Salmon Coconut Curry

I’ll be honest — salmon is a regular guest at my dinner table, but this coconut curry version might just be my favorite way to serve it. The first time I made it, my kitchen smelled so good that my neighbor asked me what I was cooking. When we finally sat down with bowls of fluffy rice topped with salmon and a ladle of that creamy curry sauce, there was silence at the table — the kind of silence that only happens when everyone is too busy enjoying their food.

This recipe is the best of both worlds: salmon that’s broiled until it’s tender and flavorful, paired with a sauce that’s velvety, slightly sweet, and filled with just enough spice to keep things interesting. And yes, a big squeeze of lime at the end makes it even better.

Why This Recipe Stands Out

Coconut curry salmon feels both comforting and fresh at the same time. The salmon itself is rubbed with a salty-sweet spice blend that caramelizes beautifully under the broiler. Then comes the sauce — coconut milk, curry spices, garlic, ginger — rich without being heavy, and full of flavor without overwhelming the fish.

And the best part? It all comes together in under 30 minutes. It’s the kind of recipe I turn to when I want something special but don’t want to spend the whole evening in the kitchen.

Ingredients You’ll Need

• Salmon – Go for fresh fillets with the skin on if possible; it helps hold everything together. Frozen works too, just thaw completely.

• Spice rub – A mix of salt, brown sugar, and warm spices like paprika or curry powder. It creates that sweet-savory crust on the salmon.

• Coconut milk – Full-fat makes the sauce extra creamy, but light coconut milk works if you want something lighter.

• Aromatics – Garlic, ginger, and onion are the base of the sauce. Fresh is best here.

• Curry paste or curry powder – Either works. Curry paste gives a deeper, slightly spicier flavor, while curry powder is milder and more fragrant.

• Lime juice – Brightens the whole dish and balances the richness of the coconut milk.

• Rice – To soak up all that creamy sauce. Jasmine or basmati are my favorites.

Step-By-Step Cooking

1. Season the salmon – Rub the fillets with a mixture of salt, brown sugar, and spices.

2. Broil the salmon – High heat, just a few minutes until the top is golden and the inside is tender.

3. Make the curry sauce – Sauté garlic, onion, and ginger, then add curry paste and coconut milk. Let it simmer until slightly thickened.

4. Finish and serve – Spoon the sauce over the salmon, squeeze with lime, and serve over hot rice.

Tips From My Kitchen

• Don’t overcook the salmon – It only needs a few minutes under the broiler. Pull it when it’s just opaque and flakes easily with a fork.

• Toast your spices – If using curry powder, let it toast in the oil for a minute with the garlic and onion to bring out more flavor.

• Balance the flavors – Taste the sauce before serving. If it’s too rich, add lime juice. If it’s too tangy, add a pinch of sugar.

• Make it your own – Stir in spinach, bell peppers, or zucchini for extra vegetables.

Serving Suggestions

This curry is fantastic with jasmine or basmati rice, but don’t stop there. It also pairs beautifully with:

• Warm naan bread for scooping up the sauce.

• Steamed broccoli or green beans on the side.

• A cucumber salad for something cool and crunchy.

Variations To Try

• Spicy kick – Add sliced chili peppers or a spoonful of chili paste to the sauce.

• Thai-inspired – Use red curry paste and add fish sauce for more depth.

• Vegetable boost – Add sweet potatoes or chickpeas to the curry sauce for more substance.

• Dairy swirl – Stir in a little plain yogurt at the end for tang and extra creaminess.

Frequently Asked Questions

Can I use frozen salmon?
Yes, just make sure it’s completely thawed and patted dry before adding the spice rub.

Is this curry spicy?
It’s mildly spiced, but you can adjust the heat level by adding more curry paste, chili flakes, or fresh chilies.

Can I make this ahead of time?
The sauce can be made ahead and stored in the fridge for 2–3 days. Cook the salmon fresh and reheat the sauce before serving.

What can I use instead of salmon?
This curry works well with other fish like cod or halibut, or even with shrimp if you prefer.

Continue to Content

Yield: 4

Salmon Coconut Curry

Print

This coconut curry salmon is the kind of dinner that feels both cozy and exciting—a golden salmon filet with a sweet-spiced crust, served over rice and smothered in a creamy coconut curry sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the salmon:

• 1 ½ pounds salmon filet
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt (a bit more if filet is large)
• 1–2 teaspoons olive oil

For the coconut curry sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small piece fresh ginger, minced
• 1 tablespoon lemongrass paste
• 1 tablespoon red curry paste
• 1 tablespoon brown sugar
• 1 can coconut milk
• 2 tablespoons fish sauce or soy sauce
• Juice and zest of 1 lime (or more to taste)
• 3 cups fresh spinach, roughly chopped

For serving:

• Cooked rice
• Fresh herbs such as cilantro, basil, or mint
• Extra lime wedges

Instructions

1. Preheat the oven to 475°F and line a baking sheet with foil. Position a rack about six inches from the top of the oven.
2. In a small bowl, combine the brown sugar, curry powder, onion powder, garlic powder, salt, and olive oil to make a thick paste. Place the salmon skin-side down on the prepared baking sheet and spread the paste generously over the top. Roast for 6–12 minutes, depending on thickness and desired doneness.
3. Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic, ginger, and lemongrass, cooking until fragrant, about five minutes. Stir in the curry paste and brown sugar and cook for another few minutes. Pour in the coconut milk and season with fish sauce, lime juice, and zest. Add the spinach and stir until just wilted.
4. To serve, spoon rice into bowls, top with salmon, and ladle the coconut curry sauce over everything. Finish with a squeeze of fresh lime and a scattering of herbs.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 836Total Fat 59gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 30gCholesterol 107mgSodium 1347mgCarbohydrates 36gFiber 2gSugar 14gProtein 43g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Salmon Coconut Curry is one of those meals that looks fancy but comes together with everyday ingredients. The combination of tender salmon, creamy coconut sauce, and fluffy rice makes it both comforting and exciting — a dish that feels special without being complicated. The next time you want to impress yourself or your dinner guests, this is the recipe to reach for.

Also try these Salmon recipes:-

• Marry Me Salmon
• Marinated Grilled Salmon
• Japanese Salted Salmon