If you’re looking to jazz up your dinner routine with minimal fuss and maximum flavor, Coconut Curry Salmon with Jasmine Rice is your next must-try dish. Fragrant jasmine rice lays down a soft, steamy foundation, topped with perfectly seared salmon fillets and drenched in a silky, coconut-infused red curry sauce. Each bite is bursting with creamy richness, gentle spice, and bright, herby freshness. It’s a showstopper recipe that feels like a restaurant treat but is totally accessible for a cozy weeknight at home.
Ingredients You’ll Need
Ingredients You’ll Need
This dish comes together with just a handful of vibrant pantry staples and a smattering of fresh ingredients. Each component in Coconut Curry Salmon with Jasmine Rice brings something unique to the table, whether it’s a punch of aromatic spice, a comforting base, or a pop of color and zing.
- Salmon fillets: The star of the plate! Choose fresh, skinless fillets for best texture and flavor.
- Olive oil: Gives the salmon a gorgeous golden sear and keeps things juicy.
- Salt and pepper: A basic but vital seasoning to let the fish shine.
- Jasmine rice: This fragrant rice cooks up fluffy and aromatic, perfect for soaking up curry sauce.
- Water or broth: Use chicken or vegetable broth to boost savory notes in your rice.
- Coconut oil: Adds a hint of tropical flavor and luscious mouthfeel to the curry base.
- Onion: Finely chopped to melt seamlessly into the sauce and build that foundational sweetness.
- Garlic: Just a couple cloves for sharp, aromatic depth.
- Fresh ginger: A tablespoon of grated ginger gives the sauce zing and brightness.
- Red curry paste: Adjust for heat, but even a spoonful brings stunning color and layered spice.
- Coconut milk: Go for full-fat if you can—your sauce will be extra creamy and luscious.
- Fish sauce (optional): Adds savory umami depth, but skip if you prefer a milder flavor.
- Lime juice: Finish the sauce with a squeeze for balancing acidity and freshness.
- Fresh cilantro: Scatter on top for bursts of color and herbal brightness.
- Lime wedges: Serve on the side, ready to squeeze over everything right before digging in.
How to Make Coconut Curry Salmon with Jasmine Rice
Step 1: Cook Fluffy Jasmine Rice
Start by giving your jasmine rice a good rinse under cold water until the water runs clear—this helps prevent any gumminess. Combine your rinsed rice and chosen liquid (water, chicken, or vegetable broth) in a pot, bring to a rolling boil, then immediately lower the heat, cover tightly, and let it gently simmer for 15 to 18 minutes. Once all the liquid is absorbed, let it rest for a few minutes off the heat before fluffing with a fork. Set your perfectly cooked rice aside to become the cozy base for your coconut curry salmon.
Step 2: Sear the Salmon Fillets
Pat each salmon fillet dry with a paper towel, season both sides generously with salt and pepper, and heat a splash of olive oil in a skillet over medium-high heat. Lay the salmon fillets in and let them sizzle undisturbed for 3 to 4 minutes per side—what you’re after is that mouthwatering golden crust and tender, succulent interior. Remove the salmon from the pan and keep warm while you move on to the sauce.
Step 3: Make the Aromatic Coconut Curry Sauce
In the same skillet (don’t wash, those pan bits add flavor!), melt the coconut oil over medium heat. Toss in the chopped onion, minced garlic, and grated ginger, sautéing for about 2 to 3 minutes until everything is soft and aromatic. Stir in the red curry paste; cook for one more minute, stirring constantly. This step unlocks all the fragrance and color from the curry paste—it’s where the magic really starts for Coconut Curry Salmon with Jasmine Rice.
Step 4: Simmer to Bring the Sauce Together
Pour the creamy coconut milk and optional fish sauce into your fragrant skillet. Give it a good stir, bring it up to a gentle simmer, and let it cook for 3 to 5 minutes until slightly thickened and glossy. Right at the end, stir in your lime juice for a balancing pop of acidity that wakes up all the flavors.
Step 5: Assemble and Serve
Spoon a generous mound of jasmine rice onto each plate, nestle a golden salmon fillet on top, then cascade clouds of coconut curry sauce over everything. Finish with plenty of chopped fresh cilantro and tuck a lime wedge on the side. Your Coconut Curry Salmon with Jasmine Rice is ready for its big moment—invite everyone to the table!
How to Serve Coconut Curry Salmon with Jasmine Rice
Garnishes
You can transform this meal from weeknight to wow-factor with thoughtful garnishes. Fresh cilantro adds vibrant color and bright flavor, while extra lime wedges give everyone the agency to pump up the citrusy tang. Try a sprinkle of thinly sliced scallions or chopped red chili for added crunch and a touch of heat—presentation is half the fun with Coconut Curry Salmon with Jasmine Rice!
Side Dishes
Although this dish stands beautifully on its own, it pairs well with quick sides like steamed snap peas, sautéed bok choy, or a crisp cucumber salad. If you’re looking for even more comfort, serve with warm naan or roti to help mop up every drop of that creamy coconut curry sauce.
Creative Ways to Present
Try making a gorgeous rice “nest” and setting the salmon right in the middle, with the golden coconut curry sauce artfully drizzled over the top. For a fun family-style approach, set out all the components separately, then let everyone build their own plate. You can also serve Coconut Curry Salmon with Jasmine Rice in shallow bowls for a more modern, casual vibe that begs you to dig in with a big spoon.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), store the rice, salmon, and sauce separately in airtight containers in the fridge. This prevents the rice from becoming mushy and keeps everything tasting fresh. Everything will stay at its best for up to 2 days.
Freezing
If you want to save Coconut Curry Salmon with Jasmine Rice for later, freeze the sauce and rice separately from the salmon to preserve texture. Wrap the fish tightly before freezing, and use within one month for optimal flavor and freshness. The coconut curry sauce freezes especially well in small portions.
Reheating
For best results, reheat the sauce and salmon gently in a skillet over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. Microwave the rice separately, covered with a damp paper towel. Combine and garnish freshly right before serving for that made-today taste.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While salmon brings a rich, buttery quality to this dish, you can use trout, cod, or halibut. Just adjust the cooking time based on the thickness of your chosen fish.
Is red curry paste very spicy?
Most store-bought red curry pastes are pleasantly warm but not overwhelmingly hot. You can adjust the spice by using less paste or balancing with extra coconut milk. If you prefer a little extra kick, add a pinch of chili flakes when sautéing the aromatics.
Can I make Coconut Curry Salmon with Jasmine Rice dairy free and gluten free?
Yes, it’s naturally dairy free thanks to coconut milk, and it’s also gluten free—just double-check your red curry paste and fish sauce labels to ensure there are no hidden gluten-containing ingredients.
What if I don’t have fish sauce?
No worries! Fish sauce adds umami depth, but you can skip it without losing the integrity of the dish. Try adding a dash of soy sauce or a pinch of salt to taste if you need to boost the savory notes.
Can I use light coconut milk instead of regular?
You can, but the sauce will be thinner and less creamy. Full-fat coconut milk is the secret to a truly lush Coconut Curry Salmon with Jasmine Rice, though light coconut milk works in a pinch if you prefer a lighter finish.
Final Thoughts
I hope this recipe for Coconut Curry Salmon with Jasmine Rice inspires you to bring bold, comforting flavors into your kitchen. There’s nothing quite like savoring a homemade meal that feels special without being complicated. Give it a try, share it with friends or family, and don’t be surprised if it becomes a new staple at your table!