Coconut Curry Salmon

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If you're new to cooking or just want a flavorful meal that’s easy to make, this Salmon Curry is the perfect recipe for you. It’s a beginner-friendly dish packed with bold, comforting flavors.

With tender salmon simmered in a creamy, spiced coconut curry sauce, you’ll be amazed at how simple it is to create a restaurant-quality meal at home.

The easy steps and everyday ingredients ensure a successful cooking experience—even if it’s your first time making curry.

Why You’ll Love Coconut Curry Salmon

Healthy: Packed with protein and heart-healthy omega-3s from salmon.
Beginner-Friendly: Simple instructions and easy techniques.
Flavorful: A rich, spiced curry sauce that’s perfectly balanced.

🛒Ingredients

Salmon fillest - Fresh or frozen fillets, skinless or skin-on. Wild-caught salmon has a firmer texture, while farmed salmon is more buttery.
Onion - Creates a flavorful base when sautéed. Use yellow or white onions, which work best for their mild sweetness.
Coconut milk - Use full-fat coconut milk for a rich and velvety sauce, or light coconut milk for a lighter version.
Garlic - Adds depth and savory flavor. Tip: Fresh garlic works best, but jarred garlic is fine in a pinch.
Thai red curry - Choose authentic brands for the best flavor. Start with two tablespoons and adjust based on your preferred spice level.
Spinach & veggies - Fresh spinach wilts beautifully into the sauce. Boost nutrition and texture by adding veggies like bell peppers, snow peas, or carrots.
Ginger - Essential ingredient for curries! Adds warmth and freshness to the curry. Peel ginger easily with a spoon before grating.
Cilantro and basil - Adds a fresh, herby finish to the curry. If you’re not a fan of cilantro, use fresh parsley or green onions. For basil don't worry if you can't find holy basil, regular one works just fine.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥣How To Make Coconut Curry Salmon

Chop the onion, garlic, and ginger. Pat the salmon dry with paper towels and season both sides with salt and pepper.
Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 4-5 minutes.
Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.

Add tomato paste and stir well. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer. Season with salt and pepper to taste.
Place the salmon fillets into the sauce, spooning some sauce over the top. Cover the skillet and simmer gently for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Squeeze fresh lime juice over the curry and garnish with chopped cilantro. Serve hot over rice or alongside naan bread for a complete, flavorful meal.

Creamy red curry sauce for salmon curry.

📋Tips

Don’t overcook the salmon. It’s done when it flakes easily with a fork.
Use fresh ingredients. Fresh garlic, ginger, and lime juice make the flavors pop.
Customize the spice level. Add cayenne or red pepper flakes if you like more heat.
Simmer the sauce gently to avoid drying out the salmon.
Don't skip the lime juice. It brightens the dish and balances the richness.

Quick and easy Coconut curry salmon skillet dinner.

🍱Storage Instructions

🍱To Store. Transfer your salmon curry to an airtight container and pop it in the fridge. It’ll stay fresh for 2-3 days. Bonus: the flavors deepen as it sits, making it even more delicious the next day—a win for meal prep or an easy lunch!
🔥To Reheat. Warm your curry gently to keep the salmon tender. Reheat it in a pan over low heat, stirring occasionally until evenly heated. Prefer the microwave? Use short bursts, stirring in between, so the salmon stays juicy and the sauce stays silky.