Miso Salmon Curry Recipe with Coconut Milk

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I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.


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Miso Salmon Curry is here and it’s one of my all-time favorite ways to cook salmon.

Made with wholesome and flavorful ingredients like coconut milk, miso paste, Thai curry paste, leafy greens, and lime juice, Miso Salmon Curry is as delicious as it is good for you.

Ready in 20-30 minutes, this dreamy dish is perfect for meal prepping and sit-down family dinners alike. I can’t even tell you how many times I’ve made this miso curry in the last few months—it’s definitely become my new comfort meal. If you want to add a burst of flavor and variation to your weeknight rotation, this is it!

The pairing of rich salmon with the umami flavors of miso and curry paste makes this dish absolutely outstanding! And don’t forget the lime juice, the acid is key to finishing this salmon dish.

This easy and healthy weeknight meal is loaded with antioxidants and omega-3 fatty acids, giving your body the nutrients it craves while satisfying the whole family.

I seriously cannot get enough and my family would agree. You can serve this dish as is or pair it with rice, quinoa, noodles, or cauliflower rice.

Garnish with some fresh cilantro and lime wedges, then dig in and fall in love. Here’s so the info you may want to know…

What is Miso?

By now, you’ve probably heard of miso at some point. Miso has been a staple in Asian cuisine for centuries, most commonly enjoyed in soup before or after meals as a digestive aid.

However, it’s also gained a ton of traction in recent years among the foodie community in the United States. It’s frequently used in everything from soups and stir-fries to curries and grilling marinades.

So, what is miso? Allow me to clear things up.

Miso is a paste made from fermented soybeans. Its flavor is savory, salty, and a little sweet, bringing intense umami flavors to any dish it’s served in. Because miso has such a strong flavor, you only need a small amount to add a ton of flavor to your recipes.

Miso Salmon Curry on Spoon

Health Benefits of Miso

As a fermented food product, it’s no secret that miso is incredibly good for you for its abundance of probiotics. However, the fermented soybean paste is loaded with beneficial vitamins, minerals, and plant compounds—all of which boast tons of impressive health benefits of their own.

I buy my miso paste on Thrive Market Online at a really good price; here’s my partner link to get 40% off your first Thrive Market order (new customers only). You can also find it at most grocery stores.

While miso packs in a significant amount of sodium and should be eaten in small quantities, even a small amount offers a wide array of benefits to the body. According to Healthline, here are some of the top health benefits of miso:

  • Improves digestive health and reduces bloating
  • May reduce the risk of chronic diseases like cancer
  • Strengthens the body’s immune system
  • Promotes brain health and improved mood
  • Reduces LDL cholesterol and blood pressure levels

Miso Salmon Curry Ingredients

Let’s talk about the key ingredients you’re going to need to whip up this delicious miso salmon curry recipe.

  • Salmon Filets: You’ll want to take the skin off of your salmon filets. You can use either fresh or frozen salmon, just make sure to thaw beforehand if using frozen. I like to buy it fresh at the fish counter and ask the fishmonger to remove the skin for me to make it even easier when I get home.
  • Coconut Milk: For the creamiest curry broth, I recommend using full-fat coconut milk. This is loaded with heart-healthy fats and other nutrients, so don’t be afraid of the high fat content.
  • Vegetable Broth: You’ll need to add a little more liquid to the pan. Feel free to use water if you prefer, but I love using vegetable broth in this curry for added flavor. A low-sodium broth is a great choice if you’re looking to keep the salt levels down.
  • Miso Paste: You can use brown or white miso paste; either one works fine. Brown miso is typically saltier and more intense, while white miso tends to be on the milder side.
  • Red Thai Curry Powder or Paste: Red Thai curry is the most important part of making a curry dish, for obvious reasons. Feel free to use Red Thai curry powder or paste to flavor your curry. You can find it at just about any grocery store these days.
  • Veggies: Fresh veggies like onions, garlic, and carrots add a ton of tasty flavor to this dish. I also love adding a few cups of leafy greens to bulk it up with plenty of added nutrients. You can use any veggies you want.
  • Lime Juice: Fresh lime juice is absolutely essential for taking this dish from good to great. The acidity instantly enhances the flavor profile, making your curry even more delicious. Seriously, try a bite before and after adding the lime juice—you will notice the difference!
  • Fresh Cilantro: This dish is already so vibrant and flavorful, finishing it off with a handful of fresh herbs is the only thing it needs to take it to the next level. If you don’t like cilantro, feel free to add Thai basil or parsley instead.

How to Make Miso Salmon Curry

This creamy and flavorful curry recipe comes together in around 20 minutes from start to finish. All you have to do is follow the simple steps listed below. For exact measurements, make sure to check out the recipe card at the bottom of this post.

1. Heat olive oil in a large pan over medium heat. Once hot, add the onions and carrots, then cook for 5-7 minutes, until softened.
2. Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.
3. Add miso paste to the pan and cook for another minute.
4. Pour in the coconut milk and stir until well combined. Then, add vegetable stock, stir, and turn the heat to low. Add sea salt and honey, then stir again.
5. While the curry simmers lightly, remove the skin from your salmon and cut it into 1” pieces.
6. Carefully add the salmon pieces into the curry and let it cook for 5 minutes.
7. Add the leafy greens and lime juice, then turn off the heat.
8. Garnish with fresh cilantro and serve over rice or quinoa. Enjoy!

