salmon curry recipe
The Best salmon curry recipe
I also love that salmon is packed with healthy fats and protein, so it’s a great choice for keeping energy steady. The coconut milk adds creaminess without being greasy, and the spices bring in antioxidants that help with inflammation. It’s a dish that’s flexible too—you can adjust the heat level or swap in other proteins if you’re not feeling salmon. Whether it’s a weeknight dinner or a weekend meal for a small crowd, it always turns out well because it’s forgiving and full of flavor. Plus, the aroma of simmering spices and fish makes the kitchen smell amazing, which is always a win in my book.
Easy Salmon Curry with Coconut Milk
A flavorful, creamy salmon curry that balances rich spices with tender fish in a comforting coconut sauce. Perfect for weeknight dinners.
🥘Ingredients
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tbsp ginger, grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp dried thyme
- Fresh cilantro, chopped
- Lime wedges
- Toasted sesame seeds
👨🍳Directions
-
1
Preheat a skillet over medium-high heat. Pat salmon fillets dry and season both sides with cumin, paprika, and turmeric. Heat olive oil in the skillet and cook salmon for 4–5 minutes per side until flaky and cooked through. Remove salmon and set aside. -
2
In the same skillet, add diced onion, garlic, bell pepper, and ginger. Sauté for 5 minutes until softened. Stir in coconut milk, chicken broth, honey, soy sauce, lemon juice, coriander, garam masala, and thyme. Simmer for 10 minutes until the sauce thickens. -
3
Return salmon to the skillet, spooning sauce over it. Cover and cook for 3–4 minutes more to warm through. Garnish with cilantro, lime wedges, and sesame seeds before serving.
🔧Equipment
- Skillet
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Salmon Curry with Coconut Milk Works
❓ Frequently Asked Questions About Salmon Curry with Coconut Milk
How long should I simmer the salmon before adding the curry paste?
Simmer the salmon for about 8–10 minutes until it flakes easily with a fork. The skin should be crispy, and the flesh should be opaque and slightly pink inside.
Can I substitute chicken for salmon in this recipe?
Yes, you can use chicken breast or thighs, but adjust the cooking time to 12–15 minutes—it should reach 165°F (74°C) internally for safety.
What if I don’t have fresh ginger or garlic?
Use dried ginger or garlic powder (½ tsp each) in place of fresh. For extra flavor, toast the powder lightly in a dry pan before adding it.
How can I make this curry creamier without adding extra coconut milk?
Strain the curry paste through a fine-mesh sieve to remove excess seeds, which can thicken the sauce naturally. Stir in a splash of heavy cream or yogurt at the end for richness.
Will this recipe work with canned salmon instead of fresh?
Yes, but drain and rinse the canned salmon thoroughly to remove excess salt. Cook it first in a pan with a little oil until lightly browned before adding the curry paste.
