This air fryer salmon is paired with a sweet and savory spice rub and topped with a creamy coconut curry sauce. It’s the perfect comfort food salmon recipe. Coconut Curry Salmon tastes great when served over a bed of steamed rice, as it soaks up the extra coconut curry sauce.
Hands-On Time: 15 minutes
Cook Time: 8 minutes (per batch plus 13 minutes on stove)
PER SERVING
CALORIES: 391 | FAT: 19g | SODIUM: 1,350mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 9g | PROTEIN: 35g
Serves 4
- 2 tablespoons olive oil, divided
- 2 tablespoons packed light brown sugar, divided
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 (1"-thick, 6-ounce) salmon fillets
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon red curry paste
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 3 cups baby spinach, chopped
1. Preheat air fryer to 400°F.
2. In a small bowl, mix together 1 tablespoon olive oil, 1 tablespoon brown sugar, curry powder, onion powder, garlic powder, salt, and pepper. Brush olive oil mixture over both sides of salmon.
3. Spray inside of air fryer with olive oil spray. Arrange salmon in a single layer inside air fryer, spaced ½" apart. Work in batches if needed, spraying inside of air fryer with olive oil spray each time.
4. Air fry 8 minutes, flipping halfway through. Salmon is done when it reaches an internal temperature of 145°F. Remove salmon from air fryer.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Once oil is hot, add garlic, ginger, and lemongrass. Cook 5 minutes, stirring occasionally. Mix in remaining 1 tablespoon brown sugar and curry paste. Cook an additional 3 minutes. Mix in coconut milk, fish sauce, lime juice, and lime zest. Mix in spinach and cook, stirring constantly, 3 minutes, or until spinach is wilted. Serve curry sauce over cooked salmon.
