We’ve been trying to add more fresh fish to our weekly meal plan, and salmon is always a favourite in our home. I love it simply seasoned with salt and pepper, but I wanted to elevate it just a little. The idea of pairing salmon with a rich, flavourful curry sauce came to mind, and I have to say, it worked beautifully!
This Salmon with Coconut Thai Curry Sauce is a simple yet impressive dish that combines the richness of salmon with a creamy, mildly spiced coconut curry sauce. The sauce pairs perfectly with fluffy rice and steamed vegetables, making it a well-balanced meal that’s both nutritious and satisfying.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
- Deliciously Creamy – The coconut milk adds a luscious texture to the sauce.
- Mild Curry Flavour – Just enough spice to add warmth without overpowering the salmon.
- Nutritious & Balanced – Packed with protein, healthy fats, and a side of veggies.
Ingredients You’ll Need
To make this dish, you’ll need simple ingredients that come together to create a vibrant, restaurant-quality meal.
For the Coconut Thai Curry Sauce:
Butter & garlic – For a rich, aromatic base.
Coconut milk – Creates a creamy and slightly sweet sauce.
Mild curry paste – Adds a gentle kick of spice.
Honey & lemon juice – A touch of sweetness and acidity to balance the flavours.
Salt, pepper & chives – For the perfect seasoning.
For the Salmon:
Fresh salmon fillets – High in omega-3s and so delicious.
Olive oil – For searing the salmon to crispy perfection.
Salt & pepper – Simple seasoning to enhance the natural flavour.
Salmon with Coconut Thai Curry Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
SAUCE
- 1/2 tsp minced garlic
- 1 1/2 tablespoons butter
- 400ml coconut milk
- 1 tsp mild curry paste
- 1 1/2 tsp honey
- 1 1/2 tsp lemon juice
- 1/2 tsp salt
- pinch pepper
- 1 tsp chives
SALMON
- 1 1/2 tsp olive oil
- 4 skinless salmon fillets
- Salt and pepper, to season
- Rice and vegetables, to serve
Instructions
- Prepare rice following packet directions.
- Preheat oven to 180°C fan forced.
- Grease the baking pan and place the salmon fillets on the baking tray.
- Spray with oil and season with salt and pepper.
- Place salmon in the oven and bake for 20-25min or to your liking. Check fillets by quickly taking them out of the oven, sticking a knife tip into the thickest part, and carefully having a look. If it flakes it’s done!
- Meanwhile, melt butter in a saucepan over medium heat.
- Add garlic, stirring for 1 minute.
- Add coconut milk and curry paste, and mix to combine.
- Add honey, lemon juice, salt and pepper, and bring to the boil.
- Simmer on low for approx 7 minutes or until thickened.
- Add chives, stir, cover, remove from heat and set aside.
- Prepare and cook vegetables.
- Serve salmon, rice and vegetables with a drizzle of sauce over the salmon.
- Prep Time: 10
- Cook Time: 25
How to Serve
This dish is best served over a bed of fluffy white or jasmine rice, which soaks up the creamy coconut curry sauce beautifully. Add a side of steamed or stir-fried vegetables such as bok choy, snap peas, or carrots for extra crunch and colour.
Tips for Perfect Salmon
Pat the salmon dry before seasoning to help achieve a crispy sear.
Don’t overcook! Salmon is best when slightly pink in the center for a tender, flaky texture.
Variations & Substitutions
Swap salmon for prawns, chicken, or tofu for a different twist.
Use red or green curry paste if you’d like a stronger spice level.
Add a splash of fish sauce or soy sauce for extra depth of flavour.
The Perfect Weeknight Meal
This Salmon with Coconut Thai Curry Sauce is the kind of dish that feels special enough for a weekend dinner but is easy enough to whip up on a busy weeknight. The creamy sauce, tender salmon, and fluffy rice come together in the most comforting way.
