Simple Baked Salmon Curry Recipe

There’s nothing like whisking away on a culinary adventure with this coconut curry salmon; it’s my go-to when I crave a tropical vibe right in the comfort of my kitchen.

I enjoy crafting meals that are both tasty and healthy. My Easy Baked Salmon Curry stars salmon fillets, which are pretty much the perfect vehicle for any kind of flavor (not to mention they’re packed with protein and healthy Omega-3 fatty acids).

Here, the fish gets an infusion of spices, some of which are always part of my cooking—curry powder, ground turmeric, and cumin, for one. These three spice powerhouses are fairly diverse in flavor.

They also have relatively distinct purposes. Together, they form the backbone of the flavor profile that my Salmon Curry delivers.

Ingredients

• Salmon: Rich in omega-3 fatty acids for heart health, provides high-quality protein.
• Coconut Milk: Adds creaminess, provides healthy saturated fats, enhances curry flavor.
• Curry Powder: A blend of spices offering antioxidants; introduces warmth and depth.
• Turmeric: Contains curcumin, known for its anti-inflammatory benefits; adds vibrant color.
• Ginger: Aids digestion, has anti-inflammatory properties, offers a spicy and aromatic hint.
• Onion: Adds sweetness and depth, contains antioxidants, supports immunity.
• Lime Juice: Provides a zesty tang, rich in vitamin C, enhances overall flavor.

Ingredient Quantities

• 1.5 pounds salmon fillets
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup coconut milk
• 1 tablespoon lime juice
• Salt, to taste
• Freshly cracked black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice, for serving

How to Make this

1. Set your oven to 375°F (190°C) to warm up and prepare a casserole dish by lightly greasing it.

2. Place the olive oil in a saucepan set over medium heat. Stir in the onion and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.

3. Add the minced garlic and the grated ginger to the pan and cook for another 1-2 minutes until fragrant.

4. Mix in the curry powder, ground turmeric, and ground cumin. Cook for 1 minute to set the spices’ aroma in motion.

5. Add the coconut milk; stir to combine with the spices. Bring to a simmer.

6. To taste, add lime juice, salt, and freshly cracked black pepper to the coconut curry sauce.

7. Arrange the salmon fillets in the baking dish that has been prepared, and then pour the sauce over the salmon, making sure that the fillets are thoroughly covered in the sauce.

8. Preheat the oven and cook the salmon for 15-20 minutes. Cover the dish with foil and place it in the preheated oven. When removing the dish from the oven, be careful of the steam.

9. Take it out of the oven and allow it to rest for a few minutes. Then, serve it.

10. Dish out the salmon curry so that it sits atop a mound of rice; just how high you mound the rice is a matter of personal preference. When plating, do try to serve the dish in a bowl, as this makes adding curry sauce over the salmon all the easier and all the more necessary.

Equipment Needed

1. Oven
2. Casserole dish
3. Saucepan
4. Stirring spoon or spatula
5. Knife
6. Cutting board
7. Grater
8. Measuring spoons
9. Measuring cup
10. Foil
11. Ladle or large spoon for serving
12. Bowls for serving

FAQ

• Can I use a different type of fish instead of salmon?It is permissible to replace salmon with other types of firm fish, such as cod or tilapia; however, be advised that slight variations in cooking times may occur, contingent upon the thickness of your fish fillets.
• Is there a substitute for coconut milk?If you lack coconut milk, you can substitute heavy cream or evaporated milk for a similar creamy consistency. However, the flavor will veer slightly from that of the original.
• How can I make this dish spicier?For additional heat, think about including during the cooking process: cayenne pepper to taste, or fresh chili peppers.
• Can I prepare this dish ahead of time?Indeed, the sauce can be made in advance and kept in the refrigerator. However, the salmon is best when baked immediately before serving, ensuring it remains moist and tender.
• What can I serve with this salmon curry?Steamed rice, naan bread, or a simple side salad balance the flavors of this dish and make a delightful meal.
• How long will leftovers keep in the fridge?Pieces of fish can remain in the fridge for 3 days when stored in a well-sealed container. Take care to reheat them gently (medium-low at the most) so that they don’t dry out.
• Can I freeze this dish?This dish shouldn’t be frozen after cooking, as the texture of the salmon can change. But the sauce can be frozen.

Simple Baked Salmon Curry Recipe Substitutions and Variations

You can use another fish to make this recipe, like trout or cod. Salmon fillets work best.
Coconut oil or vegetable oil: Use in place of olive oil.
Coconut milk: Use thick cream or a dairy-less alternative like almond milk.
Lime juice: Use lemon juice or apple cider vinegar instead.
Cilantro: Use parsley or omit it if you dislike cilantro.

Pro Tips

1. Marinate the Salmon: Before cooking, marinate the salmon fillets in lime juice, a pinch of salt, and a bit of curry powder for about 15 minutes. This will enhance the flavor of the fish and infuse it with some of the dish’s spices.