Description
Coconut Curry Salmon is a flavorful dish featuring broiled salmon with a salty-sweet spice rub, topped with a creamy coconut curry sauce infused with garlic, ginger, lemongrass, and red curry paste. Served over fluffy rice and garnished with fresh herbs, this recipe combines vibrant Asian-inspired flavors for a delicious and comforting meal ready in just 30 minutes.
Ingredients
Scale
Salmon and Spice Rub
- 1 1/2 lbs. salmon
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (more for a larger filet)
- 1-2 teaspoons olive oil
Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small knob of ginger, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 can coconut milk (about 13.5 oz)
- 2 tablespoons fish sauce or soy sauce
- Lime juice and zest from 1-2 limes, to taste
- 3 cups fresh spinach, chopped
To Serve
- Fresh herbs such as cilantro, basil, mint, or other favorites
- Cooked rice (amount per package instructions for 4 servings)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 475°F (246°C). Line a baking sheet with foil and position an oven rack about 6 inches from the top to prepare for broiling the salmon.
- Cook Rice: Prepare rice according to package instructions so it is ready to serve alongside the salmon and sauce.
- Make the Spice Rub and Broil Salmon: In a small bowl, mix brown sugar, curry powder, onion powder, garlic powder, kosher salt, and 1-2 teaspoons olive oil to create a paste. Place the salmon skin-side down on the prepared baking sheet and rub the spice paste liberally over the top surface of the salmon. Broil in the oven for 6-12 minutes depending on thickness and desired doneness (typically 8-10 minutes for medium).
- Prepare Coconut Curry Sauce: While the salmon broils, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic, ginger, and lemongrass paste, sautéing for about 5 minutes until fragrant. Stir in brown sugar and red curry paste and cook for an additional 3 minutes to deepen flavors.
- Finish the Sauce: Pour in the coconut milk and stir to combine. Season the sauce with fish sauce (or soy sauce), and adjust lime juice and zest to taste to balance the flavors. Add the chopped spinach and stir until wilted and incorporated into the sauce.
- Plate and Serve: Place a serving of cooked rice on each plate. Top with the broiled salmon and generously spoon the coconut curry sauce over the top. Garnish with fresh herbs such as cilantro, basil, and mint. Serve immediately.
Notes
- This dish features broiled salmon for a crispy top and tender interior. Watch carefully during broiling to avoid overcooking.
- If you prefer, you can bake the salmon at 425°F for about 12-15 minutes, but broiling gives a better crust.
- Adjust lime juice and fish sauce according to your taste preferences for acidity and saltiness.
- Use fresh herbs like cilantro, basil, and mint to add brightness and freshness to the rich coconut curry sauce.
- Serve with fluffy jasmine or basmati rice to absorb the flavorful sauce.
Nutrition
- Serving Size: 1 serving (about 6 oz salmon with sauce and rice)
- Calories: 520
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
