Easy 30 Minute Coconut Salmon Curry
This post may contain affiliate links.
This easy coconut salmon curry is made with minimal ingredients for a simple 30-minute dinner. The salmon is baked with a crust that's the perfect mix of sweet, salty, and a touch spicy, keeping it moist. All brought together with a creamy Thai curry sauce.
If you love this salmon curry, don't miss my red Thai prawn noodle bowl, Thai red curry chicken soup, and Thai red curry meatballs. If you felt very adventurous you could even make your own Thai red curry paste from scratch.
Jump to:
⭐️ Why this recipe works
- Quick and easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights, offering a gourmet dinner without the long hours in the kitchen.
- A fish recipe for people who don't love fish: With its rich coconut sauce and aromatic spices, this curry is an excellent way for people who are typically hesitant about fish to enjoy its flavours in a delicious and familiar recipe.
- Versatile and customizable: This recipe easily adapts to various dietary preferences and pantry staples, allowing for substitutions and additions based on what you have on hand.
- Minimal clean-up: Designed as a one-pan wonder, this salmon curry ensures you spend less time cleaning.
- Accessible for any level of home cook: The combination of simple ingredients and straightforward prep means a recipe that even a novice home cook can feel confident cooking.
🧾 Ingredients overview
- Salmon fillets: The star of the dish, providing a rich, oily base that pairs wonderfully with the spices.
- Demerara sugar: Adds a hint of molasses sweetness to the rub, enhancing the salmon's natural flavours.
- Curry powder & ground ginger: Bring warmth and a subtle bite, integral for the curry's signature taste.
- Garlic powder: Brings a mild, aromatic component to the rub, infusing the salmon with depth.
- Garlic cloves & fresh ginger: These aromatics lay the foundational flavours of the sauce, offering a spicy kick and earthiness.
- Demerara sugar & Thai red curry paste: Work together to balance heat with sweetness, defining the curry's bold character.
- Coconut milk: The creamy base softens the spices and envelops the salmon in silky smoothness.
- Soy sauce & lime juice: Add umami and bright acidity, elevating the sauce's complexity.
- Fresh spinach, basil, & coriander (cilantro): Introduce a burst of freshness, colour, and a delicate herbal finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Salmon curry step-by-step
- Prepare the Salmon: In a bowl, combine the brown sugar, curry powder, garlic powder, and powdered ginger. Add a pinch of sea salt. Gradually add a teaspoon of water to form a thick paste, adjusting with a bit more water as needed to ensure it's thick yet spreadable.
- Spread the Paste: Evenly coat the salmon fillets with the prepared paste. Bake in a preheated oven at 190ºC (375ºF) for about 6 minutes to form a crust on the salmon. Note: The salmon will finish cooking in the sauce.
- Making the coconut sauce
- Sauté aromatics: Heat a tablespoon of olive oil in a high-sided skillet over medium heat. Add garlic and ginger, sautéing until soft and fragrant, about 3 minutes.
- Add curry base: Incorporate the demerara sugar and Thai red curry paste into the skillet, stirring until the mixture thickens. Let it simmer for a few seconds.
- Combine Coconut Milk: Pour in the coconut milk, bring to a boil, then reduce to a simmer for about 2 minutes, aiming for a sauce that coats the back of a spoon rather than a thick consistency.
- Wilt the Spinach and Finish the Salmon
- Incorporate Spinach: Add the chopped spinach to the sauce, letting it wilt for about 2 minutes.
- Finish Cooking Salmon in Sauce: Place the partially cooked salmon fillets into the skillet, continuing to cook for an additional 5-8 minutes or until the salmon is cooked through. The salmon should be fully infused with the sauce's flavours due to its pre-heated state.
- Serving your coconut curry salmon: Cook rice according to your preferred method. Place the cooked salmon on top of the rice and generously drizzle the sauce over the salmon, allowing the rice to absorb the flavorful sauce.
🍯 Storing and reheating leftovers
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat gently on the stove over low heat to avoid overcooking the salmon. Add a splash of water or coconut milk if the sauce has thickened too much upon cooling.
How do I know when the salmon is cooked?
You'll know the salmon is cooked when it changes from a translucent, raw look to an opaque pink colour throughout. It should flake easily with a fork but still be moist inside. A good rule of thumb is to check the thickest part of the fillet - when it reaches an internal temperature of 145°F (63°C) on a food thermometer, it's done. If you see the edges starting to flake, but the middle looks slightly underdone, take it out! It'll keep cooking a bit from its own heat. This salmon also finishes cooking in the sauce, so you can leave it in for an extra minute or two to be sure.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Don't overcook the salmon: Overcooked salmon becomes dry and tough. If the salmon starts to exude white, protein-rich ooze (albumin), it's a sign it's cooking too long. Removing salmon from the heat just before it's fully done allows residual heat to complete the cooking process, ensuring it remains moist and tender.
- Simmering the sauce: After adding coconut milk, simmer the sauce gently to thicken it slightly without making it too thick. The aim is for the sauce to nicely coat the back of a spoon. If the sauce thickens too much, thin it with a little water or additional coconut milk.
- Seasoning balance: Taste your sauce once it's simmered and adjust the seasoning if necessary. Sometimes, a little extra lime juice can brighten the flavours, or a pinch of salt can enhance the overall taste profile.
- Adjusting spice levels: The amount of Thai red curry paste can be adjusted based on your heat preference. Start with less if you're sensitive to spice, and add more gradually, tasting as you go.
