Creamy Coconut Salmon Curry Recipe – A Flavor-Packed 30-Minute Dinner

Do Share Recipe

I have to tell you, the first time I made this creamy coconut salmon curry I was blown away by how something so simple could taste so special. I had just pulled the tender salmon out of the oven, and the coconut curry sauce smelled incredible.

Each bite was rich, creamy, slightly spicy, and perfectly balanced with fresh lime and herbs. I honestly didn’t expect it to turn out this good on my first try. Since then, it has become one of my favorite quick dinner recipes to make and share.

Sometimes I even pair it with lighter dishes like Mini Spaghetti Squash Lasagnas Recipe to offer variety at a family dinner.

Ingredients

Here’s everything you’ll need to make this creamy coconut salmon curry. I’ve included helpful tips so you understand why each ingredient works so well. If you’re planning multiple meals in a week, dishes like Honey Sesame Chicken Noodle Bake Recipe can complement this curry for a different flavour profile.

500 g (1 lb) salmon fillets – Skin-on fillets work beautifully because they stay juicy and hold their shape while cooking.

For the spice rub:

1 tablespoon demerara sugar – Adds a light caramel sweetness that balances the warm spices.
1 teaspoon curry powder – Use a good quality curry powder for deeper flavor.
Pinch ground ginger – Enhances warmth and complements the coconut base.
1 teaspoon garlic powder – Gives the salmon a subtle savory depth.
Pinch sea salt – Brings out all the flavors in the fish.
For the sauce:
1 tablespoon olive oil – Used to gently sauté the aromatics without burning them.
3 garlic cloves, minced – Fresh garlic gives the sauce a bold flavor.
2 tablespoons fresh ginger, minced – Fresh ginger adds brightness and a slight kick.
2 tablespoons demerara sugar – Balances spice and acidity in the curry.
1 tablespoon Thai red curry paste – The key ingredient that gives the sauce its rich, spicy base.
400 ml (14 oz) coconut milk – Full-fat coconut milk creates the creamiest texture.
2 teaspoons soy sauce – Adds savory umami depth.
Juice of 1 lime – Brightens and balances the richness of the coconut milk.
100 g fresh spinach, washed and chopped – Adds color, freshness, and extra nutrients.
2 tablespoons fresh basil, chopped – Lifts the aroma and adds herbal sweetness.
2 tablespoons fresh coriander (cilantro), chopped – Adds a final burst of freshness.

Note: This recipe serves 2 generous portions. You can easily double the quantities for a family meal.

Variations

You can easily customize this curry to suit your taste or dietary needs.

For a milder version, reduce the amount of red curry paste or choose a mild variety. This makes it more kid-friendly.
If you prefer extra vegetables, add sliced bell peppers, sugar snap peas, or zucchini. They cook quickly and blend well with the sauce.
For a gluten-free option, swap regular soy sauce for tamari or coconut aminos.
If you enjoy extra heat, add a pinch of chili flakes or a sliced red chili while sautéing the garlic and ginger.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Oven or baking tray – For roasting the seasoned salmon.
Large skillet or frying pan – To prepare the curry sauce and finish cooking the salmon.
Knife and chopping board – For prepping garlic, ginger, herbs, and spinach.
Measuring spoons and cups – To keep ingredient quantities balanced.
Wooden spoon or spatula – For stirring and combining the sauce.

How to Make a Creamy Coconut Salmon Curry Recipe?

This recipe comes together in simple stages. Follow each step carefully for the best results.

Prepare the Salmon

Preheat your oven and mix the sugar, curry powder, garlic powder, ginger, and salt with a small splash of water to form a paste. Rub this mixture evenly over the salmon fillets. Bake them until they begin to caramelize slightly on top but are not fully cooked through.

This partial bake locks in flavor and ensures the salmon stays moist when added to the sauce later.

Build the Curry Sauce

Heat olive oil in a skillet over medium heat. Add minced garlic and fresh ginger, cooking gently until fragrant but not browned. Stir in the sugar and red curry paste to create a rich base.

Pour in the coconut milk and soy sauce, stirring until smooth. Let the sauce simmer gently so the flavors can combine.

Finish the Dish

Add the chopped spinach to the simmering sauce and cook until wilted. Carefully place the partially cooked salmon into the skillet, spooning sauce over the top.

Let everything simmer together for a few minutes until the salmon is fully cooked and tender. Finish with lime juice, basil, and coriander before serving.

Additional Tips for Making This Recipe Better

After making this recipe several times, here are some things I’ve learned:

I always taste the sauce before adding the salmon so I can adjust salt, spice, or lime.
I prefer full-fat coconut milk because it makes the sauce extra creamy and rich.
I don’t overcook the salmon; I let it gently finish in the sauce to keep it flaky and moist.
I add fresh herbs right at the end to keep their flavor bright and fresh.
I sometimes let the curry sit for five minutes before serving so the flavors deepen even more.

How to Serve Creamy Coconut Salmon Curry Recipe?

This curry is best served hot over steamed jasmine or basmati rice. The rice absorbs the creamy coconut sauce beautifully.

You can also serve it with warm naan bread to scoop up every bit of sauce. For presentation, garnish with extra coriander, fresh basil leaves, and lime wedges.

If you want a lighter option, serve it with cauliflower rice or alongside sautéed vegetables.

Nutritional Information

Here’s a general nutritional breakdown per serving:

Calories: Approximately 463 kcal
Protein: Around 51 g
Carbohydrates: About 24 g
Fat: Around 17 g

These values may vary slightly depending on ingredient brands and portion sizes.

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The flavors actually deepen as it sits. When reheating, add a small splash of water or coconut milk to loosen the sauce if it thickens.

Freezing

You can freeze the curry for up to 2 months. For best texture, freeze without the spinach and add fresh greens when reheating. Thaw overnight in the refrigerator before warming.

Reheating

Reheat gently on the stovetop over low heat to prevent the salmon from drying out. If using a microwave, heat in short intervals and stir the sauce between each round.

Why You’ll Love This Recipe?

This creamy coconut salmon curry is a recipe I truly enjoy making again and again. Here’s why you will love it too:

Quick and Easy – It’s ready in just 30 minutes, perfect for busy weeknights.
Rich Yet Balanced – The creamy coconut, warm spices, and fresh lime create perfect harmony.
Nutritious – Packed with protein from salmon and vitamins from spinach.
Customizable – You can easily adjust spice levels and add your favorite vegetables.
Impressive Presentation – It looks elegant enough for guests but is simple to prepare.