Salmon and Cherry Tomato Curry

By Ashley Lonsdale

Updated July 21, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
5(2,618)
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)

25 grams carbs; 94 milligrams cholesterol; 716 calories; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams saturated fat; 51 grams fat; 3 grams fiber; 1130 milligrams sodium; 41 grams protein; 3 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
2,618 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.

susan

Cooking for just myself, halved the ingredients (though there may have been extra tomatoes, since I had them and it’s peak tomato season). I had cooked salmon on hand in the fridge already, so after completing the tomato curry sauce, I added chunks of the cooked salmon and just let it warm up off heat. Cilantro to finish, over Basmati rice. Forgot about doing a squeeze of lime, I’ll try to remember next time! Didn’t have spinach so subbed chard, no regrets. Pantry friendly, quick and easy to put together, as well as tasty!!

mmr

Really good. Cubed the salmon doubled the ginger cut tomatoes in half added spinach at the last minute or 2 just to wilt lime to finish with herbs

M

I cooked as called for except used pasta on hand. I was concerned the sauce was not thickening but spinach helped, although sauce could be a little thicker. I added tzatziki on the side and that offered a nice cooling touch. The taste of the meal was phenomenal and I will make this again!

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