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Coconut Curry Salmon

103 reviews / 4.9 average

Salmon has never been this good.

I mean, I know we talked a big game with those barbecue salmon bowls, and those salmon burgers with the crunchy slaw may be one of the most-made, last-minute, healthy-delicious meals of my life.

But I think this one is top of the list for me now. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening.



A quality piece of salmon. An aggressively salty-sweet spice rub. A quick high-heat trip to the oven. A simple, creamy, barely spicy, and MEGA flavorful sauce poured over the whole thing. Probably too much (but never too much) lime squeezing. And a steamy rice bed sopping everything up.

Count me in.

Squeezing lime over coconut curry salmon.

Reasons This Curry Salmon Is My Everything:

  • So fast
  • So easy
  • Comfort food
  • Healthy
  • High protein
  • Lots of good fats
  • Creamy but not in a heavy way
  • JUST THE FLAVOR HONESTLY

And if you like the curry vibe but you’re not so sure about salmon, no judgement. You are in the right place.

Check Out Our Video For How To Make Coconut Curry Salmon:

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Coconut Curry Salmon


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.


Ingredients

Scale

Salmon:

  • 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)
  • 12 teaspoons olive oil

Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small knob of ginger (minced)
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • cilantro, basil, mint, or other fresh herbs 

Instructions

  1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
  2. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
  3. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  4. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

Notes

If you prefer, you can cut the salmon into steaks, salt and pepper them, and just add them to the simmering coconut curry sauce for 8-10 minutes. This will poach the salmon. I prefer the texture of the roasted / spiced salmon but I have done it both ways and it will work either way!

If you try broiling the salmon, it can work (I have done it many times) but it is possible for your salmon, when rubbed with the sugar mixture, to light on fire if you get it too close to the heating element of your oven. If you are concerned about this, I would just use the regular oven temp of 450/475 as directed and wait until the oven has preheated to put your salmon in.

  • Category: Dinner
  • Method: Bake
  • Cuisine: Thai-Inspired

Keywords: salmon recipe, salmon curry, coconut curry, curry recipe, seafood curry

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This recipe is part of our yummy spinach recipes page. Check it out!

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Recipe rating

296 Comments

      1. Pinch of Yum Logo
        Stephanie

        Is there anything I can substitute for lemongrass paste or will it hurt to omit it? I think it may be difficult to find in my area. Thank you!

          1. Pinch of Yum Logo
            Amy J

            This is a great recipe! I have made it several times. My husband often asks for it when I ask him for dinner suggestions. Since it is just the two of us I use 2 individual sized salmon filets. I add chickpeas to the curry sauce and enjoy the leftovers without salmon, just served over rice.






          2. Pinch of Yum Logo
            Krista @ Pinch of Yum

            Amazing, Amy! So glad you and husband enjoy this recipe!

          3. Pinch of Yum Logo
            Belinda Rankins-Swire

            Made this for dinner because my family loves salmon and it was a big hit! My daughter aked for it again for her birthday dinner.
            Used lemon zest instead of lemongrass and had lite coconut milk and it was still great!






        1. Pinch of Yum Logo
          Janice

          This has been on my list to make for a while and I finally got around to it last night. Outstanding!! One of those recipes that makes you excited for all the leftovers 😊






    1. Pinch of Yum Logo
      Jenni

      This was so delicious. I didn’t change a thing other than using more spinach. It was hearty and rich but didn’t way you down. Perfect for a cold Sunday night.

  1. Pinch of Yum Logo

    Yes ma’am I will give this recipe a try. We just had an allergy test done on my son and found out (just last week) that he is allergic to fish and tree nuts! Man I wish I could have him try this dish. But mommy and daddy can! Thanks for sharing dear! Hope the move is going well for you guys.

  2. Pinch of Yum Logo
    Anna

    This looks so yummy! Can’t wait to try it. May I ask what soup recipe you used to eat the bread with?

  3. Pinch of Yum Logo
    Dianne

    Lemongrass paste? Is there any alternatives? I’m not sure I will be able to find this at any grocery stores where I live. Looks like an amazing recipe for salmon!

    Thanks!

    1. Pinch of Yum Logo

      We’d suggest checking your local grocery store to see if they have it. You could also check a specialty market. Otherwise, just thinly sliced fresh lemongrass can work here or even fresh lemon zest.

    2. Pinch of Yum Logo
      Natalie

      I made this for an anniversary dinner and my husband and I both agreed it was the best meal we’ve had in a long time! Tasted like we went to a restaurant but was so quick and easy to make. I only used 2 salmon portions but I like another commenter’s suggestion to use the leftover curry sauce with chickpeas. I also didn’t have ginger or lemongrass paste but it was still delicious!

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Awesome, Natalie. We’re so glad you chose this recipe to enjoy on such a special day!

  4. Pinch of Yum Logo
    Cathy

    This looks great! Is there a particular brand of lemongrass paste you recommend? Haven’t used it before.

  5. Pinch of Yum Logo
    Kelsey

    Made this last night but subbed the crispy tofu from the Tofu and Peanut Sauce recipe because we’re obsessed with it and it was delicious!

  6. Pinch of Yum Logo
    Judith Berger

    This looks delicious. Is there a substitute for the lemongrass paste? Thanks

  7. Pinch of Yum Logo
    Kara

    I enter into eating salmon with caution (its not always my favourite) but this recipe was beyond delicious!!!! Another winner!






  8. Pinch of Yum Logo
    Krisanne

    Hi, Cooking this as it sounds delicious but you say 1 can Coconut milk so which size like here in Oz we have 2 sizes so please let us know , cheers

  9. Pinch of Yum Logo
    Melissa

    Any lemongrass paste substitutes? This is hard to find in Germany. It’s hit and miss even at the Asian shops … thanks!

        1. Pinch of Yum Logo
          Kami

          I just left the Grocery store and forgot to grab fresh spinach. Can I use with frozen spinach?

  10. Pinch of Yum Logo
    Jennifer

    Made this tonight & it was delish. Wondering if you gave a recommendation for a vegetable and wine to accompany it?

  11. Pinch of Yum Logo
    Julie Murkerson

    I made this tonight and OMG it’s so good! I cut the recipe in half and since I didn’t have red curry paste for the sauce I used half red miso paste and half red curry powder in place of it. So easy to make and delicious too! ❤️






  12. Pinch of Yum Logo
    Nicole

    This might have been the most amazing salmon recipe I have ever tried! It was so flavorful and delicious and not that hard to make. My whole family LOVED it!!!






      1. Pinch of Yum Logo
        DG

        5 stars, this dish is amazing, restaurant quality and presentation.
        I’ve always wondered how coconut curry is made, turns out its pretty simple!
        I grated the ginger and minced the garlic (couldnt find instrux in the recipe).
        Would be good with prawns too.






  13. Pinch of Yum Logo
    Falen

    Just had this for dinner…wow! Like many of your other recipes, they never disappoint. Delicious and easy meal!

  14. Pinch of Yum Logo
    Sue

    Delicious! Made this tonight for dinner with steamed broccoli. My hubby loved it even though he always says he doesn’t like curry.






  15. Pinch of Yum Logo
    Gina

    Loved this recipe – just scarfed it up for dinner!! Added a few veggies to the curry also. Thank you for this!

  16. Pinch of Yum Logo
    Anna

    Made this for dinner tonight and we all loved it! So easy and full of flavor. I haven’t cooked salmon in a while and this is my new favorite. Thanks so much for another awesome recipe!