Coconut Curry Salmon

Coconut Curry Salmon

Coconut Curry Salmon



  • 1 1/2 lbs. wild caught salmon
  • 1 teaspoon curry powder
  • 1 Tablespoon coconut sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1-2 teaspoons olive oil

Coconut Curry Sauce:

  • 2 cloves of garlic, minced
  • 3 cups of spinach, chopped
  • 1 small ginger knob, minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon coconut sugar
  • 1 can coconut milk
  • 1 Tablespoon red curry paste
  • 2 Tablespoons soy sauce
  • 1 lime, juiced

For Serving:

  • Brown rice, cooked
  • Fresh herbs to top 


  1. Preheat the oven to 475 F. Line a baking sheet with parchment paper.
  2. Cook the brown rice according to the package and let cook while making other items.
  3. For the salmon: In a small bowl, mix together the olive oil with the spices and make a paste. Place the salmon fillet on the lines baking sheet and rub the paste over the top part of the salmon. Bake the salmon for 6-12 minutes.
  4. Sauce: In a pan, heat the olive oil over medium heat. Add the garlic and ginger and sauté for about 5 minutes. Add the coconut sugar and curry paste, then sauté for another 3 minutes. Then, add in the coconut milk, soy sauce and lime juice. Lastly, add in the spinach, stir until it becomes wilted.
  5. Place some brown rice into a bowl, top with the salmon and cover with the sauce.
  6. Serve and enjoy!