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Coconut salmon curry in a creamy curry sauce on a white plate with spinach and rice.

Creamy Coconut Salmon Curry

Easy coconut salmon curry! Salmon fillets roasted with a spice rub and finished in a Thai red curry coconut sauce with spinach. An easy 30-minute dinner.
5 from 13 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Deborah Rainford

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

Calories: 463kcal | Carbohydrates: 24g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 454mg | Potassium: 1334mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1443IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg
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