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For me, Curry with Salmon is comfort food. At the same time, it’s a little something exciting and bold!

overhead image of finished Curry with Salmon in skillet

This Curry with Salmon has all the Thai flavors of a creamy coconut curry sauce, plus the fresh taste of salmon fillets that flake perfectly after a quick simmer.

What I love about this dish is how it blends sweet, spicy, and savory all in one bowl. Check out the ingredients. That curry sauce is mouthwatering!

With a prep time that’s shorter than an episode of your favorite show, it’s basically the perfect weeknight dinner.

New to making curry? No problem! This recipe is super friendly—kind of like a “starter kit” to the world of Thai curry. Ha!

Also, if you’re looking for new ways to cook salmon beyond plain old salt, pepper and herbs, this is it. Some people are shy about cooking salmon because they think it’s easy to overdo.

But trust me, if you keep an eye on the internal temperature, you’ll end up with flaky salmon that’s moist and delicious, soaking up all that creamy coconut milk sauce.

So, if you’re hungry for something that tastes restaurant-level, let’s dive right into Curry with Salmon!

Some of our other favorite SEAFOOD RECIPES we have on our site include: Classic Southern Fried Catfish (Best Recipe), Asian Glazed Air Fryer Salmon Recipe, and Perfect Classic Shrimp Cocktail Recipe.

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE CURRY WITH SALMON:
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE THIS INTO A CURRY?
WHAT TO SERVE THIS WITH?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Easy Coconut Curry with Salmon Filets

WHY THIS RECIPE WORKS:

Bold Flavors, Simple Steps: The red curry paste, lime juice, and fresh ginger create a bold flavor profile without too much fuss.
Foolproof Salmon Cooking: By gently simmering or quickly searing the salmon fillets in the curry sauce, they stay moist and flaky.
Easy to Customize: If you like favorite veggies like red bell peppers, snow peas, or even cauliflower, go ahead and toss them in.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Salmon fillets
Olive oil
Unsalted butter
Brown onion
Garlic
Ginger
Red curry paste
Fish sauce
Soy sauce
Brown sugar
Full-fat coconut milk
Spinach
Lime juice
Basil
Cilantro

ingredients needed for Curry with Salmon

HOW TO MAKE CURRY WITH SALMON:

Generously season salmon fillets with salt and black pepper.
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.)
Spoon out some oil and butter from the pan.
Add chopped onion and sauté for 3 minutes until soft.
Then add garlic and ginger, cooking for 1 minute on medium heat.
Stir in fish sauce, soy sauce, brown sugar, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer until slightly thickened.
Add spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste and adjust seasonings as needed.
Return the salmon to the pan, pour the sauce over it, and serve.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I MAKE THIS INTO A CURRY?

Yes, absolutely.

While the original recipe is more of a sauce poured over salmon, you can turn it into a full-blown coconut curry salmon by adding extra veggies (like red bell peppers, snow peas, or bok choy) and maybe more full fat coconut milk.

You’ll have a salmon curry recipe that’s closer to a hearty stew or thai-inspired coconut curry salmon.

WHAT TO SERVE THIS WITH?

There are so many options!

Serve it with white rice, jasmine rice, or cauliflower rice if you’re cutting back on carbs.

You can even do basmati rice or noodles.

Add a side salad or roasted veggies, or keep it simple and just enjoy it with some fresh bread for soaking up the sauce.

up close image of Curry with Salmon in skillet

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ANY ADDITIONS?

Oh, so many options. One of the reasons I love curry!

Red chili flakes: Sprinkle for extra spice if your red curry paste isn’t hot enough.
Green onion garnish: Slice finely and toss on top for a pop of color and mild onion flavor.
Chili peppers: If you’re a heat lover, cook a diced chili with the onion to infuse more spice.
Tomato paste: Stir in a tablespoon if you want a richer sauce color and a slight tang.
Curry leaves: While optional, they add a deep, authentic taste that’s popular in some regions of thai cuisine (though found more often in Indian).
Garlic powder: A pinch if you’re running low on fresh garlic but want that roasted flavor.
Own curry powder: If you prefer, swap the paste for your homemade curry spice blend.
Carrots or broccoli florets: For more fiber and color in the dish.
Coconut oil: Use it instead of olive oil if you want to up the coconut aroma.
Little bit of lemon juice: If you want an extra sour twist—just watch you don’t overpower the lime.

ANY SUBSTITUTIONS?

Bring on the flavor, and let me know how it goes!

Light coconut milk instead of full-fat coconut milk if you’re watching fat content—though you might lose some creaminess.
Lemon juice in place of lime juice if that’s what’s in your fridge—still zesty, just a different type of tang.
Coconut sugar or honey for the brown sugar if you prefer more natural sweeteners.
Frozen salmon fillets if you don’t have fresh—just thaw them completely first.
Avocado oil or canola oil instead of olive oil if that’s all you’ve got.
A pinch of garam masala if you can’t find red curry paste—though this might push flavors more toward Indian cuisine rather than Thai.

overhead image of finished serving of Curry with Salmon in a bowl

HOW TO STORE:

Refrigerator
Place leftover Thai salmon curry in an airtight container once cooled.

Store up to 2 days. Reheat gently on low heat to avoid overcooking the fish.

Add a splash of water or coconut milk if the sauce thickens too much.

Freezer
Freezing the sauce itself is fine, but salmon can get a bit mushy after freezing.

If you do freeze it, let it thaw in the fridge overnight and warm gently.

The best way is to freeze the sauce alone, then cook fresh salmon next time.

DANA’S TIPS AND TRICKS:

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.

a spoon with a bite of Curry with Salmon in a bowl

From the creamy curry sauce to the succulent fish, each bite of this Curry with Salmon tastes rich and comforting, yet fresh and bright from the lime juice and herbs. Enjoy!

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If you’ve tried this CURRY WITH SALMON, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!