Serves: 6

Prep time: 10 min

Cooking time: 20 min


  • 6 skin-on salmon fillets (about 350g total)
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tbsp Thai red curry paste
  • 1 cup coconut milk
  • 2 tsp fish sauce
  • 1 tsp honey (or any sweetener of choice)
  • large handful of fresh spinach leaves
  • neutral-flavoured oil (canola, extra-light olive oil, coconut)

Optional garnishes:

  • chopped spring onion
  • slices of red Thai chilli
  • freshly chopped coriander
  • lime wedges


  1. In a bowl or measuring cup, mix the coconut milk with the fish sauce and honey. Set aside.
  2. Pat the salmon fillets dry using kitchen towels and season the skin side of the salmon with some salt.
  3. Heat a pan over medium-high heat and add 2–3 tbsp oil.
  4. Add the salmon to the pan, skin side down, and fry for 3 minutes. Do not move the salmon while cooking!
  5. Flip the salmon and fry for another 3 minutes on the other side.
  6. Transfer the salmon to a plate, skin side up.
  7. Add 1 tbsp oil to the pan, then add the garlic, ginger and curry paste. Stir and cook for about 1 minute, until fragrant.
  8. Add the coconut milk mixture to the pan. Bring to a simmer.
  9. Add the spinach to the pan and stir to wilt.
  10. Put the salmon back in the pan, skin side up, and cook for 1 minute.
  11. Transfer to a serving dish or serve directly from the pan. Garnish as desired. Serve with steamed rice or flatbread.

Recipe notes:

  • You can use skinless salmon fillets in place of skin-on fillets.
  • Substitute the salmon with another firm fish such as halibut or cod.
  • Add scallops and/or prawns for a seafood curry.
  • Substitute the salmon with sliced aubergine, mushrooms or firm tofu slices for a vegetarian option.
  • If using vegetables other than spinach, let them cook longer in the curry sauce before returning the salmon to the pan.
Seared salmon coconut curry

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