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Tomato Coconut Curry Poached Salmon
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4.43 from 7 votes

Coconut Curry Salmon

Salmon gets an Asian flare in this Coconut Curry Salmon recipe. It makes a simple weeknight meal for 2 with leftover sauce for another use.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings (change as needed): 2 with extra sauce for another use
Author: Cheryl


  • 2 tbsp oil
  • 1 medium onion, thinly sliced
  • 1 tsp minced garlic (1 clove)
  • 1/2 tsp ginger powder (or 1/2 tablespoon minced fresh)
  • 1 28-ounce can diced tomatoes with juices
  • 1 cup unsweetened coconut milk from can
  • 2 tbsp finely chopped cilantro
  • 3 cups baby spinach, fresh (optional)
  • 3/4 lb skinless salmon fillets (2 fillets)


  • 2 tsp red curry paste
  • 1 tbsp curry powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic and all seasonings. Stir and saute until fragrant for anther 2 minutes.
  • ADD LIQUIDS AND SIMMER: Add tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 12-15 minutes until slightly thickened. Add spinach if using and stir until wilted, one minute. [NOTE: if only serving salmon for 2, save half the sauce for another use.]
  • POACH SALMON: Add salmon and immerse in sauce. Cover skillet and simmer on medium low for 6-8 minutes, depending on thickness of salmon. Serve in bowls over rice, noodles or topped with homemade garlic croutons.


Nutrition values include a double portion of sauce, half of which can be used another time e.g. on pasta, rice, chicken, etc.
Calories: 736kcal | Carbohydrates: 27g | Protein: 41g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 94mg | Sodium: 1008mg | Potassium: 1913mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5372IU | Vitamin C: 40mg | Calcium: 182mg | Iron: 8mg