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This Coconut Curry Salmon is the cozy, restaurant-worthy dinner my family devours on a chilly weeknight, with crispy seared salmon nestled in a creamy, fragrant Thai red curry sauce. It comes together in about 30 minutes in one skillet, and the silky coconut sauce over rice is pure comfort. If you love quick salmon dinners, try our pan seared salmon too.
One pan, big flavor, and it tastes like takeout from your favorite Thai spot.
Coconut Curry Salmon Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 467kcal
- 🌶️ Flavor Profile: Creamy, fragrant, mildly spicy, and savory
- ✋ Difficulty: Easy, as simple as our air fryer salmon
Quick Answer
To make coconut curry salmon, season and sear salmon fillets in butter and oil until golden, then set them aside. In the same pan, saute onion, garlic, and ginger, stir in red curry paste, fish sauce, soy sauce, brown sugar, and a can of coconut milk, and simmer until slightly thickened. Add fresh spinach, basil, cilantro, and lime juice, return the salmon to the pan, and spoon the creamy sauce over the top. The whole one-pan dinner takes about 30 minutes.
Jump to:
- Coconut Curry Salmon Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Coconut Curry Salmon
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Coconut Curry Salmon FAQs
- Other Recommended Easy Salmon and Thai Recipes
- Coconut Curry Salmon
Why This Recipe Works
Click to see the technique science
- Searing first builds flavor. Browning the salmon gives it a crisp crust and leaves flavorful bits in the pan to build the sauce on.
- Coconut milk makes it luxurious. A full can of coconut milk turns into a silky, rich curry sauce that coats the salmon and soaks into the rice.
- Red curry paste does the heavy lifting. It packs in lemongrass, chili, and aromatics, so you get deep Thai flavor with one easy ingredient.
- It is a true one-pan meal. Salmon and sauce cook in the same skillet, which means big flavor and minimal cleanup.
- Ready in about 30 minutes. From start to finish it is fast enough for a weeknight but special enough for company.
- Naturally gluten-free. Made with coconut milk and curry paste, it is a wholesome, gluten-free dinner the whole family loves.
Why You’ll Love This Recipe
- Crispy seared salmon in a creamy, fragrant Thai coconut curry sauce is pure comfort.
- It is a one-pan, 30-minute dinner that tastes like restaurant takeout.
- It is naturally gluten-free and pairs perfectly with rice, just like our Thai beef bowls.
Key Ingredients
Here is what goes into this coconut curry salmon. A few pantry and fresh ingredients create big Thai flavor.
- Salmon fillets: Seared until golden, they soak up the creamy curry sauce beautifully.
- Coconut milk: Use a full-fat can for the richest, silkiest sauce.
- Thai red curry paste: The flavor powerhouse, it brings chili, lemongrass, and aromatics in one spoonful.
- Fish sauce, soy sauce, and brown sugar: The savory-sweet balance that makes the sauce taste authentic.
- Spinach, basil, cilantro, and lime: Fresh add-ins that brighten and finish the curry.
See recipe card for exact quantities.
Variations and Substitutions
Make this coconut curry salmon your own with these easy swaps.
- Switch the protein: Use shrimp, cod, or chicken in place of the salmon, adjusting the cook time.
- Use green or yellow curry paste: For a different flavor and color of curry.
- Add more vegetables: Stir in bell peppers, snap peas, or broccoli for a heartier one-pan meal.
- Make it spicier: Add extra curry paste, a sliced chili, or a pinch of red pepper flakes.
- Try a different Thai favorite: Love these flavors? Make our pad kra pao next.
How to Make Coconut Curry Salmon
- Generously season the salmon fillets all over with salt and black pepper.
- Melt the butter with the oil in a large pan over medium-high heat. Add the salmon skin-side down and sear for about 3 minutes.
- Flip and cook for another 3 to 5 minutes until the salmon is cooked through, then set it aside and spoon out some of the extra fat.
- Saute the diced onion until soft, then add the garlic and ginger and cook for a minute. Stir in the red curry paste.
- Add the fish sauce, soy sauce, brown sugar, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer until slightly thickened.
- Stir in the spinach, basil, cilantro, and a squeeze of lime juice. Return the salmon to the pan, spoon the sauce over the top, and serve over rice.
Recipe Tips & Tricks
- Pat the salmon dry before searing so it browns instead of steaming and gets a crisp crust.
- Use full-fat coconut milk for the richest, creamiest sauce, light versions can turn out thin.
- Do not overcook the salmon, sear it most of the way, then let it finish gently in the warm sauce.
- Taste and adjust the sauce with a little more lime, fish sauce, or brown sugar to balance the flavors.
- Serve it over rice to soak up every drop of sauce, or try it like our Thai beef bowls over jasmine rice.
- Remove the skin after searing if you prefer, it should come off easily and keeps the salmon tender.
