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Baked Salmon Recipes Coconut Salmon Curry for Weeknight Comfort

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai Inspired
Keywords: baked salmon recipes, coconut salmon curry, easy salmon recipes, gluten free friendly, recipe for baked salmon, recipe salmon, recipes salmon, rice bowl, Salmon Meals, salmon recipes, thai coconut curry, weeknight dinner
Servings: 4 servings
Author: Elena

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

  1. Pat the fillets dry and season with salt and pepper
  2. Warm the olive oil in a wide pan over medium heat
  3. Sear the salmon 4 to 5 minutes per side until the surface turns deep gold
  4. Set the fish on a plate to rest

Make the Curry

  1. Add coconut oil to the same pan and soften the onion for 2 to 3 minutes
  2. Stir in garlic and ginger until fragrant
  3. Stir in curry paste turmeric cumin coriander and cinnamon and toast for a minute
  4. Pour in coconut milk plus lime juice and soy sauce then bring to a gentle simmer
  5. Season with salt and pepper and let the sauce thicken for 5 to 7 minutes

Finish and Serve

  1. Flake the salmon into large chunks and fold into the sauce
  2. Simmer 2 to 3 minutes to warm the fish through
  3. Spoon over rice or quinoa and add cilantro and lime

Notes

For a baked start place salmon on a sheet pan and roast at 400 F for 10 to 12 minutes then fold into the hot sauce. Swap red curry paste with yellow for a softer heat. Use tamari for a gluten free path. Stir in spinach or bell peppers near the end for more color. Leftovers keep for two days in the fridge.