Coconut Curry Salmon

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Prep Time 15 minutes
Cook Time 15 minutes
Course All Recipes, Dinner, Lunch
Cuisine All, Fish, Low Carb, Sandi's Favorites
Servings 6
Calories 432 kcal


  • 2 lbs fresh salmon
  • 2 tbs brown Sugar divided
  • 1 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbs olive oil divided
  • 2 cloves garlic minced
  • 1 tbs ginger minced
  • 1 tbs lemongrass paste
  • 1 tbs red curry paste
  • 1 can light coconut milk
  • 2 tbs soy sauce
  • 2 tbs lime juice
  • 1 tbs lime zest
  • 4 cups fresh spinach chopped
  • cilantro, basil, mint, or other fresh herbs optional


  • 1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
  • 2. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes).
  • 3. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with soy sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  • 4. Serve: Place salmon over rice. Cover with sauce, lime zest, and fresh herbs.


Calories: 432kcalCarbohydrates: 8gProtein: 32gFat: 29gSodium: 778mgFiber: 1gSugar: 5g
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