1. Prepare the Salmon

Start by seasoning the salmon fillets with salt and pepper on both sides. This step is simple, but it makes a big difference in the flavor of the fish. You want that delicate, buttery salmon flavor to shine through, so don’t skip this step.

2. Sauté the Aromatics

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and ginger to the pan. Cook for about 3-4 minutes, stirring occasionally, until the onions are softened and the kitchen smells amazing.

This is the moment where the curry really starts to take shape. The garlic and ginger release their fragrant oils, and the onion becomes sweet and translucent. It’s one of my favorite parts of the recipe!

3. Add the Bell Peppers and Curry Paste

Once the aromatics are ready, toss in the sliced bell peppers and cook for an additional 2 minutes. The peppers will soften a bit, but you want them to retain some crunch for texture.

Next, add the curry paste. You might need to scrape the bottom of the pan a bit to release any bits of onion or garlic stuck to the bottom. Stir the curry paste into the vegetables, allowing it to toast for a minute or so. This step deepens the flavor of the curry paste, bringing out all its spices.

4. Pour in the Coconut Milk

After the curry paste has had a chance to cook, pour in the coconut milk. Stir everything together, making sure the curry paste is well combined with the coconut milk. Bring the mixture to a simmer over medium heat and cook for about 5 minutes, allowing the flavors to meld.

While the curry is simmering, the sauce will start to thicken, creating that luscious, creamy texture that’s so comforting.

5. Cook the Salmon

Gently nestle the salmon fillets into the curry sauce, skin side down if you’re using skin-on fillets. Spoon some of the sauce over the top of the salmon to ensure it’s coated with flavor. Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and easily flakes with a fork.

The key here is to not overcook the salmon. It should be tender, moist, and still pink in the center. The coconut curry sauce will infuse the fish with incredible flavor while keeping it juicy.

6. Add the Spinach and Lime Juice

Once the salmon is cooked through, stir in the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts into the sauce. Add the lime juice at the end for a fresh, zesty touch that brightens the whole dish.

Taste the curry and adjust the seasoning with more salt, pepper, or lime juice if needed. Sometimes I like to add a pinch of chili flakes here for a bit of heat, but that’s totally optional.

7. Serve and Enjoy!

Carefully remove the salmon fillets from the pan and plate them. Spoon the creamy coconut curry sauce and vegetables over the top of the fish, ensuring each bite has plenty of flavor. This dish pairs wonderfully with steamed jasmine rice or a side of naan to soak up all that delicious curry sauce.