If you’re looking for a bold, flavorful dish that can be made in just 30 minutes, this Keto Coconut Curry Salmon is for you! It’s rich, creamy, and brimming with spices that will warm your soul with every bite.
I’ve made this recipe countless times for weeknight dinners, and it never disappoints. Whether you’re cooking for yourself or treating a friend, this dish checks all the boxes—quick, satisfying, and absolutely delicious.
Why You’ll Love This Keto Coconut Curry Salmon
Quick and Easy: This dish takes only 30 minutes from start to finish. It’s perfect for nights when you need a fast yet flavorful meal.
Rich and Creamy: The coconut milk makes a luscious base for the curry, adding depth and decadence to every bite.
Low Carb Delight: Packed with healthy fats and protein, it’s one of the best keto meals for 1 person. Plus, the recipe is naturally low carb and perfect for a keto lifestyle.
Versatile: You can serve this curry on its own as a keto soup or pair it with cauliflower rice for a satisfying meal.
What You’ll Need
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon grated ginger
- ½ teaspoon salt (adjust to taste)
- Juice of ½ lime
- Fresh cilantro, for garnish
Pro Tips
- Pan-sear the salmon skin-side down for a crispy texture before adding it to the curry.
- Use full-fat canned coconut milk for the creamiest results.
- Let the curry simmer for a few minutes before adding the salmon to deepen the flavors.
- For kids or spice-sensitive eaters, use mild curry paste and omit the red pepper flakes.
- Garnish with lots of lime and cilantro for an extra burst of freshness!
Tools
- Non-stick skillet
- Spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl
Substitutions and Variations
- Use shrimp or chicken instead of salmon for a protein swap.
- Substitute green curry paste if that’s your preference.
- Add vegetables like spinach or zucchini for extra texture and nutrients.
Instructions
- Heat the coconut oil in a non-stick skillet over medium heat. Once hot, sear the salmon fillets skin-side down for 2-3 minutes. Flip and cook for another 2 minutes, then remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 2 minutes.
- Add the red curry paste, turmeric, curry powder, and grated ginger to the skillet. Stir until the spices are evenly distributed and fragrant.
- Pour in the coconut milk and stir. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- Return the salmon fillets to the skillet. Simmer for another 5 minutes or until the salmon is fully cooked and flaky. Squeeze lime juice over the top.
- Serve hot with garnished cilantro and a side of cauliflower rice, or enjoy it as a keto soup for a lighter meal.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of coconut milk to maintain the creamy consistency.
This Keto Coconut Curry Salmon is going to redefine quick and low carb easy soup recipes for you! Whether it’s dinner or a solo lunch, it will make its way into your regular rotation of keto meals for 1 person. Try it out and let me know how yours turns out in the comments below!
—– RECIPE CARD INFO —–
The course of this recipe: Main Course
Number of servings: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: Approximately 400 calories per serving
Food Labels:
Dairy Free
Gluten Free
Keto
Low Carbs
Ingredients:
2 salmon fillets (about 6 oz each)
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup canned coconut milk
1 tablespoon red curry paste
1 teaspoon curry powder
½ teaspoon ground turmeric
½ teaspoon grated ginger
½ teaspoon salt
Juice of ½ lime
Fresh cilantro (for garnish)