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Coconut Curry 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 (more for a larger filet)

1–2 teaspoons olive oil

Coconut Curry Sauce:

1 tablespoon olive oil

2 cloves garlic (minced)

1 small knob of ginger (minced)

1 tablespoon of lemongrass paste

1 tablespoon brown sugar

1 tablespoon red curry paste

1 can coconut milk (14 oz)

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



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.

Make your rice: Cook rice according to package instructions.

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 – 8-10 minutes).

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.

Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs. (video demo available at website)

Total Time: 30 min



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