0 from 21 votes
Coconut Curry Salmon Recipe
If you love bold and creamy flavors, Coconut Curry Salmon is a must-try. The perfect blend of coconut, curry, and salmon comes together in under 30 minutes for a quick and easy-to-make dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 servings
Calories: 516 kcal
Course:
Main Course
Cuisine:
Asian , Indian
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 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp light brown sugar
- 1 tbsp red curry paste
- 1 can coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime zest
- 3 cups fresh spinach chopped
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!
Cup of Yum
Notes
- To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.
- To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.
Nutrition Information
Serving
1serving
Calories
516kcal
(26%)
Carbohydrates
12g
(4%)
Protein
38g
(76%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Cholesterol
94mg
(31%)
Sodium
902mg
(38%)
Potassium
1227mg
(35%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2774IU
(55%)
Vitamin C
9mg
(10%)
Calcium
80mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516
% 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.