The Best Curried Cauliflower Rice & Salmon

This easy weeknight dinner is a great way to mix things up and wake up your taste buds! We made this recipe card extra weeknight-friendly by using store-bought cauliflower rice. You can absolutely make your own cauliflower rice at home, but sometimes you just need to take the short cut! And if you prefer to use regular rice, that works too! Just cook it and add to the coconut curry mixture in the skillet. It really is a nice and light weeknight dinner that is perfect for when you get sick of the same-old recipes!

What You Will Need

• kosher salt & ground black pepper – simple seasonings that are always a must when cooking salmon.
• olive oil – just a splash in the pan to sauté all the fresh veggies & salmon!
• fresh salmon fillets – a great lean protein option that always hits the spot.
• fresh garlic & onion – flavor starters that are perfect for this flavorful skillet meal.
• carrots, celery, & bell pepper – fresh vegetables that traditional ingredients for most curry recipes, but feel free to switch them up with frozen vegetables or whatever you have on hand.
• lime zest & lime juice – a little bit of acidity that really amplifies all the flavors!
• full-fat coconut milk – this may need to be fully incorporated with an immersion blender before using in the recipe. Canned coconut milk typically separates while it sits on the shelf.
• curry powder – this is where all that amazing curry flavor is at! Add as much or as little as you like.
• chicken broth – just a splash to help thin out the coconut curry mixture.
• cauliflower rice – perfect for that added serving of veggies or sub with your favorite cooked rice.
• fresh basil – a fresh herb that is a nice compliment in any curry recipe!

How To Make Curried Cauliflower Rice + Salmon

The first steps to making this easy recipe are to gather all the ingredients and chop all the fresh vegetables with a sharp knife and cutting board. And grab a small bowl to mix the coconut milk, curry powder, salt, lime juice, and chicken broth all together!

Now bring a large pan to a medium-high heat, add a tablespoon of oil to coat the bottom, and then the garlic and onion to soften. Next, add in the carrots, celery, and sweet red bell pepper to sauté for 2-3 minutes. Then add the cauliflower rice and lime zest to the pan, mix to combine, and continue cooking. And now pour that coconut curry mixture into the pan to warm and drop the heat to low so that it all stays warm until the salmon is ready.

Bring a separate skillet to a high heat, add a drizzle of oil, and then sear both salmon fillets. First, with the skin-side down for 6-8 minutes and then carefully flip to continue cooking for another 6-8 minutes.

Recipe FAQ

• Vegetables: we used onion, carrots, celery, and bell peppers but feel free to mix it up!  You could easily use mushrooms, pea pods or even water chestnuts!
• Protein: We used salmon, but feel free to use halibut, scallops or shrimp!  It would be amazing with any of those protein choices.
• Storage: feel free to make a double batch or store any curry leftovers in an airtight container in the fridge for 3-4 days.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Other Salmon Recipes You Might Like

• Coconut Curry Salmon + Butter Rice
• Soy Ginger Salmon Rice Bowl
• Delicious Teriyaki Salmon
• Blackened Salmon
• Air Fryer Salmon
• Easy Ginger Sesame Salmon