Salmon and Cherry Tomato Curry

By Ashley Lonsdale

Updated December 29, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
5(1,951)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • 4 (6-ounce) salmon fillets, skin removed

  • Salt and freshly ground black pepper

  • 2 tablespoons ghee or coconut oil

  • 3 garlic cloves, minced

  • 1 tablespoon minced fresh ginger

  • 1 bird’s-eye chile, or other small chile, sliced

  • ½ teaspoon cumin seeds

  • 1 pound cherry tomatoes

  • ½ teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • 1 (14-ounce) can coconut milk

  • 5 ounces 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)

26 grams carbs; 94 milligrams cholesterol; 719 calories; 8 grams monosaturated fat; 7 grams polyunsaturated fat; 30 grams saturated fat; 51 grams fat; 3 grams fiber; 1147 milligrams sodium; 41 grams protein; 4 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,951 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Elle Kaye

Used wild-caught sockeye salmon. 2 tsp. chopped de-seeded jalapeno, increased spices as others suggest. Needs salt. Adjusted heat at end with a few dashes Tabasco sauce. Served over pasta shell because I had them. Delicious.

Leslie T

Made this with Sablefish, since I had some, and it turned out fine. I can't say it was overwhelmingly delicious, but we enjoyed it and it was nice to have a new way to prepare fish.

Hester Simpson

Fragrant with subtle, surprising flavors, lush texture, melt-in-your-mouth, and beautiful to look at. I used “sugar bomb” cherry tomatoes since I cooked it in early spring. It was a dinner party hit!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.