Sometimes dinner just needs to feel a little special — but still be easy enough to pull off after a long day. That’s where this spicy coconut curry salmon comes in. It’s bold, creamy, and packed with flavor, and the air fryer makes it come together in under 20 minutes.
I first made this on a weeknight when I was craving Thai takeout but had salmon to use up. After some experimenting with coconut milk and red curry paste, I landed on this version that feels restaurant-worthy without needing a wok or stove.
The air fryer is the real MVP here. It crisps the edges of the salmon just enough while keeping the inside perfectly tender. Plus, it helps concentrate the curry glaze so every bite is rich and satisfying.
Ingredients Overview
- Salmon fillets (skin on or off, both work!)
- Coconut milk (full-fat for the best creamy texture)
- Red curry paste (adjust based on heat preference)
- Garlic + ginger (fresh is best, but paste works in a pinch)
- Soy sauce (or tamari for gluten-free)
- Lime juice (freshly squeezed brightens it up)
- Brown sugar (balances the heat and acid)
- Avocado oil (or olive oil)
Optional Swaps: Use lite coconut milk for a lower-fat version, or swap red curry for yellow if you prefer milder flavor. Maple syrup or honey works in place of brown sugar.
Step-by-Step Instructions
1. Make the curry glaze: In a small bowl, whisk together 1/2 cup coconut milk, 1 tablespoon red curry paste, 1 teaspoon grated ginger, 1 clove minced garlic, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and 1 teaspoon lime juice.
2. Prep the salmon: Pat your salmon fillets dry and lightly brush with oil. Place them skin-side down in the air fryer basket.
3. Glaze the fillets: Spoon half the curry mixture over the tops of the salmon.
4. Air fry at 400°F (200°C) for 7-9 minutes, depending on thickness. The salmon should flake easily with a fork.
5. Finish with more glaze: Once cooked, brush or drizzle remaining glaze over the hot salmon. Garnish with chopped cilantro or fresh chili slices if desired.
Common Mistakes to Avoid
- Skipping the oil: A light oil brush helps prevent sticking and enhances the crust.
- Using too much glaze pre-cook: Save half for after cooking to keep the flavor bright and the texture fresh.
- Overcrowding the basket: Give each fillet room for the hot air to circulate.
- Cooking straight from cold: Let salmon come to room temp for 10-15 minutes for even cooking.
Variations & Add-Ons
- Healthy version: Use lite coconut milk and skip the sugar.
- Weeknight shortcut: Use garlic/ginger paste and pre-portioned salmon fillets.
- Low-carb: Serve with cauliflower rice or steamed greens.
- Dairy-free: This recipe is naturally dairy-free!
- Milder option: Use yellow curry paste or reduce red curry to 1/2 tablespoon.
- Add veggies: Air fry sliced bell peppers or snap peas alongside.
Spicy Coconut Curry Salmon
Ingredients
Equipment
Method
- Whisk together coconut milk, red curry paste, garlic, ginger, soy sauce, brown sugar, and lime juice.
- Pat salmon dry, brush with oil, and place in air fryer basket.
- Spoon half the glaze over salmon.
- Air fry at 400°F for 7-9 minutes.
- Drizzle remaining glaze over hot salmon and serve.
Notes
- Swap tamari for gluten-free.
- Store leftovers in an airtight container for up to 2 days.
- Pairs well with jasmine rice or sautéed greens.
If you give this coconut curry salmon a try, let me know how it turned out in the comments! I love hearing how you tweak it to make it your own. And if you’re into bold, saucy flavors, don’t miss my air fryer teriyaki chicken or peanut tofu next.
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