Coconut Curry Salmon

Recipe adapted from Pinch of Yum



  • 1 lb. salmon
  • 1/2 – 3/4 TBSP brown sugar
  • 1 tsp. curry powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1–2 tsp. olive oil

Coconut Curry Sauce:

  • 1 TBSP olive oil
  • 2 garlic cloves, minced
  • 2 TBSP ginger paste
  • 1 TBSP brown sugar
  • 1 TBSP red curry paste
  • 1 14 oz. can coconut milk
  • 2 TBSP fish sauce
  • 2 limes, zested and juiced
  • 6 oz. spinach, chopped

For serving: serve over rice and topped with cilantro, basil, and/or mint


  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). 
  4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 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; stir into the sauce until wilted.
  5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

Coconut Curry Salmon:

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