Introduction
When I first discovered this keto-friendly Instant Pot coconut curry salmon recipe, I couldn’t believe how simple yet delicious it was. The combination of rich coconut milk and aromatic curry creates a sauce that’ll make your taste buds dance, while keeping those carbs in check.
I’m excited to share this game-changing recipe with you because it’s transformed my weeknight dinner routine. You’ll only need five ingredients and about 15 minutes to whip up a restaurant-quality meal that’ll impress your family or dinner guests. Trust me, even if you’re new to keto cooking or using an Instant Pot, you can’t mess this up. The pressure cooking method guarantees perfectly moist salmon every time, while the curry-infused coconut sauce adds layers of flavor that’ll keep you coming back for more.
Recipe
Coconut curry salmon combines the richness of coconut milk with the bold flavors of Thai curry paste, creating a luxurious and satisfying meal that’s perfect for keto dieters. The Instant Pot makes this dish incredibly simple, ensuring perfectly cooked salmon while infusing it with aromatic curry flavors.
This recipe transforms basic ingredients into a restaurant-worthy dish in minutes, with the pressure cooking method keeping the salmon moist and tender. The coconut milk creates a creamy sauce that complements the natural oils of the salmon, while fish sauce adds depth and lime juice brings brightness to the final dish.
- 4 (6 oz) salmon fillets
- 1 can full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 lime, juiced
Add coconut milk to the Instant Pot and whisk in red curry paste and fish sauce until completely combined. Place salmon fillets skin-side down in the pot, seal the lid, and set valve to sealing position. Cook on Manual High Pressure for 3 minutes, then perform a quick release. Once pressure is fully released, open the lid and drizzle fresh lime juice over the salmon before serving.
For ideal results, choose salmon fillets of uniform thickness, approximately 1-1.5 inches thick. If cooking from frozen, increase the cooking time to 5 minutes. The sauce will naturally thicken as it combines with the salmon’s oils, but you can adjust the consistency by adding water before cooking. Always check that salmon reaches an internal temperature of 145°F (63°C), and avoid overcooking to prevent dry fish.
Prep Time
The total prep time for this keto Instant Pot salmon dish is just 10 minutes, making it perfect for busy weeknights. You’ll spend about 5 minutes gathering your ingredients and measuring them out – I like to do this first so everything’s ready to go. The remaining prep time involves whisking the coconut milk with curry paste and fish sauce until smooth.
While your Instant Pot heats up, you can quickly pat the salmon fillets dry with paper towels. Don’t worry about chopping or extensive preparation – just slice your lime in half and you’re set. I’ve found that organizing ingredients beforehand helps the cooking process flow seamlessly, and you’ll have dinner on the table before you know it.
Equipment needed
Since making this dish requires minimal equipment, you’ll only need a few key items to get started. The star of the show is your Instant Pot – make sure it’s clean and ready to go.
You’ll also need:
- A whisk to blend the curry paste with coconut milk
- Measuring spoons for the curry paste and fish sauce
- A citrus juicer or hand reamer for the lime
- Tongs for handling the salmon
- A serving platter
- Optional: rice paddle or large spoon for sauce
I love how simple this setup is – there’s no need for multiple pots and pans cluttering your counter. Just gather these basics, and you’re all set to create this delicious curry salmon with minimal cleanup afterward.
Basic Cooking Method and Time
Preparing this curry salmon couldn’t be more straightforward – I love how the Instant Pot does most of the work for us. First, you’ll pour the coconut milk into your pot and whisk it together with the curry paste and fish sauce until everything’s well combined. Trust me, taking time to mix these thoroughly makes a huge difference in the final flavor.
Next, place your salmon fillets skin-side down in the pot. You’ll want to secure the lid and set the valve to sealing position. Set it for Manual High Pressure and cook for just 3 minutes – I know it seems quick, but that’s all it needs! Once done, do a quick release of pressure, open the lid, and finish with a squeeze of fresh lime juice.
Cooking Steps
Following our quick overview of timing, let’s break down each step of this flavorful dish. Start by pouring your can of coconut milk into the Instant Pot’s inner pot, then whisk in the red curry paste and fish sauce until they’re completely blended. You’ll want a smooth, uniform sauce without any curry paste lumps.
Next, carefully place your salmon fillets skin-side down into the coconut curry mixture. Don’t stack them – they should lie flat in a single layer. Once they’re positioned, seal your Instant Pot lid and make sure the valve is set to “sealing.” Press the Manual button, set for high pressure, and adjust to 3 minutes. After the quick release, finish with a squeeze of fresh lime juice.
Step 1. Mix Coconut Curry Liquid
To create the perfect coconut curry base, you’ll start with the creamy foundation of full-fat coconut milk in your Instant Pot’s inner bowl. Pour the entire can in, making sure to scrape out all those rich, fatty bits that sometimes stick to the sides of the can.
