Coconut Curry Salmon

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.

Coconut curry sauce being poured over rice and salmon.

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.

Ingredients for salmon coconut curry.

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.

Rub for salmon.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Salmon coated with 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.

Salmon after it has baked in the oven.

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.

Garlic and ginger cooking in a skillet.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Red curry paste and brown sugar added into the skillet.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Coconut curry cooking in a skillet

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!

Salmon Coconut Curry in a bowl with white rice.

FAQs

Can I use a different fish for this recipe?

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!

Can I add in more vegetables to this recipe?

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!

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Coconut Curry Salmon Recipe

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.
5 from 7 votes
Pin Rate
Course: Main Course, Main Dish
Cuisine: Asian, Indian
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings
Calories: 511kcal
Author: Linda
Print 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
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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!

VIDEO

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 1102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    This coconut curry salmon recipe looks 🤤 delicious! Can’t wait to try it! 🤗
    I’ve just discovered you’re cooking site, and will definitely be a new subscriber.
    I’m so elated to have found The Wanderlust Kitchen. Thank you! 😍👩🏼‍🍳