Coconut Curry Salmon – The Wanderlust Kitchen

If you love bold and creamy flavors, Coconut Curry Salmon is a must-try. The perfect blend of coconut, curry, and salmon comes together in under 30 minutes for a quick and easy-to-make dish!

Salmon is one of those superfoods 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 Provençal.

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.

Reasons to Love This Curry Salmon

Packed with omega-3 fatty acids and vitamins, this Coconut Curry Salmon recipe is a delicious way to enjoy a healthy dinner.
This dish is versatile and can be paired with various sides, like rice, vegetables, or noodles.
Requiring only a few simple ingredients, the Coconut Curry Salmon recipe is convenient and budget-friendly, ideal for weeknight dinners.

Recipe Ingredients

Red Curry Paste: This spicy and aromatic paste adds a vibrant, bold flavor to the dish.
Coconut Milk: Creamy and mildly sweet, coconut milk gives the sauce its luxurious, velvety texture.
Fresh Ginger: Pungent and slightly sweet, fresh ginger adds a zesty, warming spice that deepens the flavor of the curry.

See the recipe card for full information on ingredients and quantities.

Variations

Cauliflower Rice Instead of White Rice: Swap white rice for cauliflower rice for a low-carb, hearty alternative. This nutritious side adds a slightly nutty flavor and extra texture.
Fish Sauce for Soy Sauce: Use fish sauce instead of soy sauce for a deeper, umami-rich flavor.
Herbs and Spice Variation: For a fresh twist on Coconut Curry Salmon, try adding fresh herbs like cilantro, basil, or mint for an aromatic twist. Spice it up with turmeric for warmth, cumin for nuttiness, or a dash of cayenne for extra heat.

How to Make Coconut Curry Salmon

Step #1: Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) and line a baking sheet with foil.

Step #2: 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.

Step #3: Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.

Step #4: 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 (63 degrees Celsius) internal temperature.

Step #5: While the salmon is baking, prepare the coconut curry sauce.

Step #6: In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.

Step #7: Next, add the brown sugar and curry paste, and sauté for another 2 minutes.

Red curry paste and brown sugar added into the skillet.

Step #8: Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.

Step #9: 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. Enjoy!

Salmon Coconut Curry in a bowl with white rice.

Expert Tips

Enhanced Flavor Rub: For a more intense flavor, let the salmon fillet sit with the rub on for at least 15 minutes before baking. This marinating time allows the spices to penetrate deeper into the fish.
Allow the Sauce to Simmer: After incorporating the coconut milk, soy sauce, lime zest, and spinach, let the sauce simmer gently for a few extra minutes for a richer and more harmonious taste.

Frequently Asked Questions

What is the best type of pan to use for making the coconut curry sauce?

A medium-sized, non-stick skillet works best for making the coconut curry sauce. It ensures even heating and prevents the sauce from sticking, making it easier to simmer and stir.

How do I know if the salmon is fresh?

Fresh salmon should have a vibrant, shiny color and a clean, ocean-like smell. Avoid salmon that looks dull or has a strong, fishy odor, as these are signs it may not be fresh.

Storage Info

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

More Delicious Curry Recipes You’ll Love

Coconut curry sauce being poured over rice and salmon.

Print Recipe

For the Coconut Curry Sauce

Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) 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 (63 degrees Celsius) internal temperature.
While the salmon is baking, prepare the coconut curry sauce.
In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.
Next, add the brown sugar and curry paste, and sauté for another 2 minutes.
Then, add 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. Enjoy!

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.