Coconut Curry Salmon

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Easy and delicious recipe perfect for busy weeknights. Substitute shrimp or chicken for the salmon or add in more veggies (carrots, peppers, squash and mushrooms would all be great here).

Coconut Curry Salmon and Rice

Course Main Course, Main Dishes


  • 4 each salmon filets (6-8oz each)
  • 1 tbsp brown sugar
  • 1 tsp Yellow Curry Powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1-2 tsp Garlic Olive Oil

Coconut Curry Sauce

  • 1 tbsp MTOO Persian Lime Olive Oil
  • 2 cloves garlic minced
  • 1 tbsp small knob of ginger minced
  • 1 tbsp of lemongrass paste
  • 1 tbsp Honey Ginger Balsamic Coconut or Lemongrass Mint might work too
  • 2 tsp Yellow Curry Powder
  • 1 tsp Sriracha Blend to taste for heat
  • 1 can coconut milk full fat for extra creamy taste
  • 2 tbsp fish sauce or soy sauce
  • 2 each zest and juice of 2 limes
  • 3 cups fresh spinach chopped


  • 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.
  • For the 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 level of doneness.
  • For the sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add balsamic vinegar and curry powder; 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.
  • To serve, place salmon over rice. Cover with sauce, lime juice, and fresh herbs.


For serving:
• cilantro, basil, mint, or other fresh herbs
• rice
Tried this recipe?Let us know how it was!


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