These Saucy Salmon Curry Rice Bowls are a 10 out of 10, and I’m not exaggerating. If you love a 20-minute dinner that actually delivers on flavor, this one is for you. Instead of cooking the salmon in a skillet like you normally would, we’re broiling it in a little bit of soy sauce to get it nice and crunchy — and trust me, that crunch stays even after it gets coated in the sauce. From there, you’re building a veggie-packed curry sauce right in the pan, finishing it with a squeeze of lime for that little bit of tanginess, then adding the salmon back in and coating it well. Serve the whole thing over fluffy jasmine rice and you’ve got a dinner that is seriously hard to beat.

A bowl of white rice topped with a creamy curry containing pieces of fish, bell peppers, and herbs, garnished with chopped green onions and cilantro. Fresh ingredients and a bowl of spices are nearby on the table.

Friends, this one is a little different from your typical weeknight salmon recipe, and that’s exactly why I love it. The key here is broiling the salmon with a little soy sauce (or swap tamari for gluten free!) first — this is what gives it that crispy, caramelized outside with a deep, savory flavor that makes it so much more interesting than just throwing it in a pan. From there, we build the curry sauce right in the skillet with peppers, onion, garlic, ginger, and a full can of creamy coconut milk, then add the broiled salmon right in to soak up all of that goodness. Every component has a job, and together they just work perfectly.

The other thing I love about this recipe is how flexible it is. The curry sauce has a nice warmth to it without being too spicy, but if you’re someone who likes to feel the heat, just add an extra tablespoon of red curry paste and thank me later. I will also say — and this is coming from someone who has made this on after a long day with zero energy — it is so much easier than it looks. The ingredient list might seem long at first glance, but most of it is stuff you already have in your pantry, and once everything is in the skillet, the sauce basically comes together on its own. My boys happily eat this every time I make it, which — if you have kids — you know is basically the highest compliment a recipe can receive.

Ingredients for a meal are arranged on a table, including cubed raw salmon, sliced red and yellow bell peppers, chopped spring onions, red onion, cooked rice, limes, cilantro, garlic, seasonings, and small bowls of sauces. — *To make these bowls, you’ll need salmon, soy sauce, avocado oil, red onion, bell peppers, garlic, ginger, red curry paste, coconut milk, limes, jasmine rice, green onions, and cilantro.*

Cubes of raw salmon are arranged in rows on a parchment-lined baking sheet, surrounded by small bowls and ingredients on a gray countertop. — *To make these bowls, you’ll need salmon, soy sauce, avocado oil, red onion, bell peppers, garlic, ginger, red curry paste, coconut milk, limes, jasmine rice, green onions, and cilantro.*

What You Need to Make These Saucy Salmon Curry Rice Bowls

Salmon: You’ll need about 1½ pounds of salmon, cut into bite-sized pieces with the skin removed. Cutting it into pieces rather than leaving it whole is key here — it gives you more surface area for that crispy, broiled exterior and makes it so much easier to coat in the sauce.
Soy Sauce or Tamari: A couple tablespoons of low-sodium soy sauce is all you need to marinate the salmon before broiling. If you want to keep this recipe gluten-free, simply swap in tamari — it works just as well!
Avocado Oil: A little avocado oil gets the skillet going for the curry sauce. It has a high smoke point, which makes it ideal for sautéing the veggies over medium heat.
Red Onion: Thinly sliced red onion forms the base of the curry sauce and adds a subtle sweetness as it softens down in the skillet.
Bell Peppers: I love using a combination of orange and red bell peppers here for their sweetness and color — they make the finished dish look just as good as it tastes. Slice them thin so they soften evenly in the sauce.
Garlic: Fresh minced garlic is a must in this recipe. It adds so much depth to the curry sauce, and combined with the ginger and curry paste, it creates a base that is seriously packed with flavor.

Ginger: I recommend using ginger paste or freshly minced ginger for the best flavor. Ginger adds a subtle warmth and brightness to the sauce that really makes everything come together.
Red Curry Paste: Red curry paste is the star of the sauce. I use 3 tablespoons for a perfectly balanced heat level, but if you love spice, go ahead and add a fourth.
Full-Fat Coconut Milk: Full-fat coconut milk is what makes this sauce so rich and creamy. I always recommend full-fat over lite here — the sauce just isn’t the same without it.
Limes: Fresh lime juice brightens up the whole dish and adds that little pop of acidity that balances out the richness of the coconut milk.
Jasmine Rice: Warm jasmine rice is the perfect base for these bowls. Its slightly floral, sticky texture soaks up all of that saucy curry goodness beautifully.
Garnishes: Don’t skip the chopped green onions and fresh cilantro! They add a fresh, herby finish that really ties the whole bowl together.

A hand stirs sliced red and yellow bell peppers and red onions in a skillet. Surrounding the skillet are bowls of rice, olive oil, coconut milk, tomato paste, and halved limes on a light countertop.

How to Make These Saucy Salmon Curry Rice Bowls

Start by turning your broiler on high. Cut the salmon into bite-sized pieces and toss them with the soy sauce or tamari until evenly coated. Spread the salmon in a single layer on a baking sheet and broil for 8 minutes, until the outside is crispy and caramelized. Remove from the oven and set aside.

While the salmon rests, heat the avocado oil in a large skillet over medium heat. Once hot, add the sliced onion and bell peppers and sauté for 3-4 minutes until they begin to soften. Add the minced garlic, ginger, red curry paste, salt, and pepper. Stir everything together well and allow it to cook for another 3 minutes, letting the curry paste bloom and deepen in flavor.

A hand pours coconut milk from a jar into a skillet filled with sautéed red and yellow bell peppers and onions, with seasonings visible. A wooden citrus reamer and lime are nearby. — *Pour in the coconut milk and stir to combine. Allow the sauce to simmer until the peppers are fully softened, then squeeze in the juice of one lime and stir again.*

A pot of creamy, orange Thai curry with chunks of cooked salmon and red bell pepper slices, surrounded by bowls of rice, herbs, lime wedges, scallions, and spices on a gray countertop. — *Pour in the coconut milk and stir to combine. Allow the sauce to simmer until the peppers are fully softened, then squeeze in the juice of one lime and stir again.*

Pour in the coconut milk and stir to combine. Allow the sauce to simmer until the peppers are fully softened, then squeeze in the juice of one lime and stir again. Turn off the heat and add the broiled salmon to the skillet, tossing it gently to coat it in the curry sauce.

Serve the salmon and sauce over warm jasmine rice. Top each bowl with chopped green onions, fresh cilantro, and the remaining lime juice. Serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.