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Creamy Coconut Curry Salmon Recipe That Will Transport Your Taste Buds - Featured Image

Creamy Coconut Curry Salmon Recipe That Will Transport Your Taste Buds

Learn how to make delicious Coconut Curry Salmon. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 salmon fillets (about 6 ounces each), skin removed for easier eating
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder (mild or medium heat, depending on your taste)
  • 1 can (14 ounces) coconut milk (full-fat for creamier sauce, light for fewer calories)
  • 1 teaspoon fish sauce or soy sauce (optional, but adds depth)
  • 1 tablespoon lime juice (freshly squeezed is best)
  • Salt and pepper to taste
  • Fresh cilantro or basil for garnish (optional but highly recommended)
  • Cooked jasmine or basmati rice, for serving

Substitution tips: If you don’t have fresh ginger, a half teaspoon of ground ginger works in a pinch. No fish sauce? Use extra soy sauce or a splash of Worcestershire sauce instead. And if you want to swap out salmon, this curry sauce is equally delicious with cod, tilapia, or even firm tofu for a plant-based twist.

Instructions

  1. Start by heating the olive or coconut oil in a large skillet over medium heat. I like using coconut oil here because it adds a subtle sweetness that complements the curry.
  2. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant. This step always reminds me of my mom’s magic touch—turning simple onions into the base for something amazing.
  3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until the kitchen smells like a warm hug.
  4. Sprinkle in the curry powder and cook for 30 seconds, stirring constantly to toast the spices and bring out their aroma. I find this step crucial—don’t skip it or your curry will taste flat!
  5. Pour in the coconut milk, stirring well to combine. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly. If you’re feeling adventurous, try adding a pinch of chili flakes here for a little heat.
  6. Season the sauce with fish sauce or soy sauce, lime juice, salt, and pepper. Taste and adjust—remember, the lime juice brightens everything up, so don’t be shy with it.
  7. Carefully nestle the salmon fillets into the sauce, skin side down if you left the skin on. Spoon some sauce over the tops.
  8. Cover the pan and let the salmon cook gently for 8-10 minutes, depending on thickness. You want it just cooked through but still tender and flaky. I usually check by gently pressing the fillet with a fork—if it flakes easily, it’s done.
  9. Once cooked, remove from heat and sprinkle chopped cilantro or basil on top for a fresh finish. This little step always makes a dish feel extra special, especially on busy nights.
  10. Serve immediately over steamed jasmine or basmati rice to soak up all that luscious sauce.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Coconut Curry Salmon, recipe, cooking, food