Coconut-Miso Salmon Curry

A plate of food with some green leaves and lime

Coconut-Miso Salmon Curry

Servings 4 Servings


  • 2 tablespoons grapeseed oil
  • 1 medium red onion, halved and thinly sliced
  • 1 (1-inch piece) fresh ginger, minced
  • 3 garlic cloves, thinly sliced
  • ¼ cup white miso
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 (13.5 oz.) can sweetened, full-fat canned coconut milk
  • 1 1½ pound salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach
  • 1 tablespoon fresh lime juice
  • jasmine rice, for serving
  • ½ cup fresh basil leaves
  • ½ cup fresh cilantro leaves
  • lime wedges, for serving


  • Heat oil in a large pot or Dutch oven, over medium heat. Add red onion and sauté for 3 minutes. Add the ginger, and garlic and sauté, stirring occasionally until softened, about 20 to 30 seconds. Add miso, salt, and black pepper. Cook until miso is slightly caramelized, about 2 minutes.
  • Add coconut milk and ½ cup water and bring to a boil over high heat. Cover and cook until liquid is slightly reduced, about 5 minutes. Stir in the salmon, reduce the heat to medium-low and simmer gently about 8-10 minutes depending on the thickness of the salmon. Remove from the heat and stir in spinach and lime juice.
  • Divide rice among bowls. Top with salmon curry, basil, and cilantro. Serve with lime wedges for squeezing on top. Enjoy!