❓Recipe FAQ's
If you have some of this sauce left over, freezing might not be the best idea because the spinach can get mushy. Better to keep it in the fridge in a tight container. It's really good on chicken or tofu the next day. Try it with roasted chicken breast - it's amazing!
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before applying the rub to ensure the seasonings stick and the salmon cooks evenly.
If the sauce is too spicy, you can add more coconut milk or a spoonful of yoghurt to tone down the heat. If it's too mild, add more Thai red curry paste or a pinch of cayenne pepper to increase the spiciness to your liking.
Yes, you can prepare the sauce in advance and reheat it when ready to serve. It's best to cook the salmon fresh, though, to ensure it's perfectly tender and moist.
Did you make this recipe? Please rate the recipe below and be sure to tag me when you share a photo on social – I love seeing what you’re up to in the kitchen!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Creamy Coconut Salmon Curry
Ingredients
- 500 g (1 lb) salmon fillets, 2 salmon fillets with skin on
For the spice rub
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- pinch ground ginger
- 1 teaspoon garlic powder
- pinch sea salt
For the sauce
- 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
- Preheat the oven to 190ºC.
To make the spice rub
- Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add a pinch of sea salt and mix everything with a teaspoon of water to turn the spices into a thick paste. Spread this paste over the salmon and bake in the preheated oven for about 6 minutes.
To make the coconut curry sauce
- Heat the olive oil in a high-sided skillet over medium heat. Saute the garlic and ginger in the pan until they are soft and fragrant, about 3-5 minutes. Add in the sugar and red curry paste. It will get very thick. Whisk to combine and let it simmer for a second or two. Pour in the coconut milk and soy sauce, and bring to a boil. Turn the heat down so that the sauce simmers. The sauce will need to simmer for about 2 minutes to thicken up.
- Add the spinach to the sauce and stir to wilt it. Once the spinach is wilted, add the chopped basil and coriander to the sauce, followed by the salmon fillets and continue to cook for a further 5 minutes until the salmon is cooked through.
- Serve the salmon and sauce over fluffy basmati or jasmine rice and spoon more thickened sauce over top.
Notes
- Doneness: Salmon should change from translucent to opaque. The ideal internal temperature is 145°F (63°C). Flakes easily with a fork but remains moist.
- Sauce Consistency: Thin sauce with a bit more coconut milk or water if too thick. For a thicker sauce, simmer longer. Taste and adjust seasoning as needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if necessary.
- Substitutions: Use tamari or coconut aminos for a gluten-free option. Light coconut milk can be substituted for full-fat for a lighter dish.
- Serving: Serve with jasmine rice, cauliflower rice, or naan. Add some steamed vegetables if you like.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef with over a decade of experience. I'm here to help you create incredible dinners on a budget. My recipes come with step-by-step instructions and insights from my professional kitchen background. Explore more of my fool-proof recipes and meal plans designed for small budgets.
This was by far one of the best new recipes that I have tried in well over a year! Whole family loved it, looking forward to looking for other recipes on your site!
So happy you loved this recipe so much! And thank you for taking the time to leave a comment. It's so appreciated! 🙂
Really delicious. I used 2 tsp red curry because my toddler is very spice adverse and she loved it! Do you add the lime juice at the end? I may be overlooking it but I don’t see it mentioned in the directions.
This is absolutely delicious....now saved under FAVOURITES! Thanks for your help! J x
This was really yummy! I tend to keep doing the same salmon recipe over and over. This was such a nice change, thank you!
Do you have a recipe for chicken that I can make to go with my leftover sauce?
Thanks so much, Navdeep! So happy you liked the recipe. The leftover sauce would be great with the crispy chicken katsu. https://savvybites.co.uk/crispy-fried-chicken-katsu/
Wow! I have no words.... This was undoubtedly one of the best recipes I have ever made! It was literally inhaled by everyone at my table 😂 I'm adapting it to chicken for tonight's dinner. Can't wait!
This was my first experience cooking salmon and it was a hit. I do not eat meat/fish, but my family does and I was feeling adventurous. Husband and kids loved the salmon and I was able to use the sauce on some tofu for myself. We served it over jasmine rice with some baby bok choy on the side. I bought a big 2.25lb whole filet for the 5 of us, so the only change I made was I cooked it at 425F for 20 minutes and then broiled for 2 minutes.
Absolutely love the adaptations that you made! And the sauce would be so great on tofu for sure! so happy you liked it. Thank you so much for taking the time to leave a comment and a rating. It's much appreciated. 🙂
Great recipe, however instructions state to add brown sugar to make the rub and it’s not listed as one of the ingredients.
Thanks so much for leaving a comment and a rating. It's much appreciated. I've updated the recipe to include the brown sugar. Thanks for catching that. 🙂
Great recipe!
Thanks, Abby! So happy you loved it.
Absolutely loved this recipe. The whole family raved about it!
Hi there, this looks delicious! Can I ask if it is spicy? Hoping to give it to my children too but they are quite fussy x
Hi Angela. It's not spicy. But what I would do is make the sauce with half the Thai red curry paste and taste it. That way you can adjust it and stop when you think you've reached the kids' tolerance limit. Let me know how it goes!
Love this recipe! A favourite in our house!
Thanks so much, Molly. It's so appreciated that you've taken the time to leave a comment and a rating. Happy you love the recipe!
Turned out great, but recipe didn't say when to add in soy, lime, coriander and basil.
I'm so sorry. The recipe has been updated. Thank you so much for letting me know and for taking the time to leave a comment and a review! 🙂