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Almost effortless, Baked Coconut Curry Salmon. Made with flavorful Thai red curry paste, creamy coconut milk, and a quick homemade spicy curry powder. Finish each bowl off with steamed rice, then serve with a spicy-sweet mango jalapeño salsa. You’ll have the perfect dinner that can be enjoyed any night of the week. This meal is quickly made all in one dish. Simply mix, bake, and serve—easy peasy!
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It might be obvious, but I’ve been loving these baked, one-pan dinners. I first started making this style recipe with chicken. I shared my spicy sesame butter chicken and then everyone’s favorite, creamy parmesan ranch chicken. And now we’re using the same method, but with salmon!
It never crossed my mind to try a one-pan seafood dinner like this, but now that I’ve baked this salmon curry this way, I’m hooked. This dish could not have turned out more delicious, and it was so easy to put together.
Like a one-pan chicken recipe, mix everything together with the salmon and bake until you have a rich, creamy sauce.
My current obsession is coconut. I’ve been using it in both savory and sweet recipes! The fact that Easter is just around the corner probably has something to do with this obsession. But either way, you can expect more yummy coconut recipes coming soon!
And one of my personal favorite ways to enjoy salmon is in a coconut curry sauce!
All the details you need
Step 1: the curry powder
This recipe calls for spicy curry powder. I either order mine on Amazon or make a quick homemade blend. The homemade blend is my favorite because I can customize the flavors to our liking.
I use lots of cumin and ginger with a touch of paprika, cayenne, garlic, onion, and cinnamon. It’s the perfect blend.
I shared the recipe in the notes. Of course, you can also just use store-bought curry powder with chili flakes.
Step 2: mix the salmon
Cube the salmon pieces, then place them in a baking dish with a small amount of cream cheese. The cream cheese probably sounds weird, but it helps create a creamier sauce. You can also try using sour cream, but I think the cream cheese is best here.
Mix the salmon and cream cheese with the curry powder, curry paste, fresh ginger, and a shallot. You can also add garlic if you want more flavor.
Then, pour over a can of coconut milk—I use full-fat for best results. Then add some tamari.
Step 3: bake
Next, add butter slices to the top of the salmon. Then, sprinkle with sesame seeds.
Bake the salmon in the sauce until it bubbles around it and has thickened. Note that the sauce may look watery at first, but it just needs to be stirred. Once stirred and allowed to settle for a minute, the sauce will get creamier.
Step 4: the mango
I love to serve this creamy salmon with a spicy-sweet mango salsa: fresh ripe mango, jalapeños, cilantro or basil, limes, and chopped green onion.
One of my all-time favorite mixes. You could even add a diced avocado as well.
Step 5: serve
To no one’s surprise, I serve the salmon and sauce over rice. It’s essential for soaking up all that yummy curry sauce. Then top with lots of mango salsa.
A great (non-boring) simple recipe to really keep things fun throughout the week!
Looking for other dinner recipes? Here are my favorites:
Thai Black Pepper Chicken and Garlic Noodles
One Pot Stove-Top Mac and Cheese
Honey Garlic Salmon Soba Noodle Bowls
Coconut Milk Braised Black Pepper Chicken
Coconut Curry Salmon with Garlic Butter
Lastly, if you make this Baked Coconut Curry Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Coconut Curry Salmon
Ingredients
- 4 (4-6 ounce) salmon filets, cubed
- 2 ounces cream cheese, at room temperature
- 2-3 tablespoons spicy curry powder, (homemade in notes)
- 1/4 cup Thai red curry paste
- 1 tablespoon fresh grated ginger
- 1 shallot, chopped
- salt and black pepper
- 1 1/2 cups canned full-fat coconut milk
- 3 tablespoons tamari/soy sauce
- 4 tablespoons salted butter
- 1 tablespoon sesame seeds
Mango Salsa
Instructions
- 1. Preheat the oven to 425°.2. In a baking dish, toss together the salmon, cream cheese, curry powder, curry paste, ginger, and shallot. Season with salt and pepper. Pour over the coconut milk. Add the tamari. Stir until creamy and well mixed. Arrange the butter slices over the salmon. Sprinkle with sesame seeds. Bake for 20-30 minutes until the sauce thickens and the salmon is cooked to your liking.3. Meanwhile, make the salsa. Mix everything in a bowl. 4. Serve the salmon and sauce over bowls of rice. Top with lots of mango salsa.
