Coconut Curry Salmon
Coconut Curry Salmon is oven-baked salmon served with creamy coconut curry sauce.
Ingredients
Salmon
- 1 1/2 lbs salmon
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 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
- Fresh lime juice and zest to taste
- 3 cups fresh spinach chopped
For Serving
- Fresh cilantro basil, mint, or mixed herbs
- Cooked rice
Instructions
Preheat oven: Preheat to 475°F (245°C). Line a baking sheet with foil and place rack about 6 inches from the top.
Cook rice: Prepare rice according to package instructions.
Season salmon: In a small bowl, mix brown sugar, curry powder, onion powder, garlic powder, salt, and olive oil to form a paste. Place salmon skin-side down on the baking sheet and rub paste evenly over the top.
Bake: Bake for 6–12 minutes depending on thickness. For most fillets, 8–10 minutes yields tender, flaky results.
Make coconut curry sauce: Heat olive oil in a pan over medium heat. Add garlic, ginger, and lemongrass paste. Sauté for about 5 minutes until fragrant.
- Add brown sugar and red curry paste. Cook for 2–3 minutes to deepen flavor.
- Pour in coconut milk and stir well. Season with fish sauce (or soy sauce), lime juice, and lime zest.
- Add chopped spinach and stir until wilted into the sauce.
Serve: Spoon rice into bowls, top with baked salmon, and generously ladle coconut curry sauce over. Finish with fresh herbs and extra lime juice.
- This Coconut Curry Salmon is best served immediately while the sauce is creamy and fragrant.
Notes
- Serve with jasmine rice or basmati rice.