Mediterranean Coconut Curry Salmon with Garlic Rice, Lemon & Herbs
This recipe brings together tender salmon fillets simmered in a creamy coconut curry sauce infused with garlic, lemon, and Mediterranean herbs. It’s served over fragrant garlic rice and topped with fresh parsley and lemon zest. A perfect union of rich, comforting flavors and vibrant citrusy freshness.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the Coconut Curry Salmon:
4 salmon fillets (skinless, 5–6 oz each)
Salt and black pepper, to taste
1 tbsp olive oil
4 cloves garlic, minced
1 tsp ground cumin
1 tsp turmeric
1 tsp sweet paprika
½ tsp ground coriander
¼ tsp chili flakes (optional)
Zest and juice of 1 lemon
1 can (13.5 oz) full-fat coconut milk
1 tsp honey or maple syrup (balances acidity)
¼ cup chopped fresh parsley or cilantro
Optional: 1 tbsp capers or sliced olives for a salty touch
For the Garlic Lemon Rice:
1 cup long-grain rice or basmati
1 tbsp olive oil
3 cloves garlic, finely minced
2 cups water or low-sodium vegetable broth
½ tsp salt
Zest of ½ lemon
2 tbsp chopped fresh herbs (parsley, dill, or basil)
Instructions:
1. Make the Garlic Lemon Rice:
Rinse rice under cold water until water runs clear.
In a medium saucepan, heat olive oil in over medium heat.
Add garlic and sauté for 1 minute, until fragrant.
Stir in rice, coating it in the oil for 1–2 minutes.
Add water or broth and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Turn off heat, keep covered 5 minutes. Fluff with a fork and stir in lemon zest and fresh herbs.
2. Prepare and Sear the Salmon:
Pat salmon fillets dry and season with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Add salmon and sear 2–3 minutes per side until lightly golden. Remove and set aside.
3. Make the Coconut Curry Sauce:
In the same skillet, add garlic and sauté for 30 seconds.
Stir in cumin, turmeric, paprika, coriander, and chili flakes. Toast spices for 30 seconds.
Pour in coconut milk, lemon zest, lemon juice, and honey. Stir well and bring to a gentle simmer.
4. Simmer the Salmon:
Return the salmon fillets to the skillet, spoon sauce over top.
Cover and simmer for 6–8 minutes until salmon is fully cooked and flakes easily.
Sprinkle with parsley (or cilantro) and a few capers or olives if desired.
5. Serve:
Plate salmon over garlic lemon rice.
Spoon coconut curry sauce over everything.
Garnish with extra herbs and lemon wedges.
Notes & Tips:
Don’t overcook: the salmon — simmer gently in the sauce for perfect texture.
For extra heat: Add a pinch of cayenne or more chili flakes.
Coconut milk tip: Use full-fat for the richest flavor; light coconut milk works but will be thinner.
❓ Frequently Asked Questions FAQ:
Q: Can I use canned salmon or frozen salmon?
A: Fresh or frozen fillets work. Canned salmon isn’t ideal for this saucy presentation.
Q: Can I use another fish?
A: Yes! Try cod, sea bass, or halibut.
Q: Is this dish dairy-free and gluten-free?
A: Yes — completely dairy-free and naturally gluten-free.
Nutrition information
Calories: 540
Protein: 35g
Carbs: 32g
Fat: 32g
Fiber: 3g
Sugar: 4g