There’s just something about a simmering pot of coconut curry that turns a regular Tuesday night into something special. If you’ve been craving something flavorful but doable (because who has time to babysit dinner?), this Coconut Curry Braised Salmon Recipe is about to become your new weeknight hero.
As someone who grew up on Texas catfish and now shops New York farmer’s markets religiously, I can tell you—this recipe bridges bold flavors and easy prep like a dream. We’re talking rich coconut milk, zesty lime, warming curry, and tender salmon that practically melts into the sauce. Oh, and it comes together in under 30 minutes.
Table of Contents
Why You’ll Love This Coconut Curry Braised Salmon Recipe
- Quick but fancy: It’s fast enough for weeknights but feels indulgent enough for guests.
- One-pan simplicity: Fewer dishes means more time to sip your wine and relax.
- Balanced flavors: Creamy coconut, tangy lime, savory fish sauce, and a gentle heat that you can dial up or down.
- Nutrition that doesn’t feel like a chore: Healthy fats, lean protein, low carbs—and it’s naturally gluten-free.
What Does Coconut Curry Braised Salmon Taste Like?
Imagine the warmth of your favorite Thai restaurant curry—creamy, a little spicy, a little sweet—wrapped around buttery salmon. The sauce soaks into rice like it’s meant to be there (because it is), and the lime juice at the end? It’s the bright, zippy kiss this dish needs. Think comfort food…with a passport.
Ingredients You’ll Need for Coconut Curry Braised Salmon
You don’t need a long shopping list for this dish—just a few pantry staples and fresh salmon. Here’s the breakdown:
Main Ingredients
- 2 tbsp coconut oil – For that rich base flavor.
- 2 garlic cloves, grated – Don’t skip this; it’s the aromatic heartbeat of the dish.
- 1/2 small onion, finely chopped – Adds sweetness and depth.
- 1” piece ginger, peeled and chopped – Fresh ginger gives it that Thai-style zing.
- 1 tbsp chopped jalapeño or serrano chili (optional) – For a little heat; you’re in control.
- 3 tbsp red curry paste – I like the Thai Kitchen brand for its accessibility and flavor.
- 1 tbsp curry powder – Adds another layer of warmth and spice.
- 1 can coconut milk (13.5 oz) – Full-fat is best for that velvety finish.
- 3 tbsp fresh lime juice – Brightens the whole dish.
- 2 tbsp fish sauce – Umami heaven.
- 2 salmon filets (6 oz each, skin removed) – Choose fresh, center-cut filets if you can.
To Serve (Optional but Recommended)
- Cooked jasmine or basmati rice
- Fresh cilantro
- Lime wedges
- Extra sliced chilies if you like a kick
Looking for more cozy meals with bold flavors? Check out my Crockpot Thai Coconut Chicken Soup next.
How to Make Coconut Curry Braised Salmon (Step-by-Step)
This Coconut Curry Braised Salmon Recipe comes together in just 30 minutes, but don’t let the simplicity fool you—it delivers rich, restaurant-worthy flavor with minimal effort. Below is a detailed, beginner-friendly walkthrough that will help you nail this recipe every time. Whether you’re a seasoned home cook or just dipping your toe into Thai-inspired dishes, you’ll find these steps easy to follow and even easier to love.
Step 1: Build the Flavor Base
Start by warming 2 tablespoons of coconut oil in a large, heavy-bottomed sauté pan over medium-low heat. A wide skillet with a lid works best for this Coconut Curry Braised Salmon Recipe, allowing the sauce to bubble gently and the salmon to cook evenly.
Once the oil is shimmering, add the following:
- 1/2 small onion, finely chopped
- 2 cloves of garlic, grated
- 1-inch piece of fresh ginger, peeled and finely chopped
- 3 tablespoons red curry paste
- 1 tablespoon curry powder
Gently sauté these ingredients for about 5 minutes, stirring occasionally. The mixture should become fragrant, and the onions will soften and turn translucent. This step lays the aromatic foundation for the curry sauce—don’t rush it. You want the garlic and ginger to bloom in the oil, releasing their natural oils and flavor.
Tip: If you’ve made my Easy Thai Chicken Soup, you’ll recognize this same aromatic base—it’s a go-to in my kitchen.
Step 2: Make the Coconut Curry Sauce
Slowly whisk in one full can of coconut milk (about 13.5 ounces) into the sautéed aromatics. Stir continuously until the curry paste and coconut milk have blended into a smooth, creamy sauce.
Once combined, increase the heat to medium and let the sauce come to a gentle simmer—not a rapid boil. You want soft bubbling around the edges, which helps the flavors deepen without breaking the coconut milk.
If you like a little kick, now is the time to stir in 1 tablespoon of finely chopped jalapeño or serrano chili—totally optional, but lovely if you enjoy a bit of heat.
Step 3: Gently Braise the Salmon
Carefully nestle 2 salmon filets (about 6 oz each, skin removed) into the sauce. Spoon a little of the curry mixture over the tops of the filets so they start absorbing flavor immediately.
Reduce heat to low and cover the pan with a lid. Let the salmon gently simmer for 10 to 15 minutes, depending on the thickness of your fillets. You’re looking for a tender texture—the salmon should flake easily with a fork but remain juicy in the center.
