Salmon Steak with Curry

There’s something about salmon steak with curry that pulls all the right strings in my kitchen. The rich, supple fish soaks up the toasted spice – kind of greedily, honestly – and the creamy coconut milk just settles everything down, like a warm blanket for the bold, earthy flavors. The smell alone clings to the walls, in a good way, like you’ve done something much more impressive than just stir things around in one pan for twenty minutes. It’s cozy, a little exotic, and doesn’t try too hard. Which, to me, is the best kind of food.

Why You’ll Crave It

• Flaky, buttery salmon meets velvety coconut curry? Yes, you actually do want this.
• One pan, minimal mess – and somehow it still tastes like you spent all afternoon bent over spice jars.
• Customizable heat level so you can go bold or keep things mellow (for spice-averse dinner guests).
• Lovely balance – the richness of the fish, the brightness of the curry, the round sweetness of coconut milk. It works.
• Feels special, but it’s secretly simple. A nice trick to keep up your sleeve.

The first time I made this on a rainy Tuesday, I just remember how quiet the table got – everyone eating, just content. That kind of quiet sticks with you.

What You’ll Need

• 4 salmon steaks: about 150g each, skin-on if you like a crispy edge (I do)
• 2 tbsp curry powder: choose one you love – I go for a Madras blend with a little heat
• 1 onion: finely chopped, the deeper the color, the sweeter it’ll be after cooking
• 2 garlic cloves: minced – fresh is best, always
• 200ml coconut milk: full fat, creamy, not the light stuff – you want richness
• 2 tbsp olive oil: for sautéing and a bit of sear
• Salt and freshly cracked black pepper: to taste, but be generous
• Fresh cilantro: a sprinkle for finishing – it brightens everything

Easy How-To

Marinate the salmon

In a shallow bowl, stir together the curry powder, a tablespoon of the olive oil, and a generous pinch of salt. Coat the salmon steaks in this mixture, gently working the marinade in using your fingers or a spoon. Let it sit at room temp for about 25-30 minutes – enough time for the flavors to settle in.

Cook the base

While the fish rests, sauté the onion in the remaining oil over medium heat – give it time to soften and turn golden, around 5-7 minutes. Add the garlic last so it doesn’t burn (just a minute or so). The smell here? It’s your sign you’re doing this right.

Add the coconut milk

Pour in the coconut milk and stir, scraping up any bits from the bottom of the pan. Let it simmer gently till it thickens just a bit, maybe 3-4 minutes. You want it creamy, not soupy.

Cook the salmon

Nestle the marinated steaks into the sauce. Spoon a little curry over the tops, cover loosely with a lid or foil, and let them cook gently for 6-8 minutes depending on thickness. Don’t fuss too much. The fish will tell you it’s finished – it turns opaque, flakes easily, and smells… well, amazing.

Serve and garnish

Let everything rest for a couple minutes. Then plate each piece of salmon with a spoonful (or two) of the sauce, finish with fresh cilantro if you have it and maybe a wedge of lime on the side if you’re feeling bright.

Good to Know

• If your curry powder feels flat, stir it briefly in oil before adding anything else – it wakes it up.
• A splash of fish sauce or lime juice at the end cuts through the richness if things feel too heavy.
• If the salmon breaks apart while you serve, don’t worry – curry forgives messy plating.

Serving Ideas

• Serve it over steamed basmati or jasmine rice, with a crisp cucumber salad for contrast.

Top Tricks

• Letting the salmon sit in the curry for a few minutes off the heat helps it absorb more flavor – don’t rush.

Frequently Asked Questions

Can I make this with frozen salmon?

Yes, just make sure it’s completely thawed and patted dry before marinating. Excess water will thin the sauce and might prevent searing.

Is there a substitute for coconut milk?

You can use heavy cream or a mix of milk and cream in a pinch – the taste will shift, but it’ll still be delicious. Less tropical, a little more mellow.

Can I add vegetables to the curry?

Absolutely. Sliced bell peppers, spinach, or even chopped zucchini work well – just sauté them with the onions to soften before adding the milk.

How spicy is this?

That depends on your curry powder. Start mild and bump it up next time if you’re unsure. You can always add heat but taking it away… not so easy.

Will the fish fall apart?

It might a little – salmon’s delicate. But as long as you don’t overcook it or try flipping too early, those steaks should hold up in the pan just fine.