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Curry Salmon

Red Curry Salmon with Veggie is not only a show-stopper to look at, but it’s seriously delicious – and easy to make! Yep, this one-pan, 30-minute meal is E-A-S-Y to throw together on a whim, and we can’t get enough it. We take center-cut portions of Atlantic salmon, sear them until irresistibly crispy on the outside and buttery on the inside and then simmer them in a sweet and spicy coconut curry sauce. We nestle in tons of veggies – portabella mushrooms, baby corn, spinach, red peppers, and onions – and then sprinkle it with a little bit of fresh basil. SO good. 
Course Main Course
Cuisine Asian
Keyword curry salmon, salmon, coconut curry sauce, coconut curry salmon
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings 4 people
Calories 351kcal
Author Nicole
Cost $30


  • Cast iron skillet


  • 5 tsp coconut or olive oil, divided
  • 1/2 cup onion, chopped
  • 4 large garlic cloves, minced and divided
  • 1 cup basmati rice
  • 1 3/4 cups chicken stock, divided
  • 14.5 oz can coconut milk
  • 1 1/2 tsp salt, divided
  • 1/2 tsp garlic powder
  • 2 tbsp + 2 tsp packed brown sugar, divided
  • 4 6 oz salmon filets
  • 1 large red bell pepper
  • 1/2 medium onion, sliced
  • 4 oz sliced portabella mushrooms
  • 1/2 cup baby carrots, chopped
  • 2 tbsp red curry paste
  • 2 tsp peanut butter
  • juice of 1/2 lime
  • 1 1/2 cups baby spinach
  • 1/2 cup thai or regular basil


  • Heat a medium saucepan over a medium-low flame. Add 1 teaspoon of coconut oil, chopped onion and 2 minced cloves of garlic. Sweat the onion and garlic until fragrant and slightly softened, about 2 minutes. Add rice. Toast for 1-2 minutes. Pour in 1 1/2 cups chicken stock, 1/2 cup of the coconut milk (reserve the rest for later) and 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and let the rice sit, covered for another 10 minutes. Fluff with a fork before serving.
  • While the rice cooks, sprinkle salmon generously with 1 teaspoon salt, followed by garlic powder, and 2 teaspoons brown sugar. Heat a large cast iron skillet to a medium-high heat. Drizzle the skillet with 2 teaspoons coconut oil. Swirl the pan to coat. Place the salmon, skin-side up in the pan. Sear until crispy, about 4-5 minutes. The salmon will easily release from the pan when it's crisp. Flip and sear the other side. Remove the salmon from the pan and set aside.
  • Add remaining coconut oil to the pan. Add sliced onion, red bell peppers, and mushrooms. Saute until softened, about 5 minutes. Add the remaining two cloves of garlic, baby carrots and curry paste. Cook another 1-2 minutes.
  • Stir in remaining coconut milk, 1/4 cup chicken stock, peanut butter, brown sugar, and remaining 1/4 tsp salt. Bring to a boil and reduce to a simmer. Add lime juice, spinach and basil. Stir until wilted. Add salmon back to the skillet. Continue to simmer until the sauce is thickened and the salmon is cooked all the way through, about 2-3 minutes.
  • Serve salmon, veggies and sauce over rice. Garnish with extra basil.


Calories: 351kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 1079mg | Potassium: 394mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2394IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg