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Salmon Coconut Curry with Spinach and Chickpeas

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Salmon Coconut Curry with Spinach and Chickpeas is an easy one-pot meal that cooks in under 30 minutes!

Salmon Coconut Curry with chickpeas
Salmon Coconut Curry with Chickpeas

Seared salmon skin adds an extra dimension to this one-pan dinner: rich flavor and crispy texture. The salmon then braises in a velvety coconut-curry sauce, which is the perfect pairing for the fish, spinach, and chickpeas. For more seafood curry recipes, try my Thai Green Curry Coconut Shrimp with Basil and Broiled Tilapia with Thai Coconut Curry Sauce.

salmon on a plate with spinach and chickpeas

Salmon is my favorite fish! I have TONS of other wonderful Salmon Recipes in the archives. This salmon coconut curry recipe is very nutritious and so delicious! It uses light coconut milk, which instantly cuts calories. Plus, salmon is full of protein and heart-healthy omega 3s. Chickpeas are a good source of fiber, and spinach is full of vitamins and minerals.

How do you make coconut curry from scratch?

This curry is Indian inspired, made with madras curry powder. It cooks quickly and all in one pan, making it an excellent choice for an easy dinner on a busy night.

  1. Season the salmon with salt and pepper and put in the skillet skin-side down. Cook for five minutes until the skin is crispy and then remove from the pan.
  2. Sautee onions, garlic, chili, and ginger for two minutes. Add in the chickpeas and curry powder and cook for two minutes.
  3. Stir in the coconut milk, spinach, and salt. Cover the pan and cook another two minutes.
  4. Return the salmon to the skillet skin-side up and cook for about five minutes until the fish is done.

Salmon Coconut Curry Variations & Tips:

  • Swap spinach for kale, swiss chard, or mustard greens.
  • Make it Whole30 by swapping chickpeas for potatoes.
  • To ensure the salmon’s easy release from the pan, make sure to let the skin fully caramelize before attempting to move the filet.
  • Sub shrimp for salmon and cook for less time
  • Use a white fish like cod if you’re not a fan of salmon.
  • If you don’t like spicy foods, omit the Fresno chili.

salmon in a skillet with spinach and chickpeassalmon on a plate with a fork, spinach and chickpeas

More Curry Recipes You’ll Love:

Salmon Coconut Curry with Spinach and Chickpeas

4.91 from 53 votes
4
Cals:453
Protein:41
Carbs:23.5
Fat:20
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
Course: Dinner, Lunch
Cuisine: Indian
Salmon Coconut Curry with chickpeas
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 filet, 1/2 cup veggies

Ingredients

  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-ounce skin-on salmon filets
  • 2 teaspoons olive oil, divided
  • 1 small onion, diced (about 1 small)
  • 3 peeled garlic cloves, grated
  • 1 2-inch piece peeled ginger, grated
  • 1 large Fresno chili, finely diced
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 1/2 teaspoons Madras curry powder
  • 1 14-ounce can light coconut milk
  • 5 ounces baby spinach

Instructions

  • Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
  • Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
  • Return to the plate (skin-side up) and set aside.
  • Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
  • Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
  • Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
  • Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
  • Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.

Last Step:

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Nutrition

Serving: 1 filet, 1/2 cup veggies, Calories: 453 kcal, Carbohydrates: 23.5 g, Protein: 41 g, Fat: 20 g, Saturated Fat: 7.5 g, Cholesterol: 94 mg, Sodium: 275 mg, Fiber: 5 g, Sugar: 1.5 g

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92 comments on “Salmon Coconut Curry with Spinach and Chickpeas”

  1. Delicious! Easy to make and really inexpensive ingredients. My hubby said that was it was delicious and beautiful that it should be something to make for guests.

  2. My curry powder is on the brown side so this wasn’t the prettiest, but the taste was delicious! I used shrimp and subbed macadamia milk as I’m allergic to both dairy and coconut. I doubled the amount of curry powder as we like a lot of flavor. This was super tasty!

  3. This recipe is so good! When I make it again and if I use potatoes, do you put them in raw or precook?

  4. Avatar photo
    Teena Fithian

    I’m not usually a fan of curry, but saw the reviews and wanted to try this. To my surprise, this was very good!  We have lots of salmon in our freezer from hubby catching lots of them in the summer. So I’m always finding new ways to cook them. Especially when they’re over a few months old in freezer. No fishy taste at all. I’m going to use this recipe often.  Very filling too!  Had with Asparagus too!  😋. Thank you. 

  5. Whoa, that was a great taste satisfying recipe! 🙂 I don’t like chick peas but I keep trying them. I was able to ignore that fact that they’re not my favorite since all the other flavors and textures were so awesome. I didn’t have any fresh spinach on hand but did use my frozen chopped spinach and that worked out wonderfully. Added all 10oz of it and it wasn’t overbearig.

    1. Yes use any protein you’d like. this is very much like the coconut curry tilapia recipe. you can use any protein 

  6. So good! I added sweet potatoes and skipped the pepper. I think this would be delicious with chicken, too.

  7. This was awesome! We loved it. Made it as written, with the exception of omitting a chili because our grocery store didn’t have any. I was generous with the ginger and added a little red pepper flake so it was plenty spicy! Will definitely make again. 

  8. This salmon was absolutely delicious!!!   The skin on the salmon was crispy and perfectly cooked!   The flavor and richness of the curry was spot on as well!   My husband and I thoroughly enjoyed and thought it was one of the best salmon dishes we had eaten so thank you!!!

  9. Avatar photo
    Karen Mattison

    Wow! This turned out amazing! I served this is a sweet potato and all I can say is, so good!! I will definitely be making this again!

  10. So easy! So delicious! This will absolutely be a regular weeknight dinner moving forward! This recipe would also be delicious without the salmon as a vegetarian/vegan dinner- throw it over some rice or quinoa!