Salmon with Coconut Curry Broth

Make this Salmon with Coconut Curry Broth for a simple dinner that feels so decadent. It’s light enough for a delicious summer dinner, but you can make this any time of year!

A Note from Teri on Salmon with Coconut Curry Broth

This salmon with coconut curry recipe is a total knockout. It’s a simple dish to put together, but it’s a masterpiece. It would make a perfect meal for a summer dinner party. Ladle just a bit of broth into a bowl with a scoop of rice, then add your salmon on top. You could pair it with an easy arugula salad, and you could serve it with everyday roast chicken breasts for anyone who doesn’t eat salmon. For dessert, you could make something like a lemon blueberry cake.

I recently gave this recipe to my friend, Ceci Fano, for a dinner party, and she said it was an absolute home run. She said it was restaurant quality, and her guests could not stop raving about how delicious it was! Trust me, this is a run don’t walk situation to make this recipe.

To make this dish, you absolutely want to make sure you don’t overcook the fish. Get high quality salmon and cook it to about medium rare. Most often, anything more well done than medium will result in an excess of the albumin, which means the fish is overcooked. The medium rare salmon is truly what makes this recipe such a star.

Ingredients & Variations

Edamame: 

• Kosher salt
• Frozen edamame

Rice: 

• Uncooked jasmine rice 
• Water
• Butter 

Broth: 

• Olive oil
• Shallots
• Garlic clove
• Scallions
• Lemongrass – to unlock the full flavor of the lemongrass, bash the stalk with the flat side of your knife
• Salt
• Thai red curry paste
• Chicken broth
• Coconut milk – blended
• Cayenne
• Coconut aminos
• Lime juice 
• Coconut sugar

Salmon: 

• Skin-on salmon fillets
• Kosher salt and pepper
• Olive oil 

For serving:

• Chopped chives
• Chopped cilantro
• Ground sumac
• Lime or lemon wedges

I highly recommend sourcing some dried lemongrass to have on hand in your pantry! It’s an amazing thing to have in your tool box for a dish like this.

We used chives and cilantro for serving but you could also use basil or mint. You could even serve the dish with a platter of herbs for people to choose from on the side!

How to Make This Salmon with Coconut Curry Broth

Step One: Make Edamame and Rice

Bring a small pot of salted water to boil and cook the edamame for 2 minutes. Remove from the boiling water to an ice bath. Drain and set aside. 

Rinse the rice well. Add the rice to a medium pot with 1 ½ cups water and the butter over high heat, cover and bring to a boil. Once boiling, reduce heat to a simmer and continue cooking according to package directions. Once rice is done cooking, turn the heat off and leave covered. 

Step Two: Make the Broth

In a medium pot, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until fragrant but not browned, about 30 seconds.

Add the scallions, lemongrass, and ½ teaspoon of the salt and cook until softened, about 1 minute. In a small bowl, dissolve the curry paste in a splash of the chicken broth and add to the pot along with the remaining stock. Stir well, scraping up all the caramelized bits from the bottom of the pan.

Add the coconut milk, the remaining ½ teaspoon salt, and cayenne. Stir to combine well and bring back to a simmer. Add the coconut aminos, lime juice, and coconut sugar, if using, and stir and continue cooking for a few minutes. Turn the heat off and set aside. 

Step Three: Cook Salmon and Assemble

Rinse the salmon fillets and pat dry. Season with 1 teaspoon kosher salt and 1 teaspoon pepper evenly amongst the filets and set aside. 

Heat two tablespoons of olive oil in a large pan over medium heat and add the fillets, skin-side down and cook for 3-4 minutes, depending on the thickness of the fish. Flip the salmon and continue cooking another 3-4 minutes until the salmon is browned and crispy. Depending on how you like your salmon, adjust the cooking times. Remove fish from the pan and set aside. 

Warm the broth on low to your desired temperature. Add a couple ladles of the broth to each of four bowls and add a ¼ cup of the reserved edamame to each. Add rice to each bowl then top with a salmon fillet. Finish the dish with a sprinkle with chives and cilantro, and additional ground sumac if using, and serve with lime or lemon wedges if you’d like. Enjoy! 

How to Store Your Salmon with Coconut Curry Broth

This broth makes delicious leftovers. Once cooled, store it in an airtight container. Reheat gently on the stovetop and use it again with salmon, with chicken breast or chicken thighs, or even with a quick stir fry!

Try These Other Salmon Recipes

• Greek Quinoa Salad with Salmon
• The Best Crispy Rice & Salmon Bowl Recipe
• Weeknight Salmon Rice Bowl
• Celebration Salmon Salad with 999 Island Dressing

If you make this Salmon with Coconut Curry Broth Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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