Coconut Curry Salmon

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. 

Coconut Curry Salmon

  • Servings: 2
  • Difficulty: 3 hours
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  • 1 cup coconut milk
  • 1 tbsp garam masala 
  • 1 tsp ground turmeric 
  • 2 tsp minced 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 coconut milk, garam masala, turmeric, ginger, garlic, 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 right zone of your Suvie. Place the rice into the starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.

My Cook > Slow Cook 

High, 1 hour 30 minutes 

Starch: 15 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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