Easy Coconut Curry Salmon Recipes

COCONUT CURRY SALMON WITH GREEN BEANS & POTATOES

Steps:

• Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
• Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
• Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
• Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
• Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
• Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
• If cooking for two, leftovers can be enjoyed reheated the next day.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

POACHED SALMON IN COCONUT LIME SAUCE

Steps:

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

SALMON CURRY RECIPE

Steps:

• Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
• If using tamarind, soak it in half cup hot water.

GREEN CURRY SALMON

Steps:

• Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
• Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
• Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
• Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

SALMON CURRY

Steps:

• Heat the olive oil in a large pot over medium heat, and sauté the onion and red bell peper until softened, about 5 minutes. Add in the garlic, ginger, and curry power, and stir briefly, just until fragrant, about 1 more minute.
• Add in the coconut milk, water, salt, and spinach, and stir until the spinach wilts and the coconut milk starts to simmer.
• Place the salmon (I add it with the skin on-- it's easy to remove later!) directly in the simmering coconut milk, sprinkle a little extra salt over the top of each salmon filet, and then cover with a lid. Cook at a gentle simmer on medium-low heat, until the salmon is opaque and flakes easily with a fork, about 8 to 10 minutes, depending on the thickness. I like to use a meat thermometer to make sure it reaches an internal temperature of 145ºF in the thickest part of the fish.
• Use tongs to remove the cooked salmon, so you can peel off the skin. The cooked fish should flake off very easily from the skin, and then you can add the cooked salmon back into the curry sauce.
• Add in the lime juice, maple syrup, and chopped herbs. (This is nice with fresh basil or cilantro, or both!) Season with salt and pepper to taste, then serve warm over cooked rice, quinoa, or cauliflower rice. Leftovers can be stored in the fridge for up to 3 days.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

EASY SALMON CURRY

Steps:

• Heat the oil in a large pan and add the onion, garlic and ginger. Sauté for 2 minutes.
• Add the curry powder and stir.
• Add the tomatoes and coconut milk. Mix well and simmer for 5 minutes.
• Add the chunks of salmon, stir and simmer for 5 minutes until the salmon is cooked through.
• Once cooked, carefully stir in the mango chutney, lime juice and coriander (cilantro).

CREAMY COCONUT SALMON CURRY

Steps:

• Preheat the oven to 190ºC.
• Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add in a pinch of sea salt and mix it with a drop of water to turn it all into a thick paste. Spread this paste over the salmon and bake in a hot oven for about 6 minutes.
• Saute the garlic and ginger in a pan with a drop of oil until they are soft and fragrant. Add in the sugar and red curry paste. It will get very thick. Give it all a whisk and let it simmer for a quick second. Pour in the coconut milk, soy sauce, and bring to a boil. The sauce will need to simmer for about 2 minutes to let it thicken up.
• Once the sauce is made, turn off the heat and add in the spinach, coriander and basil and squeeze in the lime juice.The heat from the coconut sauce will wilt the spinach, rather than you needing to leave the sauce over the heat, or cook the spinach separately.
• Cook your rice, place your salmon on top and drizzle (or free-pour) that sauce onto your salmon and let that rice soak up all that sauce.

CASHEW COCONUT SALMON CURRY

Steps:

• Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
• Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Dry the salmon fillets well with paper towels then add them to the pan skinless side down. Let them cook for 5 minutes.
• Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Remove the pan from the heat and carefully stir the thickened sauce. Serve topped with cashews and cilantro.

SALMON CURRY WITH COCONUT MILK

Steps:

• Add all the ingredients to a pan (Except tempering ingredients) and mix it up.
• Place on heat and bring it to a boil. Let it simmer for 5 minutes. Turn the heat to low and cover the pan with a lid. Let it cook for another 15 minutes.
• FOR TEMPERING: Add oil to a pan. Add mustard seeds. Once it crackles, add curry leaves. Add this to the finished curry.
• Serve the curry warm with rice.

