Dinner

Salmon and Cherry Tomato Curry Recipe

ByThomas Greene February 9, 2026February 9, 2026

Introduction

This Salmon and Cherry Tomato Curry is a vibrant, flavorful dish that combines tender salmon with a fragrant coconut and spice sauce. It’s a quick and satisfying meal perfect for weeknights or a cozy weekend dinner.

The dish is served in a white bowl with a layer of white rice spread on one side, showing soft, separate grains. Next to the rice is a thick yellow curry sauce with visible specks of black seasoning. On top of the curry, there is a large piece of cooked salmon, pink and flaky with its texture slightly broken by a metal spoon resting inside the bowl. Around the salmon, wilted dark green spinach leaves and bright red cherry tomatoes add vibrant color. Fresh green mint leaves are scattered on top to finish the dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Season the salmon fillets with salt and pepper on both sides. Set aside.
Step 2: In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger, and chile, cooking for 2 to 3 minutes while stirring frequently, until golden brown and fragrant. Season with salt and pepper.
Step 3: Add the cumin seeds and toast for 15 seconds. Stir in the cherry tomatoes, ground coriander, and ground turmeric.
Step 4: Pour in the coconut milk and season with salt to taste. Cook uncovered for 6 to 8 minutes until the liquid slightly reduces and the tomato skins begin to burst.
Step 5: Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low heat for 4 to 7 minutes, until the salmon is cooked through.
Step 6: Serve the curry over cooked rice and garnish with torn mint, basil, or cilantro leaves.

Tips & Variations

Use coconut oil instead of ghee for a dairy-free version.
Add a squeeze of fresh lime juice before serving to brighten the flavors.
Swap the spinach for kale or Swiss chard for a different leafy green texture.
Adjust the heat by adding more or less chile according to your preference.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent overcooking the salmon. This dish is best enjoyed fresh but can be quickly warmed for a satisfying meal later.

How to Serve

A white round bowl filled with three main layers: the bottom layer is fluffy white rice placed mostly on one side, the middle layer consists of bright yellow curry sauce with wilted dark green spinach and small whole red cherry tomatoes scattered around, and the top layer features a piece of cooked pink salmon fillet partially flaked open, topped with fresh green mint leaves. A silver fork is resting inside the bowl, holding some rice near the edge. The bowl is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just be sure to thaw them completely and pat dry before seasoning and cooking to ensure even cooking and good texture.

Is this curry spicy?

The curry has a mild to moderate heat depending on the type and amount of chile you use. You can reduce or omit the chile for a milder dish or add extra if you like it spicier.