Name: Salmon Coconut Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 pound fresh salmon; Salt & pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion, chopped; 2 cloves garlic, minced; 2 heaping tablespoons Thai red curry paste; 1/2 teaspoon fish sauce (optional); 1 (13.5 ounce) can full-fat coconut milk; 1/2 teaspoon brown sugar; 1/2 cup matchstick-cut carrots; 1 heaping cup chopped broccolini; 1 teaspoon lime juice; 2 tablespoons torn/chopped fresh basil; 2 tablespoons chopped fresh cilantro

If you’re on the hunt for a recipe that’s brimming with bold flavors and creamy comfort, let me introduce you to Salmon Coconut Curry. This dish pairs tender, flaky salmon with a luscious coconut milk and red curry sauce, accented by fresh veggies and fragrant herbs. Each bite is a celebration of color, texture, and that irresistible balance of savory and subtly sweet flavors—truly the kind of meal that turns an ordinary night into something memorable. The best part? It comes together surprisingly quickly and delivers restaurant-worthy results in the coziness of your own kitchen.

Salmon Coconut Curry Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salmon Coconut Curry lies in gathering a handful of well-chosen ingredients that work together in perfect harmony. Each element plays a role, from the rich coconut milk to the punchy red curry and the fresh pop of herbs at the end.

Salmon (1 pound, fresh): Opt for center-cut fillets for even cooking and the best texture. Salmon makes the dish satisfying and brings wonderful richness.
Salt & pepper (to taste): The simplest way to coax out the salmon’s natural flavors.
Olive oil (1 tablespoon): Helps the salmon sear quickly while adding depth to the sauce base.
Butter (1 tablespoon): Adds silkiness and a touch of indulgence to the sauce.
Onion (1/2 medium, chopped): Forms the savory foundation—don’t rush the sautéing!
Garlic (2 cloves, minced): Brings a layer of aromatic warmth that never goes unnoticed.
Thai red curry paste (2 heaping tablespoons): The heart of your curry—look for a brand you love, and don’t skimp!
Fish sauce (1/2 teaspoon, optional): Highly recommended for a signature salty, umami note (or swap for soy sauce in a pinch).
Full-fat coconut milk (13.5-ounce can): Choose the nicest, thickest brand you can find for a truly luxurious sauce.
Brown sugar (1/2 teaspoon): Just a hint to balance the heat and acidity.
Carrots (1/2 cup, matchstick-cut): For a hint of sweetness and a burst of orange throughout the curry.
Broccolini (heaping cup, chopped): Adds crunch and a lovely vibrant green—regular broccoli also works!
Lime juice (1 teaspoon): Brings the whole dish to life with tang and freshness.
Fresh basil (2 tablespoons, torn/chopped): A classic Thai finishing touch for aroma and color.
Fresh cilantro (2 tablespoons, chopped): Delivers that signature herby pop you love in curries.

How to Make Salmon Coconut Curry

Step 1: Prep the Salmon

Begin by cutting your salmon into four equal pieces. This not only helps the fish cook evenly but also makes for pretty plating later. Pat each piece dry with a paper towel and season both sides generously with salt and pepper. A dry surface helps you get the best golden sear.

Step 2: Sear the Salmon

Heat the olive oil and butter together in a large skillet over medium-high heat. When the pan is hot and the butter foams, carefully add the salmon skin-side down. Let it sear undisturbed for about 5 minutes—patience here rewards you with a beautiful crust. Flip the salmon and cook the other side for 2 to 3 minutes. Remove them to a plate when almost done (they’ll finish gently in the sauce), and if you don’t want the skin, simply slide it off now.

Step 3: Start the Curry Base

Pour off most of the fat from the skillet, keeping about a tablespoon. Toss in the chopped onion and sauté until lightly browned, about 3 minutes. Glassy, golden onions mean all their flavor is coming out to play. Next, add in the minced garlic and that heaping pile of Thai red curry paste, stirring until the air is fragrant and irresistible—about 1 minute should do it.

