Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.
You know when you really, really, really love something and you want to shout it from the rooftops?
THIS IS ME SHOUTING IT FROM THE ROOFTOPS over here.
I always end up making a recipe every few weeks that I think is my most favorite thing ever and better than anything else I’ve ever made. Always.
This is one of those.
The flavor! The flavor is intensely delicious. The salmon is buttery and flakey, the sauce is simple, rich but sort of light at the same time and the peanuts and shredded coconut give the best bite of crunchy texture at the end when you’re least expecting it. It has a touch of heat but is also creamy – and the cilantro lends a nice bright finish.
Paired with the coconut rice, I can barely stand it. I want to eat it FOR.EV.ERrrr, Sandlot style.
This is my absolute live-or-die meal of the moment and I could eat it at least once a week with leftovers for days. It’s satisfying but still feels summery enough to keep dinner light when the days are super hot. You can skip the rice and throw the salmon on top of salads or in a summer rolls – or heck even on top of some bread with grilled vegetables.
Wait. Did somebody say grilled bread?
This past weekend, one of my closest friends got married. It was SO much fun. Seriously one of the most fun and lovely weddings I’ve ever been to, if not the best. A few weeks ago to prepare, we had a spa day and left after six glorious hours of every spa service known to man – feeling like a big puddle of relaxed mush.
It was like all of our energy, sanity and brain power was massaged and exfoliated out of our body. We drove to a late lunch practically in silence and ordered a fantastic smoked salmon platter that I’ve truly been dreaming of ever since. The combination of flavors worked so well. Each bite was incredible and I could have ordered another platter for my lunch alone.
To continue rambling, there was a peanutty-curry like coconut sauce with shredded coconut on top of one of the pieces of salmon and we nearly fought over it. Major flavor overload. I’m not even going to humiliate myself and tell you that I kept eating it with truffle fries (because when there are truffle fries, you always get truffle fries, life law even if it is from 2007) but I definitely just told you that I kept eating it with truffle fries.
That’s neither here nor there, except it’s Monday so I want truffle fries for breakfast, lunch and dinner. Especially since I took a carbcation the last three days.
I didn’t smoke this salmon because, well, I have a toddler. The flavor is still outrageously great but smoking it first would kick it up so much. If you have the time, go for it! If you don’t, try it this way and prepare to want to eat the entire filet of salmon. Even Max loved it. I might make it ten more times this week. Or at least five. Maybe three?
Either way, it’s HAPPENING.
Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
- coconut cilantro rice
- 1 1/2 cups white jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
salmon with peanut curry
- 1 (2 pound) salmon filet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter
- 1 (15-ounce) can coconut milk
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped peanuts
- 3 tablespoons unsweetened, shredded coconut
- fresh cilantro for topping
coconut cilantro rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
salmon with peanut curry
- Preheat the broiler in your oven.
- Whisk together the salt, pepper, paprika and garlic powder. Rub it all over the salmon and place it on a baking sheet.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork.
- To make the sauce (while the salmon is cooking, or ahead of time!), heat a small saucepan over medium heat. Add the coconut oil and once it’s hot, add the garlic, stirring for 30 seconds. Stir in the curry paste for another minute or so, until it slightly deepens in color. Add in the sugar, peanut butter coconut milk and sesame oil and whisk to combine. Bring the mixture. Taste and season with salt and pepper if necessary.
- Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.
Did you make this recipe?
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I appreciate you so much!
P.S. please tell me how to stop eating blueberry pie. K thanks bye.
93 Comments on “Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.”
Jessica, this looks incredible!! The hubs and I enjoyed Thai curry one night this weekend and then salmon the other night… Never even thought to combine the two!? What type of curry paste do you use? I know our grocery stores carry Thai Kitchen. Have you tried that before? Thaks for the great idea… pinning :)
thank you!! yep, i use the thai kitchen red curry paste. we love it!
This couldn’t possibly be more catered to what I love, YES!!!! The salmon, the thai peanut sauce, the coconutty cilantro-y rice!!!!!! I can tell without even tasting it yet that this is such a major winner!!!
i wish i had a giant plate of it right now.
peanut sauce for everyone!!!!! this looks so good Jess xo
Thank you!! I feel like I’ve been in a serious rut with my go-to salmon recipes lately and this is just what I needed! So happy to hear your friend’s wedding was wonderful!!
This looks so great, I can’t wait to make it. Peanut sauces are heaven on a plate!
In love with this dish already! Especially that peanut curry – yum!
Yum! Coconut rice is one of my favorites to make. Definitely want to try this recipe with tofu!
i bet that would be really good too!
ooh coconut in the rice too?!?! normally i just make plain rice, but creamy thai curry with coconut milk could only be better with coconut rice.
it’s so so good!
This looks so amazing!!
Coconut rice AND peanut sauce? This sounds incredible!
I haven’t tasted it yet and I already want to eat it forever. I tend to stick to the same two (delicious, but still…) salmon recipes, and now that’s gonna change. You are the best!
This looks amazing. And yes, I did have a carbcation…but mine lasted 9 days. I need health in my life.
