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This steamed salmon with coconut curry is one of my most popular recipes—flavorful, nutrient-dense, and incredibly simple to prepare. I love these one-pot salmon dinners because they’re not only convenient but also well-balanced, thanks to the combination of broccolini, tomatoes, and purple sweet potato.
It’s also a personal favorite in my family. In fact, this is one of the few recipes my parents took the time to learn and now make regularly because they love it so much!
Table of Contents
Chef Tips
- Use parchment paper – It creates a gentle steaming environment, keeping the salmon tender and the vegetables vibrant.
- Add water under the parchment – Adding ½ cup of water to the bottom of the pot helps regulate the heat and prevents scorching.
- Keep portions small – This recipe is best for 2–4 portions. Overloading the pot with too many vegetables or fish can throw off the cooking time.
- Cut the sweet potatoes small – ½” dice ensures they cook through at the same time as the salmon and veggies.
- Layer wisely – Put the sweet potatoes on the bottom so they get the most direct heat, and layer the fish and more delicate vegetables on top.
When everything comes together, this salmon with coconut curry is truly really special. I hope you give it a try and enjoy it as much as I do!
Ingredient notes
- Salmon (12 oz) – I recommend using center-cut fillets for even cooking. Cut into smaller pieces if needed so they cook evenly with the vegetables.
- Broccolini (3 sprigs) – Slice into bite-sized pieces. Regular broccoli or snap peas can also work.
- Tomatoes (2 small) – Cut into wedges; they add juiciness to the sauce.
- Purple Sweet Potato (1) – Dice into small ½” cubes to help them cook through at the same time as the fish. Any type of sweet potato works.
- Cilantro (¼ bunch) – Torn into large pieces for fresh, herbal flavor.
- Kosher Salt + Black Pepper – Essential for seasoning each layer.
- Neutral Oil (1 tbsp) – To help coat the vegetables and fish.
- Red Curry Paste (1 tbsp) – Adds deep flavor and a little kick.
- Soy Sauce (2 tbsp) – Balances the richness with a little saltiness.
- Coconut Milk (½ can, about ¾ cup) – Acts as the steaming liquid and makes the sauce creamy.
FAQ
Can I substitute the coconut milk?
Yes. You can use broth or even water if you prefer a lighter flavor. Coconut milk adds richness, but the recipe is flexible.
Can I double the recipe?
You can double it, but be cautious. Cooking too much at once may cause uneven cooking. I don’t recommend tripling it.
What other vegetables can I use?
Cauliflower, snap peas, or thinly sliced carrots would all work. Just make sure to cut everything into similar small sizes for even cooking.
How do I know when the salmon is done?
The salmon should flake easily with a fork, or you can check with a thermometer. Aim for 125–130°F for tender, moist salmon.
Can I make this ahead of time?
This dish is best served fresh. You can prep all the vegetables and marinade the salmon a few hours ahead to make cooking faster at dinner time.
If you loved this dish, try these other recipes:
Steamed Salmon with Coconut Curry
Ingredients
- 12 ounces salmon
- 3 sprigs broccolini, sliced
- 2 each tomatoes, small size, cut into wedges
- 1 each purple sweet potato, diced into small 1/2" pieces (other types also work)
- ¼ bunch cilantro, torn into thirds
- 1 teaspoon kosher salt
- Black pepper
- 1 tablespoon oil
- 1 tablespoon red curry paste
- 2 tablespoons soy sauce
- ½ can coconut milk, about ¾ cup
Instructions
- Prep the vegetables – dice the sweet potato, slice the broccolini, and wedge tomatoes.12 ounces salmon, 3 sprigs broccolini, 2 each tomatoes, 1 each purple sweet potato, ¼ bunch cilantro, 1 teaspoon kosher salt, Black pepper, 1 tablespoon red curry paste, 2 tablespoons soy sauce, 1 tablespoon oil
- Add the diced sweet potato to a mixing bowl and toss with a pinch of salt, black pepper, and a teaspoon of neutral oil.
- Add 1/2 cup of water to the bottom of a medium size pot. Line the pot with water with 2 sheets of parchment paper (overlapped so it can close easily).½ can coconut milk
- Add the sweet potatoes to the parchment.
- Add the vegetables to the mixing bowl, then top with pieces of salmon. Add another large pinch of salt, black pepper, the curry paste, soy sauce, neutral oil, and cilantro to the bowl. I like to spread the curry paste on the salmon, but it doesn’t need to be perfect. Give everything a mix.
- Add a layer of the vegetables over the sweet potatoes, then spread the fish on top. Try to prevent overlap of the fish. Top the fish with remaining vegetables, then pour the coconut milk into the mixture, all inside the parchment paper. Cook for 7 minutes on medium high then reduce the heat to medium and cook for another 7 minutes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been wanting to add more fish to my diet but so many recipes seem to come out bland. I tried this dish tonight and the flavor profile was outstanding! I’ll definitely be making this again. Thank you!
Hi Eva,
I love this flavor profile as well, and so glad you enjoyed it 🙂
Jackie
This was a hit for dinner!
I did add some white wine and shallots to the recipe. Put it on a bed of jasmine rice. SO GOOD!
Thank you for the recipe
You’re so welcome Tanisha – I’m glad you enjoyed it 🙂