Notes
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper – to taste Mix everything to combine. Makes 2-3 tablespoons.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can we make this with chicken instead of salmon?
Hey Irena,
Here is my recipe for chicken:
https://www.halfbakedharvest.com/simple-coconut-chicken-curry/
Please let me know if you have any other questions! xT
This was so unbelievably good!! I simplified by using a store bought curry powder.
Thanks so much Ellen:) I appreciate you making this dish and sharing your feedback! So glad it was enjoyed! xT
I’m not a fish lover , but my family loves it! I made this for them, and EVERYONE enjoyed it. I LOVED IT! The baked coconut curry salmon is now one of our favorite family recipes. The curry is not too much, the coconut makes the dish so luscious. This dish is just to die for, SO GOOD – making it again this week, a 10/10!
Thanks Tieghan 😊
Hey Heidi,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
Loved it! However the sauce seemed pretty broken when taking it out of the oven – any tips on how to keep the sauce together/creamy?
Thanks so much for making this recipe! What do mean by broken? You could try mixing the sauce together and then pouring it over the salmon to see if that helps! xx
Already made this recipe twice and will be doing it a third time tonight 😊
Hey Kim,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! xT
So good! I didn’t use a super spicy curry powder and I surfed with yogurt for the littles and it was a big hit all around.
Thanks so much Diana!! Love to hear that this recipe was enjoyed, thanks so much for trying it! xT
Just made this and I it’s amazing! It’s something I’d order in a restaurant over and over! And it was so easy to put togethe!
Hi Sara,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad to hear it was enjoyed! xT
Amazing! Perfect amount of spicey cooked of by the mango
Hey Michaele,
I appreciate you giving this recipe a try and your comment, so glad to hear it turned out well! xT
Loved it, but it was way to spicy for my crowd (our eyelids were sweating). Is there anything you would reccomend to cut the spice?
I would reduce the Thai red curry paste by using 1/2 try that. Btw I had a Thai curry recipe I made about 20 years ago it was so HOT that people had blisters in their mouths.
Hi Julie,
Thanks for trying this recipe, so sorry it was so spicy for you! Next time, I would just use 1T of the spicy curry powder. I hope this helps! xT
This is truly an incredible dish! My husband pushed so hard to go out to eat tonight but I had this recipe in my pocket to try. He appreciates anything I cook for him but rarely do I hear what I heard tonight…”Wow!! This is so good! This dish is definitely a keeper.” Thanks for making me look good! I added fish sauce to the recipe – I didn’t see it on the ingredient list but you mentioned it when you made this on insta so I thought I’d give it a whirl. To me it makes a lot of sense why you’d add it and thought it was a perfect addition. Thanks for sharing your gift with us! I have loved every single one of your recipes I have made… And I have made A LOT!!
Hey Bridgette,
Wonderful!! I am so glad this recipe turned out well for you, thanks for trying it out! Thanks so much for your kind message:) Xx
Could you swap a haddock/halibut for salmon? My husband has some sensitivity to certain kids of fish
Sure, I bet that would be yummy!!
Fantastic. Served it with quinoa.
Love to hear this, Sarah!! Thanks so much for making this recipe and your feedback! Have a great day! xT
The sauce is incredible! Super delicious; shared this recipe with friends and family. Another amazing meal, thank you!
Hey Jill,
Fantastic!! Love to hear that your family enjoyed this dish, thanks a lot for making it! xT
I made this as written except I cut way back on the curry powder for personal preference. A little lighter on the curry paste as well. Low sodium soy sauce. Delicious.
Thanks so much!! Love to hear that this recipe turned out nicely for you! Have the best Monday! xT
I have made this twice this week. It is so so so good. Thank you!
Hey Tia,
Happy Monday! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! xT
Hi,
Thanks for the lovely recipe Tiegan!
Just wondering re: soy sauce vs fish sauce, since I can’t get these near me locally will have to order in – I assume the flavour is interchangeable? Can’t wait to try with a creamy sauce, sounds so tasty! 🥰
Thanks so much Meegan!! I would use soy sauce for this recipe:) Soy sauce is more salty and savory while fish sauce is more pungent. Please let me know if you have any other questions! xx
Soooo good and easy!
Even my picky 9 year old liked it! Would omit the cayenne and use a milder curry paste next time, a little too spicy for everyone but dad.
Hey Leah,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for trying it! Have a great Sunday! xx