This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.
Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.
One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.
When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.
How to make Coconut Curry Salmon
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.
While the salmon filets are baking, prepare the coconut curry sauce.
In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.
Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!
FAQs
Of course! Any flaky fish similar to salmon such as cod or halibut would be a great substitution. If you are looking for a vegetarian/vegan option tofu would work in this dish as well!
Why not? There are times I just want a veggie packed meal and you can absolutely add more to this recipe! I would recommend bell peppers, peas, broccoli, or even some bok choy!
Storage and Reheating
You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.
More delicious Curry Recipes to enjoy!
- Thai Red Curry
- Curry Chicken Salad
- Indonesian Curry Tofu Noodles
- Green Curry Sauce
- Creamy Cashew Chicken Curry
- Fall Vegetable Curry
- Pineapple Curry Chicken Skewers
Coconut Curry Salmon Recipe
Ingredients
For the Salmon
- 1 1/2 lbs salmon - cut into 4 filets
- 1 Tbsp light brown sugar
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp olive oil
For the Coconut Curry Sauce
- 1 Tbsp olive oil
- 2 cloves garlic - minced
- 1 tsp fresh ginger - minced
- 1 Tbsp light brown sugar
- 1 Tbsp red curry paste
- 1 can coconut milk
- 2 Tbsp soy sauce
- 1 Tbsp lime zest
- 3 cups fresh spinach - chopped
Instructions
- Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
- In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
- Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
- Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
- While the salmon is baking, prepare the coconut curry sauce.
- In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
- Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
- Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
- Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!
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