Baked Salmon with Coconut Curry Sauce
This Baked Salmon with Coconut Curry Sauce is bold, aromatic, and deeply satisfying. The salmon is seasoned with a sweet and savory spice rub, then topped with a creamy Thai-inspired coconut curry packed with fresh spinach, lime, and herbs. Serve it over rice for a vibrant, nourishing meal.
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
Coconut Curry Sauce:
- 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
To Serve:
- Cooked rice
- Fresh herbs cilantro, basil, mint
Instructions
- Preheat the oven to 475°F (245°C).
- Line a baking sheet with foil and position a rack about 6 inches from the top of the oven.
- Cook your rice according to package instructions and keep warm.
- Prepare the spice paste: In a bowl, mix brown sugar, curry powder, garlic powder, onion powder, kosher salt, and olive oil until a thick paste forms.
- Season the salmon: Place salmon skin-side down on the foil-lined baking sheet.
- Rub the paste generously over the top of the fish.
- See full steps with tips & photos → https://mischacrossing.com/baked-salmon/
Notes
- Adjust spice by adding more red curry paste or a sliced chili to the sauce.
- Lemongrass paste adds authentic Thai flavor—substitute with lemon zest if unavailable.
- Great with jasmine or basmati rice, or swap for cauliflower rice to keep it low-carb.
- Store leftovers in an airtight container in the fridge for up to 2 days.