Coconut Curry Salmon Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
4 servings
-
Calories
516 kcal
-
Course
Main Course
Coconut Curry Salmon Recipe
Description
This recipe pairs baked salmon filets seasoned with a curry-spiced rub made of light brown sugar, curry powder, onion and garlic powders, and salt, which is baked at a high temperature until flaky and tender. Meanwhile, a coconut curry sauce is prepared by sautéing garlic and fresh ginger, then cooking in red curry paste combined with coconut milk, soy sauce, lime zest, and fresh spinach. The sauce’s richness and gentle heat provide a balanced complement to the salmon's natural flavor.
The salmon’s surface is flavored with the curry-spiced rub, forming a subtle crust as it bakes, while the sauce adds a creamy, aromatic element with the brightness from lime and the warmth of the curry paste. Fresh spinach softens in the sauce, contributing a mild, leafy texture contrast.
Serving this dish over white rice makes it a complete meal, allowing the sauce to be fully enjoyed. The recipe includes storage instructions: leftovers keep tightly covered in the refrigerator for up to three days or can be frozen for two months. Reheat gently in a skillet or microwave for best results.
Ingredients
For the Salmon
- 1 1/2 lbs salmon cut into 4 filets
- 1 tbsp light brown sugar
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp olive oil
For the Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- 1 tsp ginger minced, fresh
- 1 tbsp light brown sugar
- 1 tbsp red curry paste
- 1 can coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime zest
- 3 cups spinach chopped, fresh
Instructions
- Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) and line a baking sheet with foil.
- In a small bowl, combine the oil and spices to make a rub for the salmon. Note: If you think the rub is too thick, you can add another ½-1 teaspoon of oil.
- Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.
- Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit (63 degrees Celsius) internal temperature.
- While the salmon is baking, prepare the coconut curry sauce.
- In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.
- Next, add the brown sugar and curry paste, and sauté for another 2 minutes.
- Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.
- Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl, topping it with the salmon, and finally, the sauce. Enjoy!
Notes
- Store cooked salmon in an airtight container refrigerated up to 3 days or freeze for up to 2 months.
- To reheat, thaw frozen portions in the fridge overnight before warming gently in a skillet or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 516kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 94mg | 31% |
| Sodium | 902mg | 38% |
| Potassium | 1227mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2774IU | 55% |
| Vitamin C | 9mg | 10% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
