There’s something special about the way salmon melts into coconut milk—tender, rich, and full of flavor. This Coconut Salmon Curry brings comfort and brightness together in one pan. It’s the kind of meal that feels restaurant-worthy but takes less than 30 minutes to make at home.
Table of Contents
Why You’ll Love This Coconut Salmon Curry with Rice
This curry is creamy, colorful, and full of flavor from fresh ingredients and fragrant spices.
- Silky coconut broth balanced with lime and spice
- Tender salmon fillets that stay perfectly moist
- One-pan dinner ready in under 30 minutes
- Naturally dairy-free and gluten-free adaptable
- Pairs beautifully with rice or quinoa
- Ideal for cozy nights or quick entertaining
When I first made this dish, I wanted something that reminded me of my travels through the Gulf Coast—bright flavors, tropical notes, and that homey warmth. It turned into one of my family’s favorite dinners, and now it’s a weeknight staple around here in Austin.
Ingredients You’ll Need
This recipe blends pantry staples with fresh aromatics for an easy, vibrant curry base.
Main Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 can (14 ounces) coconut milk (full-fat for extra creaminess)
- 2 tablespoons red curry paste (adjust for spice level)
- 1 tablespoon olive oil (for searing)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (fresh for the best flavor)
- 1 bell pepper, sliced (any color)
- 1 cup baby spinach (adds color and nutrients)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- Juice of 1 lime (brightens the sauce)
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
Optional Add-Ons or Substitutes
- Swap red curry paste for yellow curry paste for a milder taste
- Add mushrooms or zucchini for extra veggies
- Use coconut aminos instead of soy sauce
- Add a pinch of brown sugar for subtle sweetness
- Substitute salmon with cod or shrimp if desired
Step-By-Step Instructions
This recipe is all about layering flavors—each step builds richness and balance.
- Sear the Salmon: Season salmon with salt and pepper. Heat olive oil in a skillet and sear salmon skin-side down for 3–4 minutes per side. Remove and set aside. (Don’t overcook; it will finish in the sauce.)
- Sauté Aromatics: In the same pan, sauté garlic and ginger for 30 seconds until fragrant. (That smell means you’re on the right track.)
- Add Curry Paste: Stir in red curry paste and cook for 1 minute to deepen the flavor.
- Pour in Coconut Milk: Slowly whisk in coconut milk until the sauce is smooth.
- Add Veggies: Stir in bell pepper, soy sauce, and lime juice. Simmer 3–4 minutes until peppers soften.
- Return Salmon: Nestle salmon back into the sauce. Simmer on low for 5 minutes, spooning sauce over top.
- Finish and Serve: Stir in baby spinach until wilted. Garnish with cilantro and serve with rice or quinoa.
Quick reminders:
- Don’t boil the sauce once salmon is added.
- Adjust salt after soy sauce—it adds plenty.
- Fresh lime juice lifts the richness.
- Serve immediately for best flavor.
Expert Tips For Success
This dish is simple, but these details make it shine.
- Always use full-fat coconut milk for a rich, creamy texture
- Sear the salmon just enough to develop color—it’ll finish cooking in the sauce
- Simmer gently to avoid curdling the coconut milk
- Use fresh lime juice right before serving for brightness
- Taste before salting—soy sauce adds enough seasoning
- Pair with jasmine rice for the perfect balance
- Add a drizzle of chili oil for extra heat if desired
Once you get the rhythm, this curry becomes one of those dishes you can make from memory—comforting, flavorful, and easy to adapt.
Serving Suggestions
This salmon curry is satisfying on its own or with simple sides that let the flavors shine.
- Serve over jasmine or basmati rice
- Pair with quinoa for extra protein
- Add a side of roasted veggies or edamame
- Try it with garlic butter pasta for a fun twist
- Serve with naan or warm pita for soaking up sauce
I also love serving this alongside my air-fried tofu when feeding a mixed crowd—it makes a great surf-and-turf combo.
Storing ann Reheating
Curries always taste even better the next day after the flavors settle.
How to Store It
- Cool completely before storing
- Refrigerate in airtight containers up to 3 days
- Freeze portions up to 2 months
- Store sauce and salmon separately for best texture
- Reheat gently to keep salmon tender
How to Reheat It
- Stovetop: warm gently over medium-low heat
- Microwave: cover loosely and heat in 30-second intervals
- Avoid boiling to prevent separating the sauce
- Add a splash of coconut milk if it thickens too much
- Stir well before serving
It reheats beautifully—just as creamy and flavorful as day one.
Nutrition (per serving)
Calories: 380 kcal | Fat: 25g | Protein: 30g
Frequently Asked Questions
Can I make this dairy-free and gluten-free?
Yes! It’s already dairy-free, and using tamari makes it gluten-free.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich.
What goes well with this curry?
It pairs beautifully with honey-lime chicken rice bowls or spicy Brazilian coconut chicken for a tropical dinner spread.
Final Thoughs
This Coconut Salmon Curry is proof that comfort food can still be vibrant, fresh, and full of life. The creamy coconut, the tender salmon, and that splash of lime create a meal that hits every note—sweet, savory, spicy, and soothing.
- Keep it gentle—don’t overcook the salmon
- Let the coconut milk and curry paste work together
- Always finish with lime and cilantro for brightness
Cooking food like this reminds me why I love being in the kitchen—it’s about warmth, flavor, and feeding people from the heart.
Creamy Coconut Salmon Curry with Rice
Ingredients
Equipment
Method
- Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat and sear salmon skin-side down for 3–4 minutes per side. Remove and set aside.
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Add red curry paste and cook for 1 minute, stirring to combine and deepen flavor.
- Slowly whisk in the coconut milk until smooth and creamy.
- Add bell pepper, soy sauce, and lime juice. Simmer for 3–4 minutes until peppers soften.
- Return salmon to the pan. Simmer gently for 5 minutes, spooning sauce over the top.
- Stir in baby spinach until wilted. Garnish with cilantro and serve with rice or quinoa.
Nutrition
Notes
- Use tamari for gluten-free.
- Coconut aminos may be substituted for soy sauce.
- Salmon can be swapped with cod, shrimp, or tofu.
