Baked Coconut Curry Salmon: A Flavorful Journey to Restaurant-Quality Fish at Home
Tender, flaky salmon fillets baked in a luscious coconut curry sauce with aromatic spices, creamy coconut milk, and vibrant vegetables. This restaurant-quality dish comes together in just 25 minutes and delivers bold Thai-inspired flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish, Dinner, Seafood
- Method: Baking
- Cuisine: Thai-Inspired, Asian Fusion
- Diet: Gluten Free
Ingredients
- 4 salmon fillets (6 oz each)
- 1 tablespoon oil
- Salt, pepper, paprika to taste
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional)
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375°F (190°C)
- Season salmon with salt, pepper, and paprika
- Sauté onion until translucent, add garlic and ginger
- Add spices and bloom for 30 seconds
- Pour in coconut milk, fish sauce, lime juice, and honey
- Simmer for 2-3 minutes, add vegetables
- Nestle salmon into sauce
- Bake 12-15 minutes until salmon reaches 145°F
- Garnish with cilantro and serve with lime wedges
Notes
- Use full-fat coconut milk for best results
- Don’t overcook salmon—it continues cooking after removal from oven
- Adjust spice level by choosing mild, medium, or hot curry powder
- Recipe works with other firm fish like cod or halibut
- Sauce can be made 2 days ahead and refrigerated
Find it online: https://recipya.com/baked-coconut-curry-salmon-easy-healthy/