Salmon Coconut Curry is a vibrant and flavorful dish that combines tender, flaky salmon with a creamy coconut curry sauce. Infused with aromatic spices, garlic, ginger, and a hint of lime, this curry is comforting, rich, and packed with depth of flavor. The creamy coconut milk perfectly complements the richness of the salmon, creating a satisfying dish that’s perfect for a weeknight dinner or a special occasion. Serve it with steamed rice or a side of vegetables for a complete meal.

Why You’ll Love This Recipe

This Salmon Coconut Curry is a perfect balance of creamy, savory, and slightly spicy flavors. The tender salmon cooks perfectly in the aromatic coconut curry sauce, absorbing all the wonderful spices. The curry is simple to make, and you can adjust the spice level to suit your taste. Whether you’re a seafood lover or just looking for a new way to enjoy salmon, this dish is a delicious and healthy option that is both comforting and exotic at the same time.

Ingredients

• 4 salmon fillets (about 6 oz each), skinless or skin-on

• 2 tablespoons olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 tablespoon curry powder (adjust to taste)

• 1/2 teaspoon ground turmeric (optional for extra color)

• 1 can (14 oz) coconut milk (full-fat for a richer sauce)

• 1/2 cup fish stock or water

• 1 tablespoon soy sauce or tamari (for gluten-free)

• 1 teaspoon lime juice

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or quinoa (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salmon: Season the salmon fillets with salt and pepper on both sides. If you prefer, you can also marinate the salmon with a bit of lime juice and soy sauce for 15 minutes for extra flavor.

2. Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the salmon fillets and cook for about 3-4 minutes per side, until they are golden brown and cooked through. The salmon should be slightly undercooked in the middle as it will continue cooking in the curry sauce. Remove the salmon from the skillet and set it aside.

3. Make the Curry Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes until softened and fragrant. Stir in the curry powder and turmeric, and cook for another 1 minute to bring out the spices’ flavors.

4. Add the Coconut Milk: Pour in the coconut milk and fish stock (or water), stirring to combine. Bring the sauce to a simmer and cook for 5 minutes to allow the flavors to meld together. Season with soy sauce (or tamari), lime juice, and additional salt and pepper to taste.

5. Finish the Dish: Return the seared salmon fillets to the skillet, spooning some of the curry sauce over the top. Let the salmon cook in the sauce for another 3-5 minutes, until fully cooked through and the flavors have melded.

6. Serve: Serve the salmon coconut curry over a bed of steamed rice or quinoa. Garnish with freshly chopped cilantro and a wedge of lime for added brightness.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15-20 minutes

• Total Time: 25-30 minutes

Variations

• Spicy Version: Add red pepper flakes, a sliced chili, or a bit of cayenne pepper to the curry sauce for some heat.

• Vegetable Additions: Add vegetables like bell peppers, spinach, or zucchini to the curry for added texture and flavor. Simply sauté them along with the onions, garlic, and ginger before adding the coconut milk.

• Different Protein: If you prefer a different protein, you can replace the salmon with shrimp, chicken, or tofu for a vegetarian version.

• Lighter Version: Use light coconut milk instead of full-fat coconut milk to reduce the richness, though the flavor will be less creamy.

Storage/Reheating

• Storage: Store leftover salmon coconut curry in an airtight container in the refrigerator for up to 2 days. The sauce may thicken slightly upon cooling.

• Reheating: To reheat, gently warm the curry over low heat in a saucepan or microwave, adding a splash of water or coconut milk to loosen the sauce if necessary.

FAQs

1. Can I use frozen salmon for this recipe?

Yes! You can use frozen salmon fillets for this recipe. Just make sure to thaw them completely before cooking. You can also skip searing if using frozen salmon, and simply cook it in the sauce for a bit longer.

2. Can I use light coconut milk?

Yes, you can substitute light coconut milk for a lower-fat version of the curry. However, the dish won’t be as rich and creamy as it would with full-fat coconut milk.

3. Can I make this dish without fish stock?

If you don’t have fish stock, you can substitute with vegetable broth or even water. It will slightly change the flavor, but it will still be delicious.

4. What if I don’t like curry powder?

If you’re not a fan of curry powder, you can use a combination of other spices such as cumin, coriander, garam masala, or a pre-made curry paste. Adjust the spices to suit your taste.

5. Can I prepare this dish in advance?

You can prepare the sauce and cook the salmon ahead of time. Simply store the cooked salmon in the sauce in the refrigerator, and reheat gently when ready to serve. Fresh cilantro should be added just before serving.

6. Can I make this dish spicier?

Yes, if you like heat, feel free to add more red pepper flakes, jalapeños, or a dash of hot sauce to give the curry a spicy kick.

7. Can I substitute the salmon with another fish?

Yes, you can use another type of firm white fish like cod, haddock, or tilapia. Adjust cooking times depending on the thickness of the fish fillets.

8. What should I serve with this dish?

This curry pairs perfectly with steamed rice (jasmine or basmati), quinoa, or even naan bread. You can also serve it with a side of sautéed greens or a fresh salad for added balance.

9. Can I freeze this dish?

Yes, you can freeze the salmon curry after cooking. Store the curry in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

10. Can I add coconut flakes to this recipe?

Yes, toasted coconut flakes can add an interesting texture and extra coconut flavor. You can sprinkle them on top when serving for added garnish.

Conclusion

Salmon Coconut Curry is a deliciously rich and aromatic dish that’s perfect for a cozy dinner. With tender salmon, a creamy coconut sauce, and a blend of fragrant spices, it’s an easy-to-make, satisfying meal that will become a regular in your recipe rotation. The flavors are comforting yet exciting, and the dish pairs well with a variety of sides like rice, quinoa, or roasted vegetables. Whether you’re craving a flavorful seafood dish or just want to try something new, this recipe will not disappoint!