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

SALMON CURRY WITH COCONUT MILK

Steps:

• 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.
• 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.
• In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
• 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.
• Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!

SALMON COCONUT CURRY

Steps:

• Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
• Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
• Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
• Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
• Check the seasoning again, and serve the curry over hot rice

EASY COCONUT CURRY

Steps:

• Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
• In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
• Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
• Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
• Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

EASY COCONUT CURRY SALMON

Steps:

• In a medium bowl, combine curry paste, fish sauce, sambal oelek and sweet chili sauce. Add salmon fillets and toss gently to coat.
• Heat a large nonstick skillet over medium high heat until hot. Add sesame oil, heat, and then add the the salmon mixture and cook for 3 minutes.
• Turn salmon pieces over and add scallions and cover. Cook for 3 more minutes.
• Carefully remove salmon to a plate, no worries if it breaks apart a little. Stir in sweet soy sauce and coconut milk and whisk to combine well. Bring sauce to a simmer and then nestle salmon back in the pan. Cook another 3 to 4 minutes or until salmon is cooked through. Add cilantro and serve with rice stick noodles (bahn pho) or jasmine rice. Enjoy.

GREEN CURRY SALMON WITH BROCCOLI

Steps:

• Rub salmon with avocado oil (about 1/2 tsp per filet) season generously with salt and pepper.
• Heat 1 tbsp avocado oil in a large skillet. Add salmon skin side down and sear until crispy (about 2 minutes), flip and cook for an additional 2 minutes. Remove from pan and set aside.
• Add additional avocado oil to pan and saute garlic, shallot, ginger, and serrano chili for 3 minutes or until tender. Add curry paste and stir to coat all vegetables in curry paste. Add coconut milk and fish sauce and scrape to release any browned bits from the bottom of the pan.
• Add broccoli florets, bring to a simmer, cover for 4 minutes or until broccoli is tender.
• Add salmon back to the ban, spoon sauce over the salmon and simmer until salmon is warmed through.
• Top with cilantro, lime juice, and sliced raw serrano (optional).

CURRY SALMON

Steps:

• Heat coconut oil lin a large saute pan (large enough to fit the salmon fillet or pieces) over medium heat. After about 30 seconds, add red curry paste and pinch of salt. Stir, continuously, for 45 seconds to 1 minute until fragrant.Add coconut milk and whisk until completely dissolved.
• Bring to a boil and immediately add salmon skin side up.Cook for 8 to 10 minutes (depending on thickness), spooning sauce over the fish periodically. Once fish is cooked to your preference, remove from pan and set aside.
• Return sauce to medium heat and reduce for 2 to 3 minutes, whisking or stirring frequently.Remove from heat, stir in fish sauce, 1/4 teaspoon salt and lime juice.Serve salmon with red curry sauce spooned over top and top with sliced scallions. Enjoy!

CURRY SALMON WITH COCONUT MILK AND BOK CHOY

Steps:

• In a large pan over medium heat, dry-fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool. To a mortar and pestle or single-serve blender attachment, add all curry paste ingredients and grind or pulse until well-combined. Set aside.
• Cut the salmon into 1-inch x 1-inch cubes. Set aside.
• Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally, so it doesn't stick to the pan. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
• To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.

EASY COCONUT-SALMON CURRY

Steps:

• Heat oil in large skillet over medium heat
• Pat dry the fillet and season with salt and pepper, set aside
• Add, garlic, onion and saute for about 3 minutes till onion is translucent
• Add spices and coconut milk to skillet
• Bring to a boil and add salt to taste
• Carefully add the fillet and simmer to cook about 10 minutes
• optional - add water if needed
• Place in serving dish and serve with warm rice

COCONUT CURRY SALMON

Steps:

• Wash fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
• In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until aromatic.
• Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
• Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
• Add curry powder and stir until dissolved.
• Add fish and cook for about 3 to 5 minutes or until cooked through.
• Season with salt and pepper to taste. Serve hot