Description
This vibrant Coconut Curry Salmon recipe features tender salmon fillets baked to perfection and topped with a rich, fragrant coconut curry sauce infused with garlic, ginger, lemongrass, and fresh herbs. Paired with fluffy rice and fresh spinach, this dish delivers a harmonious blend of creamy, spicy, and tangy flavors, making it a quick and elegant meal ready in just 30 minutes.
Ingredients
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 lemongrass paste
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 can coconut milk (about 13.5 oz)
- 2 tablespoons fish sauce or soy sauce
- Lots of lime juice and zest
- 3 cups fresh spinach, chopped
- Cilantro, basil, mint, or other fresh herbs, for garnish
Accompaniments
- Rice, cooked according to package instructions
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C). Line a baking sheet with foil and position an oven rack about 6 inches from the top heating element for optimal broiling heat.
- Cook Rice: Cook rice according to the package instructions, ensuring it is fluffy and ready to serve alongside the salmon and sauce.
- Prepare Salmon: In a small bowl, combine brown sugar, curry powder, onion powder, garlic powder, kosher salt, and 1-2 teaspoons olive oil to create a spice paste. Place the salmon skin-side down on the prepared baking sheet and liberally rub the spice paste over the top of the fillet.
- Bake Salmon: Bake the salmon in the preheated oven for 6-12 minutes depending on the thickness and your preferred doneness—typically 8-10 minutes works well. Monitor the salmon to avoid overcooking or burning, especially if using the broil setting.
- Make Coconut Curry Sauce: While the salmon bakes, heat 1 tablespoon olive oil in a medium pan over medium heat. Add minced garlic, ginger, and lemongrass paste and sauté for about 5 minutes until fragrant. Stir in brown sugar and red curry paste, cooking for another 3 minutes to develop the flavors.
- Add Coconut Milk and Seasonings: Pour in the can of coconut milk, then season the sauce with fish sauce or soy sauce, fresh lime juice, and lime zest to taste. Stir well to combine all ingredients.
- Wilt Spinach: Add the chopped fresh spinach to the sauce and stir until the spinach wilts, integrating into the curry sauce beautifully.
- Assemble and Serve: Serve the baked salmon over the cooked rice, generously spoon the coconut curry sauce over the salmon, and garnish with fresh herbs like cilantro, basil, or mint. Add extra lime juice if desired for a bright finish.
Notes
- Cooking time for salmon varies by thickness; thicker fillets may require up to 12 minutes.
- If worried about broiling, bake salmon at 450°F (230°C) or pan-sear first then finish in oven for consistent results.
- Use fish sauce for authentic flavor; soy sauce is a suitable vegetarian alternative.
- Adjust lime juice and zest to balance the curry’s richness and add brightness.
- Fresh herbs like cilantro, basil, and mint contribute fresh, aromatic notes and can be adjusted to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
