If you’re in the mood for something vibrant, cozy, and packed with flavor, this Coconut Curry Salmon Recipe is about to become your new go-to. I absolutely love how the creamy coconut curry sauce perfectly balances the rich, flaky salmon, and the fresh herbs add just the right brightness. Trust me, once you try this, you’ll keep coming back for more—it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Easy Flavor Build: Layering simple spices with fresh aromatics creates a complex curry sauce without fuss.
  • Perfect Weeknight Meal: Ready in about 30 minutes, it feels special but doesn’t eat up your evening.
  • Versatile and Customizable: You can switch up the herbs or spice levels to suit any palate.
  • Family Favorite: My whole crew goes crazy for this dish—it’s a guaranteed crowd-pleaser.
A white bowl with a blue grid pattern holds a meal with three layers: the bottom layer is white cooked rice with a soft, grainy texture; the middle layer is a large piece of cooked, golden-brown fish; the top layer is a shiny, thick orange sauce with green leafy bits spread unevenly over the fish and rice. A woman's hand is squeezing a green lime wedge over the meal, with lime juice dripping onto the food. A silver spoon rests on the left side, partially in the rice. The bowl is placed on a bright white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Each ingredient plays a key role in this Coconut Curry Salmon recipe. The spices bring warmth, the coconut milk adds creaminess, and the fresh herbs finish it off with a punch of freshness. I always recommend getting fresh garlic and ginger, and if you can find good quality lemongrass paste, it really elevates the curry.

  • Salmon: Opt for a fresh, skin-on filet for best flavor and easier cooking.
  • Brown sugar: Adds a subtle sweetness that balances the spices and tangy lime.
  • Curry powder: Choose your favorite blend, but mild works well if you want to control heat.
  • Onion powder: A gentle background note that enhances the overall flavor.
  • Garlic powder: Works with fresh garlic to deepen the savory taste.
  • Kosher salt: Essential for seasoning; you’ll adjust based on the size of your salmon.
  • Olive oil: For sautéing aromatics and making the spice rub; imparts a light, fruity flavor.
  • Garlic (minced): Fresh garlic makes a world of difference in the sauce.
  • Ginger (minced): Adds warmth and a slight zing, which pairs beautifully with the coconut.
  • Lemongrass paste: A key to authentic flavor—bright and fragrant.
  • Red curry paste: Adds depth, spice, and that luscious curry punch.
  • Coconut milk: The creamy base that makes this dish so comforting.
  • Fish sauce or soy sauce: A salty umami boost; I personally prefer fish sauce for complexity.
  • Lime juice and zest: Brightens everything up; don’t skimp on the lime!
  • Fresh spinach: Adds color, nutrition, and a nice wilted texture in the curry sauce.
  • Fresh herbs (cilantro, basil, mint): Mix and match for your favorite flavor combo.
  • Rice: Perfect for soaking up all that delicious curry sauce.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Coconut Curry Salmon recipe my own depending on what’s in the fridge or what my family’s craving. Feel free to get creative! It’s one of those dishes that welcomes your personal spin beautifully.

  • Spice Level: When I want it spicier, I ramp up the red curry paste or add chopped fresh chili—my family loves the extra kick, but you can dial it back for kids or sensitive palates.
  • Herb Choices: Sometimes I swap out the usual cilantro for mint and basil for a fresher, summer vibe that feels lighter.
  • Veggie Boost: Adding bell peppers or snap peas to the curry sauce gives a nice crunch and more color.
  • Protein Swap: If salmon isn’t your thing, try this same sauce on shrimp or tofu for a plant-based twist.

How to Make Coconut Curry Salmon Recipe

Step 1: Spice Rub and Bake the Salmon

Preheat your oven to 475°F and line a baking sheet with foil—this makes cleanup so much easier! Position the oven rack about 6 inches from the top for the perfect broil. Mix the brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil into a smooth paste. Spread it generously over the top of the salmon, skin side down on the foil. Depending on thickness, bake or broil for 6 to 12 minutes. I usually aim for 8-10 minutes for a flaky but moist center. Keep an eye on it to avoid overcooking—salmon can go from tender to dry quickly, and nobody wants that.

