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Coconut Curry Salmon Recipe




25 minutes


30 minutes


4 Servings


  • 1 Filet Fresh or Frozen Salmon
  • 2/3 Cup Unsweetened Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 1 Tbsp Lemon Juice
  • 2/3 Cup Unsweetened Coconut Flakes
  • 1/3 Cup Freshly Chopped Chives
  • 2 Tbsp Finely Shredded Lemon Peel
  • 1 Tbsp Sesame Seeds
  • 3 Cups Brussel Sprouts
  • 3 Cups Broccoli
  • 1 Tsp Salt
  • 1 Tsp Pepper


  1. In a small bowl mix coconut milk, curry paste, and lemon juice. Pour over salmon, marinate 3-4 hours in refrigerator.
  2. Preheat oven to 425°F. In a large bowl toss sprouts with oil, ½ teaspoon of the salt, and ¼ teaspoon pepper, garlic as desired. Line a half sheet pan with foil. Arrange veggies in a single layer on one side of the pan.
  3. Cook until brussel sprouts and broccoli lightly browned. Remove salmon fillets from marinade, and place on pan next to veggies. Roast, uncovered, for 10 minutes or until salmon flakes easily when tested with a fork. Sprinkle salmon with remaining salt and pepper.
  4. In a small bowl combine coconut, chives, and lemon peel. Sprinkle with coconut mixture and the sesame seeds just before serving. Serve with lemon wedges for squeezing over, if desired.


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

Why haven’t I combined these ingredients before?! The coconut flakes and fresh chives added texture and flavor taking my fresh Alaska Salmon to another level. This Coconut Curry Salmon Recipe was a win!

Game changer salmon recipe, for sure. The ingredients are refreshing and delicious! Chives, coconut flakes and lemon juice are a must. Every bite has a fresh flavor.

This coconut curry salmon recipe is great for people looking for new fish recipes. Do not miss out on this one! Don’t be intimated by ingredients like red curry paste, coconut flakes and chives, it’s worth it.

Another amazing thing about this recipe is the cooking method. Sheet pan cooking is awesome! Place some foil down on the pan and your clean up is practically done. With this recipe you can cook the protein and the side together at the same time and it makes hardly any mess at all.

The salmon paired great with broccoli and Brussel sprouts and added even more color. Roasting vegetables is an easy way to add texture and flavor without extra calories. I’ll be honest I did use a little extra marinade on the veggies because it was SO GOOD.

If fish isn’t your thing, this recipe may change your mind. Give it a try! Great way to get in a nutrient dense meal including protein, omega 3s, fiber, vitamins and minerals!

Coconut Curry Salmon Nutrition Info: 

Salmon: provides a good source of high quality protein with heart healthy omega-3 fatty acids! Salmon is also a good source of a variety of vitamins and minerals.

Brussel sprouts: rich source of vitamin K, vitamin C, antioxidants and are high in fiber. Crispy roasted brussel sprouts sprouts is my favorite healthy side dish packed with nutrients.

Broccoli: is high in many nutrients, including fiber, vitamin C, vitamin K, iron and potassium. Broccoli also contains more protein than most other vegetables.

Coconut Milk: Aside from being a good source of medium-chain fatty acids, also has a few assorted vitamins and minerals. Make sure you are reading the nutrition label to verify there aren’t unwanted added ingredients. If you are looking to reduce calories and fat content, they make “light” versions! Coconut milk and oil are still saturated fat, so portion control is recommended.

Red Curry Paste: is very low calorie and full of antioxidant packed spices including red chili, coriander and cumin!

Loving the red curry? Try my coconut red curry chicken recipe next!



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