This Coconut Curry Salmon is a rich, aromatic dish that combines tender, flaky salmon with a creamy coconut milk base infused with warm curry spices.
The sauce is layered with hints of garlic, ginger, and a touch of lime for brightness, creating a perfect balance of savory and slightly sweet flavors. Served over steamed rice or with fresh vegetables, it’s a comforting yet vibrant meal that feels both indulgent and wholesome.
Ingredients You’ll Need
Salmon
- 4 salmon filets about 1 pound
- 2 tsp kosher salt
- ½ tsp coarse ground pepper
- ¼ tsp garlic powder
- 2 tbsp olive oil
Curry
- ½ yellow onion diced
- 1 red bell pepper chopped (seeds and stems removed)
- 3 cloves garlic minced
- 1 ½ tbsp red curry paste
- 15 oz full fat coconut milk
- 1 tbsp ginger paste or fresh grated ginger
- 1 tbsp fish sauce *see note
- 1 tbsp brown sugar
- Juice 1 lime plus lime wedges for garnish
- Chopped cilantro for garnish, optional
- Steamed rice for serving, optional
How to Make Coconut Curry Salmon
1. Season your salmon filets on all sides with the salt, pepper, and garlic powder.
2. Heat a cast iron skillet or large skillet over medium-high heat with the olive oil. Once hot, sear the salmon filets on each side for about 2 minutes. Remove to a clean plate. The salmon will not be fully cooked at this point.
3. In the same pan, reduce the heat to medium and add the onion and bell peppers and sauté for about 4-5 minutes or until the onion is soft. Add the garlic and red curry paste and cook for an additional minute.
4. Pour in the coconut milk while whisking followed by the ginger paste, fish sauce, and brown sugar. Whisk frequently until the sauce comes to a simmer. Simmer for 3-4 minutes. Squeeze the lime juice over the sauce and whisk followed by the salmon. Cook for about 5-8 minutes, basting the salmon with the sauce, or until the sauce has thickened slightly and the salmon has cooked through.
5. Remove from the heat and garnish with chopped cilantro and lime wedges over steamed rice, if desired.
Coconut Curry Salmon
Ingredients
Salmon
- 4 salmon filets about 1 pound
- 2 tsp kosher salt
- ½ tsp coarse ground pepper
- ¼ tsp garlic powder
- 2 tbsp olive oil
Curry
- ½ yellow onion diced
- 1 red bell pepper chopped (seeds and stems removed)
- 3 cloves garlic minced
- 1 ½ tbsp red curry paste
- 15 oz full fat coconut milk
- 1 tbsp ginger paste or fresh grated ginger
- 1 tbsp fish sauce *see note
- 1 tbsp brown sugar
- Juice 1 lime plus lime wedges for garnish
- Chopped cilantro for garnish, optional
- Steamed rice for serving, optional
Instructions
- Season your salmon filets on all sides with the salt, pepper, and garlic powder.
- Heat a cast iron skillet or large skillet over medium-high heat with the olive oil. Once hot, sear the salmon filets on each side for about 2 minutes. Remove to a clean plate. The salmon will not be fully cooked at this point.
- In the same pan, reduce the heat to medium and add the onion and bell peppers and sauté for about 4-5 minutes or until the onion is soft. Add the garlic and red curry paste and cook for an additional minute.
- Pour in the coconut milk while whisking followed by the ginger paste, fish sauce, and brown sugar. Whisk frequently until the sauce comes to a simmer. Simmer for 3-4 minutes. Squeeze the lime juice over the sauce and whisk followed by the salmon. Cook for about 5-8 minutes, basting the salmon with the sauce, or until the sauce has thickened slightly and the salmon has cooked through.
- Remove from the heat and garnish with chopped cilantro and lime wedges over steamed rice, if desired.
Notes
- If you use normal table or sea salt use half the amount. I used Diamond Crystal Kosher Salt.
- I highly recommend using fish sauce. If you do not want to buy it for just this one recipe you can use soy sauce instead. It won’t quite be the same but it’s better than leaving the fish sauce out completely.
- If you use low fat coconut milk your sauce will be runnier.
- You can add more veggies to this if desired; chopped fresh spinach towards the end, steamed broccoli, other bell peppers, match stick carrots, etc.
- Some brands of red curry paste are stronger than others. I used the Thai Kitchen brand. You can add more to your liking if you want this spicier.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- I don’t recommend freezing this dish.
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