Honey Mustard Salmon Coconut Curry

This coconut salmon curry balances creamy coconut milk, tomato and warm spices with a little Dijon mustard and honey for a tangy-sweet finish. Add the salmon near the end so it cooks gently and stays in tender pieces.

Prep: 15 minutes · Cook: 25 minutes · Serves: 4

Watch the Recipe Video Here

Watch: Honey Mustard Salmon Coconut Curry recipe video

Ingredients

• 4 salmon fillets, about 140–170 g each, cut into large chunks
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon mild curry powder
• 1/2 teaspoon ground cumin
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 400 ml coconut milk
• 400 g chopped tomatoes
• 100 ml vegetable or fish stock, plus extra if needed
• 1 tablespoon lemon or lime juice
• Salt and black pepper
• Optional: baby spinach and chopped coriander
• Cooked rice or warm flatbread, to serve

Instructions

1. Pat salmon dry and season lightly with salt and pepper. Keep chilled while preparing the sauce.
2. Heat oil in a wide pan over medium heat. Add onion and cook 5–7 minutes, stirring, until soft and translucent.
3. Add garlic and ginger and cook for 30 seconds. Stir in curry powder and cumin for another 30 seconds, taking care not to burn the garlic.
4. Add chopped tomatoes and stock. Scrape the base of the pan and simmer for 5 minutes to reduce the tomato liquid slightly.
5. Stir in coconut milk, Dijon mustard and honey. Bring to a gentle simmer and cook uncovered for 5–7 minutes until the sauce lightly thickens.
6. Lower the heat and nestle salmon chunks into the sauce. Simmer gently for about 6–9 minutes, depending on thickness, turning once if needed. Check the thickest piece reaches 63°C (145°F); avoid vigorous boiling.
7. Stir in spinach if using and cook 1–2 minutes until wilted. Finish with lemon or lime juice, then taste and adjust seasoning.
8. Serve over rice or with warm flatbread and garnish with coriander if desired.

Tips and substitutions

• Use mild curry powder for a gentle flavour, or add chilli to taste.
• For a thicker sauce, reduce the tomato-coconut base a little longer before adding the fish.
• Keep the sauce at a gentle simmer to help salmon pieces hold their shape.

Storage

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently until steaming hot; avoid boiling the salmon in the sauce.

Related SolePick recipes

Try Honey Mustard Salmon Roasted Vegetable Tray, Honey Mustard Salmon Tacos or the vegetarian Indian Red Lentil Dal with Spinach.