Salmon Curry
Bright, creamy, and gently spiced, this Salmon Curry is weeknight comfort food that feels special without demanding much effort. The rich coconut milk and Thai red curry paste form a silky sauce for oven-baked salmon, balanced with lime and spinach.
Ingredients
For the Salmon
- 2 fillets salmon fillets
- Salt and pepper to taste
- 1 tablespoon vegetable oil for the pan; used in the sauce step
For the Curry Sauce
- 1 can coconut milk (13.5 oz / about 400 ml)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup spinach
For Serving
- Cooked rice for serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat the salmon fillets dry and season both sides with salt and pepper. Place the fillets in a baking dish.
- Bake the salmon for 15–20 minutes, depending on thickness, until cooked through and flaky when tested with a fork.
Cooking the Sauce
- While the salmon bakes, heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
- Stir in the can of coconut milk, fish sauce, and lime juice. Bring to a gentle simmer, stirring to combine.
- Add the spinach and cook until wilted, about 1–2 minutes.
- Once the salmon is done, use a fork to flake it into large chunks and gently fold the pieces into the simmering curry sauce.
Serving
- Spoon the curry and salmon over cooked rice and serve immediately.
Notes
Coconut milk can be substituted with light coconut milk for fewer calories. Adjust fish sauce for lower sodium options. Fresh lime juice is recommended for brightness.