Step 2: Make the Coconut Curry Sauce

While the salmon is baking, heat olive oil in a skillet over medium heat. Add the minced garlic, ginger, and lemongrass paste—sauté these aromatics for around 5 minutes until fragrant. Then stir in the brown sugar and red curry paste and cook another 3 minutes to build flavor. Pour in the coconut milk and season with fish sauce (or soy sauce), plus a generous squeeze of lime juice and some zest for brightness. Finally, toss in chopped spinach and stir until it’s all wilted and silky.

Step 3: Assemble and Serve

Fluff your cooked rice and plate it up. Nestle the salmon on top, then ladle that luscious coconut curry sauce over everything. Don’t forget a sprinkle of fresh herbs like cilantro, basil, or mint to really make the flavors pop. It’s a total crowd-pleaser that feels elegant but comes together so easily.

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Pro Tips for Making Coconut Curry Salmon Recipe

  • Watch the Salmon’s Thickness: If your filet is thick, lean toward the longer bake time; thinner pieces cook fast, so keep a close eye.
  • Use Fresh Citrus: Adding lime zest along with juice gives a much more vibrant, fresh flavor than juice alone.
  • Sauté Aromatics Slowly: Taking your time with garlic, ginger, and lemongrass releases the best flavors without burning.
  • Don’t Skip the Herbs: Fresh cilantro, basil, or mint sprinkled just before serving adds a wonderful pop of brightness you won’t want to miss.

How to Serve Coconut Curry Salmon Recipe

The dish is presented in a round, white bowl filled mostly with fluffy white rice on one side as the base layer. On top of the rice, there are several chunks of grilled meat covered in a thick, orange-brown creamy sauce with visible herbs mixed in. Bright green chopped herbs and green onion slices are scattered over the sauce, adding freshness and color, along with a few small yellow pieces that look like mango. A fresh green leafy garnish sits near the center, and a lime wedge rests at the edge of the bowl. A pair of light wooden chopsticks lay on the rim of the bowl on the right side. The bowl is set on a dark metal tray, and the surface underneath has a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love scattering fresh cilantro and a little extra lime zest right on top—it makes every bite feel fresh and lively. Sometimes I add thinly sliced red chili for color and a mild heat kick. The herbs truly bring this dish from “nice” to “wow!”

Side Dishes

This curry salmon shines with simple jasmine or basmati rice to soak up the sauce, but you can also try it alongside coconut rice for even more coconut goodness. Light cucumber salad or a quick mango salsa on the side rounds it out perfectly, adding freshness and crunch.

Creative Ways to Present

For dinner parties, I sometimes serve the salmon fillets on a bed of coconut rice in shallow bowls, topping with the curry sauce and lots of herbs. Garnishing with edible flowers or extra lime wedges makes it feel fancy without extra work. It’s a beautiful dish that gets compliments every time!

Make Ahead and Storage

Storing Leftovers

Leftover salmon with curry sauce stores well in an airtight container in the fridge for up to 2 days. I usually keep the salmon and sauce separate from the rice to prevent it from getting mushy. When you’re ready, it reheats beautifully without losing flavor.

Freezing

Freezing cooked salmon in curry sauce can be done, but I find the texture sometimes changes a bit. If you want to freeze, flash freeze the salmon and sauce separately for best results, then thaw overnight before reheating.

Reheating

To reheat, gently warm the curry sauce on the stovetop over low heat. Add the salmon last and heat just until warmed through to avoid drying it out. Serve immediately over fresh rice for the best experience.

FAQs

  1. Can I use frozen salmon for the Coconut Curry Salmon recipe?

    Yes, you can. Just make sure to fully thaw the salmon and pat it dry before applying the spice rub. This helps the paste stick better and ensures even cooking. Baking times might be slightly longer depending on thickness.

  2. Is this recipe very spicy?

    It’s moderately spicy but quite balanced thanks to the brown sugar and coconut milk. You can always adjust the red curry paste amount to tone down or amp up the heat based on your preference.

