This vibrant curried salmon with herby rice is a satisfying, aromatic meal that comes together quickly while delivering impressive flavor. Tender salmon simmers in a warm, fragrant curry sauce, paired with bright, lemony herby rice that adds freshness to every bite.
Why You’ll Love This Recipe
This dish combines bold flavor with weeknight simplicity. Everything cooks in one pan, the sauce is rich without being heavy, and the herby rice adds lightness and texture. The ingredients repeat themselves in both components, making prep streamlined, and the whole meal is ready in about 30 minutes. It’s nourishing, colorful, and deeply comforting without requiring complex techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Herby Rice
1 cup uncooked brown rice
2 cups parsley, stems removed and finely chopped
2 cloves garlic, grated
1/2 small red onion, diced
1/2 lemon, juiced
Olive oil, as needed
Kosher salt, as needed
For the Curried Salmon
1 lb salmon, cut into three fillets
2 tbsp neutral oil (sunflower, avocado, or grapeseed)
2 cloves garlic, grated
1/2 small red onion, sliced
2 small red Thai chilies, chopped (remove seeds if sensitive to heat)
1 1/2 tsp ground cumin
1 tsp chili powder
2 1/2 tbsp tomato paste
2/3 cup coconut milk (full-fat or reduced-fat)
1/2 lemon, juiced
Kosher salt and black pepper, as needed
Directions
Cook the brown rice according to package instructions.
In a large bowl, combine the parsley, grated garlic, diced red onion, lemon juice, a drizzle of olive oil, and salt. Set aside.
Preheat the oven to 375°F.
Heat a high-sided sauté pan over medium heat.
Add the neutral oil and sliced red onion. Cook for 2–3 minutes until softened.
Add the chopped chilies and grated garlic. Cook another 2–3 minutes.
Stir in the cumin and chili powder and cook for 1 minute until fragrant. Season with salt.
Add the tomato paste and cook for 2 minutes, letting it darken.
Pour in the coconut milk and whisk until smooth. Taste and adjust seasoning with salt and lemon juice if needed.
Nestle the salmon fillets into the sauce. Spoon the curry over the top to coat.
Transfer the pan to the oven and bake for 14–16 minutes, or until the salmon reaches an internal temperature of at least 135°F.
Toss the cooked rice with the herby mixture prepared earlier.
Plate by adding a bed of herby rice, topping with a salmon fillet, and spooning extra curry sauce over the top. Garnish with parsley, mint, or basil if desired.
Replace brown rice with jasmine or basmati rice for a softer texture.
Substitute cilantro or basil for part of the parsley to create a different herb profile.
Add vegetables such as spinach, cherry tomatoes, or bell peppers to the curry for extra color and nutrients.
Mild version: Use only one chili or omit seeds completely.
Creamier sauce: Add an extra 1/4 cup coconut milk.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a covered pan over low heat or microwave in 30-second intervals until heated through. Add a splash of coconut milk if the sauce thickens too much.
FAQs
Can I use frozen salmon?
Yes. Thaw completely and pat dry before cooking.
Can I substitute another fish?
Firm white fish like cod or halibut works well with this curry sauce.
Is brown rice necessary?
No. You can use any rice you prefer, adjusting cook time as needed.
How spicy is this recipe?
It has moderate heat, but you can reduce or remove chili seeds to make it milder.
Can I make the curry sauce ahead of time?
Yes, prepare the sauce up to 24 hours ahead and store refrigerated.
Should I remove the salmon skin?
You can keep it on or remove it—either works for this recipe.
Can I use light coconut milk?
Yes, reduced-fat coconut milk works fine, though the sauce will be slightly thinner.
What herbs work best for the rice?
Parsley is traditional here, but mint, cilantro, and basil all complement the dish.
Can I make this dairy-free?
The recipe is naturally dairy-free.
How do I know the salmon is done?
It should flake easily with a fork and reach at least 135°F internally.
Conclusion
This curried salmon with herby rice is a simple, flavorful meal that balances richness, brightness, and just the right amount of heat. With minimal prep and quick cooking time, it’s an excellent weeknight choice that feels fresh and satisfying every time you make it. Enjoy this vibrant, wholesome dish as a go-to favorite for easy, delicious dinners.
Curried Salmon & Herby Rice is a vibrant and comforting meal featuring tender salmon fillets baked in a fragrant coconut curry sauce, served with fresh, lemony herby rice. It’s quick to prepare, full of flavor, and naturally dairy-free.
Ingredients
For the Herby Rice:
1 cup uncooked brown rice
2 cups parsley, stems removed and finely chopped
2 cloves garlic, grated
1/2 small red onion, diced
1/2 lemon, juiced
Olive oil, as needed
Kosher salt, as needed
For the Curried Salmon:
1 lb salmon, cut into three fillets
2 tbsp neutral oil (sunflower, avocado, or grapeseed)
2 cloves garlic, grated
1/2 small red onion, sliced
2 small red Thai chilies, chopped (remove seeds if sensitive to heat)
1 1/2 tsp ground cumin
1 tsp chili powder
2 1/2 tbsp tomato paste
2/3 cup coconut milk (full-fat or reduced-fat)
1/2 lemon, juiced
Kosher salt and black pepper, as needed
Instructions
Cook the brown rice according to package instructions.
In a bowl, combine chopped parsley, grated garlic, diced red onion, lemon juice, olive oil, and salt. Set aside.
Preheat oven to 375°F.
Heat a high-sided sauté pan over medium heat. Add neutral oil and sliced red onion; cook for 2–3 minutes until softened.
Add chopped chilies and grated garlic; cook for another 2–3 minutes.
Stir in cumin and chili powder; cook for 1 minute until fragrant. Season with salt.
Add tomato paste and cook for 2 minutes, allowing it to deepen in color.
Whisk in coconut milk until smooth. Taste and adjust with lemon juice and salt if needed.
Nestle salmon fillets into the sauce and spoon curry over the tops.
Transfer the pan to the oven and bake for 14–16 minutes, until salmon reaches 135°F internally.
Toss cooked rice with the herby mixture prepared earlier.
Plate with a bed of herby rice, top with salmon fillets, and spoon over curry sauce. Garnish with herbs if desired.
Notes
Use jasmine or basmati rice for a different texture.
Mint, cilantro, or basil can replace some of the parsley in the rice.
Add spinach, cherry tomatoes, or bell peppers to the curry for extra vegetables.