Next, you’ll whisk in your red curry paste and fish sauce until they’re completely blended with the coconut milk. Don’t worry if you see tiny specs of curry paste at first – they’ll dissolve as you whisk. The sauce should take on a beautiful orange-red hue. If you’re worried about the spice level, you can start with 1 tablespoon of curry paste and adjust up after cooking. The mixture should be smooth and uniform, without any clumps, before you add your salmon.
Step 2. Place Salmon in Pot
Gently lower your salmon fillets into the fragrant coconut curry mixture, positioning them skin-side down to create a natural barrier that keeps the flesh moist during cooking. You’ll want to space the fillets evenly in the pot, making sure they’re not overlapping. If you’re cooking more than four pieces, you might need to stack them – that’s okay, just add an extra minute to your cooking time.
I’ve found that using tongs works best for placing the salmon, as it gives you more control and prevents splashing. Make sure each fillet makes good contact with the liquid – this helps the fish absorb those amazing curry flavors while ensuring even cooking throughout. If any pieces are considerably thicker than others, arrange those toward the outer edge of the pot.
Step 3. Set Pressure Cooking Timer
Once your salmon is properly positioned, it’s time to dial in those essential pressure cooking settings. You’ll want to set your Instant Pot to Manual High Pressure for exactly 3 minutes – trust me, I’ve tested this timing extensively, and it’s spot-on for perfectly flaky fish. If you’re starting with frozen fillets, bump that up to 5 minutes instead.
Make sure your valve is set to the sealing position before you start the timer. I’ve learned the hard way that forgetting this step leads to a very disappointing dinner! Once the time’s set, let your Instant Pot do its magic. Don’t worry if it takes a few minutes to come to pressure – that’s completely normal, and your salmon is already beginning to soak up those amazing curry flavors.
Step 4. Release Pressure and Drizzle Lime
As soon as your timer beeps, perform a quick release by carefully turning the pressure valve to “venting” – I always use a wooden spoon for this to keep my hands safely away from the steam. Once the pressure gauge drops and the steam stops, you’ll know it’s safe to open the lid.
I’ve learned from experience that this is the perfect time to grab your lime and give it a good squeeze over those beautiful salmon fillets. The citrus adds a bright, fresh finish that really makes the curry flavors pop. You’ll notice the sauce has thickened slightly from the salmon’s natural oils, creating a silky texture that’s absolutely perfect for spooning over cauliflower rice or low-carb noodles.
Step 5. Serve Over Cauliflower Rice
The steaming coconut curry salmon deserves a worthy companion, and cauliflower rice fits the bill perfectly. To prepare your base, pulse fresh cauliflower florets in a food processor until they reach a rice-like consistency. You’ll want about 1 cup of cauliflower rice per serving.
Heat a tablespoon of coconut oil in a large skillet over medium heat, then sauté your cauliflower rice for 5-7 minutes until it’s tender but still slightly crisp. Season with salt and pepper to taste. The mild flavor of cauliflower rice won’t compete with your curry sauce, while its texture helps soak up every delicious drop.
Spoon the cauliflower rice into shallow bowls, then place your salmon fillet on top and generously ladle the coconut curry sauce over everything.
Customization Options
While this coconut curry salmon recipe is delicious as-is, you can easily adapt it to match your taste preferences and pantry ingredients. Try swapping red curry paste for green or yellow varieties, or add a splash of sriracha for extra heat. You’ll love how versatile this dish can be!
For added texture and flavor, consider these keto-friendly additions:
- Fresh ginger and garlic
- Sliced mushrooms
- Chopped spinach or kale
- Diced bell peppers
- Fresh herbs like basil or cilantro
You can also experiment with different seasonings – a pinch of turmeric adds gorgeous color, while lemongrass brings a citrusy note. Don’t have fish sauce? Use coconut aminos or a dash of soy sauce instead. The possibilities are endless, so feel free to make this recipe your own.
Ingredients list (with precise measurements)
Making this keto coconut curry salmon couldn’t be simpler with these precisely measured ingredients that you’ll need to gather before starting. Let me walk you through exactly what you’ll need for this delicious dish:
- 4 salmon fillets (6 ounces each), preferably wild-caught
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- Juice of 1 fresh lime
I’ve found that using full-fat coconut milk is essential for achieving that rich, creamy texture we’re looking for. While you might be tempted to use light coconut milk, trust me – the full-fat version creates that luxurious sauce that makes this dish truly special. The measurements here are spot-on for four generous servings.
Storage Information
After you’ve measured out those perfect ingredients, you’ll want to know how to store any leftovers from this delicious curry salmon. You can keep the cooked salmon and sauce in an airtight container in your fridge for up to 3 days. Just make sure it’s completely cooled before storing.
If you’d like to freeze portions for later, separate the salmon and sauce into freezer-safe containers. They’ll keep well for up to 2 months in the freezer. When you’re ready to enjoy it again, thaw overnight in the refrigerator. To reheat, place the salmon and sauce in a covered microwave-safe dish and warm in 30-second intervals until heated through, or gently reheat on the stovetop over medium-low heat.
