This coconut curry salmon is an easy one-pot dish made with perfectly seasoned blackened salmon and a rich, savory curry sauce. Serve it over fluffy rice and top with fresh basil for a delicious comfort meal.
Making this coconut curry salmon is pretty easy and doesn’t take a tremendous amount of time. You start by preparing the salmon, and then making the curry sauce. I love salmon anything, especially salmon curry, so for me, this dish is truly a 10/10!
If you love salmon dishes too, try my Honey Garlic Salmon Bites or Maple Ginger Glazed Salmon next!
Ingredients You’ll Need
For The Blackened Salmon
- 1.5 lbs Salmon
- Blackening Seasoning: 1 tsp crushed black pepper, 1 tsp Himalayan salt, 2 tsp Italian seasoning, 1.5 tsp chili powder, 1 tsp dried oregano, 1/2 tsp red crushed pepper, 1 tsp smoked paprika, 2 tsp garlic powder, 1/2 tsp dried parsley
For The Coconut Curry Sauce
- Aromatics: Onion, Garlic, Ginger
- Vegetables: Diced Eggplant, Fresh Spinach
- Spices: Curry Powder, Turmeric Powder, Ground Ginger, Salt, Pepper
- Liquids: Full-Fat Canned Coconut Milk, Vegetable Broth
- Herbs: Fresh Basil
How to Make Blackened Salmon?
Blackening salmon simply involves seasoning the salmon generously with a mixture of spices and then sauté it on each side until you get a beautiful golden crust! It’s so simple but packs a TON of mouthwatering flavor. Here are a few tips to make sure your blackened salmon comes out perfect:
- Season all sides of the salmon (except the skin)
- Do not move or constantly flip the salmon while cooking. Keep it in place so the crust can form.
- Cook the salmon in a mixture of both butter and cooking oil for the best flavor.
- Make sure the pan is at medium-high heat to properly cook the salmon
How To Make Coconut Curry Salmon
STEP 1 – PREPARE THE SALMON. Mix the ingredients for the blackening season in a small bowl. Season the salmon generously with the blackening seasoning. (If the opposite side is skin-less, season this side as well)
STEP 2 – COOK THE SALMON. THEN SET IT ASIDE. Over medium-high heat, add 1 tablespoon of ghee (or butter) and 1 tablespoon of cooking oil to a large pan and place salmon seasoning side down. Sauté the Salmon for 3-4 minutes on each side. Be sure not to move the salmon while it’s cooking to allow the salmon to blacken properly.
Once fully cooked, remove the salmon from the pan. Place the salmon on a plate, cover it with foil, and set it aside. Use a clean paper towel and tongs to carefully remove any burnt pieces from the pan.
STEP 3 – MAKE YOUR CURRY SAUCE. Lower the heat, then add a tablespoon of cooking oil to the pan. Saute the chopped eggplant for about 10 minutes, or until golden brown. Add the chopped onions and saute for 2-3 minutes, then add the garlic and ginger and saute for another minute.
STEP 4. Add the curry powder, turmeric powder, and ginger powder to the cast iron and saute for 1-2 minutes while continuously stirring. Stir in the coconut milk. Then, add the vegetable stock and basil.
Slowly add the salmon back into the curry sauce, turn the heat to low, and allow the mixture to simmer for 15-20 minutes.
STEP 5 – Add the spinach and cook for an additional 5 minutes.Top with fresh basil and serve over rice. Enjoy!
What To Serve With Coconut Curry Salmon
- Rice: Basmati rice is typically served with curry. You can also take your rice up a notch and make coconut cilantro rice.
- Cauliflower Rice: This is a great low-carb veggie-forward option. In this video, I show three different ways to make cauliflower rice.
- Naan: Serve with gluten-free or regular naan and dip it in the curry sauce.
- Crispy Chickpeas: For an added crunch, top your curry with these savory crispy chickpeas.
I hope you enjoy this Coconut Curry with Blackened Salmon! If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Coconut Curry with Blackened Salmon
Ingredients
Blackening Seasoning
- 1 tsp Crushed Black Pepper
- 1 tsp Sea Salt
- 2 tsp Italian Seasoning
- 1.5 tsp Chili Powder
- 1 tsp Oregano
- 1/2 tsp Red Crushed Pepper
- 1 tsp Paprika
- 2 tsp Garlic Powder
- 1/2 tsp Dried Parsley
Coconut Curry Sauce
- 1 Medium White Onion, diced
- 4 Cloves Garlic, minced
- 2 tbsp Fresh Ginger, minced
- 1 Medium Eggplant, cut into cubes
- 2.5 tbsp Red Curry Powder
- 1 tsp Turmeric Powder
- 1/4 tsp Ground Ginger
- 1 tsp Sea Salt
- 1/2 tsp Pepper
- 2 (13.5 oz) cans Full-Fat Coconut Milk
- 1 cup Vegetable Broth
- 1 cup Fresh Spinach
- 1/3 cup Fresh Basil
- 1.5 lb Salmon, cut into 5 -6oz pieces
- 2 tbsp Coconut Oil, or preferred cooking oil
- 1 tbsp Butter or Ghee
Optional Garnish
- 2 tbsp Fresh Basil, chopped
Instructions
Prepare the Blackened Salmon
- Season the salmon generously with the blackening seasoning. (If the opposite side is skin-less, season this side as well)
- Over medium-high heat, add 1 tbsp ghee and cooking oil to a cast iron and then place salmon seasoning side down on the cast iron. Sauté the Salmon for 3-4 minutes on each side. Be sure not to move the salmon while it’s cooking to allow the salmon to blacken properly.
- The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer onto a plate, cover it with foil, and set aside for later.
Make The Coconut Curry
- Using a cloth or paper towel, carefully wipe the cast iron clean of any remaining seasonings from the salmon. Lower the heat to medium heat.
- Add 1 tbsp cooking oil to a pan. Add eggplant and saute it for 10 minutes.Add the chopped onions and saute for 5 minutes. Then, add garlic and ginger, and saute for 1-2 minutes
- Next, add the curry powder, turmeric powder, and ginger powder to the cast iron and saute for 1 minute while continuously stirring.
- Stir in the coconut milk, vegetable stock, and basil.
- Slowly add the salmon back into the curry sauce, turn the heat to low, and allow the mixture to simmer covered for 20 minutes. Add the spinach and cook for an additional 5 minutes.
- Garnish the curry with the remaining basil. Serve over rice or cauliflower rice.
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