Coconut Curry Salmon Recipe

If you’re craving something that feels both indulgent and nourishing, you’re in for a treat with this Coconut Curry Salmon Recipe. I absolutely love how it marries the rich creaminess of coconut milk with the warming spices of curry and the delicate, buttery texture of salmon. It’s a quick, fuss-free dish that makes weeknight dinners feel special, and trust me, once you try it, this recipe will become a go-to in your kitchen.

this …

Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor and create a well-balanced dish. Plus, they’re mostly pantry staples or easy to find, so you won’t have to make a special trip to the store.

• Salmon: Look for fresh, firm fillets with skin on for best texture and flavor.
• Brown sugar: Adds subtle sweetness that balances the spices perfectly.
• Curry powder: Essential for the warm, earthy curry flavor—feel free to use your favorite blend.
• Onion powder & garlic powder: These powders boost savory depth without fuss.
• Kosher salt: Essential for seasoning; adjust based on your filet size.
• Olive oil: Use good quality for sautéing and making the spice paste.
• Garlic & ginger: Minced fresh for vibrant aroma and zing.
• Lemongrass paste: A game-changer that brings a fresh citrusy note to the sauce.
• Red curry paste: Provides heat and complexity—start with less if you prefer mild.
• Coconut milk: The creamy base that makes the sauce so luscious.
• Fish sauce or soy sauce: Brings salty umami balance.
• Lime juice and zest: Brightens up the dish with zingy freshness.
• Fresh spinach: Adds color, nutrients, and a lovely slight bitterness that offsets richness.
• Fresh herbs (cilantro, basil, mint): Stir in at the end for a burst of fresh flavor.
• Rice: Perfect for soaking up all that delicious sauce—jasmine or basmati both work beautifully.

Variations

This Coconut Curry Salmon Recipe is a wonderful base that you can easily tweak to suit your mood or pantry supplies. I often like playing around with the spice level or swapping in different greens to keep it fresh and exciting.

• Spice it up: Adding fresh sliced chili or more red curry paste gave my family a nice heat kick they love.
• Greens swap: I’ve tried baby kale or bok choy when I’m out of spinach, and it works just as well.
• Protein swap: If you don’t have salmon, firm white fish like cod or halibut can be a great match.
• Make it dairy-free: This recipe is already dairy-free, which is perfect if you’re avoiding dairy but still want a creamy curry.

How to Make Coconut Curry Salmon Recipe

Step 1: Prep the Salmon with the Spice Rub

Start by preheating your oven to 475°F and lining a baking sheet with foil for easy cleanup. Mix together the brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil to create a fragrant, sticky paste. I love rubbing this all over the salmon skin-side down—don’t be shy! This spice mixture forms a beautiful, caramelized crust as it bakes. Bake the salmon about 6-12 minutes depending on thickness—8-10 minutes usually hits that perfect medium doneness that’s flaky yet moist.

Step 2: Make the Coconut Curry Sauce

While the salmon bakes, heat olive oil over medium heat in a skillet. Toss in minced garlic, fresh ginger, and lemongrass paste—sauté for about 5 minutes until fragrant and golden. Next, stir in the brown sugar and red curry paste, cooking for 3 more minutes to meld those flavors. Pour in the coconut milk, then season with fish sauce (or soy sauce), fresh lime juice, and the zest for bright acidity. Toss in chopped spinach and stir until it wilts into the creamy sauce. The aroma at this point fills the kitchen with such a comforting vibe.

Step 3: Assemble and Serve

Spoon a bed of cooked rice onto each plate, lay the perfectly baked salmon on top, and generously cover it with that lush coconut curry sauce. Finish with a sprinkle of fresh herbs to add freshness and color. I promise, the way the rice soaks up the sauce makes every bite satisfying and delicious.

How to Serve Coconut Curry Salmon Recipe

Garnishes

I love to garnish this dish with a mix of fresh cilantro, basil, and mint—the trio adds a vibrant hit of freshness that cuts through the rich coconut sauce beautifully. Sometimes I throw in a few toasted cashews or sliced green onions for a bit of crunch and color. You’ll find these little touches elevate the whole dish.

Side Dishes

Steamed jasmine or basmati rice is my favorite side since it soaks up all that sauce. If you want something green, simple stir-fried green beans or roasted asparagus complement the curry without competing flavors. For a light crunch, pickled cucumber salad adds a lovely contrast.

