If you’re looking for a recipe that combines bold flavor, creamy texture, and wholesome ingredients, this Coconut Curry Salmon with Coconut Quinoa delivers on every level. With its warm spices, tender fish, and fragrant grains, it’s an ideal balance of indulgence and nutrition—perfect for everything from a quick weeknight dinner to healthy meal prep.
Beyond being tasty, this dish is loaded with health benefits—especially from the salmon. The benefits of omega-3s in salmon are well documented, ranging from heart health to brain function. Combined with protein-rich quinoa and anti-inflammatory curry spices, this is a recipe your body (and taste buds) will thank you for.
Cooking quinoa in coconut milk takes it to another level, giving it a fragrant, slightly creamy finish. If you’ve struggled with mushy or bland quinoa in the past, you’ll appreciate this guide to how to cook quinoa perfectly every time—a must-read for mastering this versatile grain.
When it comes to curry, it helps to understand the flavor profiles of various types. Here’s a great breakdown of the different types of curry pastes explained so you can choose your favorite.
🧾 Ingredients You’ll Need
The beauty of Coconut Curry Salmon with Coconut Quinoa lies in its ability to deliver rich, bold flavors using clean, wholesome ingredients. Below, you’ll find a detailed list of everything you need to recreate this dish at home—separated into two easy-to-follow parts: one for the coconut curry salmon, and one for the creamy coconut quinoa.
🐟 For the Coconut Curry Salmon
This portion of the dish is where the flavor magic happens. The combination of creamy coconut milk, aromatic red curry paste, and fresh salmon brings together warm spice, tang, and richness.
- 4 salmon fillets (about 6 oz each)
Fresh or frozen and thawed, preferably skinless and boneless. - 1 tablespoon coconut oil
Ideal for pan-searing; enhances the dish’s tropical base. - 1 tablespoon red curry paste
Provides heat and complex spice. Adjust to taste. - 2 garlic cloves, minced
Adds a sharp, savory foundation. - 1 tablespoon freshly grated ginger
For a hint of spice and brightness. - 1 can (13.5 oz) full-fat coconut milk
Forms the creamy sauce base. Use high-quality for best results. - 1 tablespoon fish sauce or soy sauce
Umami depth—fish sauce is traditional, soy sauce is a good substitute. - Juice of 1 fresh lime
Balances the richness of the curry with acidity. - 1 teaspoon brown sugar
Optional, but helps balance spice and enhance depth. - Fresh cilantro, chopped
For garnish and fresh aroma at serving. - Salt and pepper to taste
Always season salmon before searing for the best flavor.
💡 Pro tip: For a spicier kick, add a chopped Thai chili or a sprinkle of red pepper flakes to the sauce while it simmers.
🍚 For the Coconut Quinoa
Quinoa is the perfect light-yet-filling base for this dish. When simmered in coconut milk, it becomes creamy, slightly sweet, and incredibly aromatic.
- 1 cup uncooked quinoa
Rinsed well to remove natural bitterness. You can use white, red, or tri-color quinoa. - 1 can (13.5 oz) full-fat coconut milk
Use the same brand as the curry if possible for consistency. - ½ cup water or vegetable broth
Helps loosen the coconut milk for easier absorption. - ½ teaspoon sea salt
Essential for flavoring the grains. - Optional: 1 teaspoon lime zest
Adds brightness and pairs beautifully with the curry. - Optional: 2 tablespoons toasted shredded coconut
Sprinkle on top before serving for texture and a nutty finish.
🌾 If you’re new to quinoa, check out this guide on how to cook quinoa perfectly every time. Proper prep ensures fluffy—not mushy—results.
🍳 Step-by-Step: Coconut Curry Salmon
This portion of the recipe is where bold flavor meets simplicity. In less than 30 minutes, you’ll have a dish that tastes like it came from a restaurant—spicy, creamy, and tender. Let’s walk through each step of making Coconut Curry Salmon, from searing to simmering in rich coconut curry sauce.
🔪 Step 1: Prepare the Salmon
Start with fresh or thawed salmon fillets. Preparing them properly ensures even cooking and flavor absorption.
- Pat each salmon fillet dry using paper towels
- Season both sides with salt and fresh ground pepper
- Optional: Sprinkle lightly with paprika for color and subtle heat
💡 Drying the salmon helps it sear properly without steaming in the pan.
🔥 Step 2: Sear the Salmon
This quick sear locks in moisture and adds texture to the fillets.
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat
- Once hot, carefully place the fillets skin-side down (if they have skin)
- Sear for 2–3 minutes per side, just until lightly golden
Note: The salmon doesn’t need to cook through during this step—it’ll finish in the curry sauce.
Remove the salmon from the skillet and set aside on a plate.
🍲 Step 3: Build the Coconut Curry Sauce
Now it’s time to make the flavorful sauce that defines this dish. The combination of aromatics, spices, and coconut milk creates a velvety curry perfect for poaching.
- Reduce heat to medium
- In the same skillet, add:
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- Sauté for about 30 seconds, just until fragrant
- Stir in 1 tablespoon red curry paste and cook for 1 minute
🌶️ For deeper flavor, let the curry paste toast in the oil before adding the liquid.
