I used to think I could only get a really good curry at a restaurant, but this Coconut Curry Salmon proves me wrong! And it’s actually surprisingly easy to make. Just crisp up some salmon fillets in a skillet, make a super simple 6-ingredient sauce, and serve it all together with jasmine rice and a couple crunchy veggies of your choice. In just 25 minutes, you’ll have a healthy restaurant-worthy curry without having to leave the house.
Ingredients and Substitutions
How to Make It
Storing
Tips
Reasons to Love It
Coconut Curry Salmon Recipe
I like using skin-on salmon for this recipe because when you coat it in flour, the skin gets nice and crispy, which balances with the smooth texture of the creamy sauce. You can also use skinless salmon if you prefer, or even make this curry with chicken or pork, though cooking times will vary.
All-purpose flour is used to coat the salmon so it gets nice and crispy. You could use a 1-to-1 gluten-free flour or cornstarch to make the dish gluten free.
A good curry paste really makes a difference here. Different brands have different spice levels for their curry paste, so choose whichever one suits your heat tolerance. You could also use green curry paste instead of red if you want!
I recommend using fresh grated ginger instead of ginger powder for the curry sauce.
Make sure to get full-fat coconut milk instead of low-fat coconut milk. It makes for a richer, thicker, creamier sauce.
To make this recipe gluten-free (along with substituting the flour), use Tamari or a gluten-free certified soy sauce. I use regular soy sauce, but you can also use low-sodium if you prefer.
I like the caramel-y notes of brown sugar in a curry sauce, but you can also use coconut sugar, palm sugar, or jaggery for a similar flavor.
You can add whatever crisp veggies and topping you want. I chose fresh sliced cucumbers and thinly sliced green onions (scallions) alongside steamed jasmine rice. I also drizzle a little chili crisp on top for some more heat, but that’s totally up to you. This would be good with edamame, snap peas, or cooked broccoli on the side. You could also add some fresh herbs like cilantro on top.
Pat the salmon filets completely dry with paper towels. Season both sides with salt and pepper.
To a shallow bowl, add the flour. Lightly coat each salmon filet on both sides and shake off any excess.
Heat oil in a large skillet over medium heat. Add salmon skin-side down and sear for 4-5 minutes per side until golden brown, crispy, and cooked through. Transfer to a plate and set aside.
Reduce the heat to medium-low. Add the red curry paste and grated ginger and cook, stirring, for 2 minutes until fragrant.
Pour in the coconut milk, soy sauce, brown sugar, and lime juice. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer for 4-5 minutes until the sauce slightly thickens.
Spoon warm jasmine rice into the center of shallow bowls. Serve the crispy salmon over the rice. Ladle the warm curry sauce around the base of the rice (keeping the salmon dry). Add sliced cucumbers to the bowl and garnish with a drizzle of chili crisp, if desired, and a sprinkle of scallions.
Store the salmon and curry sauce separately if you have leftovers. This prevents the salmon from getting soggy and losing its crispy texture. When ready to enjoy your leftovers, reheat the rice and sauce separately in the microwave, adding a sprinkle of water to the rice and covering with a paper towel to lightly re-steam it. Reheat the salmon in a pan over medium-low heat until just warmed through but not cooked further. Plate with your fresh veggies and toppings.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
