30-Minute Salmon Broccoli Curry That Will Blow Your Mind

You know those nights when you’re staring into the fridge, willing something delicious to magically appear? That’s exactly how my Salmon Broccoli Curry was born—out of sheer desperation and a half-empty produce drawer. I had some salmon that needed cooking, a sad little head of broccoli, and a serious craving for something comforting. What came out of that pan changed my weeknight dinner game forever.

This isn’t just another curry recipe—it’s my go-to when I want something that feels indulgent but won’t leave me slumped on the couch afterward. The creamy coconut milk hugs those tender salmon chunks while the broccoli stays perfectly crisp-tender, soaking up all those warm curry flavors. And the best part? It all comes together in one pan in about 30 minutes. I’ve made this for last-minute dinner parties (just double the batch!) and lazy solo nights when takeout menus were tempting me. Every time, that first bite of flaky salmon swimming in golden curry sauce makes me do a little happy dance.

What I love most is how flexible it is—swap broccoli for green beans if that’s what you’ve got, adjust the spice level to your mood, and serve it over rice or cauliflower rice depending on how virtuous you’re feeling. But the magic happens when those simple ingredients come together into something much greater than the sum of its parts. Trust me, your taste buds will thank you.

Why You’ll Love This Salmon Broccoli Curry

This dish is my kitchen MVP for so many reasons—here’s why it’ll become your new favorite too:

• One-pan wonder: From searing salmon to simmering sauce, everything happens in the same skillet (hello, easy cleanup!)
• Weeknight superhero: Ready in 30 minutes flat—faster than waiting for delivery
• Healthier than takeout: Packed with omega-3s from salmon and vitamins from broccoli, but tastes decadent
• Flavor bomb: That golden coconut curry sauce? I lick the spoon every time
• Endlessly adaptable—swap veggies, adjust spice, or use tofu instead of salmon

Honestly, the first time I made this, my husband asked if I’d been taking secret cooking classes. Nope—just smart ingredients and one amazing pan!

Ingredients for Salmon Broccoli Curry

Grab these simple ingredients—most might already be in your kitchen! The magic happens when they all come together.

• 1 lb salmon fillet, skin removed and cut into 1-inch chunks (trust me, fresh is best here)
• 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head)
• 1 tbsp olive oil or butter (I use butter when I want extra richness)
• 2 cloves garlic, minced (or 1 tsp pre-minced if you’re in a rush)
• 1 tbsp fresh ginger, grated (that jarred stuff works in a pinch)
• 1 cup full-fat coconut milk (shake the can well before opening!)
• 1/4 cup chicken or veggie broth (water works too, but broth adds depth)
• 2 tsp yellow curry powder (my secret? A heaping teaspoon)
• 1/2 tsp turmeric (optional but gives that gorgeous golden color)
• Salt & pepper to taste (I’m generous with both)
• Cooked jasmine or basmati rice, for serving (cauliflower rice for low-carb)
• Fresh cilantro for garnish (optional but so pretty)

Ingredient Notes & Substitutions

Here’s the beauty of this recipe—you can tweak it based on what you’ve got:

• Salmon alternatives: No salmon? Firm tofu or shrimp work beautifully. Just adjust cooking times.
• Coconut milk: Full-fat gives that luscious creaminess, but light coconut milk cuts calories. Just don’t use coconut water—big difference!
• Broccoli swaps: Green beans, zucchini, or bell peppers all shine here. Use what’s in season.
• Spice level: Add a pinch of red pepper flakes if you like heat. My husband always does!
• No fresh ginger? 1/4 tsp ground ginger works, but fresh really makes the flavor pop.

See? No need for a special grocery run. This curry is all about making the most of what you’ve got while tasting like you spent hours cooking!

How to Make Salmon Broccoli Curry

Okay, let’s get cooking! This is where the magic happens—I’ll walk you through each step so your curry turns out perfectly every time. Don’t worry, it’s easier than it looks, and the smells alone will have your family hovering in the kitchen!

