The pantry-spice secret to takeout-style salmon curry at home
I can’t get enough curry in my house! That warm, cozy blend of spices simmered into something rich and creamy is one of my all-time favorite flavors.
And, since I tend to avoid dairy products, coconut milk curries are often on my menu. Go-to favorites include Thai Yellow Chicken Curry, Crockpot Curry Chicken, Massaman Chicken Curry, and now this salmon curry with coconut milk.
I also love finding ways to recreate takeout at home, and this one scratches that itch without a single jar of curry paste.
So what’s the secret? A quick homemade blend of curry powder, turmeric, and coriander that tastes just like your go-to takeout spot.
The salmon gets a quick sear first so it stays tender and flaky, then simmers right in the creamy coconut sauce with sweet onion, red bell pepper, and a squeeze of lime. A big handful of spinach goes in at the very end.
It’s fabulous served over a bed of fluffy rice or cauliflower rice to soak up every last bit of that sauce. (And no waiting on the delivery driver!)
Easy and delicious! I love how the ingredients are always in my pantry and the preparation is simple and quick.
– Rich S.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salmon: Look for WILD salmon over farm-raised, since it has a less fishy taste. King, Coho, and Sockeye are commonly wild-caught and generally easy to find.
- Onion: Either a sweet or white onion will work in this recipe.
- Bell pepper: Red, green, or yellow bell peppers can all be used.
- Garlic and ginger: Fresh garlic is key for the best taste, and a garlic press gets it perfectly crushed. Ginger paste is the most convenient option and still gives that fresh ginger flavor (grated fresh ginger works too).
- Curry powder: A blend that often includes coriander, cumin, fenugreek, turmeric, and black pepper. It’s the backbone of the sauce, so grab one you love the taste of.
- Turmeric and coriander: Turmeric adds a warm, earthy flavor and that gorgeous golden color. Coriander (made from the seed of the cilantro plant) brings a floral, slightly lemony note.
- Chili garlic paste: This adds a little heat and a garlicky kick. Add a bit more if you like your curry on the spicy side.
- Coconut milk: Canned, full-fat coconut milk gives you the richest, creamiest sauce (lite works, but it’ll be thinner). DO NOT use the refrigerated coconut milk that comes in a carton, since it’s much too thin.
- Sugar: Coconut or brown sugar balances the spices, but you can leave it out completely for Whole30 or low-carb.
- Lime: Fresh lime juice brightens up the whole sauce.
- Spinach: Regular or baby spinach will work. You can also swap in finely chopped kale.
How to Make Salmon Curry
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sear the salmon
Cut the salmon into 5 pieces so they cook quickly and evenly, then sear them in 1 tablespoon of oil over medium heat for 1 to 2 minutes per side.
Use a fish spatula to move the salmon to a plate. (The skin peels right off at this point if you’d rather go skinless.)
Pat the salmon dry and let it release on its own. If it sticks when you go to flip it, give it another 30 seconds, and it’ll let go when it’s ready.
A must-have for fish fans!
If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!
The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.
Cook the veggies
Add the remaining tablespoon of oil to the same skillet with the thinly sliced onion and julienned bell pepper, and sauté for 4 to 5 minutes until they start to get tender.
Stir in the garlic and ginger and cook for 1 more minute, just until it smells SO good.
Mix the spices
In a small bowl, whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
This quick homemade blend is where all that takeout-style flavor comes from.
Simmer it all together
Stir the spice mix, chili garlic paste, coconut milk, and lime juice into the skillet, bring it to a boil, then reduce to a simmer. Nestle the salmon back in, cover, and cook for 10 to 12 minutes until it flakes easily.
Stir in the spinach just before serving over rice with fresh cilantro.
Oops! What did I do wrong?
My salmon stuck to the pan.
The pan probably wasn’t hot enough, or the salmon got flipped too soon. Let the oil heat until it shimmers, and wait for the fish to release on its own before you flip.
My salmon fell apart in the sauce.
Salmon gets more delicate as it simmers, so nestle it in gently and skip the stirring once it’s back in the skillet. Keeping it in 5 larger pieces (instead of small chunks) helps it hold together.
My sauce is too thin.
Thin sauce usually comes from lite or carton coconut milk, so stick with canned full-fat. You can also lift out the salmon and let the sauce simmer uncovered for a few more minutes.
My curry isn’t spicy enough.
As written, this one is on the milder side. Add fresh chiles along with the garlic and ginger so they have time to cook into the sauce, or stir in a little more chili garlic paste at the end.