Add the liquids and seasoning:
- Pour in 1 can (13.5 oz) full-fat coconut milk
- Add 1 tablespoon fish sauce or soy sauce, 1 teaspoon brown sugar, and juice of 1 lime
- Stir everything together until smooth and combined
Bring to a gentle simmer over medium heat.
🐟 Step 4: Simmer the Salmon
This is where the salmon finishes cooking and absorbs all that creamy, spicy coconut flavor.
- Gently return the salmon fillets to the pan
- Spoon sauce over the tops of the fillets
- Cover the skillet and simmer on low heat for 5–7 minutes, or until salmon is opaque and flakes easily with a fork
🕰️ Cook time may vary slightly based on thickness—thicker fillets may take closer to 10 minutes.
🌿 Step 5: Garnish and Serve
Finish with fresh, bright touches that balance the richness of the dish.
- Sprinkle with chopped cilantro
- Add a few extra drops of lime juice if desired
- Serve immediately over a bed of coconut quinoa
🍲 Step-by-Step: Coconut Quinoa
You can prepare this while the salmon cooks. It’s a fragrant, tropical twist on plain quinoa.
1. Rinse and Toast
- Rinse quinoa in a fine mesh strainer for 30 seconds.
- Optional: Toast it in a saucepan for 2 minutes over medium heat with a teaspoon of oil for extra nuttiness.
2. Simmer with Coconut Milk
- Add coconut milk, water, and salt to the pot.
- Bring to a boil, then reduce to low and cover.
- Simmer for 15 minutes or until liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
3. Fluff and Flavor
- Fluff quinoa with a fork.
- Stir in optional lime zest, toasted coconut, or chopped herbs.
🍽️ Plating and Presentation
This dish is naturally beautiful, but a little presentation goes a long way.
🥢 Serving Tips:
- Plate a bed of coconut quinoa and top with a salmon fillet.
- Spoon extra curry sauce over the top.
- Garnish with fresh cilantro, lime wedges, and a sprinkle of toasted coconut flakes.
Try our crispy and spicy Bang Bang Salmon Bites for a quick weeknight variation on salmon with bold flavor.
🔄 Recipe Variations & Substitutions
Want to change things up? Here are a few delicious options:
Protein Substitutes:
- Shrimp – Cooks faster; add during last 3 minutes of simmering.
- Tofu – For a plant-based twist. Press and cube before frying.
- Chicken breast or thighs – Sear and fully cook before adding to sauce.
Curry Swaps:
- Green curry – Spicier, vibrant flavor
- Yellow curry – Milder and slightly sweet
- Massaman curry – Rich and nutty, often includes peanuts
Extra Add-Ins:
- Spinach or zucchini – Add to the sauce while simmering
- Bell peppers – Sauté with garlic and ginger
- Chickpeas – Add for extra plant-based protein
🧊 Storage & Meal Prep Tips
This dish keeps well for a few days and reheats beautifully.
Storage:
- Store in an airtight container for up to 3 days in the refrigerator.
- You can also freeze individual portions of salmon and quinoa for up to a month.
Reheating:
- Microwave with a splash of water or coconut milk to retain moisture.
- Reheat salmon gently to avoid overcooking.
Craving more tropical flavor? This Sweet Chili Chicken Bowl with Coconut Lime Drizzle offers the same sweet-heat vibe with juicy chicken.
⚖️ Nutrition Breakdown (Per Serving)
Note: Values are approximate and based on 1 salmon fillet + ¾ cup cooked coconut quinoa
- Calories: ~550
- Protein: ~35g
- Fat: ~32g
- Carbs: ~30g
- Fiber: ~4g
- Sugar: ~4g
🧠 Health Benefits of This Dish
This recipe offers both flavor and function. Here’s why it’s a smart choice:
- Rich in omega-3 fatty acids (supports heart, brain, and eye health)
- High in lean protein and fiber
- Naturally gluten-free and dairy-free
- Anti-inflammatory properties from ginger, garlic, and curry paste
- Balanced macronutrients for sustained energy
If you love quinoa, don’t miss our Thai Quinoa Crunch Salad—a refreshing option for lunch or side dishes.
❓ Frequently Asked Questions (FAQs)
Can I use light coconut milk?
Yes, but the sauce may be thinner. Simmer longer to reduce or add a slurry of cornstarch and water to thicken.
What if I don’t have curry paste?
You can mix curry powder with a little tomato paste and chili flakes as a makeshift substitute.
Can I use canned salmon?
Fresh is preferred, but canned salmon can work in a pinch—stir it into the sauce and serve over quinoa like a bowl.
Is quinoa better than rice for this recipe?
Quinoa adds a nutty texture and more fiber and protein than rice, but both work well with the curry sauce.
Can I make this ahead of time?
Yes! It’s ideal for meal prep. Store in portions and reheat as needed.
✅ Final Thoughts
If you’re looking for a dish that feels indulgent but nourishes your body, this Coconut Curry Salmon with Coconut Quinoa is it. The richness of the coconut curry, the heartiness of the quinoa, and the healthy fats from salmon come together in a recipe that’s easy, delicious, and nutrient-dense.
With just one pan, a pot, and under 45 minutes, you’ll create a dish that’s as good for your weeknight dinner as it is for your wellness goals.
Need more feel-good comfort food ideas? Try this Oven Roasted Chicken with Potatoes and Onions—it’s another one-pan classic you’ll love.