30-Minute Salmon Coconut Curry

Looking for a quick and cozy fish dinner? This Salmon Coconut Curry is warming, flavorful, and comes together in just 30 minutes and in just one pot.

Just like my Teriyaki Salmon Noodles, this Asian-inspired salmon dish brings tons of flavor in a short amount of time.

The depth of flavor brings tons of taste and texture to each bite, and the salmon is beautifully complemented by the coconut and lime. Plus, this 30-minute fish recipe is super easy to whip up with minimal prep and just one dish.

As a mom managing her time with a passion for gourmet flavors, one-pot meals are my absolute favorite! Less clean-up? Sign me up!

And with such a wide variety of delicious one-pot recipes to choose from, cooking in just one pot definitely does not have to limit you!

Salmon Coconut Curry Ingredients & Substitutions

---

Coconut Curry with Salmon Tips and Tricks

---

Prep Your Onion, Garlic, and Salmon

To get the timing of this dish just right, it’s important to prep your onions, garlic and salmon up front.

Start by cutting your onion around the core and peeling and discarding the outermost layer. Peel your garlic as well. You can save the onion and garlic peels to make your own vegetable broth or you can easily compost them.

Use a sharp knife to dice your onion and mince your garlic.

Blot dry your salmon with a paper towel (consider these bamboo paper towels for a more sustainable option!) to remove excess moisture.

Then, slice the salmon into bite-sized cubes. You can buy your salmon skinless (that’s what I do for this recipe!), or you can use a sharp knife to remove the salmon skin before cubing it.

Cook Down the Onion and Garlic Before Adding the Coconut Milk

To a large frying pan or wok over medium heat, add the oil, onion, and garlic. Sautee for 5-7 minutes until fragrant and the onion is translucent.

Then, add the coconut milk and bring to a low boil. The coconut milk will give this creamy seafood recipe it’s delicious texture, but also gives the sauce a subtle sweetness and hint of coconut.

Bring the Flavor

Still over medium heat, add the Thai red curry paste, ginger paste, and fish sauce. Stir to combine and bring the coconut curry sauce back to a low boil.

Next, add the cubed salmon and poach in the sauce for 2-3 minutes before adding the rest of the ingredients.

Add the Spinach, Lime, and Honey Last

With the heat still on, add the spinach, honey, and lime juice. Allow the heat to wilt the spinach before stirring it into the sauce.

Cook Down and Thicken

Then, continue to simmer to thicken the sauce, until you are happy with the consistency.

How to Serve Coconut Salmon Curry

I love serving this coconut curry with salmon over basmati rice with fresh lime wedges and grilled naan. It’s also really delicious over this Coconut Rice if you want to bring out the coconut flavor!

As a starter, this dish pairs perfectly with these Salmon Egg Rolls.

How to Properly Store and Reheat Coconut Curry with Salmon

Leftover coconut curry with salmon will last in the refrigerator for 3-4 days. Store it in an airtight container. It can also be frozen for up to 3 months.

The best way to reheat it is in a saucepan or wok over medium heat. You’ll know it’s ready when the salmon is thoroughly heated through and the internal temperature reaches 145°F.

Why this Salmon Coconut Curry is a Great Dinner Option

---

• It’s super quick. Dinner on the table in 30 minutes or less.
• It’s crazy easy. Just one pot and 11 ingredients required.
• It’s cozy and warming. The perfect comfort meal to warm your bones.