Why You’ll Love This Recipe
I love this Salmon with Coconut Curry because I get plenty of flavor without needing a long list of complicated steps. The salmon cooks quickly, while coconut milk creates a creamy sauce that pairs beautifully with curry spices, fresh ginger, and garlic.
I also like how easily I can adjust this dish. I can make it mild or spicy, add vegetables, or change the herbs depending on what I have available. Served with rice, the coconut curry sauce turns a simple piece of salmon into a complete and satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon coconut oil or neutral cooking oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can (13.5 ounces) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
- Cooked jasmine or basmati rice, for serving
Directions
- I pat the salmon fillets dry and season both sides with salt and freshly ground black pepper.
- I heat the oil in a large skillet over medium-high heat. Once the skillet is hot, I add the salmon and sear it for about 3 to 4 minutes on the first side.
- I carefully flip the salmon and cook for another 2 minutes. I don’t need to cook it completely at this stage because it will finish cooking in the coconut curry sauce.
- I transfer the salmon to a plate and set it aside while I prepare the sauce.
- I reduce the heat to medium and add the chopped onion to the same skillet. I cook it for about 3 to 4 minutes, stirring occasionally, until softened.
- I add the garlic and ginger and cook for about 30 seconds, just until fragrant.
- I stir in the red curry paste and curry powder and cook for another minute. I like to briefly cook the spices because it helps deepen their flavor.
- I pour in the coconut milk and broth, stirring well to combine them with the curry mixture.
- I add the soy sauce and brown sugar or honey. I bring the sauce to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
- I stir in the baby spinach and cook until it begins to wilt.
- I return the salmon fillets to the skillet and spoon some of the coconut curry sauce over them.
- I cover the skillet loosely and let the salmon gently simmer in the sauce for another 3 to 5 minutes, or until it reaches my preferred doneness and a safe internal temperature.
- I remove the skillet from the heat and stir the lime juice into the sauce.
- I taste the curry and adjust the salt, lime juice, or curry paste as needed.
- I finish with fresh cilantro and serve the salmon and coconut curry sauce over warm jasmine or basmati rice with lime wedges on the side.
Servings and Timing
This Salmon with Coconut Curry recipe makes 4 servings. I can prepare the complete dish in approximately 30 minutes.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Variations
Spicy Salmon Coconut Curry
When I want more heat, I increase the red curry paste or add sliced fresh chili to the sauce. I can also finish the dish with chili flakes or chili oil.
Salmon Coconut Curry with Vegetables
I add sliced bell peppers, zucchini, green beans, broccoli, or mushrooms when I want more vegetables. I cook firmer vegetables with the onion and add quick-cooking vegetables closer to the end.
Tomato Coconut Salmon Curry
I add a cup of diced tomatoes or several halved cherry tomatoes to the curry sauce. I love how their acidity balances the richness of the coconut milk.
Salmon Coconut Curry Without Spinach
When I don’t have spinach, I leave it out or replace it with chopped kale. I add kale a little earlier because it takes longer to become tender.
Green Coconut Curry Salmon
I replace the red curry paste with green curry paste when I want a different flavor profile. I adjust the amount depending on the strength and heat level of the curry paste I use.
Shrimp and Salmon Coconut Curry
When I want additional seafood, I add peeled shrimp during the final few minutes of cooking. I simmer them in the curry sauce just until they are cooked through.
Storage/Reheating
I let leftover Salmon with Coconut Curry cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 days.
When possible, I store the rice separately from the salmon and curry sauce. This prevents the rice from absorbing too much sauce while refrigerated.
For reheating, I place the curry and salmon in a covered skillet over low heat and add a small splash of coconut milk, broth, or water if the sauce has thickened. I heat everything gently until thoroughly hot, taking care not to overcook the salmon.
I can also reheat individual portions in the microwave using short intervals. I stir the sauce between intervals and avoid heating the salmon longer than necessary.
I prefer not to repeatedly reheat the salmon. I only warm the portion I plan to eat so the fish maintains the best possible texture.
FAQs
What type of coconut milk should I use for Salmon Curry?
