Coconut-Miso Salmon Curry

Updated Oct. 2, 2024

A vibrant, aromatic curry featuring tender salmon in a creamy coconut-miso base, perfect for quick weeknight dinners.

Key Details

• Total Time: 25 minutes

• Servings: 4 (adjustable)

Ingredients

• 2 tablespoons safflower or canola oil

• 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)

• 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)

• 3 garlic cloves, thinly sliced

• Kosher salt and black pepper (to taste)

• ¼ cup white miso paste (dashi or white miso recommended)

• ½ cup unsweetened, full-fat canned coconut milk

• 1 (1½-pound) salmon fillet, cut into 2-inch cubes

• 5 ounces baby spinach (about 5 packed cups)

• 1 tablespoon fresh lime juice (plus lime wedges for serving)

• Steamed rice (e.g., jasmine or basmati, for serving)

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh cilantro

Preparation

Step 1: Sauté Aromatics & Miso

In a large, heavy-bottomed pot, heat 2 tablespoons oil over medium heat. Add the sliced red onion, minced ginger, and sliced garlic. Season with a light pinch of salt and black pepper. Cook, stirring frequently, until the onion softens and turns translucent (about 3–4 minutes). Add the white miso paste and stir continuously for 2 minutes to caramelize lightly—this step unlocks the miso’s umami depth and creates a nutty sweetness.

Step 2: Build the Curry Base

Pour in the coconut milk and 3 cups of water. Bring the mixture to a rolling boil over high heat, then reduce heat to medium and simmer for 5 minutes, allowing the liquid to thicken slightly. The base will develop a glossy, aromatic consistency from the miso and coconut.

Step 3: Cook Salmon & Vegetables

Gently stir in the 2-inch salmon cubes. Reduce heat to medium-low and simmer for 5 minutes, ensuring the salmon is just cooked through (internal temperature: 145°F). Remove from heat, then stir in the baby spinach and lime juice. The spinach will wilt instantly—stir until fully incorporated (about 30 seconds).

Step 4: Serve

Divide steamed rice into bowls, ladle the curry over the rice, and garnish with fresh basil and cilantro. Serve with lime wedges for optional citrus brightness.

What Is "Curry" Here?

The term "curry" in this recipe refers to an aromatic sauce-style dish, not a fixed spice blend. In many culinary traditions, curry describes a sauce or stew served with rice/bread. Here, the curry is defined by ginger, garlic, miso, and basil, creating a savory, umami-rich profile.

User Adaptations & Tips

(From reader feedback)

• Flavor Amplification: "Double garlic/ginger, add lime zest, and use 1 full can coconut milk + 1 cup water for creaminess. Bok choy instead of spinach (added 1 minute before salmon) worked well!"

• Substitutions: "Patagonian scallops, trout, or even chicken work! Use cabbage if spinach is unavailable (sauté 1 minute first)."

• Pro Tweaks: "Add curry powder during onions for warmth, deglaze with white wine, or add chili crunch for heat. Reduce rice to avoid leftovers!"

Enjoy this adaptable, quick curry—perfect for busy nights or flavor experiments!