Description
This Salmon Coconut Milk Curry is a creamy, flavorful dish featuring tender salmon fillets cooked in a rich coconut milk curry sauce infused with aromatic spices. Perfectly paired with steamed rice and garnished with fresh cilantro and lime, this easy-to-make recipe offers a delightful blend of savory and mildly spicy flavors ideal for a satisfying weeknight meal.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off, your choice)
- Salt and pepper, to taste
- 1 tbsp olive oil or coconut oil
Curry Sauce
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric (optional, for extra color and flavor)
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes (optional, for spice)
- 1 (14 oz) can coconut milk (full-fat for a creamier curry)
- 1 cup vegetable or chicken broth
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 tbsp lime juice (optional)
To Serve
- Cooked rice (jasmine rice, basmati, or your preferred rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare and Sear Salmon: Season the salmon fillets on both sides with salt and pepper. Heat olive oil or coconut oil in a large skillet over medium-high heat. When the oil is hot, add the salmon and cook for 3 to 4 minutes on each side until the salmon is golden brown and reaches an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Spices: In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for an additional 1 to 2 minutes, stirring frequently, until the spices become fragrant.
- Simmer Curry Sauce: Pour in the full-fat coconut milk and vegetable or chicken broth. Stir everything together to combine well and bring the sauce to a gentle simmer. Let it cook for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine Salmon with Sauce: Add the cooked salmon fillets back into the skillet, breaking them into large chunks if preferred. Drizzle with soy sauce or coconut aminos and lime juice if using. Gently stir to coat the salmon in the curry sauce and cook for an additional 2 to 3 minutes to heat through.
- Serve: Spoon the salmon coconut curry over cooked rice of your choice. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an added burst of freshness.
Notes
- For a spicier curry, increase the amount of chili flakes or add fresh chopped chili peppers.
- Use full-fat coconut milk to achieve a richer and creamier sauce.
- To keep the salmon fillets intact, gently fold them into the sauce instead of breaking apart.
- Serve with jasmine or basmati rice for authentic flavor and texture.
- This curry can be made dairy-free and gluten-free by using coconut oil and coconut aminos instead of soy sauce.
