Our salmon with coconut curry is a fast and easy recipe that h the perfect balance of bold flavor, creamy texture, and a hint of sweetness. It’s a great dish for weeknight dinners or special occasions alike. The creamy coconut curry sauce is so delicious that you’ll want to double the recipe and save some for later.

Salmon with Thai Yellow Curry — Broiled salmon, Thai yellow curry, black rice and bok choy

The curry sauce is easy and fast to make, but if you want to take a shortcut and use a bottle of ready-to-eat Thai yellow curry sauce, that is always a good option as well.

Make sure you serve this dinner with some coconut rice or black rice to soak up all the rich curry sauce. It is also good with roasted potatoes or soft focaccia bread.

What is Curry Paste?

Curry is a concentrated paste made with lemongrass, ginger, coriander, garlic, chilies, lime leaves and spices. A small amount goes a long way and you need to mix it with a liquid like chicken broth or coconut milk. You can make curry paste from scratch if you feel inspired but it is easy to find in the grocery store.

? The Ingredients

Here is a list of the ingredients you will need for this coconut curry salmon recipe. Scroll down to the printable recipe card for all the details.

Fresh lime juice
Soy sauce
Lemongrass paste
Honey
Grated garlic
Grated ginger root
Salmon fillets
Coconut oil
Curry paste
Coconut milk
Fish sauce
Brown sugar

How To Make Salmon with Coconut Curry:

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Add all the ingredients for the glaze to a dish and whisk together. Brush over the top of each salmon fillet.
Place the salmon on a foil-lined baking sheet that has been coated with non-stick oil spray. Brush the top of each salmon with the glaze and place it under the broiler.
Cook the easy curry sauce in a saucepan.
Serve the salmon with the curry sauce and garnish with chopped Thai basil and lime wedges. Serve with rice and veggies.

To serve, pour a pool of the heated Thai yellow curry sauce into a dish, spoon on a mound of black rice and a portion of bok choy or lemon chili broccoli. Then position a broiled salmon fillet on top and garnish with Thai basil. How easy is that!

? Tips for Success

Make sure you purchase canned coconut milk, not the kind in cartons that is made to drink. Full fat coconut milk will taste best with this recipe. If you use reduced fat coconut milk, the sauce will still taste good, but it won’t be as rich and thick.
If you are short on time, just purchase a jar of pre-made coconut sauce. You will need a 15 to 16 ounce jar of sauce.
Adjust the seasonings to your taste. If you don’t care for the fish sauce, leave it out. And, if you like more coconut flavor, add some extra coconut milk.
You can add peas, carrots, or potatoes to the coconut curry sauce and cook the sauce until the veggies are tender (we made a similar dish with our curry chicken and potatoes).

? More Salmon Dinner Recipes

If you are looking for more salmon recipes, you are in the right spot. Whether you’re looking for a quick and easy weeknight meal or an impressive dinner party dish, we’ve got you covered. From classic recipes like salmon spread and salmon chowder to more unique options like salmon and crab wellington and salmon with truffle sauce, there’s no shortage of delicious options.

⏲ Storage and Reheating

Store leftovers in the fridge for up to 3 days or in the freezer for 3 months.

Reheat in the microwave on short bursts so you don’t overcook the salmon. Optionally, heat the sauce on the stovetop and add the salmon to the warm sauce. Heat over medium heat until the salmon is warm.

Check Out These Easy Dinner Recipes:

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Salmon with Coconut Curry

Moist broiled fillets of Salmon with Thai Yellow Curry is served on a bed of black rice and a side of bok choy. A fast and easy weeknight dinner!

4.75 from 8 votes

Print Pin Save

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 428kcal

Author: Pat Nyswonger

Ingredients

For the Glaze:

2 tablespoons toasted sesame oil
2 tablespoons fresh lime juice
3 tablespoons soy sauce
2 tablespoon honey
1 garlic clove grated
1 tablespoon grated ginger root peeled
1 tablespoon lemongrass paste
1 tablespoon finely chopped Thai basil leaves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the salmon:

4 salmon fillets 6-ounces each about 1-inch thick

For the Curry sauce (or use a bottle of prepared curry sauce)

2 tablespoons coconut oil
2 tablespoons yellow curry paste
2 cloves garlic minced
1 tablespoon lemongrass paste
1 tablespoon minced ginger
1 can 15 ounces coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar

Instructions

For the Glaze:

Add all the ingredients to a dish and whisk together. Brush over the top of each salmon fillet.

Broil the Salmon:

Place the salmon on a foil-lined baking sheet that has been coated with non-stick oil spray. Brush the top of each salmon with the glaze and place under the broiler, four to 6 inches from the element. Broil for 8-10 minutes, depending on the desired doneness. (See notes)

Make the Curry Sauce:

Heat the oil in a saucepan oil over medium heat. Add the curry paste, garlic, lemongrass, and ginger. Saute for 1 to 2 minutes until fragrant.
Stir in the coconut milk, fish sauce, and brown sugar. Cook for 3 to 4 minutes or until heated through. Do not boil the sauce.
Serve the salmon with the curry sauce and garnish with chopped Thai basil and lime wedges. Serve with rice and veggies.

Notes

Place the top rack of your oven high enough so when you place a heat proof skillet like a cast iron pan with the salmon filets on it there will be 2-inch distance from the heat for every 1/2 inch thickness of salmon. For 1-inch thick fillets they should be 4-inches from the heat. This prevents thicker cuts from overcooking on the outside before the center is completely cooked.
To determine how long to cook your salmon, rare is 110°F. Medium rare is 120-125°F. Medium is 130°F and well done is 140°F.