Print

Coconut Curry Salmon

Coconut Curry Salmon
Print Recipe

Coconut Curry Salmon features fresh salmon fillets simmered in a creamy, fragrant coconut milk curry sauce infused with garlic, ginger, and warm spices. This quick and healthy dish offers a perfect balance of rich, spicy, and tangy flavors, making it an ideal meal for weeknights or when you want to impress with minimal effort.

Ingredients

Scale

Main Ingredients

  • 4 fresh salmon fillets, skin-on
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 medium onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 teaspoon chili flakes or 1 fresh chili, sliced (optional)
  • 2 tablespoons olive oil or coconut oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Ingredients: Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Mince the garlic and ginger, chop the onion finely, and measure out the curry powder and coconut milk. Set fresh lime juice and chopped cilantro aside for garnishing later.
  2. Sear the Salmon: Heat the olive or coconut oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4 minutes until the skin is crispy and nicely browned. Flip the fillets and cook for an additional 2 minutes on the other side. Remove the salmon from the pan and set aside, leaving the browned bits in the skillet.
  3. Build the Curry Sauce: Reduce the heat to medium-low and add the chopped onions to the skillet. Sauté until they are soft and translucent, about 4–5 minutes. Add the minced garlic and ginger, cooking for 1 minute until fragrant. Sprinkle the curry powder over the mixture and toast it lightly while stirring, releasing aromatic warmth.
  4. Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir to combine all ingredients thoroughly. Bring the sauce to a gentle simmer, allowing it to cook for about 5 minutes until it thickens slightly and the flavors meld beautifully.
  5. Return Salmon to the Pan: Nestle the salmon fillets back into the curry sauce, spooning some sauce over the top to coat. Cover the skillet loosely and simmer for another 5 minutes, or until the salmon is cooked through and tender.
  6. Finish and Serve: Remove the skillet from heat and squeeze fresh lime juice over the dish to add brightness. Garnish generously with chopped cilantro and optional chili flakes or fresh chili slices for heat. Serve immediately with your choice of side, such as jasmine rice or steamed vegetables.

Notes

  • Use room temperature salmon to ensure even cooking and more tender texture.
  • Avoid overcooking salmon; cook until it flakes easily with a fork for the best texture.
  • Lightly toast curry powder to enhance its aroma and flavor complexity.
  • Opt for full-fat coconut milk for a richer, creamier sauce without adding extra cream or butter.
  • Let the curry rest briefly after cooking to allow flavors to meld perfectly before serving.

Nutrition

Keywords: Coconut Curry Salmon, Curry Salmon, Coconut Milk Salmon, Healthy Salmon Recipe, Quick Dinner, Gluten Free Salmon Dish

Find it online: https://mealsbylina.com/coconut-curry-salmon/