A healthy baked salmon recipe that is so easy and packed full of flavour. This curry spice baked salmon makes a nutritious quick dinner, simply add rice and greens! The recipe is dairy free, gluten free and nut free.

Originally published: April 2016 | Updated: September 2020

Popping a salmon fillet in the oven is one of my favourite easy dinners. It cooks quickly and is no mess, no fuss, and while it’s baking away you can throw together a quick salad, make some rice or steam some vegetables for the sides. Voila, a simple, healthy and balanced plate.

What makes this easy meal even better is when you can add some punchy, fragrant and delicious flavours to your salmon…which is why you need curry spice baked salmon recipe! 

By combining a few dried spices with creamy coconut yoghurt, you can create the most amazing spice paste for your salmon. Simply mix, coat the salmon and bake away; it’s very uncomplicated and you don’t need to start this dish in advance. Perfect for an easy midweek meal.

What you need for this baked salmon

The ingredients list for this delicious salmon is pretty short!

• 2 salmon fillets
• Curry powder 
• Ground turmeric
• Ground cumin
• Coconut yoghurt
• Salt and pepper

The curry powder can be mild or spicy, it depends on what you prefer! And, while I really love this with coconut yoghurt, an alternative to that is to use Greek yoghurt instead which is also really yummy.

Just make sure that no matter what yoghurt you use, it is UNSWEETENED. You want a nice thick, plain and creamy yoghurt base without a hint of sweetener. Otherwise it will muck up the flavour of the spices!

What to serve with curry spice baked salmon

As I often make this when I have hardly any time to prep dinner, I like to keep the sides pretty simple. Some steamed rice (and yep, I often use those microwave 90-second rice packets when I have no time) and a whole heap of greens and you are done.

You could also serve this with a crunchy green salad and some baked potato or sweet potato, yum!

Want to add a dressing? A generous squeeze of lime juice, a drizzle of olive oil and a pinch of salt works quite well before serving. Another option is to make some extra yoghurt to use as a sauce/dip kind of thing. I like to make a spiced garlicky yoghurt sauce. To make this I usually combine:

• 3 tablespoons of yoghurt (whatever yoghurt I used for the salmon)
• Pinch turmeric
• Pinch cumin
• Pinch garlic powder
• Pinch salt

Stir it all together and adjust the seasonings to taste! Pop some on top of your salmon just before you serve and maybe add some chopped almonds if you’re feeling fancy too.

I hope you love this easy baked salmon! If you enjoy a quick salmon dinner make sure you also check out my very popular recipe for Miso Tahini Salmon. Make this recipe? Comment below or take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition 🙂

Curry Spice Baked Salmon

A healthy salmon recipe perfect for a fast dinner. This curry spice baked salmon fillet is so easy to prepare and is packed full of flavour. Add rice and greens for a balanced meal.

5 from 3 votes

Print
Pin
Rate

Course: Main Course

Cuisine: dairy free, gluten free, grain free, paleo

Prep Time: 2 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 17 minutes minutes

Servings: 2 portions

Calories: 280kcal

Ingredients

• 2 salmon fillets 150-200 grams each
• 2 tbsp coconut yoghurt
• 1/2 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• Pinch salt and pepper
• 1 tsp olive oil or coconut oil

Instructions

• Preheat oven to 180C (350F) and line a small baking tray with a piece of baking paper. Rub the teaspoon of olive oil or coconut oil over the paper to stop the salmon sticking.
• In a small bowl or a mug, combine the coconut yoghurt, all of the spices and the salt and pepper until you have a smooth paste.
• Place the salmon fillets on the baking tray. If the salmon is skin-on, make sure the skin is facing down. Cover the top and sides of the salmon evenly with the spiced yoghurt mixture.
• Bake the salmon fillets for approximately 15 minutes, depending on thickness, until just tenderly cooked. Serve immediately, or you can also save for later and serve cold.

Notes

If you prefer, you can substitute the coconut yoghurt with unsweetened plain or Greek yoghurt, or a different dairy free yoghurt of your choice. Just make sure whatever yoghurt you use is UNSWEETENED!

p.s. Want to add a dressing? A generous squeeze of lime juice, a drizzle of olive oil and a pinch of salt works quite well before serving. Another option is to make some extra yoghurt to use as a sauce/dip kind of thing. I like to make a spiced garlicky yoghurt sauce. To make this I usually combine:

• 3 tablespoons of yoghurt (whatever yoghurt I used for the salmon)
• Pinch turmeric
• Pinch cumin
• Pinch garlic powder
• Pinch salt

Stir it all together and adjust the seasonings to taste! Pop some on top of your salmon just before you serve and maybe add some chopped almonds if you’re feeling fancy too.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 280kcal (14%) | Carbohydrates: 1g | Protein: 36g (72%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Cholesterol: 97mg (32%) | Sodium: 84mg (4%) | Potassium: 879mg (25%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 70IU (1%) | Calcium: 38mg (4%) | Iron: 2mg (11%)