Salmon and Cherry Tomato Curry

Updated December 29, 2025

Introduction

A vibrant, aromatic curry featuring tender salmon fillets simmered in a creamy tomato-coconut base, infused with warm Indian-inspired spices. This quick weeknight dish balances richness from coconut milk with brightness from cherry tomatoes and a light, herbaceous finish, making it both comforting and nourishing.

Key Details

• Total Time: 30 minutes

• Servings: 4

Ingredients

(Serves 4)

• 4 salmon fillets, skin removed, 6 ounces (170g) each

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons ghee or coconut oil (clarified butter for depth; coconut oil for a milder profile)

• 3 garlic cloves, minced (≈1 tablespoon)

• 1 tablespoon fresh ginger, minced (≈1-inch piece)

• 1 bird’s-eye chile (or 1 small Thai serrano/jalapeño), thinly sliced (adjust for heat)

• ½ teaspoon cumin seeds

• 1 pound (450g) cherry tomatoes, halved (if large; leave whole if small)

• ½ teaspoon ground coriander

• ½ teaspoon ground turmeric

• 1 (14-ounce/400ml) can full-fat coconut milk (shake well before opening)

• 5 ounces (140g) fresh spinach (chopped baby spinach for tenderness)

• Cooked rice, for serving (1 cup per person)

• ¼ cup torn fresh herbs (mint, basil, or cilantro; garnish)

• Optional: Fresh lime wedges (as suggested in user comments)

Preparation Steps

Step 1: Prep the Salmon

Pat skinless salmon fillets dry with paper towels to ensure even seasoning and prevent steaming. Season both sides generously with salt and freshly ground black pepper. Rest at room temperature for 5 minutes to allow salt to penetrate the fish, enhancing flavor.

Step 2: Sauté Aromatics & Spices

Heat ghee/coconut oil in a large, heavy-bottomed skillet over medium heat. When oil shimmers (≈1 minute), add minced garlic, ginger, and sliced chile. Stir constantly for 2–3 minutes until garlic/ginger are fragrant and edges turn golden (avoid burning). Season lightly with salt/pepper.

Add cumin seeds; toast 15 seconds until they crackle (nutty aroma). Immediately stir in halved tomatoes, ground coriander, and turmeric. Toss to coat tomatoes evenly with spices.

Step 3: Simmer the Coconut-Tomato Base

Pour in coconut milk, stir well, and season with salt to taste (coconut milk is naturally mild). Simmer uncovered over medium heat for 6–8 minutes, stirring occasionally, until liquid reduces slightly (≈⅔ volume) and tomatoes burst, releasing sweet-tart juices.

Step 4: Incorporate Spinach & Salmon

Add chopped spinach; stir until wilted (≈1 minute). Gently nestle salmon fillets into the curry, submerging ¼ of each fillet in sauce. Cover tightly, reduce heat to medium-low, and simmer 4–7 minutes until salmon reaches 145°F (63°C internal temp; flakes easily with a fork).

Step 5: Serve

Divide cooked rice into bowls. Ladle curry with salmon/spinach over rice, garnish with fresh herbs, and optionally add lime wedges for brightness.

User Reviews & Tips

• “Finish with a squeeze of lime! Adds acidity to balance creaminess.”

• “Substitute curry powder for coriander; used frozen spinach, worked great. Served with Pinot Noir.”

• “Bland? Add extra salt or red pepper flakes before serving. Flavor-packed!”

• “Spinach released too much liquid—add at the last minute (1 min before salmon finishes). Try corn/cauliflower as veggies.”

• “Cut large salmon into smaller pieces for leftovers. Extra salt and Thai chilies elevated flavor!”

Pro Tip: For extra richness, add 1 tablespoon tomato paste with the spices; for a lighter version, use light coconut milk and reduce sodium.