Miso Salmon Curry is one of those dinners I come back to again and again because it just works. It’s fast, comforting without feeling heavy, and doesn’t require a second grocery run.
It’s the kind of meal that feels special, but comes together in under 30 minutes on a weeknight. Rich coconut milk, a spoonful of miso, a little red curry paste, and fresh lime at the end turn everyday salmon into something deeply cozy and restaurant-level good.
It’s also one of my favorite ways to meal prep salmon. The flavors deepen overnight, and leftovers make an easy lunch the next day with rice or quinoa.
Why This Recipe Works
- Fast, one-pan dinner. Everything happens in a single skillet or sauté pan.
- Big flavor with minimal ingredients. Miso + curry paste does the heavy lifting.
- Balanced and nourishing. Protein, healthy fats, veggies, and fiber all in one bowl.
- Flexible. Use whatever greens you have. Serve it over anything you like.
What Is Miso?
Miso is a paste made from fermented soybeans. It’s savory, slightly salty, and a little sweet, and it adds deep umami flavor to soups, sauces, marinades, and curries. A small spoonful goes a long way.
Health Benefits of Miso
Because it’s fermented, miso contains probiotics along with vitamins, minerals, and plant compounds that support digestion and overall health. It is fairly high in sodium, so a little is all you need.
Some of the benefits include improved digestion, immune support, and potential heart and brain health benefits.
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 recipe is simple and forgiving. The key is to build flavor slowly, then let the salmon gently cook in the broth.
- Heat olive oil in a large pan over medium heat. Add onion and carrots and cook until softened, about 5 minutes.
- Lower the heat slightly and add garlic and ginger. Cook for 1 minute.
- Stir in the miso paste and curry paste. Let it warm for about 30 seconds so it dissolves smoothly.
- Pour in coconut milk and vegetable broth. Stir well, then add a pinch of sea salt and honey. Bring to a light simmer.
- Add the salmon pieces and cook gently for about 5 minutes, just until the fish flakes.
- Stir in the leafy greens and lime juice, then remove from heat.
- Finish with fresh cilantro and serve immediately.
Serving Ideas
- Over jasmine or brown rice
- With quinoa for extra protein
- Over rice noodles
- With cauliflower rice or extra veggies for a lighter option
Recipe Tips
- Cut the salmon into evenly sized pieces so it cooks at the same rate.
- White miso is milder and slightly sweet. Brown miso is saltier and more intense. Use whichever you prefer.
- Always finish with lime. The acid completely changes the dish.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better overnight.
- I don’t recommend freezing the full curry, but you can freeze cooked salmon separately if needed.
Variations
- Different fish: Trout, halibut, or cod all work beautifully here.
- Vegetarian: Swap salmon for chickpeas, lentils, or cubed firm tofu.
- Extra spicy: Add sliced jalapeño or chili crisp on top.
Print
Description
Miso Salmon Curry is a creamy, cozy weeknight dinner made with coconut milk, miso, and red curry paste. It comes together in about 30 minutes and feels restaurant-level without the extra work. Serve it over rice or quinoa for a nourishing, flavor-packed meal that’s perfect for both busy nights and easy meal prep. The flavors deepen overnight, making leftovers just as good the next day.
- 1 tablespoon oil (olive, avocado, or coconut)
- 2–3 salmon filets (about 16-ounces 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)
- 1–2 teaspoons fresh ginger, grated
- 2 tablespoons miso paste (brown or white)
- 1–2 tablespoons fresh lime juice
- 1 tablespoon Thai red curry paste OR Thai curry powder
- 1 tablespoon honey
- 2 teaspoons sea salt
- Fresh cilantro, for garnish
- Cooked rice or quinoa, to serve
- Heat oil in a large pan over medium heat. Add onion and carrots and cook for 5 to 7 minutes, until softened.
- Reduce heat to medium-low and add ginger and garlic; cook for 1 minute. Stir in miso paste and cook for 1 minute, then add red Thai curry paste and cook for 1 more minute, adding a splash of water or stock if the pan seems dry.
- Pour in coconut milk, vegetable stock, sea salt, and honey. Stir well and bring to a gentle simmer, adjusting the heat as needed.
- While the curry simmers, remove the skin from the salmon and cut it into 1-inch pieces (your fish counter can do this for you). Add salmon to the pan and cook for 5 to 7 minutes, until opaque and cooked through.
- Turn off the heat and stir in leafy greens and lime juice, letting the greens wilt for about 2 minutes. Spoon into bowls, garnish with fresh cilantro, and serve over cooked rice or quinoa.
Notes
Ask the fish counter to remove the salmon skin to save time at home.
Cut salmon into even pieces so it cooks evenly.
If the curry gets too thick, add a splash of water or broth to loosen it.
Finish with fresh lime juice. It brightens the entire dish.
Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
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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