Description
A flavorful and creamy Salmon Coconut Milk Curry that combines tender salmon fillets with aromatic spices and a rich coconut milk sauce. This quick and easy dish is perfect for a satisfying weeknight meal and is served over steamed rice, garnished with fresh cilantro and lime wedges for a burst of freshness.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off, your choice)
- 1 tbsp olive oil or coconut oil
- Salt and pepper, to taste
Curry Sauce
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric (optional, for extra color and flavor)
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes (optional, for spice)
- 1 (14 oz) can coconut milk (full-fat for a creamier curry)
- 1 cup vegetable or chicken broth
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 tbsp lime juice (optional)
To Serve
- Cooked rice (jasmine rice, basmati, or your preferred rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Salmon: Season the salmon fillets with salt and pepper on both sides. Heat olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes per side until golden and cooked through (internal temperature should reach 145°F or 63°C). Remove the salmon from the skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant.
- Add the Coconut Milk: Pour in the can of coconut milk and the vegetable or chicken broth. Stir to combine and bring the mixture to a simmer. Allow the sauce to cook gently for 5-7 minutes so the flavors meld and the sauce thickens slightly.
- Finish the Curry: Add the cooked salmon back into the skillet, breaking it into large chunks if desired. Drizzle in soy sauce or coconut aminos and lime juice if using, stirring gently to coat the salmon with the curry sauce. Cook for an additional 2-3 minutes until salmon is heated through.
- Serve: Serve the salmon curry hot over a bed of cooked rice, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the top.
Notes
- Use full-fat coconut milk for a creamier and richer curry.
- Adjust chili flakes according to your preferred spice level or omit for a milder curry.
- For a gluten-free option, use coconut aminos instead of soy sauce.
- Check salmon doneness with a meat thermometer to avoid overcooking.
- Fresh lime juice adds a bright and tangy flavor but is optional.
