This steamed salmon with coconut curry is one of my most popular recipes—flavorful, nutrient-dense, and incredibly simple to prepare. I love these one-pot salmon dinners because they’re not only convenient but also well-balanced, thanks to the combination of broccolini, tomatoes, and purple sweet potato.
It’s also a personal favorite in my family. In fact, this is one of the few recipes my parents took the time to learn and now make regularly because they love it so much!

Chef Tips
Use parchment paper
While you can make this dish without parchment paper, I highly recommend using it. The parchment helps create a gentle cooking environment by trapping steam, keeping the fish moist and tender while allowing the vegetables to cook evenly. It also makes cleanup a breeze. If using parchment, be sure to seal it well with minimal air gaps to retain steam and prevent drying out.
Add 1/2 cup of water under the parchment paper
No, it’s not required. However, adding 1/2 cup of water to the pan can help regulate the heat and prevent scorching.
Substitute the coconut milk with broth or water
The coconut milk serves as the sauce and steaming liquid for this dish, gently cooking the salmon and vegetables while infusing them with rich flavor. If you’re not a fan of coconut milk, you can substitute with broth or even water for a lighter alternative.
Make this for just 2- 4 portions (aka, don’t try to triple the recipe)
This recipe turns out the best with a small amount of vegetables and salmon. If you add a lot more vegetables into the pot, it will require more cook time, and overcook the vegetables before the fish is finished cooking. I’ve tried doubling the recipe, which works, but I don’t recommend doing more than that.
Cut the sweet potatoes into small 1/2″ pieces
The small pieces will help ensure that it cooks as the same time as the fish and other vegetables. Since everything is cooked in one pot, you want to make sure that the pieces are small enough so that they become soft and melt into the sauce.
Add the sweet potatoes into the bottom of the pan before adding the fish and vegetables
Adding the sweet potatoes to the bottom allows for them to get all of the heat first, which will also help make sure they are cooked when the salmon ready. The cook time required for the salmon to be ready varies on the pot and stove you’re using, but check the doneness with a meat thermometer (or by flaking the fish) after 10 minutes.
When everything comes together, this salmon with coconut curry is truly really special. I hope you give it a try and enjoy it as much as I do!



If you loved this dish, try these other recipes:

Steamed Salmon with Coconut Curry
Ingredients
- 12 ounces salmon
- 3 sprigs broccolini sliced
- 2 each tomatoes small size, cut into wedges
- 1 each purple sweet potato diced into small 1/2" pieces (other types also work)
- ¼ bunch cilantro torn into thirds
- 1 teaspoon kosher salt
- Black pepper
- 1 tablespoon oil
- 1 tablespoon red curry paste
- 2 tablespoons soy sauce
- ½ can coconut milk about ¾ cup
Instructions
- Prep the vegetables – dice the sweet potato, slice the broccolini, and wedge tomatoes.12 ounces salmon, 3 sprigs broccolini, 2 each tomatoes, 1 each purple sweet potato, ¼ bunch cilantro, 1 teaspoon kosher salt, Black pepper, 1 tablespoon red curry paste, 2 tablespoons soy sauce, 1 tablespoon oil
- Add the diced sweet potato to a mixing bowl and toss with a pinch of salt, black pepper, and a teaspoon of neutral oil.
- Add 1/2 cup of water to the bottom of a medium size pot. Line the pot with water with 2 sheets of parchment paper (overlapped so it can close easily).½ can coconut milk
- Add the sweet potatoes to the parchment.
- Add the vegetables to the mixing bowl, then top with pieces of salmon. Add another large pinch of salt, black pepper, the curry paste, soy sauce, neutral oil, and cilantro to the bowl. I like to spread the curry paste on the salmon, but it doesn’t need to be perfect. Give everything a mix.
- Add a layer of the vegetables over the sweet potatoes, then spread the fish on top. Try to prevent overlap of the fish. Top the fish with remaining vegetables, then pour the coconut milk into the mixture, all inside the parchment paper. Cook for 7 minutes on medium high then reduce the heat to medium and cook for another 7 minutes. Enjoy!
This was a hit for dinner!
I did add some white wine and shallots to the recipe. Put it on a bed of jasmine rice. SO GOOD!
Thank you for the recipe
You’re so welcome Tanisha – I’m glad you enjoyed it 🙂
I’ve been wanting to add more fish to my diet but so many recipes seem to come out bland. I tried this dish tonight and the flavor profile was outstanding! I’ll definitely be making this again. Thank you!
Hi Eva,
I love this flavor profile as well, and so glad you enjoyed it 🙂
Jackie