Important: Avoid stirring too much once the salmon is added. Disturbing it can cause the fish to break apart. Let the sauce do the work.
Step 4: Finish with Fresh Flavor
Once the salmon is fully cooked, turn off the heat. This next step brightens and balances the rich sauce.
Stir in:
- 3 tablespoons of fresh lime juice
- 2 tablespoons of fish sauce
Taste the sauce at this stage—if you want it tangier, add a touch more lime juice. If you prefer a deeper umami note, a splash more fish sauce will do the trick.
If you reserved any fresh chopped chilies and want a little extra zip, now is the time to toss them in.
Step 5: Serve and Garnish
Carefully spoon each salmon filet into shallow bowls or plates, then ladle a generous amount of the coconut curry sauce over the top.
Serve over a bed of steamed jasmine or basmati rice—you need something to soak up that sauce! Top with:
- Fresh cilantro leaves
- Lime wedges for squeezing
- Extra sliced chilies (optional)
This Coconut Curry Braised Salmon Recipe is heavenly served fresh, but it also holds up well for a lunch prep option the next day—just be sure to reheat gently.
Want a soupier version of this dish? Check out my Crockpot Thai Coconut Chicken Soup for a slow-cooked twist on similar flavors.
Tips and Tricks for Perfect Coconut Curry Braised Salmon
- Don’t overcook your salmon. This isn’t the time for multitasking—15 minutes is your max.
- Use fresh lime juice. It makes all the difference. Bottled just doesn’t cut it.
- Make it milder. Skip the jalapeño or halve the red curry paste if cooking for sensitive palates.
- Want to make it a full meal? Add spinach, bell peppers, or snap peas into the sauce before the salmon.
- Leftover sauce? It’s fabulous over roasted sweet potatoes or tossed with noodles the next day.
Storage Tips
Got leftovers? Store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to keep the salmon tender.
I wouldn’t freeze this one—coconut milk can separate and make the texture a little sad.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking.
Is this spicy?
It has a warm heat, but it’s easy to adjust. Skip the jalapeño and reduce the curry paste for a milder version.
Can I substitute the fish?
Absolutely. Cod, halibut, or even shrimp work great here—just adjust cooking time accordingly.
Conclusion
If you’ve been looking for a meal that’s fast, flavorful, and feels like a warm hug, this Coconut Curry Braised Salmon Recipe is it. It’s proof that dinner doesn’t need to be complicated to be memorable.
Whether you’re feeding picky eaters, trying to shake up your weeknight routine, or just craving something different, give this recipe a try. And if you do? I’d love to hear how it turned out. Snap a pic, tag me on social, or drop a comment below!
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Coconut Curry Braised Salmon Recipe – Quick & Delicious Weeknight Winner
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Coconut Curry Braised Salmon is a fragrant and flavorful dish combining tender salmon simmered in a rich, creamy coconut curry sauce infused with garlic, ginger, lime, and aromatic spices. Easy to prepare and perfect served over rice, it offers a balanced meal with bright, spicy, and savory notes.
Ingredients
Main Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1” piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeno or serrano chili, optional
- 3 tbsp red curry paste (Thai Kitchen brand recommended)
- 1 tbsp curry powder
- 1 can coconut milk (approx. 13.5 oz)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 filets of salmon, 6 oz each, skin removed
For Serving (Optional)
- Cooked rice
- Fresh cilantro
- Lime wedges
Instructions
1. Prepare the Aromatics: In a large sauté pan, warm the coconut oil over medium-low heat. Add the finely chopped onion, grated garlic, chopped ginger, red curry paste, and curry powder. Gently sauté for about 5 minutes, stirring occasionally until the mixture becomes fragrant and the onions soften.
2. Add Coconut Milk: Whisk the coconut milk into the sautéed aromatic mixture to create a smooth sauce. Increase heat slightly to bring the sauce to a gentle simmer.
3. Braise the Salmon: Once the sauce is simmering, carefully add the salmon filets to the pan. Cover with a lid and let simmer on low heat for 10 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Finish the Sauce: Turn off the heat and season the sauce by stirring in the chopped jalapeño (if using), lime juice, and fish sauce. Adjust seasoning to taste.
5. Serve: Serve the braised salmon and coconut curry sauce over cooked rice. Garnish with fresh cilantro, lime wedges, and extra sliced chilies if desired for an added fresh and spicy touch.
Notes
Be careful not to overcook the salmon during braising; it should be tender and flaky but not dry.
Using fresh lime juice is key to balancing the richness of the coconut milk with bright acidity.
The jalapeño or serrano chili is optional; omit or reduce for a milder dish.
Use skinless salmon for a smoother texture in the sauce, but you can leave the skin on if preferred and remove after cooking.
Serve immediately to enjoy the best flavor and texture.
This dish pairs beautifully with jasmine or basmati rice to soak up the curry sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 salmon filet with sauce
- Calories: 480
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 25 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Coconut Curry Braised Salmon Recipe, Thai curry salmon, coconut curry, braised salmon, easy Thai dinner
