Coconut Curry Salmon
Dinner doesn’t have to be complicated. This coconut curry salmon comes together in under 30 minutes, and it’s packed with bold, creamy flavor – a little garlic, ginger, and a just the right amount of curry. Serve it with jasmine rice, veggies, or just eat it straight from the pan—I won’t judge. 😉
Why you’ll love this coconut curry salmon
It’s hard to decide what the best part of this recipe is. It could be the perfectly crispy seared salmon or it could be the creamy, flavorful curry sauce that’s incredibly easy to make. Or, it could be both. I’ll let you decide.
Either way, I know you’ll love this creamy coconut curry salmon because it’s so good. We like to serve ours with jasmine rice and a green vegetable, like sautéed snap peas, but any veggie would work to make this a complete meal.
Love salmon? Try these recipes: bang bang salmon bites / miso glazed salmon / crab stuffed salmon / salmon with dill sauce
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Salmon – You can use any kind of salmon for this recipe – fresh, frozen, farmed or wild. Whatever you think is best. I try to find center cut salmon when possible, because it’s harder to overcook and it usually sits above the curry sauce while it’s baking.
- Coconut milk – We want the creamy full-fat canned coconut milk for this recipe. If you want to cut down on calories, you could use a lighter version, but I don’t recommend it.
- Curry paste – I used green curry paste for this recipe. I love green curry the most, and it’s really delicious with the salmon, but you can also use red or another curry paste if you prefer.
- Curry powder – This is optional you can just use more curry paste if you want, but I like the extra flavor this adds without adding any more heat to the curry.
Recipe tips & tricks
- Be patient when searing the salmon. It’s important to let salmon release on it’s own. If it doesn’t move when gently nudged, it’s not ready to be flipped and it will tear/stick to the pan if you try before its ready.
More seafood recipes: shrimp macaroni salad / dairy free clam chowder / shrimp and grits with tomato gravy / air fryer crab cakes
More dairy free dinner ideas: dairy free butter chicken / coffee rubbed steak / sausage risotto / panko crusted chicken
Ingredients
- 4 salmon fillets (1 – 1.5 pounds total)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 3 – 4 cloves garlic (minced)
- 1 tablespoon minced ginger
- 1 tablespoon green curry paste
- 1/2 tablespoon curry powder
- 1 15- ounce can full-fat coconut milk
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons green onions (thinly sliced, for garnish)
Instructions
- Prep. Preheat your oven to 400˚F and season salmon with salt and pepper.
- Sear the salmon. Heat olive oil in large skillet over medium-high. When the oil is hot, add salmon face down to the skillet. Allow the salmon to sear until it naturally releases from the pan and a golden brown crust has formed. Remove the salmon from the skillet and set aside.
- Make the curry sauce. Add the garlic, ginger and curry paste to the pan and sauté until fragrant, about 30 seconds. Then, add the curry powder and coconut milk, whisking until smooth.
- Bake the salmon. Return the salmon to the pan and transfer the pan to the oven. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 145˚F and the curry sauce has thickened slightly.
- Garnish and serve. Remove from oven and allow the salmon and sauce to cool for about 5 minutes. If needed, adjust seasoning to taste with salt & pepper.Serve each salmon filet with extra curry sauce and top with fresh cilantro and green onions.
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