Salmon curry blends succulent salmon fillets with a rich, aromatic curry sauce infused with coconut milk, spices, and fresh herbs. This vibrant dish offers a harmonious balance of creamy, savory flavors and delicate seafood, making it a delightful centerpiece for any meal that celebrates bold Asian-inspired cuisine.
Salmon curry is a flavorful fusion dish that draws inspiration from South and Southeast Asian culinary traditions, particularly Thai and Indian cuisines where coconut milk-based curries are popular. While classic curries typically use chicken, beef, or vegetables, the use of salmon offers a unique twist, marrying the delicate taste of seafood with rich, aromatic spices.
To prepare salmon curry, fresh salmon fillets are gently simmered in a sauce made from coconut milk, curry powder or paste, garlic, ginger, and an array of spices like turmeric and coriander. Fresh herbs such as cilantro or basil often finish the dish, enhancing its vibrant flavor profile.
What makes salmon curry especially interesting is the way the creamy, spiced curry sauce complements the natural richness and tenderness of the salmon, creating a harmonious balance of savory, creamy, and subtly sweet notes. Its bold flavors and appealing presentation make it a standout choice for those seeking something both comforting and adventurous.
This salmon curry from Salt and Lavander is the easiest recipe version that I usually follow, but I would either skip the vegetables or cook and serve these separately as another side dish instead.
Salmon Coconut Curry
Ingredients
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Directions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking, give it a little longer to release naturally.
- Remove salmon: Take the salmon out of the pan and transfer it to a plate. If you don’t want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp.
- Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.
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