Why You’ll Love This Recipe
This recipe is simple to prepare but full of bold, layered flavors. The salmon stays moist and tender while baking in a luscious coconut curry sauce. It’s a one-pan dish that feels elegant yet requires minimal effort, and it pairs beautifully with rice, quinoa, or vegetables for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets
coconut milk
red curry paste
garlic, minced
fresh ginger, grated
lime juice
soy sauce or fish sauce
honey or brown sugar
olive oil
salt
black pepper
fresh cilantro
green onions
Directions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Season the salmon fillets with salt and black pepper, then place them in the prepared dish.
In a bowl, whisk together coconut milk, red curry paste, garlic, ginger, lime juice, soy sauce or fish sauce, and honey or brown sugar.
Pour the coconut curry sauce evenly over the salmon fillets.
Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Spoon some of the sauce over the salmon before serving.
Garnish with chopped cilantro and sliced green onions. Serve hot.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add vegetables like spinach, bell peppers, or snap peas to the baking dish for a complete meal.
Use green or yellow curry paste instead of red for a different flavor profile.
Swap salmon with cod or halibut for another fish option.
Make it spicier by adding chili flakes or fresh sliced chilies.
Serve over cauliflower rice or zucchini noodles for a low-carb alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid overcooking the salmon.
Add a splash of coconut milk if the sauce thickens too much during storage.
FAQs
Can I use frozen salmon?
Yes, just make sure it is fully thawed and patted dry before baking.
What type of coconut milk should I use?
Full-fat coconut milk is recommended for a richer, creamier sauce.
Is this dish very spicy?
It has mild to moderate heat depending on the curry paste used. You can adjust to taste.
Can I make this ahead of time?
You can prepare the sauce ahead, but it’s best to bake the salmon fresh.
What can I serve with this dish?
It pairs well with rice, quinoa, or steamed vegetables.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free when using coconut milk.
How do I know when the salmon is done?
The salmon should flake easily with a fork and appear opaque.
Can I grill instead of bake?
Yes, you can grill the salmon and spoon the sauce over it separately.
What herbs can I use besides cilantro?
Fresh basil or parsley can be used as alternatives.
Can I reduce the sauce thickness?
Yes, add a little water or broth to thin the sauce if needed.
Conclusion
Baked Coconut Curry Salmon is a flavorful and comforting dish that combines creamy coconut richness with the bold taste of curry. Easy to prepare and versatile, it’s a perfect recipe to elevate your dinner routine while keeping things simple and satisfying.
PrintBaked Coconut Curry Salmon
Baked Coconut Curry Salmon is a rich and aromatic dish featuring tender salmon in a creamy coconut curry sauce. It’s a simple yet flavorful meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low Lactose
Ingredients
- salmon fillets
- coconut milk
- red curry paste
- garlic, minced
- fresh ginger, grated
- lime juice
- soy sauce or fish sauce
- honey or brown sugar
- olive oil
- salt
- black pepper
- fresh cilantro
- green onions
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Season the salmon fillets with salt and black pepper, then place them in the prepared dish.
- In a bowl, whisk together coconut milk, red curry paste, garlic, ginger, lime juice, soy sauce or fish sauce, and honey or brown sugar.
- Pour the coconut curry sauce evenly over the salmon fillets.
- Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Spoon some of the sauce over the salmon before serving.
- Garnish with chopped cilantro and sliced green onions. Serve hot.
Notes
- Add vegetables like spinach, bell peppers, or snap peas for a complete meal.
- Use green or yellow curry paste for a different flavor variation.
- Swap salmon with cod or halibut if desired.
- Adjust spice level by adding chili flakes or fresh chilies.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 75 mg
