Coconut Curry Salmon
This Coconut Curry Salmon recipe features a delicious blend of spices and coconut curry sauce, perfect for a quick dinner.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course main dish
Cuisine Thai
Servings 4 servings
Calories 500 kcal
Salmon
- 1.5 lbs salmon
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt more for a larger filet
- 1-2 teaspoons olive oil
Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small knob ginger minced
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 can coconut milk
- 2 tablespoons fish sauce or soy sauce
- lots of lime juice and zest
- 3 cups fresh spinach chopped
For serving
- cilantro, basil, mint, or other fresh herbs
- rice
Cooking Instructions
Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close to the top, about 6 inches or so.
Cook rice according to package instructions.
Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on thickness and desired doneness.
Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach and stir until wilted.
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Serving: 1portionCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Keyword Coconut Curry Salmon, Coconut Milk, Curry, Healthy, quick dinner, salmon