Coconut Miso Salmon Curry

We have a delicious recipe for you today that my daughter-in-law Josie made when she was here last week.  This coconut miso salmon curry recipe is from the New York Times, and it is an easy dish to make and really tasty.  A word about curry:  There is no curry in the ingredients.  According to a responder in the Times, curry doesn’t always mean the spice.  It also means a style of food in a sauce served over rice.  I actually made this meal for Mike and me for dinner last night, and thank goodness, there is enough left over for dinner tonight.  We will just fix a fresh salad to go with it.

Based on comments in the Times, Josie made some adjustments to the menu, and I want to pass them on to you.  This is what she said in her own words:

“Make sure you let the miso caramelize.  I cooked it longer than instructed.”

“Add a little more ginger, garlic, and the juice of one lime.”

“Use one cup of water instead of three, and use one cup of coconut milk.  Some people used the entire can.”

“Some people add curry spice, but I didn’t.  We enjoyed the mild flavor.”

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Coconut Miso Salmon Curry


  • 3 tablespoons safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro


  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  3. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
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This coconut miso salmon curry is just as good on day two as on day one.  Fix enough rice so that you will have it for leftovers, too.

Thanks to Josie who alerted us to this recipe a few months ago, and thanks to her for cooking it for us.  We used basil from my herb garden, and that was fun.  If you would like another good salmon recipe, check out one of our faves.  It’s this salmon chowder we shared here on the blog a few years ago.  It, too, is really good.

Take care.

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