Curry Salmon

Recipe updated 6.13.2022

I recently made this dish for an after Sabbath meal for my lord’s house and guests. The combination of very simple flavors, and a few prep tips and tricks make this meal a hit! This dish is the perfect weekday meal or feast day fave for a group. The yummy factor will make tummies happy! APTTMH!


  • 7 – 8 fillets of salmon marinated in green seasoning

  • 1 cup of cilantro, chopped

  • 1 yellow pepper, sliced into 1/2 inch slices

  • 1 red pepper, sliced into 1/2 inch slices

  • 1 – 13.5 oz can of unsweetened coconut milk

  • S&B Golden Curry Sauce Mix, 2 section

  • 2 tablespoons coconut oil

  • Salt

  • 1 tablespoon of ginger paste

  • 1 tablespoon of minced garlic


  • Remove salmon from green seasoning marinade, and salt on both sides. Pre-heat your oven for 350 degrees.
  • Heat coconut oil in large skillet over medium heat.
  • Once the pan is hot, add salmon and sear on both sides until you’ve done so with each fillet. Sear salmon about 2-3 minutes on each side. You’re looking for a nice browned color. Don’t worry about the salmon being cooked all the way through at this point. It will finish cooking in the oven. Add seared salmon to a pan sprayed with a light coating of non-stick cooking spray.
  • Once all of the salmon is seared, add ginger paste and garlic to the pan and cook about 1 minute.
  • Add any remaining green seasoning you marinated the salmon fillets with to the pan and combine with the contents of the pan. Use the back of a spoon to smooth and smash the mixture as it heats. Don’t worry about it being completely smooth. Cook 1 minute.
  • Add the curry and stir into mixture until melted and smooth.
  • Add both the yellow and red peppers and cook 2-3 minutes.
  • Add the entire can of coconut milk and combine. Cook 1 minute.
  • Add all but 1 tablespoon of the cilantro and stir into the sauce and cook for 1 minute.
  • Pour sauce over salmon in the baking pan and cover with foil.
  • Bake in oven for 10 minutes.
  • Remove and garnish salmon with remaining cilantro. Serve over rice and enjoy!

Use this tip to remove the fishy smell and taste from all your fish dishes.

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