This slow cooked salmon recipe will become an instant favorite. Coconut milk, garam masala, lime juice, turmeric, ginger, and garlic make up the deliciously savory sauce. Salmon filets are nestled into the sauce and slow cooked to fork-tender perfection. The sauce and salmon are served with fluffy basmati rice. And, for those who like things hot, sliced red chili peppers make for a vibrantly spicy garnish. A little fresh chopped scallion and lime wedges add the finishing touches. 

Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To make this recipe in Suvie 1.0, set the rice to cook for 15 minutes in Step 2.

Coconut Curry Salmon

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 3 hours
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  • 1 cup coconut milk
  • 1 tbsp garam masala 
  • 1 tsp ground turmeric 
  • 2 tsp minced fresh ginger 
  • 2 garlic cloves, peeled and minced 
  • 3 scallions, chopped
  • 1 lime, halved 
  • 2 (6 oz) salmon filets 
  • ½ cup basmati rice 
  • 1 red chili pepper, sliced 


1) In a medium bowl, combine 1 cup coconut milk, 1 tbsp garam masala, 1 tsp turmeric, 2 tsp ginger, 2 garlic cloves, and half of the scallions (reserving the rest for garnish). Squeeze one of the lime halves into the bowl and whisk to combine. Slice the remaining lime half into wedges and set aside. 

2) Transfer sauce to a Suvie pan, nestle salmon filets into the sauce, and place the pan in the top zone of your Suvie. Place the rice into the Suvie rice pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule.

Suvie Cook Settings  

Bottom Zone: Slow Cook on Low, 1 hour 30 minutes 

Top Zone: Slow Cook on Low, 1 hour 30 minutes

3) After the cook, remove pans from your Suvie. Season the salmon to taste with salt and pepper. Fluff rice with a fork and divide between 2 bowls. Top rice with salmon and drizzle with sauce. Garnish curry salmon with reserved scallions, chili peppers, and lime wedges. 


Nutritional Information per serving (2 servings per recipe): Calories 885, Total Fat 41g, Total Carbohydrates 52g, Total Sodium 1203mg, Total Protein 76g.

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