Description
Coconut Curry Salmon is a vibrant and flavorful dish combining tender, rich salmon with a creamy coconut milk and aromatic curry spice sauce. Ready in under 30 minutes, this heart-healthy recipe brings the warmth and taste of Southeast Asia to your kitchen with bold flavors, fresh herbs, and a nutritious profile perfect for quick, wholesome dinners.
Ingredients
Scale
Salmon and Protein
- 4 fresh salmon fillets (skin-on or skinless, about 6 oz each)
Base Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Spices and Seasoning
- 2 tablespoons yellow curry powder
- Salt, to taste
- Black pepper, to taste
Liquids and Fresh Additions
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 fresh lime
Garnishes
- Fresh cilantro or basil, chopped (about 2 tablespoons)
Instructions
- Prepare the Aromatics: Finely chop the onion, garlic, and ginger. Heat the olive or coconut oil in a large skillet over medium heat, then sauté these aromatics for about 3-4 minutes until fragrant and translucent.
- Add Curry and Coconut Milk: Stir in the yellow curry powder and cook for 1 minute to release its full aroma. Slowly pour in the coconut milk while stirring to form a smooth, creamy sauce.
- Season and Simmer: Add salt, pepper, and fresh lime juice to the sauce. Reduce heat to low and let it gently simmer, allowing flavors to meld and the sauce to thicken slightly.
- Cook the Salmon: Place salmon fillets skin-side down into the skillet with the curry sauce. Cover and cook for 7-10 minutes, depending on thickness, until the salmon is cooked through but still tender and flaky.
- Garnish and Serve: Sprinkle freshly chopped cilantro or basil over the salmon. Serve hot over jasmine or cauliflower rice to soak up the delicious sauce.
Notes
- Use fresh garlic and ginger for the best flavor depth.
- Avoid overcooking the salmon to keep it moist and flaky.
- Adjust the spice levels by tasting the sauce before adding salmon and adding chili or cayenne pepper if desired.
- Choose high-quality coconut milk without additives for a creamier texture.
- Let the salmon rest a few minutes after cooking to preserve juiciness.
- Variations: Add fresh chili for heat, toss in veggies like bell peppers or spinach, or swap salmon for chicken, tofu, or shrimp.
- Use pre-minced aromatics or curry paste for faster prep.
- Store leftovers in an airtight container refrigerated up to 2 days; freezing is possible but may affect texture.
- Reheat gently on low heat to maintain creaminess and prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Coconut Curry Salmon, salmon recipe, coconut milk curry, quick dinner, gluten free seafood, healthy salmon recipe, Southeast Asian salmon