Step 1: Sear the Salmon

First things first—heat your oil or butter in a large skillet over medium heat. While that’s warming, pat your salmon chunks dry with paper towels (this helps them get nice and golden instead of steaming). When the pan’s hot but not smoking, add the salmon in a single layer—don’t crowd them! Let them sizzle untouched for 2-3 minutes until you see that beautiful golden crust forming on the bottom. Flip carefully with tongs and cook another 2 minutes—they’ll finish cooking later, so don’t worry if they’re still a bit rare inside. Transfer to a plate and resist nibbling!

Step 2: Sauté Aromatics & Spices

Same pan, no need to wash—all those tasty salmon bits add flavor! Add garlic and ginger, stirring for about 30 seconds until fragrant (careful not to burn!). Now the fun part—sprinkle in your curry powder and turmeric. This is called “blooming” the spices—stir them into the oil for another 30 seconds until your kitchen smells incredible. That little trick makes all the difference in depth of flavor!

Step 3: Simmer the Sauce

Pour in the coconut milk and broth, scraping up any browned bits from the pan—that’s pure gold! Bring to a gentle simmer (not a boil—we don’t want the coconut milk to separate). Add your broccoli florets now—they’ll cook in about 5-6 minutes. I like mine tender-crisp, so I test with a fork at 5 minutes. Want softer broccoli? Give it another minute or two.

Step 4: Combine & Serve

Here’s where it all comes together! Gently nestle the salmon back into the sauce—don’t stir aggressively or you’ll break those beautiful chunks. Let everything warm through for 2-3 minutes—the salmon will finish cooking perfectly. Taste and season with salt and pepper (I always add a generous pinch of both). Serve immediately over fluffy rice, garnished with cilantro if you’re feeling fancy. Pro tip: The salmon will keep cooking in the hot sauce, so pull it off the heat when it’s just slightly underdone to your liking.

Tips for the Best Salmon Broccoli Curry

After making this curry more times than I can count, I’ve picked up some tricks that take it from good to “wow, can you make this every night?” Here are my must-know tips:

• Dry that salmon! Patting chunks dry with paper towels before searing gives you that perfect golden crust instead of steamed fish.
• Don’t skip the spice bloom—those 30 seconds of stirring curry powder in oil makes the flavor pop like crazy.
• Undercook the salmon slightly when searing—it’ll finish cooking in the sauce and stay melt-in-your-mouth tender.
• Broccoli texture is key—5 minutes for crisp-tender, 7 for softer. Taste as you go!
• Heat lovers: Add a pinch of red pepper flakes with the curry powder or top with sliced jalapeños.
• Sauce too thin? Let it simmer a few extra minutes or add a teaspoon of cornstarch mixed with water.

My biggest tip? Trust your instincts—this recipe is forgiving, so make it your own!

Serving Suggestions

Now for the best part—how to make this salmon broccoli curry feel like a restaurant-worthy meal! I’ve served this dozens of ways, and these are my absolute favorite combos:

Rice is nice—fluffy jasmine or basmati rice soaks up that golden curry sauce like a dream. For low-carb nights, cauliflower rice works surprisingly well (just sauté it with a little garlic first for extra flavor). My kids love when I make turmeric rice—just stir 1/4 tsp turmeric into the cooking water for vibrant yellow grains.

Garnish game strong—a sprinkle of fresh cilantro adds brightness, but don’t stop there! Lime wedges on the side let everyone add a citrusy punch (my husband squeezes half a lime over his bowl every time). For crunch, try toasted coconut flakes or chopped peanuts. And if you’re feeling fancy, a drizzle of chili oil or sriracha makes it Instagram-worthy.

Sidekick suggestions—when I want to round out the meal, I’ll quickly pickle some sliced cucumbers (just toss with rice vinegar, sugar, and salt) or roast a tray of Brussels sprouts while the curry simmers. A simple green salad with ginger dressing works too—anything fresh to balance the rich curry.

Pro tip: Serve everything family-style with extra napkins—this is one of those meals where you’ll want to sop up every last drop of sauce with bread or rice. And don’t be surprised if people ask for seconds before they’ve finished firsts!

