1-Getting started with this coconut salmon curry is simple and fun, with steps that guide you through the process. First, preheat your oven to 475°F and line a baking sheet with foil, setting the rack about 6 inches from the heat source. While that’s heating up, prepare your rice according to the package instructions to have it ready when the salmon is done.

2-Next, mix together 1 tablespoon brown sugar, 1 teaspoon curry powder, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon kosher salt, and 1 to 2 teaspoons olive oil to form a spice paste. Place the 1.5 lbs salmon skin-side down on the baking sheet and rub the paste on top. Bake for 6 to 12 minutes, depending on thickness aim for 8 to 10 minutes for perfect doneness.

3-While the salmon cooks, start on the sauce by heating 1 tablespoon olive oil in a pan over medium heat. Sauté 2 cloves minced garlic, 1 small knob minced ginger, and 1 tablespoon lemongrass paste for about 5 minutes until fragrant. Then, add 1 tablespoon brown sugar and 1 tablespoon red curry paste, cooking for another 3 minutes to deepen the flavors.

4-Building the Sauce and Finishing Touches Pour in the 14-ounce can of coconut milk, then stir in 2 tablespoons fish sauce or soy sauce, along with lime juice and zest to taste. Add 3 cups chopped fresh spinach and let it wilt into the sauce for a fresh, green boost. Once everything is combined, your sauce is ready to shine.

5-To serve, place the broiled salmon over the cooked rice and spoon the creamy coconut curry sauce on top. Garnish with fresh herbs like cilantro, basil, or mint. This meal, rich in protein and healthy fats, offers a comforting option that takes just about 30 minutes from start to finish. For a bit more inspiration, check out our sweet treat recipes that pair well with savory dishes.