It tastes a little flat.
A squeeze of extra lime juice and a pinch of salt at the end wakes everything right up.
Salmon curry FAQs
Yes, but the sauce will be thinner and not quite as rich. Full-fat canned coconut milk gives you the creamiest, most takeout-style sauce.
It’s a little of both. The curry powder, turmeric, and coriander lean Indian-inspired, while the coconut milk, lime, and chili garlic paste give it a Thai-style twist.
Wild-caught King, Coho, or Sockeye all work great. Thicker fillets hold together best while they simmer.
Yes! Shrimp, cod, sea bass, and haddock all work in this sauce. Shrimp cooks faster, so simmer it just until it turns pink.
Yes, it’s dairy-free, gluten-free, and Paleo as written. Leave out the sugar to make it Whole30.
Store leftovers in an airtight container in the fridge for up to 2 to 3 days. If you know you’ll have leftovers, keep the spinach separate and stir it in when you reheat. Warm it gently on the stovetop over medium-low heat for 5 to 10 minutes, just until it’s heated through.
Freezing isn’t recommended for this one, since the texture of the salmon changes a lot after it thaws.
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Salmon Curry with Coconut Milk Recipe
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Equipment
- Whisk
Ingredients
- 1 ¼ pounds salmon cut into 5 fillets
- 2 tablespoons oil olive or avocado, divided
- ½ sweet onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic crushed
- ½ teaspoon ginger paste or grated ginger
- 1 teaspoon salt to taste
- 1 ½ tablespoons curry powder
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon coconut sugar or brown sugar, optional
- 1 teaspoon chili garlic paste
- 15 ounce can coconut milk full-fat
- 1 lime juiced
- 2 cups spinach coarsely chopped
Instructions
- Sear Salmon. In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.1 ¼ pounds salmon, 2 tablespoons oil
- Cook Veggies. Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender. Stir in crushed garlic and ginger paste and saute for 1 minute.2 tablespoons oil, ½ sweet onion, 1 red bell pepper, 2 cloves garlic, ½ teaspoon ginger paste
- Make the Spice Mix. In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).1 teaspoon salt, 1 ½ tablespoons curry powder, ¼ teaspoon ground turmeric, 1 teaspoon ground coriander, 1 tablespoon coconut sugar
- Bring it Together. Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer. Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.1 teaspoon chili garlic paste, 15 ounce can coconut milk, 1 lime, 2 cups spinach
- Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!
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Notes
- Salmon skin: Leave it on or peel it off after searing. It comes off SO much easier at that point.
- Coconut milk: Canned full-fat coconut milk makes the richest sauce. Lite coconut milk works, but the sauce will be thinner and not quite as flavorful. Don’t use refrigerated carton coconut milk.
- Make it spicier: Add fresh chiles along with the garlic and ginger, or stir in more chili garlic paste at the end.
- Swaps: Shrimp, cod, sea bass, or haddock all work in place of salmon. Shrimp cooks faster, so simmer just until pink.
- Nutrition: Calculated per serving (1 piece of salmon with sauce, or 1/5 of the recipe), not including rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with salmon curry
This creamy curry needs something to soak up all that sauce, and rice is the classic move. My Coconut Rice doubles down on the coconut flavor, or keep it simple with Instant Pot Basmati Rice or Jasmine Rice.
Keeping things low-carb? Cauliflower Rice soaks up the sauce just as well.
For something cool and crunchy on the side, Spicy Asian Cucumber Salad is a great contrast to the warm spices. Sautéed Green Beans or Honey Roasted Broccoli are easy ways to sneak in even more veggies.
More easy salmon recipes
Salmon on repeat in your house too? These are a few more of my favorite ways to get it on the table fast.
I love this recipe, we’ve made it many times and it’s one of our favorites! At what point do you add the chillies, if you wanna spice it up?
Hi Raquel! I’m so happy this has become one of your favorites! If you’d like to add fresh chilies for some extra heat, I’d add them along with the aromatics so they have a chance to cook and infuse the curry with their flavor. You can always add a little more at the end if you want it even spicier. Thanks so much for making the recipe again and again!
It was very rich, I believe I would have prefered the lite coconut milk, I would add much more chili garlic paste and the cilantro and jalepeno served on the side. I will need to come up with a side that cuts the richness.
Yay! So happy to hear you enjoyed the recipe, Joan! Let me know if you try it again. Thanks so much for taking the time to leave a comment and rating!