Easy Coconut Curry Salmon (Poached in One Pan!)
Updated Sep 03, 2025, Published on Jun 19, 2025
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If you're looking for a simple, flavor-packed dinner that feels special but comes together quickly, this Easy Coconut Curry Salmon is for you. Salmon fillets are gently poached in a fragrant coconut curry sauce. It’s creamy, aromatic, and everything cooks in one pan for minimal cleanup.
This is the kind of meal I make when I want something comforting but still fresh and vibrant. Serve it with jasmine rice and your favorite toppings (like mango, avocado, cucumber, and chili crunch!) for a restaurant-worthy meal that hits all the flavor notes.
Looking for more salmon recipes? Try my Miso Glazed Salmon or Air Fryer Ponzu Salmon!
Watch how to make it here!
Why You’ll Love This Easy Coconut Curry Salmon
- One-pan: Sauté the aromatics then create the coconut curry broth in the same pan. The salmon poaches right in the curry broth, which means easy cleanup and extra flavor.
- Weeknight-friendly: Ready in about 40 minutes from start to finish.
- Big flavor payoff: Aromatics like garlic, ginger, and Thai chili create depth, while lime adds brightness at the end.
- Customizable: Serve it with rice, fresh herbs, and toppings of your choice.
- Dairy-free & gluten-free: Creamy from the coconut milk.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Full Fat Coconut Milk: I prefer using full-fat coconut milk in this recipe. It adds body, creaminess, and depth of flavor that you just can’t get from light coconut milk.
- Salmon: I prefer using skinless salmon fillets for this recipe. While I love crispy salmon skin when pan-frying, the texture of the skin doesn’t hold up as well when poaching. You can sometimes buy salmon without the skin or you can ask the fishmonger at your local grocery store to remove the skin for you!
Easy Coconut Curry Salmon (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Prepare ingredients. Slice and grate the shallots, garlic, ginger, and chilies.
- Cook the aromatics then add the seasonings.
- Pour in the coconut milk and fish sauce. Simmer. Then nestle in the salmon, cover, and poach.
- Serve! I enjoy this salmon with white rice, avocados, cucumbers, mangoes, cilantro, mint, and chili crunch.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Easy Coconut Curry Salmon (Poached in One Pan!)
Equipment
- Sauté Pan with a lid
Ingredients
- 1 tablespoon Avocado Oil, or neutral oil of choice
- 1 Shallot, thinly sliced
- 4 cloves Garlic, grated or minced
- 2 teaspoons Ginger, grated (or use 4 cubes of frozen ginger)
- 1 Thai Chili, thinly sliced (use less or omit for less spice or use more for additional spice)
- 1 tablespoon Dark Brown Sugar, or light brown sugar
- 1 tablespoon Curry Powder
- ¼ teaspoon Kosher Salt, adjust to taste
- ¼ teaspoon Black Pepper
- 1 can Full Fat Coconut Milk, I used one 13.5 oz can
- 1 tablespoon Fish Sauce
- 4 filets Salmon, about 6-8 ounces per filet (preferably with the skin removed)
- 1 Lime, zested
Instructions
- In a large sauté pan or deep skillet, heat the avocado oil over medium-high heat. Add the shallot, garlic, ginger, and chili. Cook for about 2 minutes, stirring often, until fragrant.
- Add the brown sugar, curry powder, salt, and pepper. Cook for 1 more minute to let the sugar caramelize slightly and the spices toast.
- Pour in the coconut milk and fish sauce. Stir and bring to a gentle simmer over medium-low heat. Let it simmer uncovered for 15 minutes to thicken and deepen in flavor.
- Season the salmon fillets with a pinch of salt. Nestle them into the curry broth so they’re mostly submerged. Spoon some of the sauce over the top, cover with a lid, and cook over medium-low heat for 8–10 minutes, or until the salmon flakes easily with a fork. Cook time will depend on the thickness of your fillets and how well-done you like your salmon.
- Sprinkle the lime zest over the top of the cooked salmon. Serve with lime wedges on the side for squeezing.
Video
Notes
- Serving Suggestions: I love serving over jasmine rice with sliced mango, avocado, and Persian cucumbers. Top with fresh cilantro and mint, lime wedges, and a drizzle of chili crunch or chili oil for extra flavor and texture. Customize with whatever toppings you love!
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, spooning the curry sauce over the salmon to keep it moist. You can also microwave it in short intervals, covered, until warmed through. The leftovers are also tasty served cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoyed it! Lovely flavour.
So glad you enjoyed the recipe! Thanks for leaving a review!