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Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. |

Coconut Curry Salmon

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  • Author: Sam | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free


Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. 


  • 5 salmon fillets, about 2-inches wide each (with skin on)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, finely chopped
  • 1/2 teaspoon fresh ginger, grated
  • 1 small onion, diced
  • 2 tablespoons red curry paste
  • 1/2 tablespoon tomato paste
  • 1 (13.5 ounce) can coconut milk (about 1.5 cups)
  • 1 tablespoon soy sauce (or fish sauce)
  • 1 lime, juiced and zested
  • 1 medium red bell pepper, sliced
  • cilantro or Thai basil, chopped (optional, for serving)


  1. Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.
  2. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.
  3. In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.
  4. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.
  5. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.
  6. Add bell pepper and cook on medium heat until tender, about 2 minutes.
  7. Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes
  8. Top with cilantro and serve warm with steamed rice.


How to store: Let the salmon cool completely to room temperature. Then, place it in an airtight container and store in the fridge for 3-4 days.

How to freeze: You can freeze this coconut curry salmon in an airtight container for up to 3 months. Keep in mind that if you freeze this recipe, it is possible that the coconut curry sauce may split or separate when you reheat it.

How to reheat: When reheating fish, it’s important that you don’t overcook it. For the best results, heat the fish with the sauce inside an oven-safe dish covered tightly in tin foil for 10-15 minutes in a 350F oven. You can also reheat it in a skilley over the stove on medium-low heat until warmed through.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Thai