This easy salmon curry dinner comes together faster than your favorite takeout can arrive! Ready in just 20 minutes, it packs bold flavors and nutritional punch without demanding hours in the kitchen.
I’ve been making this salmon curry for years, and it is one of my go-to recipes when I have zero dinner plans and a hungry family. A few frozen salmon fillets combined with some pantry staples and veggies make it a quick and easy dinner option.
The salmon is tender and buttery, perfectly complemented by the creamy, mildly spiced coconut curry sauce. The lime juice adds a tangy brightness, while the spinach and cherry tomatoes bring a touch of freshness and sweetness. It is a one-pan wonder that doesn’t sacrifice flavor for convenience.
I’m always looking for recipes that are both nutritious and delicious enough that my family won’t complain. This curry salmon checks all the boxes – it’s packed with healthy protein and good fats, and the creamy sauce makes it feel luxurious.
Let me walk you through this simple salmon curry that delivers restaurant-worthy results in less time than it takes to decide what to order for delivery. This dish proves that weeknight cooking doesn’t have to be boring or bland.
Looking for more easy seafood dishes? Try air fryer mahi mahi, cilantro lime shrimp tacos, or Nicoise salad.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Salmon Fillets: While wild-caught salmon is fantastic, farm-raised works perfectly fine in this curry and is often more budget-friendly.
- Curry Paste: I usually reach for Thai red curry paste, which you can find in most grocery stores. My family prefers mild, but feel free to add more if you like it spicier!
- Coconut Milk: I’ve tried light coconut milk, but full-fat really makes a difference in the final texture.
- Cherry Tomatoes
- Baby Spinach
- Vegetable oil
- Garlic
- Ginger
- Salt
- Lime
🥣How to Make Salmon Curry
- Start by patting your salmon dry. Then, cut it into chunks, trying to keep them all uniform in size.
- Heat vegetable oil in a large skillet over medium heat. Once the oil shimmers (but not smokes!), add the minced garlic and grated ginger. Sauté for about a minute until fragrant.
- Add the curry paste and cook for 1-2 minutes. Then, pour in the coconut milk, stirring until everything is well combined. Let the sauce simmer gently for about 5 minutes. It will start to thicken slightly, and the color will get more intense.
- Now add the salmon chunks to the simmering sauce. Follow with the halved cherry tomatoes and baby spinach. Let everything cook together for 5-7 minutes. When it’s ready, the salmon should flake easily with a fork.
- Finish off with fresh lime juice. Stir and taste for seasoning. Sometimes, it needs a pinch more salt at this point.
🍴Serving Ideas
I love serving this curry over a bed of jasmine rice, but it’s equally delicious with naan bread for soaking up all that creamy sauce. You can also serve it over cauliflower rice for a low-carb alternative.
Add a sprinkle of fresh cilantro or lime wedges to each plate. You can also garnish your salmon curry with crushed peanuts or basil.
To make it a complete meal, I like to add some simple sides:
- A fresh cucumber salad
- Quick pickled red onions
- Extra steamed vegetables
💭How to Store
The curry will keep in an airtight container in the refrigerator for up to 3 days. When you are ready to enjoy it again, reheat it gently on the stovetop over medium-low heat. If the sauce has thickened, add a splash of coconut milk or water.
You can also freeze this, but it freezes best without the spinach. So leave out the spinach if you’re planning to freeze it. It will keep for up to 2 months in the freezer. Just add fresh spinach when reheating.
⭐Tips & Tricks
Be sure to check out the step by step instructions
- Toast those spices! When you’re cooking the curry paste, don’t rush this step. Those 1-2 minutes of cooking really wake up the flavors.
- Keep the heat medium—too high, and you’ll end up with splattered curry sauce all over your stovetop (I’ve been there, done that).
- For creaminess, use full-fat coconut milk. Light coconut milk doesn’t give you the same luxurious sauce.
- You can switch up the veggies. I frequently leave the tomatoes out and sometimes use baby bok choy instead of spinach. You can also add bell peppers, snow peas, or sliced carrots.
- If you’re a heat lover, you can easily add red pepper flakes or fresh chilies to kick it up a notch.
📝Reader Questions
Yes, you can! While I prefer curry paste for its deeper flavor, curry powder works well too. Start with the same amount (2 tablespoons) and adjust to taste. Curry powder might need more cooking time to develop its flavors fully.
That completely depends on your curry paste. Using mild curry paste keeps this dish family-friendly.
While it’s best fresh, you can make this curry ahead. Store it without the spinach (add that when reheating), and it’ll keep well in the fridge for up to 3 days. Just remember to reheat it gently to keep the salmon tender.
Yes, but it works best if you have thawed the salmon first. Dicing frozen salmon into cubes is tricky, although you can do it with a sharp knife. If you start with frozen salmon cubes, add 2-3 minutes to the cooking time.
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Salmon Curry Recipe
Ingredients
- 1 pound salmon fillets skinless, cut into chunks
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 tablespoon ginger grated
- 2 tablespoons mild curry paste or curry powder
- 1 can coconut milk 13.5 ounces
- 1 cup cherry tomatoes halved
- 1 cup baby spinach leaves
- ½ teaspoon sea salt
- Juice of 1 lime
Instructions
- Pat the salmon chunks dry and season lightly with a pinch of sea salt. Set aside.1 pound salmon fillets, ½ teaspoon sea salt
- Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.1 tablespoon vegetable oil, 2 garlic cloves, 1 tablespoon ginger
- Stir in the curry paste and cook for another 1-2 minutes, allowing the spices to release their aroma.2 tablespoons mild curry paste
- Pour in the coconut milk and stir to combine with the curry paste. Simmer gently for 5 minutes.1 can coconut milk
- Carefully add the salmon chunks to the sauce, followed by the cherry tomatoes and baby spinach. Simmer for 5-7 minutes or until the salmon is cooked through and the spinach has wilted.1 cup cherry tomatoes, 1 cup baby spinach leaves
- Squeeze the lime juice over the curry and stir. Taste and adjust seasoning as needed.Juice of 1 lime
- Serve the salmon curry warm over steamed rice or alongside naan bread. Garnish with fresh cilantro if desired.
Notes
- If you have frozen salmon is much easier to dice them into cubes if they are thawed first. If your salmon cubes are frozen, cook them for another 2-3 minutes.
- While I prefer curry paste for its deeper flavor, curry powder works well too. Start with the same amount (2 tablespoons) and adjust to taste. Curry powder might need more cooking time to develop its flavors fully.
- Keep the heat medium—too high, and you’ll end up with splattered curry sauce all over your stovetop.
- For creaminess, use full-fat coconut milk. Light coconut milk doesn’t give you the same luxurious sauce.
- You can switch up the veggies. I frequently leave the tomatoes out and sometimes use baby bok choy instead of spinach. You can also add bell peppers, snow peas, or sliced carrots.
- If you’re a heat lover, you can easily add red pepper flakes or fresh chilies to kick it up a notch.
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Nutrition Information
Nutrition facts are estimates.
