Salmon Curry in Coconut Milk

Have a restaurant-quality meal ready in less than 30 minutes with this Salmon Curry in Coconut Milk recipe, loaded with flavor and so easy to make! Simply whisk together a homemade curry spice blend, sear the fish, and then simmer in the coconut milk curry sauce until the fish is ultra tender and flaky. This dish is perfect for a busy weeknight meal.

Salmon Curry in Coconut Milk

I can’t get enough curry in my house!

And, since I tend to avoid dairy products, coconut milk curries are often on my menu. Go-to favorites include Thai Green Chicken Curry, Slow Cooker Chicken Curry, Massaman Chicken Curry, Pumpkin Curry, and now this salmon curry recipe.

Enjoy all of the rich and decadent flavors found in a traditional curry, but with a Thai-style spin by using coconut milk.

This curry recipe is a wonderful way to sneak in a bunch of vegetables. Not to mention you also get your daily dose of healthy omega-3 fatty acids, too.

It is fabulous served over a bed of fluffy rice or cauliflower rice to soak up the creamy coconut curry sauce for a satisfying low-carb meal. 

Ingredients

• Salmon. The first thing to look for when buying fish is that it is WILD and not farm-raised. Wild fish are healthier for you while also having a less fishy taste. Next, purchasing FRESH and not previously frozen will also give you the best flavor. King, Coho, and Sockeye salmon are commonly wild-caught varieties and are generally easy to find. Verlasso salmon is a sustainably farm-raised option that tastes incredible, too. 
• Onion. Either a sweet or white onion will work in this recipe.
• Bell pepper. Red, green, or yellow bell peppers can all be used.
• Spinach. Regular or baby spinach will work. You may also switch out the spinach for finely chopped kale.
• Garlic. Fresh garlic is key for the best taste. Simply use a garlic press to get perfectly crushed garlic.
• Ginger. Ginger paste is the most convenient option, and still gives that fresh ginger flavor.
• Curry powder. A blend made from a wide variety of spices often including coriander, cumin, fenugreek, turmeric, black pepper, nutmeg, cloves, and ginger. You can easy make your own curry powder or grab a bottle at the store.
• Turmeric. The bright orange spice offers a warm, earthy flavor. 
• Coriander. Made from the seed of the cilantro plant, this spice has a floral and somewhat lemony taste. 
• Sugar. Coconut or brown sugar can both be used or left out completely if on a Whole30 diet.
• Coconut Milk. Canned, full fat coconut milk is preferred but lite coconut milk can be substituted. DO NOT use the coconut milk that comes in a container in the refrigerated section of your grocery store.

How to Make Salmon Curry

Please see the recipe card below for ingredient amounts and more detailed instructions.

Sear the Salmon

Start by cutting the fresh salmon fillets into 5 smaller pieces so they cook quickly and consistently.

Add 1 tablespoon of olive oil or avocado oil to a large skillet over medium heat or medium-high heat. You want enough room to easily fit all of the meat, veggies, and sauce.

Place the salmon fillets in the skillet, and pan sear for 1 to 2 minutes per side.

Use a fish spatula to remove the salmon from the pan. You can easily remove the salmon skin at this point if you’d like. This extra step of first searing until golden brown ensures the is crispy on the outside, but still flaky and tender in the middle.

Cook the Veggies

Slice the onion into thin strips, and julienne the bell pepper with a sharp knife on a cutting board. Small, thin pieces are key to cooking consistently.

Add the second tablespoon of oil to the hot pan, then stir in the sliced onion and bell peppers.

Sauté the vegetables for 4 to 5 minutes, just until they start to become tender.

Then, stir the minced garlic and ginger paste and cook for another minute.

Make the Spice Mix

In a small bowl, combine the salt, curry powder, turmeric, coriander, and sugar (if using).

Use a whisk to ensure the spices are combined. You can adjust the levels according to your taste.

Bring It Together

Carefully stir the spice mix, chili paste, coconut milk, and lime juice into the vegetables in the skillet. Stir well.

Bring the creamy coconut sauce to a full boil, then reduce the heat to a simmer.

Use a spatula or tongs to place the pan-seared salmon fillets back into the skillet, then cover it with a lid. Cook the salmon curry for 10 to 12 more minutes, just until the flaky salmon is cooked through.

Just before serving the Thai coconut salmon curry, stir in the chopped spinach. It’s delicious over rice or cauliflower rice (if you’re low-carb) and garnished with fresh cilantro (or other fresh herbs).

How can I make curry spicy? 

You can add ground chile peppers or fresh chiles to make the curry spicier. 

What fish is suitable for curry? 

In addition to wild salmon and shrimp, whitefish like cod, sea bass, and haddock make great curries. 

FAQs

What to Serve with Salmon Curry?

When you’re ready to dig into a bowl of this curry, there are a few things you can pair it with to make it an even better weeknight dinner.

Learn How to Cook White Rice, How to Cook Jasmine Rice, How to Cook Basmati Rice, or even How to Cook Wild Rice. 

Short on time? Instant Pot White Rice is your answer. Low carb? Go for Cauliflower Rice.

(Check out if Brown Rice is Healthier than White Rice!)

More Salmon Recipe Ideas

Looking for a variety of ways to enjoy this healthy fish? Give these recipes a try!

Miso Glazed Salmon, Honey Sriracha Salmon, Teriyaki Glazed Salmon, and Basil and Lemon Baked Salmon in Foil are so full of flavor.

Air Fryer Salmon and Blackened Salmon are easy to whip up.

Salmon Burgers are the perfect way to shake up a BBQ.

Or, make this 5-Minute Smoked Salmon Dip as an appetizer.