Storage & Reheating

Okay, let’s talk leftovers—because let’s be honest, this salmon broccoli curry is so good you’ll want to make extra! Here’s how to keep it tasting fresh and delicious:

Storing: Pop any leftovers into an airtight container—I love my glass ones with the snap lids. It’ll keep in the fridge for up to 2 days (though mine never lasts that long!). The broccoli stays surprisingly crisp, and the flavors actually deepen overnight. Just don’t freeze it—the salmon gets weirdly mushy when thawed.

Reheating: This is where most people mess up—nuking it on high turns that beautiful salmon into rubber! Instead, warm it gently: scoop your portion into a microwave-safe bowl, cover loosely with a damp paper towel (this keeps moisture in), and heat at 50% power for 1-2 minutes, stirring halfway. My favorite method? Low and slow on the stovetop—add a splash of broth or coconut milk to loosen the sauce, then warm over medium-low heat until just heated through.

Pro tip: If you know you’ll have leftovers, slightly undercook the salmon initially—it’ll finish cooking during reheating. And always store the rice separately—nobody wants soggy, salmon-scented rice the next day!

Salmon Broccoli Curry FAQs

You’ve got questions—I’ve got answers! Here are the most common things people ask me about this recipe (and all the little tips I’ve learned along the way):

Can I use frozen salmon?
Absolutely! Just thaw it overnight in the fridge first—never cook it straight from frozen. Pat it extra dry before searing since frozen salmon tends to release more moisture. The texture might be slightly less firm than fresh, but it’ll still taste amazing in that creamy curry sauce.

How can I make it spicier?
Oh, I love this question! Try adding 1/4 tsp red pepper flakes when you bloom the curry powder. For serious heat lovers, stir in a diced Thai chili or a squirt of sriracha with the coconut milk. My husband always adds extra chili oil at the table—it’s his favorite way to customize the heat level.

Can I make this ahead of time?
You can prep components—chop the broccoli, mix the spices, even cook the rice ahead. But for best results, cook the salmon and assemble the whole dish right before serving. That said, leftovers do reheat surprisingly well (see my storage tips above!).

Is this really low carb?
Without rice, absolutely! The curry itself has about 15g net carbs per serving—mostly from the coconut milk and veggies. For strict keto, use light coconut milk and extra broccoli instead of carrots (which I sometimes add for sweetness). Serve over cauliflower rice and you’re golden!

What if my sauce separates?
Don’t panic! This sometimes happens if the coconut milk gets too hot. Just remove from heat and whisk vigorously—it usually comes back together. If not, a teaspoon of cornstarch mixed with cold water, stirred in and simmered for a minute, will fix it right up.

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates based on exactly how I make my salmon broccoli curry (with that generous pour of full-fat coconut milk I can never resist!). Your mileage may vary depending on ingredients and portion sizes.

Per serving (about 1¼ cups curry + ½ cup rice):

• 480 calories – Feels indulgent but packed with good-for-you fats
• 35g protein – Thanks to that beautiful salmon!
• 15g carbs – Mostly from the coconut milk and veggies
• 30g fat – The good kind from salmon and coconut milk
• 3g fiber – Broccoli power!

A few quick notes: Using light coconut milk instead of full-fat drops the calories to about 400 per serving. Skip the rice and you’re looking at around 300 calories with just 5g net carbs—perfect for low-carb days! The turmeric gives you an anti-inflammatory boost too—bonus points for deliciousness that’s actually good for you.

Remember—nutrition labels vary between brands, and your portion sizes might differ from mine. But one thing’s certain: this meal keeps you full for hours without that post-takeout slump. Now that’s what I call a win-win!

Share Your Feedback

Now here’s the part I always look forward to—hearing how your Salmon Broccoli Curry turned out! Did you add extra spice like my husband? Maybe you tried it with shrimp instead of salmon? I want to hear all about your kitchen adventures with this recipe.

Drop a comment below to let me know—seriously, I read every single one! Or snap a photo of your golden curry masterpiece and tag me on Instagram (#BetterThanTakeout is my favorite hashtag for these). Seeing your versions makes my day, whether it’s your first try or your weekly rotation (like it is in our house!).

And hey—if you tweaked the recipe in some brilliant way, share your secrets! That’s how some of my best variations have come about. Cooking should be fun, flexible, and full of happy accidents. So let me know how yours turned out—I’m cheering for you from my messy, curry-scented kitchen!

Print