Serving Ideas and Suggestions
This coconut curry salmon is made for spooning over a bed of fluffy jasmine or basmati rice so the creamy sauce soaks right in. Cauliflower rice or rice noodles work great too if you want to keep it lighter or gluten-free.
Round out the meal with a simple vegetable side like steamed broccoli, snap peas, or a crisp cucumber salad. A wedge of lime and a sprinkle of extra cilantro and basil on top make it taste fresh and restaurant-worthy.
If you love these Thai flavors, serve it as part of a spread with our pad kra pao or alongside our rich butter chicken. Leftovers keep in the fridge for up to 3 days and reheat gently on the stovetop.
Coconut Curry Salmon FAQs
Fresh or frozen salmon fillets both work well. Look for evenly sized fillets, about 6 ounces each, so they cook at the same rate. Skin-on fillets hold together best during searing, and you can easily peel the skin off after cooking if you prefer. Thaw frozen salmon completely and pat it very dry before seasoning.
The sauce can be made a day ahead and stored in the fridge, then gently reheated while you sear fresh salmon. Fully cooked coconut curry salmon also keeps in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave so the salmon stays tender and does not overcook.
As written it has a mild, warming heat from the red curry paste, balanced by the creamy coconut milk. It is family-friendly as is, but easy to customize. For more heat, add extra curry paste, a sliced fresh chili, or a pinch of red pepper flakes. For a milder version, use a little less curry paste.
Fish sauce adds a savory, umami depth, but if you do not have it, you can substitute extra soy sauce or a splash of Worcestershire sauce. For a vegetarian-friendly option, use a gluten-free tamari or a little miso paste. The dish will still be flavorful, just adjust the salt to taste.
Serve it over jasmine or basmati rice, cauliflower rice, or rice noodles to catch all the sauce. A simple steamed or stir-fried vegetable like broccoli, snap peas, or bok choy rounds out the plate, and fresh lime wedges, cilantro, and basil on top keep it bright. It is a complete, satisfying one-bowl meal.
Absolutely. This recipe uses Thai red curry paste, but green curry paste gives a fresher, herbier flavor and yellow curry paste is milder and a little sweeter. Each will change the color and flavor slightly, so use whichever you have or enjoy most. Start with the amount in the recipe and add more to taste.
Craving more cozy comfort food? Make our rich and creamy butter chicken next for another takeout-style favorite.
Coconut Curry Salmon
Ingredients
- 1 pound fresh or frozen salmon fillets
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup small-diced onion
- 2 teaspoons fresh garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon low sodium soy sauce
- ½ teaspoon brown sugar
- 13.5 ounce can unsweetened coconut milk
- 3 cups fresh spinach packed
- 2 tablespoons fresh chopped basil or Thai basil
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon lime juice fresh squeezed
- lime wedges for serving
Instructions
- Generously season salmon fillets with salt and black pepper.1 pound fresh or frozen salmon fillets, Salt and black pepper to taste
- Melt butter in a large pan over medium-high heat, then add oil. Place salmon skin-side down, cooking for 3 minutes. Flip and cook for another 3-5 minutes. Set aside. (Pro Tip: Remove the skin after cooking if you prefer—it should come off easily and keeps the salmon tender.)1 tablespoon unsalted butter, 1 tablespoon olive oil
- Spoon out some oil and butter from the pan.
- Add chopped onion and sauté for 3 minutes until soft.½ cup small-diced onion
- Then add garlic and ginger, cooking for 1 minute on medium heat.2 teaspoons fresh garlic, 1 teaspoon grated fresh ginger
- Stir in red curry paste, fish sauce, soy sauce, brown sugar, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer until slightly thickened.2 tablespoons Thai red curry paste, 1 teaspoon fish sauce, 1 tablespoon low sodium soy sauce, ½ teaspoon brown sugar, 13.5 ounce can unsweetened coconut milk
- Add spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste and adjust salt and pepper as needed.3 cups fresh spinach, 2 tablespoons fresh chopped basil or Thai basil, 2 tablespoons fresh chopped cilantro, 1 teaspoon lime juice
- Return the salmon to the pan, pour the sauce over it, and serve.lime wedges for serving
Notes
- Pat the Salmon Dry: Before you season it, use a paper towel to remove moisture. This helps it sear better.
- Taste as You Go: If you want bolder flavors, add more red curry paste or an extra squeeze of lime. If it’s too spicy, pour in some extra coconut milk.
- Don’t Overcook: The salmon is done when it’s flaky and the internal temperature hits 145°F. Overcooking leads to dry fish, so watch carefully.
- Marinate for More Flavor: If you have time, marinate the salmon in a mix of olive oil, lime juice, and a pinch of salt for about 15 minutes beforehand.
- Fresh Fish Is Key: If possible, pick up your salmon from a local store or fishmonger. Fresh salmon has a mild smell and bright color.
- Serve Immediately: This dish is at its best piping hot, right out of the medium-high heat pan. The sauce can separate if left sitting too long.
Nutrition
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