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Salmon Curry Recipe
This 20-minute salmon curry combines tender fish with creamy coconut milk, cherry tomatoes, and spinach for a quick weeknight dinner that rivals takeout.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
405 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound salmon skinless, cut into chunks, fillets
- 1 tablespoon vegetable oil
- 2 garlic minced, cloves
- 1 tablespoon ginger grated
- 2 tablespoons curry paste or curry powder, mild
- 1 can coconut milk 13.5 ounces
- 1 cup cherry tomato halved
- 1 cup baby spinach leaves
- ½ teaspoon salt sea salt
- lime juice of 1
Instructions
- Pat the salmon chunks dry and season lightly with a pinch of sea salt. Set aside.
- Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- Stir in the curry paste and cook for another 1-2 minutes, allowing the spices to release their aroma.
- Pour in the coconut milk and stir to combine with the curry paste. Simmer gently for 5 minutes.
- Carefully add the salmon chunks to the sauce, followed by the cherry tomatoes and baby spinach. Simmer for 5-7 minutes or until the salmon is cooked through and the spinach has wilted.
- Squeeze the lime juice over the curry and stir. Taste and adjust seasoning as needed.
- Serve the salmon curry warm over steamed rice or alongside naan bread. Garnish with fresh cilantro if desired.
Cup of Yum
Notes
- If you have frozen salmon is much easier to dice them into cubes if they are thawed first. If your salmon cubes are frozen, cook them for another 2-3 minutes.
- While I prefer curry paste for its deeper flavor, curry powder works well too. Start with the same amount (2 tablespoons) and adjust to taste. Curry powder might need more cooking time to develop its flavors fully.
- Keep the heat medium—too high, and you'll end up with splattered curry sauce all over your stovetop.
- For creaminess, use full-fat coconut milk. Light coconut milk doesn't give you the same luxurious sauce.
- You can switch up the veggies. I frequently leave the tomatoes out and sometimes use baby bok choy instead of spinach. You can also add bell peppers, snow peas, or sliced carrots.
- If you're a heat lover, you can easily add red pepper flakes or fresh chilies to kick it up a notch.
- If you have frozen salmon is much easier to dice them into cubes if they are thawed first. If your salmon cubes are frozen, cook them for another 2-3 minutes.
- While I prefer curry paste for its deeper flavor, curry powder works well too. Start with the same amount (2 tablespoons) and adjust to taste. Curry powder might need more cooking time to develop its flavors fully.
- Keep the heat medium—too high, and you'll end up with splattered curry sauce all over your stovetop.
- For creaminess, use full-fat coconut milk. Light coconut milk doesn't give you the same luxurious sauce.
- You can switch up the veggies. I frequently leave the tomatoes out and sometimes use baby bok choy instead of spinach. You can also add bell peppers, snow peas, or sliced carrots.
- If you're a heat lover, you can easily add red pepper flakes or fresh chilies to kick it up a notch.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
62mg
(21%)
Sodium
364mg
(15%)
Potassium
919mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2121IU
(42%)
Vitamin C
18mg
(20%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 364mg | 15% |
| Potassium | 919mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2121IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.