🥥 Creamy Coconut Curry Salmon with Tender Broccoli!

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🥥 Creamy Coconut Curry Salmon with Tender Broccoli

Looking for a flavorful, healthy dinner recipe that’s both indulgent and nutritious? This creamy coconut curry salmon with tender broccoli is the ultimate weeknight dinner that comes together in under 30 minutes. It’s gluten-free, dairy-free, and packed with anti-inflammatory ingredients, making it a great choice for clean eating, weight loss, and meal prep.

If you love easy salmon recipes with bold flavors and minimal clean-up, you’ll want to bookmark this one. We’re using rich coconut milk, a blend of warming spices, and perfectly seared salmon fillets for a restaurant-quality dinner at home.

⭐ Why You’ll Love This Coconut Curry Salmon Recipe

  • High in protein & omega-3 fatty acids

  • Keto-friendly and low-carb

  • Naturally dairy-free & gluten-free

  • Easy one-pan meal

  • Perfect for weight loss meal plans

  • Great for meal prep

📝 Ingredients for Coconut Curry Salmon

To make this creamy coconut curry salmon, you’ll need pantry-friendly ingredients and fresh produce. Feel free to adjust the spice level to your preference.

For the Salmon:

  • 4 salmon fillets (about 6 oz each), skin-on or skinless

  • Salt and pepper to taste

  • 1 tablespoon olive oil or coconut oil

For the Coconut Curry Sauce:

  • 1 tablespoon coconut oil or avocado oil

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

  • 1 small yellow onion, finely chopped

  • 2 tablespoons red curry paste (adjust to taste)

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 teaspoon fish sauce (optional, for umami)

  • Juice of ½ lime (plus wedges for serving)

  • Salt to taste

Add-ins:

  • 2 cups broccoli florets (fresh or frozen)

  • Fresh cilantro or Thai basil for garnish

  • Cooked jasmine rice or cauliflower rice for serving

🔪 Step-by-Step Instructions

1. Sear the Salmon

Start by seasoning the salmon fillets with salt and pepper. In a large nonstick skillet or cast iron pan, heat 1 tablespoon of oil over medium heat. Once hot, place the salmon fillets skin-side down and cook for about 4–5 minutes, or until the skin is crispy and golden. Flip and cook another 2–3 minutes on the other side. Remove and set aside.

💡 Pro tip: Don’t overcrowd the pan! Cook salmon in batches if needed to ensure a nice crust.

2. Make the Creamy Coconut Curry Sauce

In the same skillet, lower the heat and add another tablespoon of oil. Sauté the chopped onions for 2–3 minutes until translucent. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.

Now stir in the red curry paste, turmeric, and cumin. Toast the spices for about 1 minute to enhance their flavor. Add the coconut milk and fish sauce (if using), and stir to combine.

Bring the sauce to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

3. Cook the Broccoli

Add broccoli florets directly to the simmering curry sauce. Cover and steam for 4–5 minutes, or until broccoli is tender but still vibrant green. You can also steam or roast broccoli separately if you prefer.

🥦 Tip: Frozen broccoli works in a pinch, but fresh will give you better texture.

4. Add Salmon Back to the Pan

Return the seared salmon fillets to the pan, nestling them into the sauce. Spoon the coconut curry over the top and simmer for another 2–3 minutes to reheat and infuse the salmon with flavor. Squeeze fresh lime juice over everything for brightness.

5. Serve & Garnish

Serve the creamy coconut curry salmon with steamed jasmine rice, cauliflower rice, or even quinoa. Garnish with chopped cilantro, Thai basil, or sliced green onions. A sprinkle of red chili flakes or a drizzle of sriracha can add some heat.

🥗 Variations & Substitutions

  • Vegan version: Swap salmon for tofu or chickpeas and use vegetable broth instead of fish sauce.

  • Low-carb/keto: Serve with cauliflower rice or zucchini noodles.

  • Add-ins: Toss in bell peppers, spinach, or sugar snap peas for added nutrition and color.

  • Spicy coconut salmon: Increase the curry paste or add fresh chili for an extra kick.

❄️ Storage & Meal Prep Tips

  • Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

  • Freezer: Coconut milk sauces can separate slightly, but you can freeze leftovers in a pinch. Reheat gently on the stove.

  • Meal prep: Divide into individual containers with rice and veggies for easy grab-and-go lunches.

🔥 Final Thoughts

This creamy coconut curry salmon with tender broccoli is everything you want in a weekday meal: bold, balanced, and satisfying without being heavy. The coconut milk gives a rich and velvety base, while the red curry adds warmth and depth. Paired with flaky, omega-3-rich salmon and perfectly cooked broccoli, it’s a flavorful feast that supports your health and satisfies your soul.

Whether you’re following a low-carb, clean eating, or gluten-free lifestyle, this curry salmon dish ticks all the boxes. Plus, it’s a total crowd-pleaser and makes even better leftovers!

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