I bake salmon when I want calm on a plate. This coconut curry gives that calm. It lives with baked salmon recipes I trust. Tender flakes meet a mellow coconut pool. Lime lifts the bowl. The room smells warm and bright. I stack this under Salmon Meals I share with friends. It fits many salmon recipes and helps fans of recipes salmon who love sauce. If you search recipe salmon you land here. If you ask for a recipe for baked salmon I nod and pass you this pan. Easy Salmon Recipes come and go. This one stays. I made it after a long day. Rice bubbled. Curry hugged the fish. I stole a spoon and tasted first. My tongue paid a tiny price. Worth it. We ate and sat quiet. I wiped the last sauce with bread and felt no guilt.
Table of Contents
- 1) Key Takeaways
- 2) Easy Coconut Salmon Curry Recipe
- 3) Ingredients for Coconut Salmon Curry
- 4) How to Make Coconut Salmon Curry
- 5) Tips for Making Coconut Salmon Curry
- 6) Making Coconut Salmon Curry Ahead of Time
- 7) Storing Leftover Coconut Salmon Curry
- 8) Try these curry recipes next
- 9) Coconut Salmon Curry
- 10) Nutrition
1) Key Takeaways
- Creamy coconut meets tender salmon and warm spice
- Short prep and gentle cook fit a busy night
- Pan or baked start both work and both taste great
- Lime wakes the sauce and fresh cilantro lifts the finish
I am Elena and I cook at Elena Cooks. I like meals that calm the room. This one does that with soft heat and bright citrus. The spoon slides and the bite feels rich yet light.
The plan stays simple. A small set of pantry items joins fresh fish. We simmer low and we keep flavor close. Friends pause and eat and smile.
For weeknight baked salmon recipes needs, this bowl works. It feels steady and kind. It makes rice sing and plates come back clean.
2) Easy Coconut Salmon Curry Recipe
I reach for baked salmon recipes when I want calm. This bowl joins baked salmon recipes that I trust. The sauce stays silky and the fish stays moist and sweet.
It slides into Salmon Meals that feed a crowd. It fits many salmon recipes and helps readers who type recipes salmon late at night. If someone searches recipe salmon the path can lead here.
If a friend asks for a recipe for baked salmon I share this pan. Fans of Easy Salmon Recipes nod and ladle more. The room smells like lime and ginger and we all lean in.
3) Ingredients for Coconut Salmon Curry
Salmon fillets firm pieces give clean flakes and mild sea taste.
Coconut milk full fat makes a lush base and smooth body.
Onion soft sweated dice adds sweet depth and gentle bite.
Garlic minced cloves bring warm aroma that hugs the sauce.
Fresh ginger grated knob adds citrus spark and clean heat.
Red curry paste spoon or two sets color and steady warmth.
Turmeric a small pinch gives gold tone and earthy edge.
Cumin and coriander ground seeds round the flavor and balance.
Cinnamon tiny dust adds mellow hush that you feel not taste.
Lime juice fresh squeeze brightens the pot and keeps things clear.
Soy sauce or tamari small splash adds depth and simple savor.
Coconut oil helps onions soften and keeps notes clean.
Cilantro leaves on at the end make each bowl feel fresh.
Cooked rice soft grains catch the sauce and complete the meal.
4) How to Make Coconut Salmon Curry
Step 1 Pat the salmon dry and season both sides with a light hand.
Step 2 Warm a wide pan and add oil then sear the fish until gold on both sides. Lift to a plate.
Step 3 Soften onion in the same pan then stir in garlic and ginger until the scent blooms.
Step 4 Stir in curry paste with turmeric cumin and coriander. Let the spices toast for a short minute.
Step 5 Pour in coconut milk then add soy and lime. Simmer low until the sauce looks silky and a bit thick.
Step 6 Slide the salmon back in or flake in large pieces. Warm through and spoon over rice for weeknight baked salmon recipes joy.
5) Tips for Making Coconut Salmon Curry
Use fresh fish when you can. Firm flesh holds in the sauce and keeps shape in the bowl. Frozen works if thawed slow in the fridge.
Taste the curry paste first. Heat levels shift by brand. Start small then add more until the spoon feels right.
Finish with lime at the end. Citrus keeps the color bright and the flavor clear. For easy baked salmon recipes fans this small move matters.
6) Making Coconut Salmon Curry Ahead of Time
Cook the sauce and cool it. Chill in a sealed jar. Rewarm slow until it steams and looks glossy.
Bake the fish on a sheet then chill in a shallow dish. Fold the pieces into hot sauce just before you serve. The texture stays soft.
For healthy baked salmon recipes planning this path saves stress. Rice can wait in the fridge. A splash of water and heat brings it back.
7) Storing Leftover Coconut Salmon Curry
Cool the curry then pack it in shallow containers. The chill sets the sauce and keeps the fish safe.
It keeps for two days. Warm on low heat and stir now and then. Add a squeeze of lime if the sauce feels heavy.
Leftover rice returns with a bit of steam. Spoon the curry over and serve at once. Fans of weeknight baked salmon recipes will smile again.
8) Try these curry recipes next
9) Coconut Salmon Curry
Baked Salmon Recipes Coconut Salmon Curry for Weeknight Comfort
Ingredients
For the Curry Sauce
- 1 can 14 oz coconut milk full fat or light
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- one inch piece fresh ginger grated
- 2 tablespoons red curry paste adjust to taste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- half teaspoon ground cinnamon
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce or tamari
- half teaspoon fine salt plus more to taste
- half teaspoon black pepper
For the Salmon
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- salt and pepper to taste
Optional Garnishes
- fresh cilantro leaves
- lime wedges
- sliced red chili or jalapeno
Instructions
Prepare the Salmon
- Pat the fillets dry and season with salt and pepper
- Warm the olive oil in a wide pan over medium heat
- Sear the salmon 4 to 5 minutes per side until the surface turns deep gold
- Set the fish on a plate to rest
Make the Curry
- Add coconut oil to the same pan and soften the onion for 2 to 3 minutes
- Stir in garlic and ginger until fragrant
- Stir in curry paste turmeric cumin coriander and cinnamon and toast for a minute
- Pour in coconut milk plus lime juice and soy sauce then bring to a gentle simmer
- Season with salt and pepper and let the sauce thicken for 5 to 7 minutes
Finish and Serve
- Flake the salmon into large chunks and fold into the sauce
- Simmer 2 to 3 minutes to warm the fish through
- Spoon over rice or quinoa and add cilantro and lime
10) Nutrition
One bowl sits near five hundred calories. Protein stands tall from salmon. Fat feels rich from coconut milk and stays balanced by lime.
Sodium stays moderate when soy stays light. Carbs sit with rice and can shift with portion size. Fiber reads low so add a side of greens.
I write and cook for clarity at Elena Cooks. I like food that feeds body and mood. This bowl checks both and keeps the sink light.
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