Salmon Coconut Curry Udon
This Coconut Curry Salmon is a restaurant-inspired weeknight dinner made with flaky salmon, snap peas, and udon noodles tossed in a rich coconut curry sauce.
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The Asian-Inspired Version Of Our #1 Recipe
Use It Up! [Red Curry Paste]
Ever buy an ingredient for one recipe . . . and then it just lives in your fridge or cabinet forever? Same. This recipe kicks off our new Use It Up! series, all about finishing half-used ingredients and reducing food waste.
If you bought red curry paste for the Viral Dumpling Bake and then stalled out, this Coconut Curry Salmon Udon is exactly what to make next. It uses a generous amount and delivers lots of flavor!
If you’ve made our Creamy Salmon Pasta, you already know the magic formula: perfectly cooked salmon + rich, creamy sauce + abundant noodles. It feels a little fancy, but is secretly easy enough for a weeknight, which is probably why it’s racked up over 5 million pageviews and remains the most popular recipe we’ve ever published.
Think of this Salmon Coconut Curry Udon as the Asian-inspired cousin of that viral favorite, because it hits all the same satisfying notes, with a unique flavor profile.
Chewy udon noodles are swapped in for pasta, and coconut curry sauce clings to every single noodle. The salmon is still perfectly cooked (non-negotiable!), and crisp snap peas are folded in for crunch – because a built-in veggie is always better than making a separate side dish.
Why You Will Love This Curry Udon With Salmon
- Creamy, rich and comforting, but not heavy. Coconut milk makes the sauce luxurious without needing dairy.
- Fast enough for a weeknight. You can make the saucy udon noodles while the salmon is in the oven, and then everything comes together at the same time.
- It’s a “one bowl dinner” – protein, vegetable, noodles – the gang’s all here.
Coconut Curry Salmon Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- salmon – you will need 1 pound of salmon for this curry udon recipe. A few smaller fillets will work, or one large fillet is fine, too.
- frozen udon noodles – these are chewy, bouncy and perfect for soaking up sauce. Dried udon will work in a pinch, but frozen udon has a much better flavor and texture. Sanuki Style Japanese Frozen Udon is worth a trip to an Asian market. This salmon with creamy coconut curry sauce is also amazing served over jasmine rice or basmati rice.
- snap peas – add a bright, crisp and fresh element and eliminate the need for a side dish. You could also substitute broccoli, red bell peppers or even spinach here if snap peas aren’t your thing.
- red curry paste – the main flavor driver of this dish. Brings a ton of aromatic flavor and just a subtle (not too spicy) heat.
- coconut milk – you’re looking for full-fat coconut milk, in a can.
- fresh ginger – adds a zing to the coconut milk sauce.
- curry powder – a quick seasoning shortcut that crusts the salmon with a ton of flavor
- garlic powder – gives the salmon a savory base flavor without needing to mess with fresh garlic.
- fish sauce – the secret weapon that adds restaurant-level salty umami. Red Boat is our preferred brand.
- kosher salt – essential for bringing out the flavor in the salmon, sauce AND noodles.
- olive oil – used for sauteing the snap peas and blooming the curry paste.
- garnishes – chili crisp, lime wedges, sesame seeds, thinly sliced green onions and/or fresh herbs like Thai basil or fresh cilantro are all totally optional but highly recommended to finish the dish.
How To Make Salmon Coconut Curry And Udon
- PREP. Get your oven preheated and a big pot of water boiling on the stove. Then, get your salmon into the oven. All you’re doing here is putting the salmon skin side down on a pan and seasoning it with curry powder, garlic powder and salt. Set a timer and forget about it for awhile.
- SNAP PEAS. Heat some olive oil in a large skillet and cook the snap peas until they are tender-crisp, then transfer them to a bowl and cover to keep them warm.
- SAUCE. Start by cooking the curry paste and ginger in a bit of oil, and then stir in the coconut milk. You’ll cook this mixture about 5 minutes or until it thickens into a, well, sauce!
- NOODLES. Salt the pot of boiling water, and then cook the udon according to package instructions, and drain it.
- TOSS. Add the fish sauce, remaining salt, and drained udon to the skillet. Cook a few minutes, tossing constantly, until the noodles are evenly coated in the sauce. Remove from the heat.
- FINISH. By now, your salmon should be done cooking, too! Take that out of the oven, break it into big chunks and put it on top of your udon. Serve the noodles topped with snap peas and any desired garnishes.
Salmon Udon Home Chef Tips
- Make sure to salt your noodle water liberally. As salty as the ocean! It makes a big difference in the taste of the finished dish.
- If it’s a warm day, and you don’t want to turn on the oven, you can use our Instant Pot Salmon (skip the potatoes) or Salmon On The Grill Recipe to cook the salmon instead of roasting.
- Want it spicier? Add chili crisp or sriracha directly into the sauce while it simmers, not just as a garnish on top.
Coconut Curried Salmon Storage And Reheating
- Refrigerate: This dish is best eaten fresh. But, if you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 1 day.
- Reheat: Warm gently in a skillet over low heat, or in the microwave at 50% power, until warmed through, adding a splash of water to loosen the sauce if needed.
- Freeze: Not recommended. Coconut milk sauces can separate, and udon will get mushy after freezing.
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Coconut Curry Salmon Udon
This Coconut Curry Salmon is a restaurant-inspired weeknight dinner made with flaky salmon, snap peas, and udon noodles tossed in a rich coconut curry sauce.
Save This Recipe!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 pound salmon fillet 1 large fillet or several smaller ones are fine
- ½ teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt divided, plus more for pasta water
- 2 tablespoons olive oil divided
- 8 ounces snap peas
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 1 can full-fat coconut milk 13.5 ounces
- 24 ounces frozen udon noodles
- 1 tablespoon fish sauce
- Chili crisp, lime wedges, sesame seeds, thinly sliced green onions and/or Thai basil leaves for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Line small rimmed baking pan with foil. Place salmon, skin side down, on prepared pan, and sprinkle with curry powder, garlic powder and 1/4 teaspoon salt. Transfer to oven and bake 16 to 18 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F. Remove from oven and loosely tent with foil to keep warm.
- Meanwhile, heat 1 tablespoon olive oil in large high-sided skillet over medium heat. Add snap peas and cook 4 to 5 minutes or until tender-crisp, stirring frequently. Transfer peas to bowl and cover with foil to keep warm.
- Reduce heat to medium-low. Add curry paste, ginger and remaining 1 tablespoon oil to skillet and cook 1 minute, stirring constantly. Whisk in coconut milk. Heat to boiling over medium-high heat, then reduce heat to medium and cook 4 to 5 minutes, or until mixture is slightly thickened, stirring frequently. Reduce heat to low.
- While sauce is simmering, add large pinch of salt to pot of boiling water and cook noodles according to package instructions. Drain.
- Add fish sauce, remaining 1/4 teaspoon salt, and drained noodles to skillet. Cook over low heat 1 to 2 minutes, tossing constantly, until noodles are evenly coated. Remove from heat.
- Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over noodles. Serve noodles topped with snap peas and garnished with chili crisp, lime wedges, sesame seeds, and/or basil, if desired.
Calories: 689kcal, Carbohydrates: 55g, Protein: 37g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Cholesterol: 62mg, Sodium: 1546mg, Potassium: 908mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1846IU, Vitamin C: 36mg, Calcium: 70mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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