Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

Salmon, Salsa Roja Coconut Curry

Spicy Coconut Curry

1 T. olive oil
1 T. yellow curry powder (good quality)
1/2 c. red jalapeño salsa roja
1/2 c. coconut milk (unsweetened)
juice from one lime
sea salt

This Salsa Roja is a taqueria style creamy-spicy Hatch, New Mexico sauce made from red jalapeño peppers with predominantly avocado oil and lime juice. (Salsa roja can be made from scratch, but this Fresh Chile Co. version is fast, easy, and excellent in this dish).

Heat olive oil in a medium sauté pan over medium-high heat. Stir in curry powder for about 30 seconds to release the flavor of the spices. Add salsa roja and coconut milk. Bring up to temperature then simmer 10 minutes. Add lime juice and salt to taste.


🔥 This is spicy, yet really flavorful! To decrease the amount of heat: change the ratio of salsa roja to 1/4 c. and coconut milk to 3/4 c.

🌶️  Hatch Jalapeño Salsa Roja comes in a 16 oz. jar. There is plenty to use in other recipes. Try my muy sabroso Spicy Salsa Roja Rice recipe here. And my Milanesa de Cerdo con Calabacitas here.

Crispy Skin Salmon

6 oz. sockeye salmon fillets, skin-on, pin bones removed
olive oil
sea salt and fresh ground black pepper

Let salmon come close to room temperature before cooking. Pat dry with paper towels. Generously coat all sides of the fillets with olive oil. Season all sides with salt and pepper.

Place salmon skin-side-down in a non-stick skillet heated over medium-high heat. Cook approximately 5 minutes until skin becomes crispy. Flip and cook the other side 1 minute.

Add salmon to the heated curry sauce, skin-side-up, taking care not to submerge the skin. Simmer 2 – 3 minutes.

To Plate

brown basmati rice
roasted peanuts, rough chopped
cilantro, chopped
scallion, sliced

Spoon hot basmati rice in the center of wide shallow bowls. Ladle Spicy Coconut Curry around the rice. Place salmon, skin-side-up, in the center. Toss peanuts, cilantro, and scallion together then scatter generously over the salmon.

About the Dinnerware

The Spode Blue CollectionThe Spode Blue Room Collection

Larger: ‘FLORAL’ First Introduced c. 1830

Smaller: ‘CARAMANIAN’ Traditions Series. First Introduced c. 1809

Underglaze print from a hand engraved copper plate. Made in England.

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