I prefer canned full-fat coconut milk because it gives my curry a rich, creamy consistency. I can use light coconut milk when I want a thinner sauce, although the finished curry won’t be quite as creamy.
Can I use frozen salmon for Coconut Curry?
Yes. I can use frozen salmon as long as I thaw it completely before cooking. I pat the fillets thoroughly dry after thawing so they sear properly instead of steaming in the skillet.
How do I know when the salmon is cooked?
I look for salmon that flakes easily and has reached my preferred doneness and a safe internal temperature. Because the salmon continues cooking after I return it to the hot curry sauce, I avoid fully cooking it during the initial sear.
What should I serve with Salmon Coconut Curry?
I usually serve this curry with jasmine or basmati rice because the rice absorbs the creamy sauce beautifully. I can also serve it with rice noodles, quinoa, cauliflower rice, or warm flatbread.
Can I make Salmon with Coconut Curry ahead of time?
I can make the coconut curry sauce ahead of time and refrigerate it, but I prefer cooking the salmon shortly before serving. I gently reheat the sauce, add the salmon, and cook until the fish is done. This helps me keep the salmon tender rather than overcooked.
Conclusion
Salmon with Coconut Curry is one of my favorite ways to turn salmon into a warm, flavorful meal without spending hours in the kitchen. I love the combination of creamy coconut milk, aromatic curry, ginger, garlic, fresh lime, and tender salmon, especially when I serve everything over fluffy rice. With only about 30 minutes of preparation and cooking, I get a colorful, comforting dinner that is easy enough for a busy evening but flavorful enough to make again and again.
PrintSalmon with Coconut Curry Recipe
Salmon with Coconut Curry combines tender seared salmon with a silky coconut milk sauce flavored with red curry, ginger, garlic, and fresh lime. Ready in about 30 minutes, it is a fragrant and comforting dinner served beautifully over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Low Lactose
Ingredients
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon coconut oil or neutral cooking oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can (13.5 ounces) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
- Cooked jasmine or basmati rice, for serving
Instructions
- Pat the salmon fillets dry and season both sides with salt and freshly ground black pepper.
- Heat the oil in a large skillet over medium-high heat. Add the salmon and sear for 3 to 4 minutes on the first side.
- Carefully flip the salmon and cook for another 2 minutes. The salmon does not need to be fully cooked because it will finish cooking in the curry sauce.
- Transfer the salmon to a plate and set aside.
- Reduce the heat to medium, add the onion to the same skillet, and cook for 3 to 4 minutes until softened.
- Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
- Stir in the red curry paste and curry powder and cook for 1 minute to deepen their flavor.
- Pour in the coconut milk and broth, stirring well to combine with the curry mixture.
- Add the soy sauce and brown sugar or honey. Bring to a gentle simmer and cook for about 5 minutes, until the sauce thickens slightly.
- Stir in the baby spinach and cook until it begins to wilt.
- Return the salmon fillets to the skillet and spoon some of the coconut curry sauce over them.
- Cover loosely and gently simmer for 3 to 5 minutes, or until the salmon reaches the desired doneness and a safe internal temperature.
- Remove from the heat and stir the fresh lime juice into the sauce.
- Taste and adjust the salt, lime juice, or curry paste as needed.
- Finish with fresh cilantro and serve over warm jasmine or basmati rice with lime wedges.
Notes
- For a spicier curry, increase the red curry paste or add fresh chili, chili flakes, or chili oil.
- Bell peppers, zucchini, green beans, broccoli, or mushrooms can be added for extra vegetables.
- Add diced tomatoes or halved cherry tomatoes for acidity that balances the coconut milk.
- Kale can replace spinach, but add it earlier so it has enough time to become tender.
- Green curry paste can replace red curry paste for a different flavor profile.
- For additional seafood, add peeled shrimp during the final few minutes and simmer just until cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rice separate when possible.
- Reheat gently over low heat with a splash of coconut milk, broth, or water to avoid overcooking the salmon.
- Avoid repeatedly reheating the salmon; warm only the portion needed.
Nutrition
- Serving Size: 1 salmon fillet with curry sauce
- Calories: 590 kcal
- Sugar: 5 g
- Sodium: 790 mg
- Fat: 41 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 95 mg
