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Coconut Curry Salmon

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up.

Salmon has never been this good.

I mean, I know we talked a big game with those barbecue salmon bowls, and those salmon burgers with the crunchy slaw may be one of the most-made, last-minute, healthy-delicious meals of my life. And all the myriad other ways that I love to cook salmon.

But I think this one is top of the list for me now. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening.

A quality piece of salmon. An aggressively salty-sweet spice rub. A quick high-heat trip to the oven. A simple, creamy, barely spicy, and MEGA flavorful sauce poured over the whole thing. Probably too much (but never too much) lime squeezing. And a steamy rice bed sopping everything up.

Reasons This Curry Salmon Is My Everything:

  • So fast
  • So easy
  • Comfort food
  • Healthy
  • High protein
  • Lots of good fats
  • Creamy but not in a heavy way

And if you like the curry vibe but you’re not so sure about salmon, no judgment. You are in the right place.


Any other ways to cook the salmon?

If you prefer, you can cut the salmon into steaks, salt and pepper them, and just add them to the simmering coconut curry sauce for 8-10 minutes. This will poach the salmon. I prefer the texture of the roasted / spiced salmon but I have done it both ways and it will work either way! You can also check out all the other myriad of ways to cook salmon.

Is this spicy?

Nope, not spicy but it does have LOTS of flavor!

What should I serve with this salmon?

Fluffy white rice is sooooo good with this and you could do a little green salad on the side, too.


  1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
  2. Make your rice: Cook rice according to package instructions.
  3. Salmon: 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 (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
  4. Coconut Curry Sauce: 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 and lime juice to taste. Add spinach; stir into the sauce until wilted.
  5. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.