This fragrant and flavorful Salmon Curry is a 30-minute dinner that’s sure to satisfy! A creamy coconut curry sauce envelops tender salmon, broccoli, and spinach, perfect for serving over a bowl of rice.
Maybe it’s the chill in the air, but lately I’ve been in a curry kind of mood. After going through my regular rotation of Slow Cooker Coconut Quinoa Curry, 30-Minute Vegan Red Curry Noodle Bowls, and One Pot Vegetable Chickpea Curry, I realized that I’ve never made a curry with fish before. It was clearly time to remedy that! This Thai-inspired salmon curry recipe is everything you want in a curry, with a rich sauce that’s aromatic and creamy, along with lots of veggies, but the protein in this case is tender salmon. It’s fabulous!
Why This Salmon Curry Is Better Than Takeout
Cozy, comforting, and delicious, this salmon curry is perfect for fall and winter! Here’s why you’re going to love it.
- A tasty change of pace. Curries are often made with plant-based proteins, chicken, and shrimp, but salmon is absolutely delectable in this curry recipe.
- So satisfying. Between the protein, the rich curry sauce, and all those veggies, this salmon curry is hearty and filling. Especially when you serve it over rice or other grains!
- Easy to make. There’s only 10 minutes of prep time and half of the cooking time is hands-off. When all is said and done, this salmon curry is on the table ready to eat in just 30 minutes!
What You’ll Need
The ingredient list for this salmon curry is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Salmon – Remove the skin and cut the salmon into bite-sized pieces before you get started. You can make this recipe with fresh or frozen salmon. If you're using frozen, thaw it fully first. This curry is also a great way to use up leftover cooked salmon, like Air Fryer Salmon Bites.
- Coconut oil – Or another oil you like to cook with.
- Red onion, garlic, and ginger – Aromatics that add flavor to the coconut curry sauce as it simmers.
- Coconut milk – Use full-fat coconut milk for a rich, creamy sauce.
- Soy sauce – You can swap in tamari sauce for a gluten-free salmon curry.
- Vegetables – I use spinach and broccoli florets, but cauliflower florets would also work.
- Rice – For serving. Cooked quinoa is another option.
- For serving – Cilantro, green onions, chili crisp, and/or a squeeze of fresh lime juice.
How to Make Salmon Curry
Here’s a step-by-step walk-through of the process of making this salmon curry recipe.
- Cook the aromatics. Warm the oil in a skillet over medium-low. Add the onion and cook until it softens, then add the garlic and ginger and cook until the garlic is fragrant.
- Simmer. Stir in the coconut milk, soy sauce, and water. Once it comes to a simmer, add the salmon and broccoli. Reduce the heat to low and cook for 8 to 10 minutes, or until the salmon is cooked through and the broccoli is tender.
- Add the spinach. Stir in the spinach and cook until it wilts.
- Finish. Serve the salmon curry over rice with your choice of garnishes.
Salmon Curry Variations
If you want to change things up, here are a few ideas for inspiration!
- Add curry paste. A spoonful or two of red or green Thai curry paste will add even more layers of flavor to this salmon curry.
- Try other veggies. This is a curry that can change with the seasons! Try adding sliced carrots, diced butternut squash, green beans—just keep in mind that some veggies will require a longer simmering time, so you’ll need to add the salmon later so it doesn’t simmer more than 10 minutes.
- Make it spicy. Add a minced Thai chili pepper or a pinch (or several pinches!) of cayenne.
Serving Suggestions
Make it a takeout-at-home dinner by pairing this salmon curry with Chicken Pad Thai and 10 Minute Quinoa Fried Rice with Vegetables. These Vegan Rice Paper Dumplings and Quinoa Summer Rolls would be awesome too!
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezer: You can freeze this salmon curry in an airtight container or zip-top freezer bag. Freeze for up to 3 months and thaw in the fridge before reheating.
- To reheat: Gently warm leftovers in a pan set over medium-low heat.
More Curry Recipes
Salmon Curry
Ingredients
- 1.5 lbs salmon , skin removed
- 2 tablespoons coconut oil
- 1 small red onion , thinly sliced
- 1 tablespoon crushed garlic (about 1 – 2 cloves)
- 1 tablespoon freshly grated ginger
- 1 (14.5oz) can full fat coconut milk
- 2 tablespoons soy sauce
- ½ cup water
- 1 cup broccoli florets (or cauliflower)
- 2 cups spinach
To serve:
- Cooked white rice (or quinoa)
- Chopped cilantro
- Sliced green onions
- Chili crisp
- Fresh lime juice
Instructions
- Cut the salmon into bite sized pieces and set aside.
- Heat the oil in a large skillet over medium low heat. Once the oil is shimmering, add the onion. Saute for 2 – 3 minutes until the onion starts to soften, then add the garlic and ginger. Cook for another 1 – 2 minutes, stirring regularly.
- Add the coconut milk, soy sauce and water. Bring the mixture to a simmer then add the salmon chunks and broccoli. Turn to low and cook uncovered for 8 – 10 minutes until the salmon is cooked and the broccoli is soft. Stir in the spinach and cook until wilted, another minute or so.
- Serve the curry over cooked rice with garnishes of choice!
Notes
Nutrition
