Recipe Snapshot
- Dish: Salmon fillets simmered in a creamy coconut tomato curry sauce
- Flavor Profile: Warm spices balanced by creamy coconut milk, tomatoes, and bright lemon
- Method: Fresh aromatics and spices are cooked first, then the salmon is gently simmered in the sauce until tender.
- Key Technique: Blooming the spices with fresh garlic and ginger before adding the liquids deepens their flavor
- Servings: 2 (easily doubled)
- Total Time: 35 minutes
- Effort Level: Simple
A Simple Curry Sauce from Pantry Spices
While many coconut curry salmon recipes rely on prepared curry paste, this version gets its flavor from fresh ginger, garlic, and pantry spices — coriander, cumin, turmeric, and cayenne. Simmered with tomatoes and coconut milk, the result is an Indian-inspired curry that’s warmly spiced, nicely balanced, and easy to make with familiar ingredients.
Salmon’s rich flavor stands up to these warm spices instead of getting lost in the sauce. Gently simmering the fillets directly in the curry keeps them moist while they soak up the sauce and its vibrant flavors. Serve over steamed basmati rice to catch every spoonful.
Key Ingredients and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Salmon fillets – If possible, choose center-cut fillets for even cooking. We like to remove the skin prior to cooking, but you can leave it on if you prefer.
- Fresh ginger and garlic – Use fresh for the best flavor. Fresh ginger and garlic create the aromatic base of the curry and provide brighter flavor than their dried counterparts.
- Coriander, cumin, turmeric and cayenne – This blend of spices is what defines this mild curry. Blooming them briefly with the sautéed aromatics deepens their flavor before the tomatoes and coconut milk are added. The quantity of cayenne can be adjusted to suit your taste for heat.
- Coconut milk – Full-fat coconut milk makes the smoothest sauce. It adds richness and body while balancing the warm spices. Shake the can well before opening as coconut milk tends to separate.
- Cilantro – Add cilantro just before serving for fresh flavor, color, and a pop of freshness that balances the richness of the coconut milk. If you’re not a fan, flat-leaf parsley is a milder substitute.
- Lemon wedges – A squeeze of lemon adds bright acidity. Serve wedges at the table, or add a squeeze directly when plating, if you prefer.
A Quick Look at Preparation
How to Make Coconut Curry Salmon
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This dish starts by building the flavor of the sauce in layers. Onion, garlic, and fresh ginger are sautéed until softened, then the coriander, cumin, turmeric, and cayenne are added and cooked briefly to bloom their flavors before the tomatoes and coconut milk are stirred in.
Letting the sauce simmer for a few minutes gives the flavors time to develop before the salmon is nestled into the skillet and gently simmered until just cooked through.
To serve, spoon the sauce over plated salmon and garnish with fresh cilantro and lemon.
Tested Tips
- Use fillets of similar thickness – They’ll cook at the same rate and be ready to serve at the same time.
- Don’t bring the sauce to a boil – In general, boiling proteins is a no-no. A gentle simmer helps the salmon cook evenly without becoming dry or tough.
- Taste the sauce before serving – Depending on the sweetness of your tomatoes and coconut milk, you may want a pinch of salt or a little extra cayenne to bring the flavors together.
Serving Suggestions
Steamed basmati rice is our favorite side dish because it soaks up the creamy coconut curry sauce and rounds out the meal. Warm, store-bought naan is a super-easy alternative.
For a vegetable side, keep things simple. Steamed green beans, roasted broccoli, or sautéed spinach all complement salmon curry nicely. For a lighter option, pair the salmon with a crisp green salad dressed with lemon vinaigrette.
More Weeknight Salmon Dinners
Here are a few more easy salmon recipes, each taking a different approach for a quick weeknight meal.
Brown Sugar Glazed Salmon Sheet Pan Dinner pairs caramelized salmon with roasted baby potatoes and fresh green beans for a complete one-pan meal; Orange Marmalade and Bourbon Glazed Salmon combines a sweet, smoky citrus glaze with tender roasted salmon in about 25 minutes; and Horseradish Crusted Salmon features a crispy breadcrumb topping with tangy horseradish and honey for a bold twist on baked salmon.
Coconut Curry Salmon
Ingredients
- 2 salmon fillets (6 ounces each), skin removed
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 2 teaspoons fresh ginger, finely chopped
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 1/8 teaspoon cayenne, or more to taste
- 1 cup diced tomatoes, drained
- 1 cup coconut milk
- 3 tablespoons chopped fresh cilantro
- Lemon wedges
Instructions
- Lightly season the salmon fillets on both sides with salt and pepper and set aside.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté until the onion is softened and translucent but not browned, 2 to 3 minutes.
- Stir in the coriander, cumin, turmeric, sugar, and cayenne. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
- Add the tomatoes and stir to combine, then pour in the coconut milk. Bring the sauce to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
- Nestle the salmon fillets into the sauce and spoon a little over the top. Cover the pan and simmer until the salmon flakes easily with a fork and reaches an internal temperature of 145°F, about 5 minutes.
- Plate the salmon fillets, spoon the sauce over top and sprinkle with chopped cilantro. Serve with steamed basmati rice and lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very, very good! Tumiric was excluded for
Medical
Reasons and cotidander substitute ( we don’t like it ) as fresh parsley was simply forgotten !
Hi Paul,
We’re glad you liked the salmon recipe. Thanks for taking time out of your day to come back and leave feedback.
So excited to find this! I had salmon like this on vacation in Laguna Beach and it was one of my favorite seafood dishes and a welcome change from the usual offerings. Can’t wait to make at home!
Hope you enjoy it when you do!
Sorry, I don’t mean to insult anyone, but this recipe was awful. I would never make this again.
Hi Lynn – So sorry you didn’t care for the recipe. We’ve made this a number of times over the years – served it for company too and have never gotten negative feedback before. The flavor combinations aren’t necessarily for everyone though.
Excellent! I used more than half a tsp of sriracha sauce since we love spicy and served over grits (no rice in pantry!). Glad I came across your site! I pinned this recipe as well 🙂
That look so fresh with tomato sauce, love your recipe and great pics.Faridahttps://kitchensuperfood.com/to…/
Yum, this looks fantastic! I love curry and salmon.