Coconut Curry Salmon Recipe

If you’re looking for a dinner that’s bursting with flavor yet simple enough to whip up on a weeknight, this Coconut Curry Salmon Recipe is absolutely for you. I absolutely love how this comes together—flaky salmon baked with a salty-sweet curry rub, all nestled in a creamy coconut sauce that’s just bursting with fresh herbs and lime. Trust me, once you try it, you’ll keep coming back for more.

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Ingredients You’ll Need

The magic here comes from fresh salmon meeting bold spices and creamy coconut. You’ll want fresh garlic, ginger, and lemongrass to build that vibrant curry base. Plus, the lime juice and herbs at the end give it such a refreshing brightness. Here’s a little tip: if you find fresh lemongrass paste at your store, grab it—it makes this recipe so much easier and more flavorful.

• Salmon: I prefer wild-caught if you can get it; the flavor really stands out.
• Brown sugar: Balances the spice with a touch of sweet warmth.
• Curry powder: Choose a good quality one—you’ll notice the difference.
• Onion powder and garlic powder: For an easy depth without chopping extra veggies.
• Kosher salt: Adjust depending on the size of your salmon filet.
• Olive oil: Used both in the rub and for sautéing aromatics—go for extra virgin if you like the flavor.
• Garlic and ginger (fresh): Minced for that punch of freshness.
• Lemongrass paste: Adds a citrusy zing; don’t skip it if you want authentic flavor.
• Red curry paste: Gives the sauce its vibrant heat and color.
• Coconut milk: Use full-fat for creaminess but light works too if you want to lighten it up.
• Fish sauce or soy sauce: Fish sauce adds umami depth, soy sauce is a great substitute.
• Lime juice and zest: Brightens the whole dish beautifully.
• Fresh spinach: Added last for a nutritious, tender green boost.
• Fresh herbs (cilantro, basil, or mint): I love mixing them for complexity.
• Rice: The perfect base to soak up the luscious curry sauce.

Variations

I love that this Coconut Curry Salmon Recipe is a great starting point for so many tasty variations. Feel free to experiment with the heat level or switch up your greens—each tweak puts your own stamp on it.

• Spice it up: I sometimes add a pinch of cayenne or some sliced fresh chili peppers when I want more heat, and my family loves it.
• Greens swap: Tried it with kale instead of spinach once—just sauté it a bit longer so it softens nicely.
• Dairy-free option: This recipe is already dairy-free, but swapping fish sauce for soy sauce keeps it vegan-friendly if you use tofu instead of salmon.
• Extra veggies: Bell peppers or snap peas can add crunch and color; add them when you sauté the garlic and ginger.

How to Make Coconut Curry Salmon Recipe

Step 1: Prep and Rub the Salmon

Start by mixing your brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil into a paste. I find that rubbing this paste generously on the salmon skin side down really locks in the flavor and prevents drying out. Line a baking sheet with foil for quick cleanup, and position one oven rack close to the top, about 6 inches from the broiler. Preheat your oven to 475°F—this high heat is key for that perfect crust and flakey interior.

Step 2: Bake the Salmon

Place the salmon on the baking sheet and bake for about 8 to 10 minutes, depending on the thickness of your fish. I usually keep an eye after 6 minutes because salmon can quickly overcook under high heat. The fish should flake easily with a fork but still be moist—if you’re unsure, a quick press test works wonders.

Step 3: Make the Coconut Curry Sauce

While your salmon cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic, ginger, and lemongrass paste and sauté for about 5 minutes until fragrant and slightly softened. Then stir in brown sugar and red curry paste, cooking for another 3 minutes. Pour in the coconut milk and let it simmer gently. Season with fish sauce or soy sauce, and a generous splash of lime juice and zest. Just before serving, toss in chopped spinach and stir until it wilts into the sauce. The sauce should be creamy, tangy, and full of aromatic flavor.

Step 4: Assemble and Serve

Cook your rice according to package instructions—basmati or jasmine works like a dream here. Place the steaming rice on plates, top with the baked salmon, and generously ladle the coconut curry sauce over everything. Sprinkle on your chosen fresh herbs, and don’t be shy with extra lime juice if you love that zing. This is where it all comes together, and honestly, the aroma and colors make it feel like a restaurant-level meal in your own kitchen.

How to Serve Coconut Curry Salmon Recipe

Garnishes

I always top mine with a bright handful of fresh cilantro and a little basil or mint when I have it on hand, which adds such a lovely complexity and freshness to the dish. Sometimes I add a sprinkle of toasted coconut flakes or chopped peanuts for some crunch—totally optional but delicious!

Side Dishes

This dish speaks for itself, but I like to serve it with simple jasmine or basmati rice—perfect for soaking up that luscious curry sauce. A crisp cucumber salad or quickly pickled veggies also make a refreshing complement if you want to balance the richness.

Creative Ways to Present

For a fun dinner party, I’ve served the salmon over coconut rice in pretty shallow bowls and let everyone sprinkle on their own fresh herbs and lime wedges. It makes for a colorful, interactive meal that looks gorgeous and tastes even better. Plus, you can add some mango slices or avocado for a tropical flair!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), store the salmon and curry sauce separately in airtight containers in the fridge. This helps keep the fish from getting soggy. I usually eat these leftovers within 2 days for the best flavor and texture.

Freezing

I’ve frozen the coconut curry sauce alone with good results—just cool it completely, then freeze in portions. The salmon doesn’t freeze as well since the texture can become mushy after thawing, so I recommend cooking fresh for best results.

Reheating

When reheating, gently warm the curry sauce on the stovetop over low heat, stirring often. Add your leftover salmon near the end just to warm without cooking it again. Microwaving works in a pinch but be careful not to overheat and dry out the fish.

FAQs

Final Thoughts

This Coconut Curry Salmon Recipe has become one of my go-to meals when I want something comforting and packed with flavor but still quick to make. I used to struggle finding easy salmon recipes that didn’t feel bland or overly complicated, and this one really checks all the boxes. I hope you enjoy it as much as my family and I do—it’s the kind of dish you’ll be excited to make again and again. Give it a try and let me know how it turns out!

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