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–+ servings
Coconut curry salmon skillet dinner.

Coconut Curry Salmon

Enjoy a flavorful Salmon Curry with coconut milk, Thai red curry paste, and fresh spinach. This easy, delicious dish is perfect for first-time home cooks and full of vibrant flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 pound fresh or frozen salmon fillets, about 4 fillets
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ large brown onion, chopped
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons Thai red curry paste, use a good quality paste
  • 1 teaspoon fish sauce
  • 1 13.5 oz can coconut milk , unsweetened
  • ½ teaspoon brown sugar, optional
  • 3 cups fresh spinach, or more if desired
  • 1 teaspoon lime juice, plus extra lime wedges for serving
  • 2 tablespoons fresh basil, regular or Thai basil
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ginger, minced or grated
  • 1 tablespoon soy sauce, I use low-sodium
  • salt and black pepper to taste

Instructions
 

  • Season the salmon: Start by seasoning your salmon fillets with a generous amount of salt and black pepper.
    salt and black pepper to taste, 1 pound fresh or frozen salmon fillets
  • Cook the salmon: Melt butter in a large pan over medium-high heat, then add a little oil. Place the salmon skin-side down and cook for about 3 minutes. Flip it over and cook for another 3-5 minutes. Set the salmon aside.
    1 tablespoon unsalted butter, 1 tablespoon olive oil
  • Prepare the curry base: Spoon out a bit of the oil and butter from the pan, then add the chopped onion. Sauté for about 3 minutes until softened. Add in garlic and ginger, and cook for another minute on medium heat. Add red curry paste and cook until it caramelizes.
    ½ large brown onion, 2 teaspoons fresh garlic, 1 teaspoon ginger, 2 tablespoons Thai red curry paste
  • Add flavorful ingredients: Stir in fish sauce, soy sauce, brown sugar, and coconut milk. Bring it to a gentle boil, then lower the heat and let it simmer until the sauce thickens slightly. If you're adding veggies, now's the time to toss them in (just don’t overdo it).
    1 teaspoon fish sauce, ½ teaspoon brown sugar, 1 tablespoon soy sauce, 1 13.5 oz can coconut milk
  • Garnish and finish: Add in spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste the sauce and adjust the seasoning if needed. Return the salmon to the pan, pour the sauce over it, and serve!
    3 cups fresh spinach, 2 tablespoons fresh basil, 2 tablespoons fresh cilantro, 1 teaspoon lime juice

Notes

  • To Store: Transfer leftovers to an airtight container and refrigerate for up to 2-3 days. The flavors will deepen, making it even better for meal prep or a quick lunch.
  • To Reheat: Reheat gently over low heat in a pan, stirring occasionally to keep the salmon moist. You can also microwave in short bursts, stirring in between to avoid drying out the salmon.
Tried this recipe?Let us know how it was!