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Salmon in Coconut-Curry Sauce

4 Servings

30 minutes

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For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawa Hassan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice blend called xawaash, flavors the dish and gives the sauce a pale golden hue. Serve with steamed rice.




Don’t let the sauce reach a simmer after returning the salmon to the skillet. Gentle heat—just enough to create steam—is all that’s needed to cook the fillets so that they remain moist and tender.

30 minutes


  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper


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Judith Y.
December 24, 2023
Easy and flavorful dinner
The only thing I fudged on was shredding the carrots. I couldn't find my box grater, so I just julienned them and it was absolutely fine. Otherwise, I made as written and it was delicious! We eat a lot of fish, and this was such an nice preparation. Will be making it again, for sure!
Harold S.
December 4, 2023
A Salmon Favorite
This was a standout favorite recipe. The visual appeal is stunning as is the flavor. Based on other reviews, I added .25tsp more curry than called for and it was wonderfully flavorful. Added to the weeknight rotation!
Dennis D.
June 26, 2023
Very moist
Good flavors, lots of vegetables, and, most importantly, nicely moist salmon.
Michael P.
March 30, 2023
Fantastic and easy
After making this recipe and loving the outcome I went online to see about as it was advertised in my local paper. Joined immediately and am looking forward to more great recipes!
John W.
December 2, 2022
Delicious, fresh and light salmon curry
Added more jalapeño and served over steamed jasmine rice.
Loretta A.

Easy night recipe without flavor - can't taste the curry at all.

Sue E.

I am always looking for different salmon recipes. This one was a big hit. Will absolutely make it again.

Robert W.

This is awesome and easy. My Brazilian Au pair thought it similar in flavor to moqueca. My wife who dislikes salmon thought it was tolerable, but loved the sauce. I thought it’s the best salmon recipe I’ve ever made.

James A.

We screwed up -- didn't buy the cherry tomatoes -- subbed in a pantry can of tomato sauce, and we were still very happy with the results.

Kathleen P.

Loved this, will make again. We didn’t have enough salmon, so I used part salmon and part shrimp. Excellent. The Penzey’s Maharajah curry gave wonderful flavor. I did add a little extra salt at the end; Yakima smoked applewood.

Kelsy B.

This one is on my short list, delicious and quick to come together!

Diana L.

My family gave it 3.5 stars but I really liked it so 5 for me. Great flavors. I only put 1 jalapeno as my family wont eat if its too hot. I did not have a salmon so I cooked it with shrimp. I think you can cook it with chicken as well.

Christine A.

This was a great salmon recipe! I added about a half a teaspoon additional curry powder, it wasn’t strong enough when I did a taste test. Also added a nice handful of fresh chopped cilantro at the end. Served it over coconut lime rice. Super tasty.

Kristina F.

Served with roasted asparagus and cilantro lime rice - so good! I did go in a bit heavier on the curry and left out the carrots for personal preference, and I was very happy with the end result.

Mary Beth M.

Delicious! This dish really exceeded my expectations. I added some fresh, grated ginger in with the garlic and scallions, and a handful of cauliflower florets with the carrots and tomatoes. Will definitely make again.

Ramona W.

Saw this pop up and wanted to make it, as I am always looking for salmon recipes. Husband was iffy as he really enjoys curry, but not a big salmon fan. This recipe won him over, he really liked it served over rice. I adjusted the curry up and removed the seeds from the jalapenos as it is our taste, it was really good. He even asked for it to be a repeat dinner item.

Ashley H.

We are always looking for new salmon recipes and this one was a hit.

Nancy W.

Use sweetened or unsweetened coconut milk? The recipe doesn’t state which. Thanks!

Lynn C.

Hi Nancy -

Most canned coconut milk you will find in the supermarket is unsweetened and that's what we are calling for here.

The Milk Street Team