Description

Coconut Curry Salmon is a flavorful dish featuring tender salmon fillets rubbed with a sweet and spicy spice paste, baked to perfection, then served over rice with a rich, creamy coconut curry sauce infused with garlic, ginger, lemongrass, and fresh herbs. This dish offers a harmonious blend of aromatic spices, succulent fish, and vibrant greens making it a delicious and satisfying meal perfect for a weeknight dinner or special occasion.

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 (about 13.5 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)

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Instructions

Preheat and Prepare Salmon: Preheat the oven to 475°F (245°C). Line a baking sheet with aluminum foil and position an oven rack about 6 inches from the top element.
Cook Rice: Prepare rice according to package instructions so it is ready to serve when the salmon and sauce are 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 create a thick paste. Place salmon skin side down on the foil-lined baking sheet and rub the spice paste liberally over the top of the salmon fillets.
Bake Salmon: Bake the salmon in the preheated oven for 6 to 12 minutes based on thickness and desired doneness, typically about 8 to 10 minutes for medium. Keep an eye on the salmon to prevent overcooking.
Prepare Coconut Curry Sauce: While the salmon bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, ginger, and lemongrass paste and sauté for about 5 minutes until fragrant. Stir in brown sugar and red curry paste; continue sautéing for another 3 minutes.
Add Coconut Milk and Seasonings: Pour in the coconut milk, stirring well. Add fish sauce (or soy sauce), lime juice, and zest to taste, adjusting seasoning to balance salty, sweet, and tangy flavors.
Add Spinach: Stir in the chopped fresh spinach until it wilts and incorporates into the sauce, about 2-3 minutes.
Assemble and Serve: Place cooked rice on plates, top with the baked salmon, then generously spoon the coconut curry sauce over the salmon. Garnish with fresh herbs such as cilantro, basil, or mint. Serve immediately.

Notes

This recipe features broiled salmon with a delicious salty-sweet spice rub that pairs wonderfully with a creamy coconut curry sauce, served over steamed rice for a wholesome meal.
Oven times vary depending on salmon thickness; 8-10 minutes is a good middle ground for medium doneness to keep the fish moist.
If broiling causes your salmon to cook unevenly or burn, you can bake at 425°F for a slightly longer time to ensure even cooking.
Use fresh herbs generously to add brightness and contrast to the rich curry sauce.
You can substitute fish sauce with soy sauce for a vegetarian-friendly version but keep in mind the flavor profile will differ slightly.

Nutrition

Serving Size: 1 serving (about 1/4 recipe)
Calories: 480
Sugar: 8g
Sodium: 650mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg