There’s something deeply comforting about a pot of curry gently simmering on the stove, especially on nights when you want dinner to feel a little special without much effort.
This creamy coconut salmon curry has become one of my favorite go-to meals—it’s rich, fragrant, and comes together surprisingly fast.
As the coconut milk bubbles with red curry and ginger, the kitchen fills with warm, savory aromas, and perfectly roasted salmon slips right into the sauce at the end.
Served over fluffy rice, it’s the kind of simple, nourishing dinner that feels cozy, satisfying, and totally doable on a busy weeknight.
For the Salmon
- Salmon fillets – Rich, flaky, and hearty, salmon holds up beautifully in the curry sauce and stays tender as it finishes cooking.
For the Spice Rub
- Demerara sugar – Adds subtle sweetness and helps the salmon caramelize slightly in the oven.
- Curry powder – Brings warm, aromatic spice that complements the coconut curry sauce.
- Ground ginger – Adds gentle heat and depth without overpowering the fish.
- Garlic powder – Gives the salmon a savory base flavor that pairs well with the sauce.
- Sea salt – Enhances all the spices and seasons the salmon evenly.
For the Coconut Curry Sauce
- Olive oil – Used to sauté the aromatics and build the foundation of the sauce.
- Garlic – Adds bold, savory flavor and aroma as the sauce cooks.
- Fresh ginger – Brings warmth and brightness, balancing the richness of the coconut milk.
- Demerara sugar – Softens the heat of the curry paste and balances salty and acidic flavors.
- Thai red curry paste – The main flavor driver, adding spice, color, and complexity.
- Coconut milk – Creates a creamy, silky sauce that coats the salmon beautifully.
- Soy sauce – Adds umami and saltiness to deepen the overall flavor.
- Lime juice – Brightens the sauce and cuts through the richness.
- Fresh spinach – Wilts into the sauce for color, texture, and added nutrition.
- Fresh basil – Adds a light, slightly sweet herbal note at the end.
- Fresh coriander – Brings freshness and a classic finish to the curry.
Creamy Coconut Salmon Curry
This weeknight-friendly salmon curry brings together oven-roasted salmon and a velvety Thai red curry coconut sauce with tender spinach and fresh herbs. From start to finish, it’s on the table in about half an hour and delivers big flavor with minimal effort.
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Servings: 2
Notes
Ingredients
Salmon- 500 g (1 lb) salmon fillets, 2 salmon fillets with skin on
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- pinch ground ginger
- 1 teaspoon garlic powder
- pinch sea salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml (14 oz) coconut milk, full fat or low fat is fine
- 2 teaspoons soy sauce
- 1 lime, juice only
- 100 g (3 cups) fresh spinach, washed and chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh coriander, chopped
Instructions
- Heat the oven
Preheat the oven to 190ºC. - Prepare the spice rub
Combine the demerara sugar, curry powder, garlic powder, and ground ginger. Add a pinch of sea salt and mix with a teaspoon of water until a thick paste forms. Spread the paste evenly over the salmon fillets, then place them in the oven and bake for about 6 minutes. - Start the curry sauce
Warm the olive oil in a high-sided skillet over medium heat. Add the minced garlic and ginger and cook until softened and aromatic, about 3–5 minutes. - Build the flavor
Stir in the sugar and Thai red curry paste. The mixture will become very thick. Whisk to combine and let it bubble briefly for a second or two. - Finish the sauce base
Pour in the coconut milk and soy sauce and bring the sauce to a boil. Reduce the heat to a gentle simmer and cook for about 2 minutes, allowing it to thicken slightly. - Add greens and herbs
Add the spinach and stir until just wilted. Mix in the chopped basil and coriander. - Cook the salmon in the sauce
Transfer the salmon fillets to the skillet and continue cooking for another 5 minutes, or until the salmon is fully cooked through. - Serve
Spoon the salmon and sauce over fluffy basmati or jasmine rice, adding extra sauce on top.
Notes
- Doneness: Salmon should turn from translucent to opaque. The ideal internal temperature is 145°F (63°C). It should flake easily with a fork while staying moist.
- Sauce Consistency: If the sauce becomes too thick, thin it with a little extra coconut milk or water. For a thicker sauce, let it simmer longer. Taste and adjust seasoning as needed.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if needed.
- Substitutions: Tamari or coconut aminos can replace soy sauce for a gluten-free option. Light coconut milk may be used instead of full-fat for a lighter result.
- Serving Ideas: Serve with jasmine rice, cauliflower rice, or naan, and add steamed vegetables if desired.
- Can I use frozen salmon for this curry?
Absolutely. Just make sure it’s fully thawed first and pat it dry before adding the spice rub. This helps the seasoning stick and prevents excess water from thinning the sauce.
- What’s the best rice to serve with coconut salmon curry?
Jasmine or basmati rice are both perfect here. They’re light, fluffy, and brilliant at soaking up that creamy curry sauce. If you’ve got leftovers, this is one of those sauces that somehow tastes even better the next day.
- Help—my sauce turned out too thick! What should I do?
Easy fix. Just stir in a splash of coconut milk or water until it loosens to your liking. On the flip side, if you want it thicker, let it simmer for another minute or two and it’ll tighten right up.
- Can I swap the spinach for another vegetable?
Definitely. Baby kale, bok choy, or Swiss chard all work well—just add them and cook until wilted. This recipe is very forgiving, so use whatever greens you have hanging around in the fridge.
- How do I know when the salmon is perfectly cooked?
You’re looking for salmon that’s opaque and flakes easily with a fork. If you like numbers, the internal temperature should hit 145°F (63°C). Take it off the heat as soon as it’s done to keep it juicy.
