If you love the rich, comforting flavors of curry but want something that feels a little special and fresh, this Coconut Curry Braised Salmon Recipe is an absolute winner. I discovered this dish a while back when I wanted to combine a creamy, fragrant curry sauce with tender, flaky salmon, and it became a quick favorite in my kitchen. You’ll find that the gentle braising locks in all the flavors while keeping the salmon wonderfully moist.
What I really love about this recipe is how simple it is to pull together on a weeknight, yet it tastes like you’ve spent hours on it. Plus, coconut milk brings a tropical creaminess that pairs beautifully with the spices and bright lime juice. Whether you’re cooking for someone special or treating yourself, this Coconut Curry Braised Salmon Recipe is sure to impress.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these spices in your pantry already, making it easy to whip up anytime.
- Rich Yet Light: The coconut milk lends creaminess without heaviness, keeping the dish balanced and fresh.
- Perfect for Any Occasion: Whether it’s a casual dinner or you’re hosting friends, this recipe feels special but is fuss-free.
- Family Favorite: My crew goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
All the ingredients in this Coconut Curry Braised Salmon Recipe work together wonderfully to create layers of flavor — from the warm spices to the fresh aromatics and zesty lime juice. Buying quality curry paste really makes a difference, and fresh garlic and ginger will lift the dish to another level.
- Coconut oil: Adds a subtle tropical flavor and handles heat well for sautéing.
- Garlic: Fresh and grated for maximum flavor release.
- Onion: I like using a small one, finely chopped so it melts into the sauce.
- Ginger: Peeled and finely chopped to give that warm, peppery bite.
- Jalapeño or serrano chili (optional): Adds a gentle heat and fresh brightness if you like spice.
- Red curry paste: I swear by Thai Kitchen brand for its authentic taste.
- Curry powder: Boosts the flavor complexity in the sauce.
- Coconut milk: Full-fat makes it creamy and rich, perfect for braising.
- Lime juice: Freshly squeezed to brighten up the dish at the end.
- Fish sauce: A little goes a long way to deepen umami flavors.
- Salmon filets (skin removed): Fresh fish tastes best; I use wild-caught when I can.
- Rice, cilantro, and lime wedges (optional): For serving — these simple additions round out the meal beautifully.
Variations
One of the best things about the Coconut Curry Braised Salmon Recipe is how flexible it is. I like to tweak it based on what I have in the fridge or how spicy I’m feeling. You should feel free to personalize it too!
- Variation: Sometimes I swap the salmon for cod or barramundi for a different texture, and it works beautifully.
- Spice Level: If you prefer mild dishes, skip the jalapeño or add just a pinch of cayenne instead.
- Vegetable Boost: Adding baby bok choy or snap peas during the last few minutes makes it a one-pot wonder.
- Dairy-Free Boost: This recipe is naturally dairy-free, making it perfect if you’re avoiding dairy.
How to Make Coconut Curry Braised Salmon Recipe
Step 1: Build Your Flavor Base Gently
Start by warming the coconut oil in a large sauté pan over medium-low heat. This gentle heat is key — it lets the onion, garlic, and ginger soften without burning. Add the red curry paste and curry powder along with the aromatics, cooking for about 5 minutes until everything smells amazing and the paste loosens up. I like to stir often and watch for that fragrant aroma; it means you’re on the right track without risking bitterness.
Step 2: Simmer the Salmon in Coconut Goodness
Next, whisk in the coconut milk right into your flavorful base, then bring it to a gentle simmer. Place the salmon filets into the pan, making sure they are partially immersed in the sauce. Cover with a lid and let everything simmer on low for 10-15 minutes. You want the fish to cook through evenly — it should flake easily but still feel tender. Resist the urge to rush this step; low and slow is your friend here.
Step 3: Brighten and Season to Perfection
Once the salmon is cooked, turn off the heat and stir in the lime juice, fish sauce, and optional chopped jalapeño. This final seasoning step wakes up all the flavors and balances richness with tang and umami. Taste as you go — you might want a little extra lime or fish sauce depending on your palate.
Step 4: Serve It Up
Spoon the salmon and curry sauce over a bed of fluffy white or jasmine rice. Scatter fresh cilantro and add lime wedges on the side. If you love heat, a few extra sliced chilies on top never hurt anyone!
Pro Tips for Making Coconut Curry Braised Salmon Recipe
- Don’t Boil the Sauce: Keep the heat low when simmering salmon to prevent the coconut milk from separating.
- Fresh Ingredients Make a Difference: Using freshly grated garlic and ginger elevates the aroma and flavor significantly.
- Choose Quality Curry Paste: A high-quality red curry paste is your shortcut to authentic taste; I always keep Thai Kitchen on hand.