Health Benefits or Special Features
This nutrient-packed keto meal delivers an impressive array of health benefits that’ll make you feel great about what’s on your plate. You’ll get plenty of omega-3 fatty acids from the wild-caught salmon, which supports heart and brain health. The coconut milk adds healthy MCT fats that boost your energy and help maintain ketosis.
I love how this dish is naturally gluten-free and dairy-free, making it perfect if you’re dealing with food sensitivities. Plus, the curry paste isn’t just for flavor – it’s loaded with anti-inflammatory compounds from ingredients like turmeric and ginger. At just 2g net carbs per serving, you’ll stay firmly in ketosis while enjoying a meal that’s rich in protein and good fats. It’s basically a win-win for your taste buds and your health goals.
Prep Time
You’ll be amazed at how quickly this meal comes together, with just 10 minutes of total prep time from start to finish. While your Instant Pot heats up, you can gather and measure your ingredients – it’s that simple. I love that there’s minimal chopping or prep work involved.
The most time-consuming part is opening the coconut milk can and measuring out your curry paste! Just whisk these ingredients together, lay your salmon fillets in the pot, and you’re ready to start cooking. If you’re using frozen salmon, don’t worry about thawing – just add those extra two minutes to your cooking time. The hands-off cooking process means you can set the table or prepare a quick side dish while dinner practically makes itself.
Cook Time
When the timer goes off, you’ll want to do a quick release of the pressure – just flip that valve to “venting” and stand back while the steam escapes. If you’re working with frozen salmon fillets, you’ll need to add 2 minutes to your cooking time. I’ve found that this timing creates perfectly flaky fish every time. The sauce will be bubbling and aromatic, telling you it’s done just right.
Total Time
From start to finish, you’ll have this delicious coconut curry salmon on the table in just 15 minutes. This includes about 5 minutes of prep time, where you’ll gather your ingredients and whisk together the coconut milk mixture. The actual cooking process takes only 3 minutes under pressure, plus about 2 minutes for the pot to come to pressure.
Don’t forget to factor in the quick release time, which typically takes 1-2 minutes. While that’s happening, you can grab your plates and prepare any side dishes you’d like to serve. I love how this recipe fits perfectly into my busy weeknight schedule – it’s faster than ordering takeout and tastes just as good as my favorite Thai restaurant’s version.
Yield
This quick and efficient recipe makes enough to generously serve 4 people, with each person getting a perfectly cooked 6-ounce salmon fillet swimming in creamy coconut curry sauce.
If you’re hosting dinner, you’ll love that the portions work out perfectly – no need for complicated math or cutting fillets in half. I’ve found that these serving sizes satisfy even hearty appetites, especially when you spoon extra sauce over the fish. You can easily scale the recipe up for larger gatherings by adding more fillets and increasing the coconut milk and seasonings proportionally. Just make sure your Instant Pot is large enough to hold the salmon in a single layer for even cooking.
Final Thoughts
Whether you’re new to keto cooking or a seasoned pro, I’m confident you’ll love how this Instant Pot coconut curry salmon brings incredible flavor to your dinner table with minimal effort. I’ve made this dish countless times, and it never fails to impress my family and dinner guests.
What I particularly love about this recipe is how versatile it is. You can adjust the curry paste to match your spice preference, swap in different fish sauces, or even add some keto-friendly vegetables like cauliflower or zucchini to the pot. The coconut milk creates such a luxurious sauce that you’ll want to make extra to spoon over cauliflower rice. Trust me, you’ll find yourself coming back to this recipe again and again.
Frequently Asked Questions
Can I Substitute Green or Yellow Curry Paste for Red Curry Paste?
You can substitute green or yellow curry paste for red curry paste. Each will give your dish a unique flavor – green’s more herbal, while yellow’s milder and more turmeric-focused.
Will Farm-Raised Salmon Work as Well as Wild-Caught Salmon?
You’ll find that farm-raised salmon works perfectly in this curry dish, though wild-caught offers a richer flavor and more omega-3s. Both options will absorb the coconut curry flavors beautifully.
What Side Dishes Pair Well Besides Cauliflower Rice?
You’ll love serving this with roasted broccoli, sautéed bok choy, zucchini noodles, or a crisp Asian slaw. For more substance, try shirataki noodles or a cooling cucumber salad.
Should I Remove the Salmon Skin Before or After Cooking?
As slick as oil and water, you’ll want to keep the skin on during cooking – it helps protect the salmon and adds flavor. Remove it easily after cooking if desired.
Can I Double the Recipe Without Adjusting the Cooking Time?
You don’t need to adjust cooking time when doubling the recipe, but make sure the salmon fillets aren’t stacked on top of each other. Keep them in a single layer.
Conclusion
You’ll find this keto coconut curry salmon becomes your new go-to dinner hero, much like that reliable friend who’s always there when you need them. The Instant Pot transforms simple ingredients into a restaurant-worthy meal that’ll have your taste buds dancing with joy. It’s quick, it’s easy, and it’s exactly what you need when time is short but your craving for something special is strong.
