Introduction
This salmon pineapple curry brings together tropical sweetness and the warm depth of spices in under 40 minutes. Easy to make and bursting with flavor, it’s the perfect blend of exotic and comforting. Whether it’s for a quick weeknight dinner or a special occasion, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
It’s ready in under 40 minutes and requires only a handful of ingredients. The sweet-savory balance is bold and satisfying. This dish stores well and works with other fish too, making it both practical and delicious.
Recipe Origins
This recipe draws inspiration from Southeast Asian cuisine, particularly Thai-style curries. The combination of coconut milk, spices, and seafood is common in this region. Pineapple adds a tropical note found in island and coastal curries throughout Asia.
Nutrition Information
Calories: 480
Fat: 30g
Carbohydrates: 22g
Protein: 32g
Sodium: 520 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 15 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over low heat to preserve the texture of the fish. Avoid using the microwave as it may overcook the salmon.
Serving Suggestions
Pair this curry with jasmine or basmati rice. A side of Asian slaw or stir-fried bean sprouts makes a perfect match. For drinks, try an Alsace Riesling or a light green tea.
Common Mistakes
Overcooked salmon: becomes dry and tough
Overripe pineapple: makes the dish overly sweet
Burnt spices: result in bitterness
Skipping the marinade: dulls the flavor
Recipe Variations
With shrimp: swap the salmon for peeled shrimp
Vegetarian: use firm tofu instead of fish
With veggies: add red bell peppers or green beans for extra texture
Frequently Asked Questions
Can I use canned pineapple?
Yes, but choose natural juice and drain well to avoid excess sweetness.
What kind of curry powder works best?
A mild yellow curry is ideal for this fruity version.
Can I make it ahead of time?
Absolutely. Prepare the curry the night before and reheat gently before serving.
Ingredients
- 3 salmon fillets
- ½ fresh pineapple
- 1 red onion
- 1 garlic clove
- 1 knob fresh ginger
- 2 tablespoons honey
- 2 tablespoons curry powder
- 1 teaspoon chili flakes
- 1 lime
- 1 tablespoon fish sauce
- 1¼ cups coconut milk
- 2 tablespoons olive oil
- Salt
- Black pepper
Instructions
1- Peel and finely chop the garlic, ginger, and red onion. Cut the salmon fillets into bite-sized cubes. In a small bowl, mix honey, curry powder, chili flakes, and fish sauce. Pour the marinade over the salmon and let sit for a few minutes.
2- Peel and core the pineapple, then dice the flesh. Heat olive oil in a wok or large skillet over medium heat. Sauté the garlic, onion, and ginger for about 3 minutes.
3- Add the marinated salmon to the pan. Cook for 1 minute, then pour in the coconut milk. Stir in the pineapple cubes. Simmer for 10 minutes on low heat. Season with salt and pepper, and squeeze in lime juice just before serving.
