Easy Coconut Curry Salmon with Creamy Rice
This easy one-pan coconut curry salmon is rich, flavorful, and deeply comforting. Fresh salmon fillets are simmered in a luscious coconut curry sauce infused with garlic, ginger, and warm spices—served over buttery creamy rice that soaks up every drop. It’s quick enough for a weeknight and elegant enough for guests.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Coconut Curry Salmon:
2 salmon fillets (skin on or off, about 5–6 oz each)
1 tbsp olive oil or coconut oil
2 garlic cloves, minced
1-inch piece fresh ginger, grated
1 small shallot or ¼ onion, finely chopped
1 tsp curry powder
½ tsp turmeric
¼ tsp paprika
½ tsp salt (or to taste)
⅛ tsp chili flakes (optional)
¾ cup full-fat coconut milk (shake the can!)
1 tsp lime or lemon juice
Fresh cilantro, lime wedges (for garnish)
For the Creamy Rice:
1 cup jasmine rice or basmati rice
2 cups water
1 tbsp olive oil
¼ cup coconut milk (optional, for extra creaminess)
Salt, to taste
Instructions:
1. Cook the Rice:
Rinse rice under cold water until clear.
In a pot, combine 1 cup rice + 2 cups water + salt and bring to a boil.
Cover, reduce heat, and simmer for 12 minutes or until water is absorbed.
Fluff with a fork and stir in olive oil and ¼ cup coconut milk for creamy texture.
2. Sear the Salmon:
Pat salmon dry and season lightly with salt.
Heat olive oil in a skillet over medium heat.
Sear salmon skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes.
Remove salmon from pan and set aside.
3. Make the Coconut Curry Sauce:
In the same skillet, add a touch more olive oil if needed.
Sauté garlic, ginger, and shallots for 1–2 minutes.
Stir in curry powder, turmeric, paprika, and chili flakes (if using) for 30 seconds.
Pour in ¾ cup coconut milk, bring to a gentle simmer.
Season with salt and a splash of lime juice.
4. Simmer the Salmon:
Return salmon to the skillet and spoon sauce over the top.
Simmer gently, uncovered, for 3–5 minutes until salmon is cooked through and sauce slightly thickens.
5. Serve:
Spoon creamy rice into bowls.
Top with salmon and generous amounts of coconut curry sauce.
Garnish with fresh cilantro and lime wedges.
Notes & Tips:
Don’t overcook salmon: It should flake easily but stay moist. Internal temp should be around 125–130°F (52–54°C).
Coconut milk: Use full-fat for richness. Light coconut milk will result in a thinner sauce.
Boost the flavor: Add 1 tsp of fish sauce or a pinch of sugar for sweet-savory balance.
Add veggies: Sautéed spinach, snap peas, or bell peppers go great in the sauce.
Extra creamy rice: Add a splash of cream or more butter if coconut milk isn’t used.
❓ Frequently Asked Questions (FAQ):
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before searing.
Q: Is it spicy?
A: Mildly. For a spicier version, add more chili flakes or a dash of sriracha.
Q: Can I make this dairy-free?
A: Yes—it already is if you skip the butter or use plant-based alternatives.
Q: What other fish can I use?
A: Cod, trout, or snapper work great with this sauce.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat.
Nutritional Information
Calories 530 kcal
Protein 30 g
Carbohydrates 38 g
Fiber 2 g
Sugars 2 g
Sodium 480 mg