Easy to Make Salmon Curry Recipe
Summer is the perfect time to dive into how to make salmon curry recipe that brings together fresh, seasonal ingredients with bold, vibrant flavors. This Thai red curry features the tropical sweetness of pineapple paired with juicy heirloom tomatoes and crisp bell peppers, creating a beautiful balance of tangy, spicy, and savory notes. It’s an easy dish to prepare that highlights the best of summer’s bounty while offering a delicious twist on a classic favorite.
The combination of tender wild salmon and rich coconut milk in this curry makes it satisfying without feeling heavy. The bright pineapple adds a refreshing sweetness that perfectly complements the spicy heat of the curry paste. This dish is as colorful as it is flavorful and pairs exceptionally well with a chilled glass of La Crema Monterey Chardonnay, making it a go-to recipe for cozy dinners or relaxed summer gatherings.
Why This Wild Salmon Curry Is a Summer Favorite
There’s no better time than summer to let vibrant, fresh ingredients shine—and this wild salmon curry does exactly that. Bursting with color from heirloom tomatoes and bell peppers, and balanced by the sweet acidity of pineapple, this dish is a celebration of peak-season produce.
The rich, buttery texture of wild salmon pairs beautifully with the creamy coconut curry, while wild rice adds an earthy, nutty base. It’s a dish that feels both elegant and effortless—perfect for a dinner party, yet simple enough for a weeknight meal. Whether served warm or chilled as a picnic salad, it’s the kind of recipe that captures everything we love about summer: fresh flavors, bold colors, and easygoing sophistication.
Can You Make This Salmon Curry Ahead of Time?
Yes! This wild salmon curry actually tastes even better when made ahead, giving the flavors time to meld. For best results, store the salmon, rice, and curry sauce separately in airtight containers. Keep the cooked salmon refrigerated for up to two days, and the curry sauce can last three to four days.
When ready to serve, gently reheat the curry sauce on the stove—avoid boiling to keep the coconut milk smooth—and warm the salmon and rice either in the oven or microwave. For a fresh twist, try serving it as a chilled salad by flaking the salmon into the wild rice, mixing with some of the curry, and enjoying it cold or at room temperature. This makes it a perfect make-ahead dish for busy weeknights or casual gatherings.
{Recipe Follows Images}
Choose a variety of bell peppers and tomatoes in contrasting colors, taking care to use the same amount of bell peppers and tomatoes.
Serve it family-style with the curry sauce on the side.
The nuttiness of the wild rice provides an earthy counterpoint to the acidity of the tomatoes and pineapple.
Wild Salmon with Heirloom Tomato and Pineapple Curry
Author: Eden Hensley
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 3 cups, Wild rice, prepared according to package directions
- 2 (1-pound each) salmon fillet, bones removed
- Garlic salt and freshly ground pepper, to taste
- 2 Tablespoons vegetable oil
- 2 teaspoons Red curry paste
- 13.5 ounces (1 can) Coconut milk
- 4 Tablespoons Fish sauce
- 8 ounces (1 can) Pineapple crushed in juice, drained
- 1 medium Green bell pepper, sliced
- 1 medium Red, orange, or yellow bell pepper, sliced
- 4 to 5 Heirloom tomatoes, sliced
- 2 limes, cut into wedges
Instructions
- Prepare your wild rice according to package directions in a rice cooker and keep warm.
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly oil two large sheets of heavy-duty aluminum foil.
- Place one fillet on each sheet of foil, skin side down. Season with garlic salt and pepper. Wrap well in the foil and place on baking sheet. Repeat with the second fillet.
- Bake until the salmon looks barely opaque when pierced in the thickest part (unwrap the salmon to check this, being careful to avoid the escaping steam), 30 to 40 minutes.
- Meanwhile, in a sauce pan over medium heat, whisk vegetable oil, red curry paste, and coconut milk together and bring to a boil. Avoid letting the coconut milk boil over as the sauce will curdle.
- Add fish sauce, pineapple, bell peppers, and tomatoes and bring to a boil again. Remove from heat.
- Arrange wild rice in a single layer on a serving platter.
- To serve, transfer the salmon fillets onto the serving platter filled with wild rice, and top with some of the vegetables from the curry. Serve with a bowl of curry on the side.
- Cut the fish into 6 individual portions, place on top of a cup of rice, and ladle of curry and vegetables drizzled over the top. Place lime wedges around the edge of the platter.
Bounty from the Farmer’s Market and Thai sauces pairs with La Crema Monterey Chardonnay for a mid-week treat.
Heading out to the beach or local park? Bring this dish along as a chilled salad. Simply flake salmon into wild rice, toss with a cup of the curry, and refrigerate. Reserve the rest of the curry in an air-tight container.
What’s the Best Wine to Pair with Salmon Curry?
When it comes to pairing wine with richly flavored dishes like salmon curry, balance is key—and La Crema Monterey Chardonnay rises to the occasion beautifully. This cool-climate Chardonnay offers bright citrus notes, a touch of tropical fruit, and a subtle creaminess that complements the layers of flavor in the curry without overpowering them.
The wine’s vibrant acidity cuts through the richness of the coconut milk, while its fruit-forward profile enhances the sweetness of pineapple and ripe heirloom tomatoes. Whether you’re serving the dish warm or enjoying it chilled as a picnic salad, a glass of Monterey Chardonnay brings out the best in every bite.
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