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(2,408)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
2,408 user ratings
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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.

Laura

topped with plenty of basil from the garden and served with rice and air fryer sweet potato. yum!!

Rita

I had high hopes for this recipe, but neither my husband nor I were wowed. It started with my attempt at removing the skin. Much of the salmon then just fell apart. We found the recipe to be rather bland. Perhaps if we had added several other ingredients as some others wrote in their comments, we would’ve been happier.

kawebop

Added this recipe to my favorites folder! Removing the skin from the salmon was too time consuming. so just left it on while it cooked. Comes off really easy after that! Like others, I added some more flavors to the curry.

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