  3. What if I can’t find lemongrass paste?

    No worries! You can substitute with finely grated fresh lemongrass stalk or even add a little lemon zest and extra ginger for a similar bright, citrusy flavor.

  4. Can I make this recipe gluten-free?

    Absolutely! Use gluten-free soy sauce or tamari in place of fish sauce or regular soy sauce, and make sure your curry paste doesn’t contain any hidden gluten ingredients. This recipe is naturally gluten-free-friendly.

Final Thoughts

This Coconut Curry Salmon Recipe has truly become one of my favorite quick dinners that feels special enough for guests but simple enough for a busy weeknight. What I love most is how flexible it is—you can easily tweak it to suit your family’s tastes or what you have on hand. Give it a try, and I’m sure you’ll find yourself craving that creamy, flavorful sauce with tender salmon again and again. I’m cheering you on from my kitchen to yours—happy cooking!

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Coconut Curry Salmon Recipe

4.7 from 131 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Broiling
  • Cuisine: Asian Fusion
Print Recipe

Description

This Coconut Curry Salmon recipe features tender broiled salmon with a flavorful salty-sweet spice rub, served with a creamy coconut curry sauce and fresh herbs over steamy rice. The combination of warm spices, coconut milk, and fresh greens creates a vibrant and comforting meal that’s quick to prepare and perfect for a weeknight dinner.

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

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 (typically 13.5-14 oz.)
  • 2 tablespoons fish sauce or soy sauce
  • Lots of lime juice and zest (to taste)
  • 3 cups fresh spinach, chopped
  • Cilantro, basil, mint, or other fresh herbs for garnish

Accompaniment

  • Rice, cooked according to package instructions

Instructions

  1. Preheat and Prepare Salmon: Preheat your oven to 475°F and line a baking sheet with foil. Position an oven rack about 6 inches from the top (close to broiler position).
  2. Cook Rice: Prepare the rice according to package instructions so it’s ready when the salmon is done.
  3. Make Spice Paste and Season Salmon: In a small bowl, mix brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil to form a thick paste. Place the salmon skin-side down on the prepared baking sheet and liberally rub the spice paste over the top of the salmon.
  4. Broil Salmon: Place the baking sheet on the prepared upper rack and broil the salmon for 6 to 12 minutes depending on thickness and your desired doneness. Typically, 8-10 minutes works well. Watch carefully to avoid burning.
  5. Prepare Curry Sauce: While the salmon broils, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic, ginger, and lemongrass paste, and sauté for about 5 minutes until fragrant.
  6. Add Sweetness and Curry Paste: Stir in 1 tablespoon brown sugar and 1 tablespoon red curry paste, cooking for another 3 minutes to develop the flavors.
  7. Add Coconut Milk and Season: Pour in the coconut milk and stir well to combine. Season with fish sauce (or soy sauce) and add lots of fresh lime juice and zest to taste.
  8. Wilt Spinach: Add chopped spinach to the curry sauce and stir until it has wilted and incorporated evenly.
  9. Assemble and Serve: Place the broiled salmon over a bed of cooked rice, spoon the warm coconut curry sauce over the salmon, and garnish generously with fresh cilantro, basil, mint, or other herbs. Serve immediately and enjoy.

Notes

  • This recipe uses broiling as the main cooking method for salmon, which gives a nice char and cooks the fish quickly.
  • Adjust broiling time depending on the thickness of the salmon filet and your preferred level of doneness.
  • Using fresh lime juice and zest adds bright freshness to balance the rich coconut sauce.
  • You can substitute soy sauce for fish sauce to keep the dish vegetarian-friendly.
  • Serve with jasmine or basmati rice to soak up the flavorful sauce.
  • Keep an eye on the salmon when broiling to prevent burning, and if uncertain, you can bake the salmon at 400°F for 12-15 minutes instead.

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: 13.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.7 g
  • Fiber: 1.2 g
  • Protein: 41.1 g
  • Cholesterol: 86.9 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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