Salmon and Cherry Tomato Curry

By Ashley Lonsdale

Updated Dec. 29, 2025

Salmon and Cherry Tomato Curry
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(1,560)
Comments
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Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.

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Ingredients

Yield:4 servings
  • 4(6-ounce) salmon fillets, skin removed
  • Salt and freshly ground black pepper
  • 2tablespoons ghee or coconut oil
  • 3garlic cloves, minced
  • 1tablespoon minced fresh ginger
  • 1bird’s-eye chile, or other small chile, sliced
  • ½ teaspoon cumin seeds
  • 1pound cherry tomatoes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1(14-ounce) can coconut milk
  • 5ounces chopped fresh spinach or baby spinach 
  • Cooked rice, for serving
  • ¼ cup torn or chopped mint, basil or cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

719 calories; 51 grams fat; 30 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 41 grams protein; 1147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the salmon fillets with salt and pepper on both sides. Set aside.

  2. Step 2

    In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric.

  3. Step 3

    Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting.

  4. Step 4

    Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.

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Ratings

5 out of 5
1,560 user ratings
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Comments

Jim Logue

I recommend finishing with a squeeze of lime!

George

Easy and good. Next time I'll add a little fish sauce and brown sugar to round out the flavor.

Marthakiribati

We used frozen spinach and it turned out great! Substituted curry powder for the coriander. Really delicious. Felt healthy and light. Served with a light Pinot noir.

Mae

Also added fish sauce, lime juice, & more spices since we leave out hot peppers. Served over Pierre Franey’s Saffron Rice. Together it was delicious for 3 days & counting!!!

Nancy

The addition of tomatoes into the coconut curry was fantastic as it was the hit of acid that is needed for a rich tasting dish (though it wasn't heavy dish). Only issue is that I followed the recipe to the letter and felt the dish needed still additional spices so I added a teaspoon of garam masala and a teaspoon of curry powder to round out. This took the dish to another level as it needed the depth otherwise the coconut sauce would have been too one noted.

Colleen E

I so appreciate this community of cooks: followed the advice and tripled the spices plus a few glugs of fish sauce and half a lime which are a must! Simmered sauce for bit, then poached shrimp as that's what I had on hand. So incredibly delicious.

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