Creative Ways to Present

For special dinners, I’ve plated the salmon in shallow bowls with a generous ladle of curry sauce, surrounded by bright herbs and edible flowers for a pop of color. Serving it family-style in a large platter with extra sauce on the side makes for a welcoming, communal vibe everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon and sauce together in an airtight container in the fridge for up to 2 days. Keep the rice separate if possible to avoid it getting mushy. When you’re ready, it reheats beautifully without losing flavor or texture.

Freezing

While I prefer fresh, this coconut curry salmon freezes surprisingly well! Freeze portions of cooked salmon and sauce in freezer-safe containers for up to 2 months. Defrost overnight in the fridge for best results; the curry sauce maintains its creaminess, but the salmon can be a bit softer after freezing.

Reheating

Reheat gently on the stove over low heat to avoid separating the coconut milk sauce. Adding a splash of water or coconut milk while warming helps maintain the creamy texture. I avoid microwaving as it can make the salmon dry out and the sauce split.

FAQs

Final Thoughts

This Coconut Curry Salmon Recipe has become one of my all-time favorites to whip up when I want comfort and elegance without the fuss. The way the flavors come together feels so satisfying, and it’s a dish that brings smiles around the table every time I make it. Honestly, I think you’ll love how easy it is to create restaurant-worthy flavors at home—and your family will go crazy for it, too. Give it a try this week, and don’t forget to garnish generously with fresh herbs—it’s that little extra that turns a great meal into a memorable one.

Coconut Curry Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Southeast Asian

Print Recipe

Pin Recipe

---

Description

Coconut Curry Salmon features broiled salmon with a flavorful salty-sweet spice rub, paired with a rich and creamy coconut curry sauce made with red curry paste, lemongrass, and fresh herbs. Served over steamed rice and fresh spinach, this dish offers a perfect balance of vibrant flavors and comforting textures for a satisfying meal.

---

Ingredients

Salmon and Spice Rub

• 1 1/2 lbs. salmon
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt (more for a larger filet)
• 1-2 teaspoons olive oil

Coconut Curry Sauce

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small knob of ginger, minced
• 1 tablespoon lemongrass paste
• 1 tablespoon brown sugar
• 1 tablespoon red curry paste
• 1 can coconut milk
• 2 tablespoons fish sauce or soy sauce
• Lots of lime juice and zest
• 3 cups fresh spinach, chopped
• Cilantro, basil, mint, or other fresh herbs for garnish

Serving

• Rice, cooked according to package instructions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prepare: Preheat the oven to 475°F and line a baking sheet with foil. Position an oven rack about 6 inches from the top to prepare for broiling.
2. Cook Rice: Cook rice according to package instructions to serve as a base for the salmon and sauce.
3. Make Spice Rub and Broil Salmon: Combine brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil to form a paste. Place salmon skin side down on the foil-lined baking sheet and rub the paste liberally over the top. Broil the salmon for 6-12 minutes depending on thickness and preferred doneness, typically 8-10 minutes.
4. Prepare Coconut Curry Sauce: Heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic, ginger, and lemongrass paste and sauté for 5 minutes until fragrant. Stir in brown sugar and red curry paste and cook for another 3 minutes. Pour in coconut milk and season with fish sauce or soy sauce, lime juice, and lime zest to taste.
5. Add Spinach: Stir fresh chopped spinach into the curry sauce until wilted and well incorporated.
6. Assemble and Serve: Place the broiled salmon over the cooked rice. Spoon the coconut curry sauce generously on top, garnish with fresh herbs like cilantro, basil, or mint, and add additional lime juice if desired.

---

Notes

• This recipe uses a broiling method to cook the salmon to get a crispy top with tender inside.
• Adjust cooking time of salmon to your preferred level of doneness and thickness of the filet.
• If concerned about broiling, you can bake the salmon at 400°F for 12-15 minutes as an alternative.
• Fresh herbs add brightness to the rich curry; feel free to use a mix based on availability.
• Fish sauce adds umami but can be substituted with soy sauce for a vegetarian or soy-friendly option.

---

Nutrition

• Serving Size: 1 serving
• Calories: 476
• Sugar: 5.3 g
• Sodium: 1207.4 mg
• Fat: 30 g
• Saturated Fat: 16.5 g
• Unsaturated Fat: 13.2 g
• Trans Fat: 0 g
• Carbohydrates: 10.7 g
• Fiber: 1.2 g
• Protein: 41.1 g
• Cholesterol: 86.9 mg