Coconut Curry Salmon


Last Updated on February 7, 2024

Coconut Curry Salmon is a delicious one-pan meal that’s full of nutrients and packed with flavor. Serve it over a fluffy bowl of rice for an easy weeknight meal.

Coconut Curry Salmon

Thai-inspired curry salmon is one of my favorite weeknight meals. It’s spicy, zesty and packed with flavor, and comes together in just one pan.

Seasoned salmon fillets are seared in olive oil, then cooked in a red curry sauce made with coconut milk, aromatics, and some added veggies. The salmon stays tender and absorbs all of that delicious sauce.

Serve it over a bowl of fluffy basmati rice for a well-rounded weeknight meal.

coconut curry salmon

I love to add chickpeas and red bell peppers to the sauce for an added boost of fiber and micronutrients. You can easily substitute your favorite veggies in this recipe, or use tofu to make this dish completely plant-based.

It’s the perfect cozy meal packed with so much flavor.

What you’ll need for this coconut curry salmon:

  • 3-4 skinless, salmon fillets
  • Full-fat coconut milk- full-fat is key to getting that thick, creamy sauce
  • Thai red curry paste
  • Soy sauce- this recipe is traditionally made with fish sauce, but I modified with soy sauce to use what I had on hand
  • Aromatics: garlic, ginger and shallots
  • Added veggies: red bell pepper and canned chickpeas

Plus a few other pantry staples! This recipe can be easily modified to your liking and comes together in just about 35 minutes.

coconut curry salmon
  1. Start by searing the salmon in a hot pan with olive oil until browned
  2. Remove the fish from the pan and cook the shallots and bell pepper for a couple of minutes. Add in the chickpeas, ginger, garlic, soy sauce and sugar and cook for another 3-4 minutes.
  3. Add in the curry paste and coconut milk with a pinch of salt. Let the sauce simmer until slightly thickened for 5 minutes.
  4. Lastly, add the salmon back into the pan and allow the salmon to simmer in the sauce for 5-7 minutes. Garnish with lime juice, lime slices and fresh cilantro

This one-pan meal is a delicious, flavor-packed dish that’s going to be on repeat. I can’t wait for you guys to try it.

Other salmon recipes you’ll love:

Walnut & Pistachio Salmon with Citrus Date Glaze

Slow Roasted Salmon with Fennel Slaw

Salmon Tacos with Pineapple Salsa

Coconut Curry Salmon

4 from 21 votes
Course: Main


Prep time


Cooking time


Total time




  • 4 4 skinless salmon fillets, 4-6 oz each

  • 1 can 1 full-fat coconut milk (13.5 oz)

  • 1 can 1 chickpeas. drained (15 oz)

  • 1 1 red bell pepper, sliced into strips

  • 1 1 shallot, diced

  • 2 tbsp 2 Thai red curry paste

  • 2 tsp 2 grated ginger

  • 2 tsp 2 grated garlic

  • 1 tbsp 1 soy sauce or coconut aminos for gluten-free

  • 1 tsp 1 coconut or brown sugar

  • Olive oil

  • Salt & pepper

  • Garlic powder

  • Lime juice/lime slices

  • Fresh cilantro to top


  • Season the salmon fillets with salt, pepper and garlic powder.
  • Heat a large skillet on medium heat then add about 1 tbsp of olive oil.
  • Cook the salmon fillets for about 5 minutes on one side, then flip and cook for another 2 minutes. Transfer the fillets to a plate and drain out some of the excess oil from the pan by using a paper towel to absorb the oil.
  • Into the same pan on medium heat add in the chopped shallot and bell pepper and stir together for about 3-4 minutes.
  • Add in the chickpeas, ginger, garlic, soy sauce and sugar and stir together together. Let it cook for another 3 minutes.
  • Season with a pinch of salt and add in the curry paste and coconut milk. Mix together to break up the curry paste and let the sauce simmer on a medium/low for about 5 minutes.
  • Place the salmon fillets back into the sauce and top with a squeeze of lime juice from half a lime. Cover the pan and let the salmon finish cooking for about 5-7 minutes.
  • Garnish with fresh lime slices and chopped cilantro and serve over rice.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. So delicious and filling! I didn’t have red curry paste so I subbed gochujang – super yummy! I also accidentally bought salmon with skin but discarded the skins before cooking the veggies. Definitely will be making this one again.

    • Thank you, Maddie! I’m not a huge salmon skin fan but I also find it easiest to remove after cooking 🙂

  2. Five stars! I’ve made this a few times with tofu. It’s so easy and very flavorful! 👍👍

  3. Margaret

    Hi I really love this recipe but too much for 2 people.. could I adjust by adding half can of coconut milk and 1tbs of curry paste?

    • Hi Margaret, yes you can cut the recipe in half! Another option is to prepare the full amount of sauce then and freeze half of it in a ziplock to use for a later time. It’ll make for an easy dinner another week

  4. I made this tonight for my fiancé and I and it was so flavorful and delicious! I’m a big fan of anything curry, but haven’t used it with salmon before. The addition of the chickpeas are great too. Will be keeping this in my dinner rotations 🙂

  5. Nisha

    Would any other fish work with this please?

    • Hey Nisha, you can try this with any white fish you prefer- my top choices would be cod or mahi mahi

  6. Loved this so much! Thanks

  7. This was sooo good! Made it last night. I used grated garlic/ginger combo from a jar but otherwise followed as written. As Gal says you can use any protein – it is the sauce over rice that is killer! Thanks

  8. Nomakwezi Williams

    Good recipient but I had to guess the amount of shallots to add since it’s not listed in ingredients

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