1-Step 1: Prepare the Salmon First, coat your 1 1/2 pounds of salmon with the spice rub. Mix 1 tablespoon brown sugar, 1 teaspoon curry powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt, then add 1 to 2 teaspoons olive oil to make it stick. Rub it all over the salmon and let it sit for a minute while you preheat your oven to 475°F. Once ready, bake the salmon for 6 to 12 minutes, depending on how thick it is, until it’s just flaky. This step gives the fish a nice crust and locks in those juicy flavors. For more salmon tips, check out our guide on easy salmon recipes that complement this dish.

2-Step 2: Make the Creamy Sauce While the salmon bakes, heat 1 tablespoon olive oil in a pan over medium heat. Add 2 cloves minced garlic, the minced ginger, and 1 tablespoon lemongrass paste, stirring for about a minute until it smells amazing. Then, mix in 1 tablespoon brown sugar and 1 tablespoon red curry paste to build that spicy base. Pour in 1 can (14 ounces) of coconut milk, along with 2 tablespoons fish sauce or soy sauce, and let it simmer for 5 minutes. Stir in 3 cups of chopped fresh spinach until it wilts, then add lime juice and zest to taste for a fresh kick. This sauce is what makes the dish so creamy and irresistible.

3-Step 3: Combine and Serve Once the salmon is done, carefully add it to the sauce or serve it on top. Spoon the curry over cooked rice and garnish with fresh herbs like cilantro or basil. It’s a high-protein meal that’s ready in no time. If you’re looking for another quick idea, try our mango chicken recipe for a fruity twist on similar flavors.