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
Scale
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
- 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).
- Cook Rice: Prepare the rice according to package instructions so it’s ready when the salmon is done.
- 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.
- 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.
- 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.
- 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.
- 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.
- Wilt Spinach: Add chopped spinach to the curry sauce and stir until it has wilted and incorporated evenly.
- 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
