Baked Curry Salmon with Coconut Rice

This Baked Curry Salmon with Baked Coconut Rice is the perfect blend of rich, bold flavours paired with a light and refreshing apple salsa.

The creamy coconut curry sauce infuses the salmon with Thai-inspired spices, while the baked jasmine rice provides a fragrant and fluffy base. The crisp apple salsa adds a refreshing crunch, making it a perfect balance of spice, creaminess, and brightness in every bite.

Ingredients

For the Salmon

• Salmon fillets
• Ground cumin
• Ground coriander
• Cayenne
• Black pepper
• Cinnamon
• Thai red curry paste
• Freshly grated ginger
• Garlic
• Coconut milk
• Tamari
• Fish sauce
• Brown sugar
• Sesame seeds

For the Coconut Rice

• Stock or water
• Coconut milk
• Jasmine rice
• Olive oil
• Salt

Serve With

• Apple Salsa, recipe linked here

Instructions

Preheat the Oven

Preheat your oven to 375°F.

Prepare the Coconut Rice

In an 8 x 8” baking dish, combine the stock (or water) and the coconut milk. Place over the stovetop burner on medium-low heat and bring to just barely boiling, 7 minutes. Add in the rice and stir. Stir in the olive oil and salt. Cover the dish tightly with foil and bake in the oven for 30-35 minutes, or until the rice is tender and fluffy.

Prepare the Curry Sauce

In a 9×13” baking dish, combine all the ingredients for the salmon except the fillets and sesame seeds. Heat the dish over a low stovetop burner, stirring until the mixture is well combined, 3-4 minutes.

Bake the Salmon

Nestle the salmon fillets into the curry sauce in the baking dish, ensuring each fillet is coated with the sauce. Sprinkle the tops with sesame seeds. Transfer the baking dish to the oven and bake for 25-35 minutes, or until the salmon is cooked through and the sauce has thickened to your desired consistency.

Make the Apple Salsa – Recipe

Make ahead or prepare while the salmon and rice are cooking.

Serve

Serve the baked salmon and curry sauce or over bowls of the coconut rice. Top with generous amounts of the apple salsa for a fresh, bright contrast to the savoury curry.

Watch how this recipe was made here.

Equipment Used

Cooked on the Hestan Range and prepared using Hestan Culinary Provisions bakers. Proud Hestan Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Baked Curry Salmon with Coconut Rice rice please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James

Baked Curry Salmon with Coconut Rice

This Baked Curry Salmon with Baked Coconut Rice & Apple Salsa is the perfect blend of rich, bold flavours paired with a light and refreshing apple salsa. The creamy coconut curry sauce infuses the salmon with Thai-inspired spices, while the baked jasmine rice provides a fragrant and fluffy base. The crisp apple salsa adds a refreshing crunch, making it a perfect balance of spice, creaminess, and brightness in every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Entree, Main Course

Cuisine Thai

Servings 4 People

Ingredients

  

1x2x3x

For the Salmon

• 4 4-6 ounce salmon fillets
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon
• ¼ cup Thai red curry paste
• 1 tablespoon freshly grated ginger
• 2 cloves garlic minced
• 2 400 ml cans coconut milk, divided ½ cup coconut milk, 1 cup coconut milk solids.
• 3 tablespoons tamari
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame seeds

For the Coconut Rice

• 2 cups stock or water
• 1 cup coconut milk
• 1½ cups jasmine rice
• 2 tablespoons olive oil
• ½ tablespoon salt

Serve with

• Apple Salsa recipe

Instructions

 

• Preheat the Oven: Preheat your oven to 375°F.
• Prepare the Coconut Rice: In 8 x 8” baking dish, combine the stock (or water) and the coconut milk. Place over the stovetop burner on medium-low heat and bring to just barely boiling, 7 minutes. Add in the rice and stir. Stir in the olive oil and salt. Cover the dish tightly with foil and bake in the oven for 30-35 minutes, or until the rice is tender and fluffy.
• Prepare the Curry Sauce: In 9×13” baking dish, combine all the ingredients for the salmon except the fillets and sesame seeds. Heat the dish over a low stovetop burner, stirring until the mixture is well combined, 3-4 minutes.
• Bake the Salmon: Nestle the salmon fillets into the curry sauce in the baking dish, ensuring each fillet is coated with the sauce. Sprinkle the tops with sesame seeds. Transfer the baking dish to the oven and bake for 25-35 minutes, or until the salmon is cooked through and the sauce has thickened to your desired consistency.
• Make the Apple Salsa: Make ahead or prepare while the salmon and rice are cooking.
• Serve: Serve the baked salmon and curry sauce or over bowls of the coconut rice. Top with generous amounts of the apple salsa for a fresh, bright contrast to the savoury curry.
• Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!

Video

Keyword curry baked salmon, curry salmon baked, salmon and coconut rice, salmon in coconut curry sauce, salmon with coconut rice

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