a couple of minutes. Season with more salt to taste if needed. Taste to make sure the flavor is balance - add more fish sauce for saltiness, brown sugar for sweetness and lime juice for acidity.
Return salmon to the skillet. Spoon sauce over the salmon. Cook salmon for a few minutes, covered if needed, until salmon is fully cooked, or until meat thermometer is measuring an internal temperature of at least 145℉ for the salmon. Remove skillet from heat.