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A bowl of rice with broccoli and a piece of coconut curry salmon.

Coconut Curry Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: Indian-Inspired


Coconut Curry Salmon – a delicious, saucy coconut curry salmon recipe served over a bed of buttery garlic rice to make the perfect meal!



Coconut Curry Salmon

  • 3/4 teaspoon curry powder
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 4 salmon fillets (approx. 4-6oz each and 1 inch thick)
  • 12 tablespoons olive oil
  • 2 tablespoons butter (regular or dairy-free)
  • 1 tablespoon garlic, minced
  • 12 bell peppers, cut into 1 inch chunks
  • 12 cups broccoli or broccolini florets
  • 15oz can full fat coconut milk
  • 4oz jar Thai Kitchen red curry paste*
  • zest of 1 lime
  • juice of 1 lime (more to taste)
  • 1/4 cup fresh basil, packed and roughly chopped
  • 1 teaspoon lemongrass, grated
  • 1/4 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • additional kosher salt, to taste
  • Toppings: additional fresh basil leaves

Buttery Rice (optional)

  • 23 tablespoons butter (regular or dairy-free)
  • 1 tablespoon garlic, minced 
  • 1 tablespoon sweet yellow onion, minced
  • 1 cup jasmine rice**
  • 1 1/2 cup water or chicken broth
  • pinch of salt


  1. Preheat oven to 400 degrees F. 
  2. In a small pinch bowl combine the curry powder, kosher salt, ground black pepper, paprika, onion powder and garlic powder. Stir to combine. Pat salmon fillets dry with clean paper towel. Rub with curry powder mixture then drizzle with a tablespoon of olive oil. Rub oil and seasoning together all over the salmon.
  3. Bring a 12 inch deep cast iron skillet to medium-high heat. Add a tablespoon of olive oil and swirl to coat the pan. Sear salmon (skin side up) for 2-4 minutes. Flip over and move to the oven, uncovered, for 10-14 minutes (ultimate cook time will depend upon how thick your salmon fillets are) or until the internal temperature is approx. 140 degrees F. 
  4. Buttery Rice: Meanwhile, bring medium saucepan to medium-high heat. Add butter and let melt. Add garlic and onion. Move around the pan until the garlic is fragrant and the onion softens, approx. 1 minute. Add water, rice and a pinch of salt. Stir to combine. Bring to boil and the reduce to simmer. Cover and let simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.Taste and, if you want, you can add another 1 tablespoon (or more) of butter to the rice along with any additional salt you feel is needed. 
  5. Remove salmon from oven and carefully transfer the salmon to a plate. Drain any excess oil from skillet. 
  6. Using the same skillet, bring to medium-high heat (although it will still be hot from the oven).  Add butter and let melt. Swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 30 seconds. 
  7. Add bell peppers and broccoli. Move around pan 2-4 minutes or until softened a bit. 
  8. Add coconut milk and red curry paste. Stir to combine. 
  9. Add lime zest, lime juice, basil, lemongrass, fish sauce and soy sauce. Stir to combine. 
  10. Nestle the salmon back into the pan and let simmer 5-7 minutes or until salmon has reached an internal temp of 145 degrees F. and the broccoli and bell peppers are firm but tender.
  11. Taste and add any additional lime juice or salt, as desired (I added a healthy pinch of salt).
  12. Divide buttery rice between 4 bowl along with salmon, veggies and a good amount of sauce. Garnish with fresh basil leaves and enjoy!


  • *Thai Kitchen: I generally use the Thai Kitchen brand for curry paste and their red curry paste is not spicy at all – if you use a different brand for the red curry paste, definitely adjust as-needed depending upon how spicy they may be!
  • **Buttery Rice Optional: feel free to serve with regular brown rice or any other rice of your choosing and skip the Buttery Rice if you want.
  • Rice Options for Buttery Rice: you can really use any type of rice here (long grain white rice, basmati, brown rice), but the amounts may differ. If you want to switch up the type of rice used, simply look on the packaging of you rice of choice and follow the rice + water amounts and their cook time instructions while adding in the butter, garlic and onion – as directed above. 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 6 oz salmon with garlic butter rice
  • Calories: 445
  • Sugar: 1.9 g
  • Sodium: 1008.7 mg
  • Fat: 23.5 g
  • Carbohydrates: 13.9 g
  • Protein: 46.6 g
  • Cholesterol: 117.2 mg