Name: Baked Salmon with Coconut Curry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1½ lbs salmon; 1 tbsp brown sugar; 1 tsp curry powder; ½ tsp each: onion powder garlic powder, kosher salt; 1 –2 tsp olive oil; 1 tbsp olive oil; 2 garlic cloves minced; 1 knob fresh ginger minced; 1 tbsp lemongrass paste; 1 tbsp brown sugar; 1 tbsp red curry paste; 1 can coconut milk; 2 tbsp fish sauce or soy sauce; Juice and zest of 1–2 limes; 3 cups chopped spinach; Cooked rice; Fresh herbs cilantro, basil, mint

When you’re craving something both nourishing and bold, this Baked Salmon with Coconut Curry Sauce delivers in every bite.

The salmon is crusted in a simple spice rub and oven-baked until flaky, then paired with a luscious Thai-inspired sauce made from coconut milk, lemongrass, red curry, and fresh lime.

Served over rice and topped with herbs, it’s a dinner that feels special without the stress.

Why You’ll Love This Recipe

Fast and flavor-packed – Oven-ready in under 15 minutes.

Aromatic coconut curry – Creamy, savory, and bright with lime.

One-pan sauce – Simple ingredients, big results.

Healthy but indulgent – Full of omega-3s and leafy greens.

Easy cleanup – Roasting the salmon on foil saves time.

Perfect for weeknights or guests – Elegant, yet easy.

What You’ll Need (Ingredient Highlights)

For the Salmon:

Salmon fillet – Rich, buttery, and full of nutrients.

Brown sugar – Caramelizes for a hint of sweetness.

Curry, garlic, onion powders – Build warm, earthy flavor.

Olive oil & kosher salt – Helps form a paste that sticks.

For the Coconut Curry Sauce:

Garlic, ginger, lemongrass paste – Classic Thai aromatics.

Red curry paste – Spicy, savory base.

Coconut milk – Full-fat for best texture.

Brown sugar, lime juice, fish/soy sauce – Balances sweet, salty, and sour.

Fresh spinach – Stirred in at the end for a hit of greens.

For Serving:

Rice – Jasmine or basmati work great.

Fresh herbs – Basil, mint, or cilantro brighten everything.

Pro Tips Before You Start

Use foil when baking – Makes cleanup easy and prevents sticking.

Don’t overbake salmon – Check for doneness at 8 minutes.

Use full-fat coconut milk – It’s creamier and more flavorful.

Finish with extra lime – It lifts the whole dish.

Double the sauce – You’ll want leftovers for dipping or noodles.

How to Make Baked Salmon with Coconut Curry Sauce

Step 1: Preheat the Oven

Set your oven to 475°F (245°C).

Line a baking sheet with foil for easy cleanup and position the oven rack about 6 inches from the top.

Step 2: Cook the Rice

Prepare your preferred rice according to the package instructions and keep it warm until ready to serve.

Step 3: Prepare and Bake the Salmon

In a small bowl, mix together:

1 tablespoon brown sugar

1 teaspoon curry powder

½ teaspoon each onion powder, garlic powder, and kosher salt

1–2 teaspoons olive oil

Pat the salmon dry and place it skin-side down on the foil-lined baking sheet.

Rub the spice paste generously over the top of the fish. Bake for 6–12 minutes, depending on the thickness of your filet (8–10 minutes is usually perfect for medium).

Step 4: Make the Coconut Curry Sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add:

2 cloves minced garlic

1 small knob of fresh ginger, minced

1 tablespoon lemongrass paste

Sauté for 4–5 minutes until aromatic. Then stir in:

1 tablespoon brown sugar

1 tablespoon red curry paste
Cook for another 2–3 minutes.

Pour in 1 can of coconut milk and bring to a gentle simmer. Add:

2 tablespoons fish sauce or soy sauce

Juice and zest of 1–2 limes (to taste)

Stir in 3 cups chopped spinach and cook until wilted, about 1 minute.

Step 5: Assemble and Serve

Spoon warm rice into bowls or plates.

Top with a portion of baked salmon, then generously ladle coconut curry sauce over the top.

Garnish with torn herbs (cilantro, basil, or mint) and serve with a lime wedge.

What to Serve It With

Cucumber salad – A cool, crunchy side.

Grilled vegetables – Zucchini or eggplant are great choices.

Naan or roti – For soaking up extra sauce.

Thai iced tea or sparkling lime water – Refreshing drink pairings.

Fruit skewers – Pineapple or mango to end on a sweet note.

Variations & Substitutions

Use shrimp or white fish – Great protein swaps.

Make it vegan – Use tofu and soy sauce instead of salmon and fish sauce.

Add red bell pepper or peas – For extra color and crunch.

Swap spinach for kale – Just simmer a little longer to soften.

Serve over rice noodles – Instead of rice for a lighter option.

Storage & Leftovers

Fridge – Store salmon and sauce separately in airtight containers for up to 3 days.

Reheat gently – Over low heat or microwave in 30-second bursts.

Freezer – Sauce freezes well for up to 2 months (salmon is best fresh).

Make ahead – Sauce can be made 1–2 days in advance.

Leftover idea – Turn it into a rice bowl or wrap for lunch.

FAQs

Can I make this dish spicy?
Yes—just add more red curry paste or a dash of chili flakes.

Is lemongrass paste necessary?
It adds authentic flavor, but you can omit or sub with extra lime zest.

How do I know when the salmon is done?
It should flake easily with a fork and be opaque in the center.

Can I cook the salmon in a skillet instead?
Absolutely—sear it skin-side down first, then flip and finish over medium heat.

What can I use instead of coconut milk?
For a lighter sauce, try unsweetened almond milk + a spoon of nut butter, but it won’t be quite as rich.

Is this gluten-free?
Yes—just use gluten-free soy sauce or tamari.

Can I skip the sugar?
It balances the curry paste and fish sauce, but you can reduce it or use honey instead.

Final Thoughts

This Baked Salmon with Coconut Curry Sauce is a flavorful, nourishing dish that brings restaurant-quality taste to your home kitchen.

It’s bold, balanced, and surprisingly simple—perfect for cozy nights in or dinner with friends.

Once you try this creamy, zesty sauce, it just might become your new go-to.