- Avoid Overcooking Fish: Check for flakiness after 10 minutes of braising to prevent dry salmon.
How to Serve Coconut Curry Braised Salmon Recipe
Garnishes
I always top this dish with freshly chopped cilantro and lime wedges on the side. Sometimes I add thinly sliced fresh chilies for an extra kick — it just brightens everything up and adds that pretty pop of color, too.
Side Dishes
This salmon pairs beautifully with simple jasmine rice or even cauliflower rice if you want something low-carb. Steamed greens like bok choy or snap peas tossed with a little garlic make a perfect crunchy side.
Creative Ways to Present
For dinner parties, I’ve served this in shallow bowls garnished with edible flowers and a drizzle of extra coconut milk swirled on top. It’s a lovely way to accentuate the creamy sauce while making each plate feel special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 2 days. The salmon soaks up even more of the curry flavor overnight, which is a bonus. Just keep the fish and sauce together to maintain moisture.
Freezing
Freezing workdays for me — I’ve frozen this curry salmon successfully. Make sure it’s cooled completely before sealing it tight in a freezer container. Thaw in the fridge overnight before reheating.
Reheating
I reheat leftovers gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Microwaving works too but watch the time so the salmon stays tender.
FAQs
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Can I use frozen salmon for this Coconut Curry Braised Salmon Recipe?
Yes, you can use frozen salmon, but make sure it is fully thawed and patted dry before cooking. This helps the fish cook evenly and prevents excess water from diluting the curry sauce.
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What can I substitute for fish sauce?
If you don’t have fish sauce or prefer not to use it, soy sauce or tamari can be a good alternative to add umami and saltiness. Just start with less and adjust to your taste.
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How spicy is this Coconut Curry Braised Salmon Recipe?
The level of heat depends largely on whether you add the optional jalapeño or serrano chili. The curry paste and powder bring some warmth, but it’s generally mild enough for most palates. You can always adjust spiciness to your liking.
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Can I use other types of curry paste?
Absolutely! While red curry paste gives a nice balance of flavor and heat, you can experiment with yellow or green curry paste if you prefer. Just be aware these have different flavor profiles and adjust other ingredients accordingly.
Final Thoughts
This Coconut Curry Braised Salmon Recipe is one of those dishes that has earned a permanent spot in my regular rotation. It’s full of flavor, easy to make, and feels a bit luxurious without being fussy. I hope you’ll try it soon and find, like me, that it’s a winning combo of creamy, spicy, and bright — all in one pan. When you do, I’d love to hear how it turns out in your kitchen!
Print
Coconut Curry Braised Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Coconut Curry Braised Salmon recipe features tender salmon fillets simmered in a rich and aromatic coconut curry sauce infused with garlic, ginger, red curry paste, and a hint of lime. It’s a quick and flavorful dish perfect for a weeknight dinner served over rice with fresh cilantro and lime wedges.
Ingredients
Main Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1 inch piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeno or serrano chili (optional)
- 3 tbsp red curry paste (Thai Kitchen brand recommended)
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 salmon filets (6 oz each), skin removed
For Serving
- Cooked rice
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the aromatics: In a large sauté pan, warm the coconut oil over medium-low heat. Add the finely chopped onion, grated garlic, and chopped ginger along with the red curry paste and curry powder. Gently sauté the mixture for about 5 minutes, until fragrant and the onions have softened.
- Add the coconut milk: Whisk in the can of coconut milk to the sautéed aromatics. Stir well to combine the curry paste evenly into the sauce and bring the mixture to a gentle simmer.
- Braise the salmon: Once the sauce is simmering, add the skinless salmon filets to the pan. Cover the pan with a lid and let the salmon simmer gently on low heat for 10 to 15 minutes, or until it is cooked through and flakes easily with a fork.
- Finish the sauce: Turn off the heat. Stir in the chopped jalapeno (if using), lime juice, and fish sauce to the sauce. These ingredients add a fresh tanginess and deepen the flavor.
- Serve: Spoon the salmon and coconut curry sauce over cooked rice. Garnish with fresh cilantro leaves, lime wedges, and additional sliced chilies if desired. Serve immediately.
Notes
- Removing the skin from the salmon before cooking helps the delicate fillets absorb more curry flavor.
- If you prefer less heat, omit the jalapeno or serrano chili.
- Use a mild or medium red curry paste to keep the flavor balanced.
- Cook the rice shortly before or while preparing the curry to serve everything warm together.
- Adjust lime juice and fish sauce to taste for perfect balance of tangy and salty.
Nutrition
- Serving Size: 1 salmon filet with sauce and rice
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 30 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
