Coconut Curry Salmon is one of my family’s favorite comfort meals ever. My kids request this all the time. The warm spices, the rich sauce served over perfectly roasted salmon with noodles is something we will forever crave. Not only is this recipe absolutely delicious, but it’s simple to make. It’s fantastic for an easy weeknight comfort meal and even great for a dinner party. No matter how you serve it, it’ll be a big hit.
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Coconut Curry Salmon is truly a wonderful dish. Tender salmon roasts in the oven while the curry sauce comes together on the stove top. This recipe is also just gorgeous to look at – you know what they say, you eat with your eyes first! The red curry sauce with the fresh veggies and rice noodles make this dish a show stopper in my book. Add in the garnishes at the end and it’s almost too pretty to eat. Almost.
My Coconut Curry Salmon also comes together in about 30 minutes. It’s perfect for those busy weeknights when you want something truly comforting. For my family, that’s most nights!
I hope you make this coconut curry salmon and fall in love with it just like we have.
Coconut curry salmon ingredients
- Salmon Filets
- Curry Powder
- Kosher Salt
- Fresh Ground Pepper
- Butter
- Broccoli
- Onion
- Garlic
- Ginger
- Red Thai Curry Paste
- Fish Sauce
- Tamari or Soy Sauce
- Unsweetened, Full Fat Coconut Milk
- Rice Noodles
- Garnishes – Cilantro, Chili Crisp, Lime Wedges, Naan, Sesame Seeds, Jalapeño Slices
how to make salmon coconut curry
Like I said, one of the many beautiful parts of this coconut curry salmon recipe is the simplicity and the fact that it easily comes together in about 30 minutes. To begin, season the salmon filets with the curry powder, kosher salt, and fresh ground pepper. Roast the filets in at 400° oven for about 15 minutes. The salmon will finish cooking in the curry sauce so don’t worry about it not cooking all the way through. While the salmon cooks, we shall start the coconut curry.
In a large skillet, sauté the onion in a little bit of butter until it softens. Add the garlic, ginger, and red Thai curry paste, cooking until just fragrant. Add the coconut milk, fish sauce and Tamari, whisking everything to combine. Next, add in the broccoli and simmer.
Once the broccoli reaches your desired level of tenderness, reduce the heat and add the salmon into the sauce for just a few minutes. This is just to warm the salmon through and cook just a tad bit more. Serve over your desired noodles or rice and enjoy!
frequently asked questions
This Coconut Curry Salmon recipe is gluten-free. Just make sure you use tamari instead of soy sauce and verify the ingredients in your noodles.
The only thing in this coconut curry salmon recipe that has dairy is the butter. Avocado oil or coconut oil would be a very easy substitute.
If broccoli isn’t your thing, any number of veggies would be fantastic in this recipe.
Other vegetable ideas include:
Bok Choy
Zucchini
Kale
Bean Sprouts
Butternut Squash
Sweet Potato
Spinach
Cabbage
Tomatoes
And, if you don’t want any veggies at all, just leave them out!
If salmon is not your favorite protein or you don’t have any on hand, there are several other options that would be fantastic.
For other protein options think:
Shrimp
Chicken – Thighs or Breasts
Ground Pork
Mild White Fish – Mahi, Swordfish, or Halibut
Ground Beef
Tofu
Keep it completely vegetarian and add all the veggies you love.
I don’t think that the curry paste I use is spicy at all. My children would agree. I use the Thai Kitchen brand curry paste for both the red and green curry pastes. There is a spicy u0022warningu0022 on the label, but I honestly have no idea why.
The curry powder that I use is also very very mild.
To rice or to noodle? That is the question.
There is no right or wrong answer for this question. I love rice and I love noodles. I serve my salmon coconut curry with either, it just depends on my mood at the time.
I’ve linked the exact type I’m using for this recipe. That’s what my kids requested, so that’s what we are using!
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Coconut Curry Salmon
Ingredients
- 4 4-6 oz salmon filets
- ½ tbsp curry powder
- ½ tbsp kosher salt
- ½ tsp fresh ground pepper
- 2 tbsp butter
- ½ med onion, diced
- 1 tbsp ginger, grated
- 3-4 cloves garlic, minced
- 3 tbsp red thai curry paste
- 2 14 oz cans unsweetened, full fat coconut milk
- 2 tbsp tamari or soy sauce
- 1 tbsp fish sauce
- juice of 1/2 a lime
- 1 14 oz package rice noodles, cooked according to package instructions.
Instructions
- To begin, season the salmon filets with the curry powder, kosher salt, and fresh ground pepper. Roast the filets in at 400° oven for about 15 minutes. Remove from oven and set aside.
- In a large skillet, sauté the onion in the butter until it softens. Add the garlic, ginger, and the curry paste, cooking until just fragrant, about 2-3 minutes. Add coconut milk, Tamari, and fish sauce, whisking everything to combine. Next, add in the broccoli and simmer until tender – about 10-15 minutes.
- Once the broccoli reaches your desired level of tenderness, reduce the heat and add the salmon filets into the sauce for just a few minutes. Serve over noodles and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Coconut Curry Salmon recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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For another great Asian-inspired dish, try my Crispy Chicken Wings!
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If you guys make this Coconut Curry Salmon, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every comment!
Excellent dish and creative take on salmon!
Thank you!
So good!
Thank you so very much!