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Coconut Curry Salmon Recipe

A warm, aromatic vegan salmon dish simmered in coconut curry with spices and herbs for a creamy, comforting, high-protein meal.
Print Recipe
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 4 plant-based salmon fillets
  • 1 cup coconut milk
  • 1 tablespoon curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon chili flakes
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon chopped coriander

Method
 

  1. Heat olive oil in a pan on medium.
  2. Add plant-based salmon fillets and cook 3 minutes per side.
  3. Remove fillets and set aside.
  4. Add coconut milk, curry paste, turmeric, garlic, pepper, salt, and chili flakes.
  5. Stir until the sauce becomes smooth.
  6. Add soy sauce and lemon juice.
  7. Return fillets to the pan and simmer 5 minutes.
  8. Garnish with coriander and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 265
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 18g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 10%
  • Iron: 15%
  • Magnesium: 12%
  • Potassium: 13%
  • Folate: 9%

Additional Notes / Tips

  • Add ginger for extra warmth.
  • Use red curry paste for deeper flavor.
  • Serve with jasmine rice or quinoa.
  • Squeeze extra lemon before serving for brightness.