I’m a massive fan of salmon, this recipe was made for me! x
Jessica — WS Community
Does a carbcation mean you don’t eat sugar? Or just no starchy carbs?
haha oh my gosh – no i meant i ate ALLLLLL the carbs. bahahaha.
O this is perfect, perfect all around!!! I could make this every day!
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This recipe looks amazing! No wonder you want to make it as often as possible! The combination of the peanut sauce and the cilantro rice sounds like a deliciously light summer meal!
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I’ve been looking at recipes for the last hour, trying to get inspired for dinner, and this stopped me in my tracks. My current favorite way to make salmon is your Cajun salmon with salted lime butter, which is going to be hard to top — thank you for bringing so much delicious fish into my life!
thank you so much!!
I crave these flavors like crazy! This dish is a stunner.
I like fish but not a big salmon fan. Maybe I’ll try it again because this sounds delish. Or maybe I’ll make salmon for my husband and chicken for me…because I’m super boring. Lol.
this sauce would still be so good on chicken!
i cant wait to be able to eat again because while this sounds ridiculously delicious food and I are taking a break right now. #morningsickness #itsworsewithtwins #halpme
ahhhh exciting though!
Curry always looks like throw up on a plate, to me. As I read that back to myself, I see how offensive that sounds but I don’t mean it that way. More like, curry looks like throw up on a plate (always, no matter who posts or cooks it) but this looks so good that I don’t even care.
I’ll just be here, lying in the bed that I’ve made :-/
funny enough, i really wanted to instagram a pic of this and thought the SAME THING. it really doesn’t photograph well.
Definitely trying this next week!
let me know if you like it! :)
I am amazed, I don’t know how you do it. If I smother something in a sauce it looks unappetizing to say it mildly. You on the other hand make it look amazing. So going to make this, and maybe use the sauce on other things too. I love the list of ingredients. Sounds terrific.
Made this last night and it was so good! I don’t like fish much but made it because my husband does. I could not get enough of this and we had extra sauce that we are keeping for another meal. This will be a meal we make more than once a month!
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This looks so delicious! How long do you think the sauce will keep?
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Kindly add the proprietors of “Camp Jeff and Owen” to the list who would like to shout from the roof, how freaking wonderful this contribution of yours was.
My only deviation was to do individual 8 oz. center cut fillets instead of one large side of Salmon. We (and our guests) went cuhrazy for this! Thank you so so much. And WOW, that Coconut rice!!!
Hi Jessica! I’m such a big fan of spicy curry dishes, what could I add to this to give it that HOT Thai flavor? I don’t want to ruin it so I thought I’d ask the expert!
Yes, I love salmon! Made this tonight and it was so easy and delicious. :)
Wow, this recipie is fantastic! I’ve made it twice now, the second time I added chopped mushrooms and courgettes which made a nice edition. I love the combination of the coconut in the rice and with the sauce. Delish!!
Thanks for sharing! ☺️
I’m not normally a salmon person, but holy cow. This was so yummy. I think next time I will have a bit more curry paste in the sauce, and a little less peanut butter. The spice rub was golden and so was the rice… I mean really. YUM.
Made this tonight and loved it! Thanks for the recipe. The only issue I had is the sauce– it tasted good but was very runny. Seems like a few words are missing from the recipe when you say “Bring the mixture.” What is that step? I tried to get the mixture to reduce and it just didn’t happen… Do you have any tips, or is it supposed to stay pretty runny? All in all though, no complaints. Delicious!
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I made this for dinner last night and it was really delicious and easy to make. The curry sauce was runny when I put it all together, but I brought it to a soft boil then let it simmer on the stove while I prepared the salmon and it thickened up nicely. Could eat the sauce with a spoon, for sure. Thanks Jessica!
I made this for the THIRD time last night, which is basically a million times because I never make anything twice. So so so good. Even my 10 month old gobbled it up!
What’s the calories in this superb recipe?
I can work it out but was just asking as I’m being lazy.
We tried this out last night. Yum! We loved the salmon with that rub. That was seriously tasty. The sauce and rice were also delicious. I am a big fan of coconut rice.
So each component was good, but I’m just not so sure I like them all together – the sauce kind of took over the salmon for me. (For the record, my brother disagreed. He really enjoyed all 3 together, but especially when he kept the salmon and the sauce separate on his plate.)
That salmon though…I think we’ll be making that again.
My husband and I made the salmon and sauce for dinner tonight (with soba noodles) and it was SO delicious!
We are big fans of Thai food and I’m happy to say that after trying many homemade sauces, this is the one I’ll be making over and over again. Thanks for the recipe!
Your writing and your photographs sold me, I absolutely had to make it !!! The thai in me was a little skeptical but I followed the recipe exactly (rarely happens) and I LOVEEEEEEEEED it !!! Will be making it with coconut rice next time :) my husband who’s usually a lover of peanut sauce said it was only ok but then he just got seconds…so pay no attention to him *shrug*
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I made this today – it’s incredible! Thank you so much!
Luckily I made a double batch of sauce – it’s SO good…
I can’t wait to try this. Have you made it w riced cauliflower rather than rice? I’d be curious to know how long it would need to cook so the coconut milk evaporates.
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