Close this search box.


Coconut Curry Salmon

No ratings yet
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
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).