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Featured image of a vibrant and flavorful bowl of Coconut-Miso Salmon Curry.

Perfect Coconut-Miso Salmon Curry

This Coconut-Miso Salmon Curry recipe offers a creamy and flavorful experience, blending the richness of coconut milk with the savory umami of miso paste and the warmth of curry spices. Tender salmon fillets are bathed in this dreamy sauce, creating a healthy, nutritious, and unforgettable meal perfect for a weeknight dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Salmon fillets, skin on or off
  • 13.5- ounce can Full-fat coconut milk
  • 2 tablespoons White or yellow miso paste
  • 2 tablespoons Red curry paste
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • 1/2 medium Onion, diced
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon Lime juice, freshly squeezed
  • 1 teaspoon Brown sugar or honey
  • 1 tablespoon Vegetable oil
  • Fresh cilantro, for garnish
  • Salt and pepper to taste
  • Optional vegetables: Bell peppers, broccoli florets, snow peas, spinach

Equipment

  • Large Skillet
  • Dutch oven
  • Measuring spoons
  • Measuring cups
  • Grater
  • Knife
  • Cutting board
  • Paper towels
  • Spatula
  • Fork

Method
 

  1. Pat the salmon fillets dry with paper towels and season with salt and pepper. Score the skin if using skin-on fillets.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  3. Stir in the curry paste and cook for 1-2 minutes. Add the coconut milk, miso paste, soy sauce, lime juice, and brown sugar. Stir well to combine and bring to a simmer.
  4. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
  5. Gently place the salmon fillets into the simmering curry sauce. If adding vegetables, add them now.
  6. Cover the skillet and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the salmon.
  7. Remove the skillet from the heat and garnish with fresh cilantro.
  8. Serve the Coconut-Miso Salmon Curry over rice, quinoa, or noodles.

Notes

Use high-quality salmon for the best flavor. Don't overcook the salmon; it's best when cooked to medium. Adjust the spice level to your preference. Feel free to add your favorite vegetables to this curry. The curry sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. For an extra layer of flavor, consider adding a teaspoon of fish sauce to the curry. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.