Step 4: Build the Sauce

Add the fish sauce if using, then pour in your creamy coconut milk. Sprinkle in the brown sugar, followed by the carrots and broccolini. Stir well to combine everything. Let the mixture bubble gently over medium heat for about 5 minutes, just until the veggies are bright and tender-crisp. This is when the magic happens as the flavors meld together!

Step 5: Finish and Serve

Stir in the lime juice for a welcome burst of brightness. Now, nestle the salmon fillets back into the sauce and let them warm through for another couple of minutes. Taste and adjust the salt and pepper as you like. Right before serving, shower the curry with the fresh basil and cilantro. Serve immediately—Salmon Coconut Curry waits for no one!

How to Serve Salmon Coconut Curry

Garnishes

A generous sprinkle of fresh basil and cilantro just before serving brings this dish to life, both visually and flavor-wise. You can also add extra wedges of lime on the side for those who love some extra citrus zing. A pinch of sliced red chilies or a scatter of crispy fried shallots will impress, especially for those who like a little more heat or crunch.

Side Dishes

This vibrant Salmon Coconut Curry shines alongside fluffy jasmine rice, which soaks up that gorgeous sauce perfectly. Brown rice or even quinoa work nicely if you prefer a different grain. For extra greens, pair the meal with a simple cucumber salad, or add some steamed snap peas or baby bok choy to your plate.

Creative Ways to Present

You can get playful by serving the curry in shallow bowls topped with fresh herbs, drizzled coconut milk, and a sprinkle of toasted sesame seeds. For a family-style meal, present the salmon fillets whole on a platter, surrounded by the curried veggies and sauce—it’s a showstopper centerpiece! If you have leftover sauce, serve it over noodles for a fun variation on a second day.

Make Ahead and Storage

Storing Leftovers

Leftover Salmon Coconut Curry will keep fresh for up to 2 days in an airtight container in the fridge. As with many curries, the flavors actually deepen a little overnight, making leftovers just as delicious (if not more!). Be sure to store the curry and rice separately, if serving with rice, to keep textures at their best.

Freezing

If you want to freeze your Salmon Coconut Curry, do so before adding the fresh herbs. Let the curry cool completely, transfer it to a freezer-safe container, and freeze for up to a month. For best quality, freeze only the sauce and veggies, adding freshly cooked salmon when you reheat and serve.

Reheating

To reheat, gently warm the curry in a saucepan over low to medium heat, stirring often to prevent the coconut milk from separating. Add a splash of water or coconut milk if the sauce thickens too much in the fridge or freezer. Avoid microwaving the salmon too aggressively, as this can overcook it—gentle is best to keep it tender and juicy.

FAQs

Can I use frozen salmon for Salmon Coconut Curry?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before cooking so you still get that lovely sear. The results will still be flavorful and satisfying.

Is there a substitute for fish sauce?

If you don’t have fish sauce on hand, try a splash of soy sauce for that salty depth. While it won’t replicate the unique flavor exactly, it’s a good stand-in that keeps the dish umami-rich and delicious.

Can I make this curry spicier?

Yes, you can boost the heat however you like! Add sliced fresh chilies, a pinch of red pepper flakes, or simply use more red curry paste to dial up the spice to your taste.

What other vegetables could I use?

This Salmon Coconut Curry is endlessly adaptable. Try swapping or adding bell peppers, snap peas, baby corn, or spinach. Be sure to cut any hearty vegetables into small pieces so they become tender.

Does this recipe work with other types of fish?

Definitely! Any firm, flaky fish like cod, halibut, or even shrimp will shine in this coconut curry sauce. Just watch the cook time, as thinner fillets may cook quicker than salmon.

Final Thoughts

Trust me, once you try this Salmon Coconut Curry, it’ll quickly find a regular spot in your dinner rotation. It’s rich yet fresh, satisfying yet light, and sings with beautiful colors and flavors. Don’t be shy about making it your own or sharing it with friends—some recipes are too good not to share!