Salmon Curry Recipe

Inspired by classic Thai cuisine, our salmon curry recipe uses seafood as the main protein and makes a wholesome dish in minutes. The salmon is poached in a rich, complex coconut-based sauce infused with spices until deliciously fork-tender.

The coconut milk sauce creates a velvety and creamy broth that complements the fish beautifully. Salmon is our choice of protein, but shrimp or even chicken will all benefit from our quick poaching method in this recipe.

Is Salmon Curry Healthy?

The answer is yes, our salmon curry recipe is healthy.

Built around seafood, it’s no surprise that our salmon curry is packed with protein. Specifically, each serving contains approximately 37 g of protein — up to 74% of the USDA’s dietary guidelines’ recommended daily intake.

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Salmon is also a great source of DHA — a type of omega-3 fat that can only be absorbed into your body through eating. By consuming salmon, it’s no exaggeration to say that you’ll do your heart, eyes, skin, and cognitive health a huge favor.

In terms of calories, when eaten with rice, our salmon curry provides a balanced amount of 490. This leaves room for a side dish and juice drink, making the whole meal more filling and nutritious.

Main Ingredients

1. Salmon

Though salmon is not commonly found in curry recipes, it’s easily accessible, nutrition-packed, and perfect for rich-sauce dishes.

In this recipe, we add the salmon directly to the sauce. Poaching the fish ensures that it will end up tender and moist even if it’s overcooked a little. 

If you prefer the texture of seared salmon, cut the salmon into steaks, and quickly sear them in oil before simmering in the coconut curry. Either way will result in deliciously tender, flaky salmon!

2. Spices

Spices are the secret to our mouthwateringly special coconut-based curry. To bring out the flavor of curry, the recipe calls for:

• Cumin
• Coriander
• Turmeric
• Cajun seasoning
• Black pepper
• Mustard
• Paprika
• Chili powder

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3. Herbs

Fresh garlic, ginger, and lemongrass sautéed in oil will always take a regular curry to another level of deliciousness. Only taking an extra minute for an instant aroma, it’s an essential component for a flavor-intense curry.

4. Coconut Milk

This dairy-free milk is one of the signature ingredients in any Thai curry sauce. 

If you don’t have coconut milk, opt for sugar-free milk or even yogurt. They all create that signature creaminess that we love about a Thai curry.

5. Rice

Our curry is served over a bed of steamed rice. Basmati, jasmine, jeera, or pilaf also work wonderfully in this recipe.

To add even more Asian-style curry flavor, you may like to go for Indian bread. You could try chapathi, naan, roti, or appam.

If none of the above appeal to you or you want to decrease your calorie intake, go with cauliflower rice. It provides additional fiber with fewer carbohydrates.

6. What Vegetables Go in Curry

Our recipe doesn't include vegetables as the salmon cooks quickly in just 10 minutes. However, curries are generally versatile so you can add any vegetable you have to hand.

Our favorite add-ins include carrots, peas, zucchini, pumpkin, and broccoli. However, note that you should cook the veg in the curry before adding the salmon. Vegetables often require a longer simmering time.

How to Store and Reheat

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Curry dishes like this salmon recipe are perfect for storing as they will continue to infuse the spices and become even more flavorsome. 

To store the salmon curry, transfer the leftovers to an airtight container as soon as possible. Refrigerated salmon curry stays fresh for 3 - 4 days and up to 3 - 4 months in the freezer.

When ready to enjoy the curry, thaw the container in the fridge overnight. Once thawed, reheat the dish in a skillet on the stovetop with one or two tablespoons of chicken broth or water.

If you’re in a hurry, it’s best to warm the curry in a microwave. But keep the power low and stir halfway through so that the dish is warmed thoroughly and evenly.

What to Serve With

Side dishes and drinks are always present in our satisfying and filling recipes. Our rich and fragrant salmon curry is served alongside a Thai mango salad and lime-water juice. 

Our Thai-style salad has a vibrant, sweet, and sour taste that balances out the rich curry while the refreshing lime juice drink helps to cut through the spices. The combination will transform your dinner into a true family feast.

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More Salmon Dishes to Try

You know how they say miso is the curry of Japan? No? Good, because we’re using a false but curiosity-triggering hook to trick you into trying this delicious dish that deserves more attention. It bastes the golden filets with this deep flavored sauce from miso, Japanese fermented soybean paste, and we couldn’t get enough.

Salmon teriyaki is a more popular dish, making the sauce from ingredients you may find more easily, and served with cooked rice and buttered asparagus. Everything should come together very quickly so you won’t have to wait long.

Here’s more salmon recipes for you to try.

Salmon Curry Recipe

5 from 1 vote

Our salmon curry recipe makes a simple, healthy, and delicious meal in no time at all. The dish will be adored by adults and kids.

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• cook TIME 20 mins
• prep TIME 10 mins
• total TIME 30 mins

• COURSE Main Course
• CUISINE Thai
• SERVINGS
  4

  servings
• CALORIES 490 kcal

INGREDIENTS

1x2x3x

• 20 oz salmon filets
• 4 oz red onions (chopped)
• 3 oz tomatoes (chopped)
• 1/2 cup coconut milk
• 3 cups cooked medium-grain rice
• 1 tbsp olive oil
• 1 tbsp lime juice
• 2 tbsp garlic (finely chopped)
• 1/2 tbsp ginger (finely chopped)
• 1 tbsp lemongrass (finely sliced)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tsp traditional Dijon mustard
• 1/2 tsp Cajun seasoning
• 1/2 tsp chili powder
• 1 tsp brown sugar
• 1 cup unsalted chicken broth
• 1/2 tsp Thai fish sauce
• 2 tbsp cilantro (finely chopped)
• 2 tbsp mint leaves

INSTRUCTIONS

Image instructions

1

Heat a skillet over medium heat. Add 1 tbsp olive oil, 2 tbsp garlic, 1/2 tbsp ginger, and 1 tbsp lemongrass. Sauté for 1 minute or until the spices are fragrant.

2

Stir in 4 oz red onions and continue cooking for 2 minutes.

3

Add 3 oz tomatoes and stir to combine.

4

Season the mixture with 1/2 salt, 1/2 tsp black pepper, 1/4 tsp cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp turmeric, 1 tsp Dijon mustard, 1/2 tsp Cajun seasoning, 1/2 tsp chili powder, and 1 tsp brown sugar. Stir occasionally for 2 minutes.

5

Pour in 1 cup chicken broth and 1/2 cup coconut milk.

6

Add 20 oz salmon fillet, 1/2 tsp fish sauce, and 1 tbsp lime juice. Cook for extra 10 minutes. Flip the salmon halfway through to ensure they are cooked evenly.

7

Take off the heat. Garnish with 2 tbsp cilantro and 2 tbsp mint leaves. Serve hot over 3 cups of cooked rice.

NUTRITION

Nutrition Facts

Salmon Curry Recipe

Amount Per Serving (1 serving)

Calories 490Calories from Fat 153

% Daily Value*

Fat 17g

26%

Saturated Fat 7g

44%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 73mg

24%

Sodium 563mg

24%

Potassium 808mg

23%

Carbohydrate 48g

16%

Fiber 2g

8%

Sugar 2g

2%

Protein 37g

74%

Vitamin A 755IU

15%

Vitamin C 9mg

11%

Calcium 54mg

5%

Iron 4mg

22%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: healthy salmon curry, how to make salmon curry, salmon curry, salmon curry recipe