Easy Creamy Coconut Curry Salmon With Broccoli

If you’re craving a comforting, flavorful dinner that feels special but comes together easily, this Easy Creamy Coconut Curry Salmon With Broccoli is exactly what you need. Tender salmon fillets are gently simmered in a rich coconut curry sauce, paired with vibrant broccoli, and served over fluffy white rice for a satisfying, well-balanced meal that works just as well for weeknights as it does for casual entertaining.

This recipe is inspired by popular social-media coconut curry salmon dishes, but it’s written from scratch with clear steps, practical tips, and family-friendly ingredients you can find in any grocery store.

Why You’ll Love This Easy Creamy Coconut Curry Salmon With Broccoli

There are plenty of reasons this dish earns a regular spot on the dinner rotation:

• One-pan friendly: Aside from cooking the rice, everything comes together in a single skillet.
• Rich but balanced: Creamy coconut milk pairs beautifully with warm curry spices and fresh citrus.
• Healthy and filling: Salmon provides protein and omega-3s, while broccoli adds fiber and color.
• Customizable heat: You can keep it mild or add spice depending on your taste.
• Meal-prep approved: Leftovers reheat well and taste even better the next day.

This is the kind of recipe that feels indulgent without being heavy, making it a go-to comfort meal you’ll actually want to cook again.

Ingredients for Easy Creamy Coconut Curry Salmon With Broccoli

Salmon & Curry Sauce

• 4 salmon fillets (about 5–6 ounces each, skin on or off)
• 2 tablespoons olive oil or avocado oil
• Salt and black pepper, to taste
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1½ tablespoons mild red or yellow curry paste
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup low-sodium chicken broth or vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon fresh lime juice

Vegetables & Serving

• 2½ cups broccoli florets
• Cooked white rice (jasmine or basmati recommended)
• Fresh cilantro or parsley, for garnish

Ingredient Notes & Substitutions

• Salmon: Fresh or frozen salmon both work. If frozen, thaw completely and pat dry before cooking.
• Curry paste: Choose a mild variety for family-friendly flavor. Curry powder can be used instead (1½ teaspoons).
• Coconut milk: Full-fat coconut milk creates the creamiest sauce, but light coconut milk works if you prefer a lighter dish.
• Broccoli: You can substitute cauliflower, green beans, or snap peas if desired.
• Soy sauce: Tamari keeps the recipe gluten-free. Coconut aminos also work.
• Citrus: Lime adds brightness, but lemon juice is a fine substitute.

Step-by-Step Instructions

Step 1 – Cook the Rice

Prepare your white rice according to package instructions. Fluff with a fork and keep warm while you make the curry.

Step 2 – Season and Sear the Salmon

Pat the salmon fillets dry and season both sides with salt and black pepper. Heat the oil in a large skillet over medium heat. Add the salmon and sear for 3–4 minutes per side, until lightly golden but not fully cooked through. Remove salmon from the pan and set aside.

Step 3 – Sauté the Aromatics

In the same skillet, add the chopped onion. Cook for 2–3 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds, just until fragrant.

Step 4 – Bloom the Curry

Add the curry paste to the skillet and stir constantly for about 1 minute. This step deepens the flavor and brings out the spices in the curry.

Step 5 – Build the Coconut Curry Sauce

Pour in the coconut milk, broth, and soy sauce. Stir well and bring the sauce to a gentle simmer. Let it cook for 4–5 minutes until slightly thickened.

Step 6 – Cook the Broccoli

Add the broccoli florets to the sauce. Simmer for 3–5 minutes until the broccoli is tender but still bright green.

Step 7 – Finish the Salmon

Return the salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the top and simmer gently for 3–4 minutes, until the salmon is fully cooked and flakes easily.

Step 8 – Add Citrus and Serve

Remove the pan from heat and stir in the lime juice. Taste and adjust seasoning if needed. Serve the creamy coconut curry salmon and broccoli over warm white rice, garnished with fresh herbs.

Pro Tips for Success

• Don’t overcook the salmon: Slightly undercooking during searing ensures it stays moist after simmering.
• Use a wide skillet: This helps the sauce reduce evenly and keeps the broccoli from overcrowding.
• Adjust thickness: If the sauce becomes too thick, add a splash of broth. If too thin, simmer uncovered for a few minutes.
• Mild vs spicy: Start with less curry paste; you can always add more.
• Fresh garnish matters: A handful of fresh herbs brightens the entire dish.

Flavor Variations

• Thai-inspired: Add a teaspoon of brown sugar and a splash of fish sauce (optional) for classic Thai balance.
• Extra veggies: Stir in spinach, bell peppers, or zucchini near the end of cooking.
• Creamier finish: Swirl in a tablespoon of coconut cream before serving.
• Low-carb: Serve over cauliflower rice instead of white rice.
• Vegetarian: Replace salmon with pan-seared tofu or chickpeas and use vegetable broth.

Serving Suggestions

This Easy Creamy Coconut Curry Salmon With Broccoli is delicious on its own, but you can elevate the meal with:

• Warm naan or flatbread
• A crisp cucumber salad
• Simple mango slices or pineapple on the side
• Steamed jasmine rice or basmati rice

For entertaining, serve family-style in a large bowl with rice on the side so everyone can help themselves.

Storage and Freezing Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop or microwave at 50% power to avoid drying out the salmon.
• Freezing: While possible, freezing is not recommended as coconut milk sauces can separate and salmon texture may change.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~520
Protein	34 g
Carbohydrates	28 g
Fat	30 g
Fiber	4 g
Sodium	620 mg

Values are estimates and will vary based on ingredients used.

FAQ About Easy Creamy Coconut Curry Salmon With Broccoli

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Make sure it’s fully thawed and patted dry before seasoning and searing for the best texture.

Is this coconut curry salmon spicy?

This recipe is mildly spiced. Using a mild curry paste keeps it family-friendly, but you can increase heat by adding chili flakes or extra curry paste.

Can I make this ahead of time?

You can prepare the sauce and vegetables ahead, but salmon is best cooked fresh. Leftovers reheat well for next-day meals.

What rice works best with coconut curry salmon?

Jasmine rice is ideal because of its aroma, but basmati or even brown rice also pair nicely with the creamy sauce.

Can I make this dairy-free and gluten-free?

Yes. The recipe is naturally dairy-free, and using tamari or coconut aminos keeps it gluten-free.

Final Thoughts

This Easy Creamy Coconut Curry Salmon With Broccoli is the kind of recipe that delivers big flavor with minimal effort. It’s cozy, nourishing, and flexible enough to suit different tastes and dietary needs. Whether you’re recreating a viral favorite or just looking for a reliable salmon dinner, this dish checks all the boxes — creamy, comforting, and absolutely delicious.