Here’s the full recipe so you can print or save it:

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Miso Salmon Curry

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: Main Course
  • Method: Chop, mix, saute
  • Cuisine: Thai-Inspired


Miso Salmon Curry is creamy, wholesome, and irresistibly delicious. Serve this vibrant dish over a bed of rice or quinoa for a mouth-watering meal you’ll want to enjoy again and again. The time indicated here assumes you already have cooked rice or quinoa to serve with this, so adjust accordingly as needed.


Units Scale
  • 24 salmon filets (about 1 pound of salmon)
  • 1 1/2 to 2 cups vegetable stock or water
  • 1 (12-ounce) can of full-fat coconut milk
  • 1 onion, sliced into 1/2” pieces (red, white, or yellow will work)
  • 2 cloves garlic, minced
  • 2 carrots
  • 2 cups leafy greens, chopped (chard, spinach, and kale all work well)
  • 12 teaspoons fresh ginger, grated
  • 2 tablespoons miso paste (brown or white)
  • 12 tablespoons fresh lime juice
  • 1 tablespoon Thai red curry paste OR Thai curry powder
  • 1 tablespoon honey
  • 1 tablespoon oil (olive, avocado, or coconut)
  • 2 teaspoons sea salt
  • Fresh cilantro, for garnish
  • Cooked rice or quinoa, to serve


1. Heat olive oil in a large pan over medium heat. Once hot, add the onions and
carrots, then cook for 5-7 minutes, until softened.
2. Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.
3. Add miso paste to the pan and cook for 1 minute, then add the red Thai curry paste and cook for 1 more minute (add a splash of water or stock if it seems too dry).
4. Pour in the coconut milk and stir until well combined. Then, add vegetable stock, sea salt and honey, then let the liquid come to a light simmer. If it’s boiling turn the heat down slightly, if it’s not simmering turn the heat up a little.
5. While the curry simmers lightly, remove the skin from your salmon and cut it into 1” pieces (if possible as the fish counter to remove the skin before you bring it home to make it even easier).
6. Carefully add the salmon pieces into the curry and let it cook for 5-7 minutes, until the salmon is cooked through and opaque.
7. Turn off the heat, then stir in the leafy greens and lime juice. Let the heat slightly wilt the greens for about 2 minutes.
8. Garnish with fresh cilantro and serve over cooked rice or quinoa. Enjoy!

Keywords: miso salmon curry, miso salmon curry recipe, healthy curry recipe, salmon dinner recipe

Salmon Curry

Recipe Tips and Variations

When it comes to making a mouth-watering curry dish, there are some easy ways to ensure the best results or switch it up to suit your preferences. Here are some of my top tips and variations for the best miso salmon curry:

  • After removing the salmon skin, make sure to cut your salmon into even pieces to ensure that every piece cooks evenly.
  • If you can’t find salmon at the store or want to try something else, any other fatty fish will work well. Some good options include mackerel, halibut, trout, and tuna.
  • To bulk up this dish for a more satisfying meal, try serving it over rice, quinoa, or noodles. If you want to keep this salmon curry low-carb, pair it with steamed vegetables or cauliflower fried rice for tons of added flavor.
  • If you love spicy food and want to add some heat to the dish, try garnishing with a few slices of jalapeno or serrano peppers. Not only will this give you the kick you’re looking for, but it also adds a great pop of color.

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about this miso salmon curry recipe:

What’s the best way to garnish miso salmon curry?

I love garnishing this dish with something green to make it look as vibrant as it tastes. Fresh cilantro is typically my go-to garnish for curry, but there are plenty of other options to choose from.

Some of my top picks include Thai basil, chives, parsley, and scallions.

Can you make this dish vegetarian?

Absolutely! A vegetarian version of this curry would be absolutely delicious. If you want to make this dish vegetarian, feel free to swap out the salmon with chickpeas, lentils, or firm tofu.

If you try any of these options, let me know in the comments how it turns out.

How do you store leftover miso salmon curry?

Once the dish has cooled to room temperature, you can store leftovers in an airtight container in the fridge for up to 2-3 days.

While I don’t recommend freezing the curry, you can freeze the cooked salmon on its own for up to 2-3 months. Thawed salmon works great for curry salmon patties!

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If you liked this miso salmon curry, try these dishes next:

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  1. Courtney says:

    Hi Elizabeth, this was delicious, and my partner thought it was better than our usual curry take out 🙂 I had to make some guesses in the directions – as written, the temperature of the sauce wasn’t cooking the salmon so I had to turn it up to medium again, and I couldn’t see where the Thai paste came in, so I scooped some of the sauce and mixed it in when I added the salmon. Will definitely be making it again!

    • Courtney, so glad to hear you and your partner like this one! And thanks for the comment, I’ve updated the instructions to be more clear. Thanks for stopping by to comment! ~E

Hi, I'm Elizabeth

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