Mediterranean Coconut Curry Salmon with Jasmine Rice

Total Time: 30–35 minutes
Servings: 4

This Mediterranean-inspired Coconut Curry Salmon is a fragrant and flavorful dish that combines tender salmon fillets with a creamy coconut curry sauce. Aromatics like garlic, ginger, and onion, along with red curry paste, bring warmth and depth, while a touch of lime and sugar balances the richness. Served over fluffy jasmine rice and garnished with fresh herbs, this dish is vibrant, satisfying, and perfect for weeknight dinners or special occasions.

Ingredients

For the Salmon and Curry:

4 salmon fillets (about 170 g each)

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1–2 tablespoons red curry paste (adjust to taste)

1 can (400 ml) coconut milk

1 tablespoon fish sauce (optional)

1 tablespoon lime juice

1 teaspoon brown sugar

Salt and black pepper, to taste

For Serving:

2 cups cooked jasmine rice

Fresh cilantro or Thai basil, for garnish

Sliced red chili (optional), for garnish

Instructions

Prepare the Salmon

Season salmon fillets with salt and black pepper. Heat olive oil in a large skillet over medium heat.
Sear the salmon for 3–4 minutes per side until golden and just cooked through. Remove from skillet and set aside.

Make the Coconut Curry Sauce

In the same skillet, add chopped onion and sauté for 2–3 minutes until translucent.
Add garlic and ginger and cook for another 30–60 seconds until fragrant.
Stir in red curry paste and cook for 1 minute to release its flavors.
Pour in coconut milk, fish sauce (if using), lime juice, and brown sugar. Stir well and bring to a gentle simmer. Season with salt and pepper to taste.

Combine Salmon and Sauce

Return the cooked salmon to the skillet and spoon the sauce over the fillets. Simmer gently for 2–3 minutes to allow the salmon to absorb the flavors.

Serve

Serve the salmon with jasmine rice, spooning extra sauce over the top. Garnish with fresh cilantro or Thai basil and sliced red chili if desired.

Tips & Variations

Salmon Options:
You can use fresh or thawed frozen salmon fillets. Skin-on fillets work too—just sear skin-side down first for a crisp texture.

Adjusting Curry Heat:
Red curry paste varies in spiciness. Start with 1 tablespoon and add more to taste. For a milder curry, reduce the paste or add extra coconut milk.

Coconut Milk Choices:
Full-fat coconut milk gives a rich, creamy sauce, while light coconut milk creates a lighter version. Shake the can well before opening for best consistency.

Fish Sauce Alternatives:
If you prefer a vegetarian or less salty version, replace fish sauce with soy sauce or tamari.

Aromatics Enhancements:
For extra depth, sauté a few sliced lemongrass stalks or kaffir lime leaves with the onion and ginger. Remove before serving.

Serving Suggestions:

Serve with jasmine rice or brown rice for a wholesome meal.

Pair with steamed vegetables like broccoli, snap peas, or bell peppers to add color and crunch.

Make-Ahead Tip:
Prepare the curry sauce ahead of time and store in the fridge. Gently reheat and add cooked salmon just before serving for a quick dinner.

Garnish Ideas:
Fresh herbs like cilantro or Thai basil enhance aroma and flavor. Thinly sliced red chili adds color and heat. A sprinkle of toasted sesame seeds is also a nice touch.

Q&A

Q: Can I use frozen salmon?
Yes. Thaw completely before cooking, pat dry, and proceed as directed. Frozen salmon may release extra moisture, so patting dry helps the fillets sear properly.

Q: How can I make the curry milder?
Use less red curry paste or substitute with a mild yellow curry paste. You can also add more coconut milk to balance the spice.

Q: Can I make this recipe ahead of time?
Yes. You can prepare the curry sauce a day ahead and store it in the fridge. Reheat gently and add freshly cooked or reheated salmon just before serving.

Q: Can I use a different rice?
Yes. Jasmine rice is traditional for its fragrance, but basmati, brown rice, or even quinoa can be used.

Q: Can I add more vegetables?
Absolutely. Bell peppers, zucchini, snap peas, or carrots can be added when simmering the sauce to make it a more complete meal.

Nutrition

(Per Serving – 1 salmon fillet with sauce and rice, approx.)

Calories: 480 kcal

Protein: 30 g

Carbohydrates: 42 g

Sugars: 4 g

Fat: 22 g

Fiber: 2 g

Sodium: 520 mg

For a lighter version, use light coconut milk and reduce the amount of oil.

Conclusion

Mediterranean Coconut Curry Salmon with Jasmine Rice is a vibrant, aromatic, and satisfying dish that combines tender salmon with a creamy, flavorful coconut curry sauce. With the subtle sweetness of coconut, a hint of lime, and the gentle heat of red curry, this recipe is both comforting and elegant. It’s quick enough for weeknight dinners yet impressive enough for special occasions, offering a simple way to enjoy restaurant-quality flavors at home.