Salmon curry is probably one of my favorite ways to eat Salmon (and trust me, there are a lot!). Last year when Melissa and I took a trip across the country, we ended up at a hotel in the middle of nowhere that had its own restaurant attached. Our meal ended up costing more than room we rented that night, but that single meal had a lasting impression on me.

Ever since then, we have been on a mission to recreate the salmon curry we had in a lonely restaurant in Colorado. I think we have finally found it with this recipe! Creamy and delicious, this is the perfect low carb version of salmon curry I could find.

Before you begin, make sure you have all the spices in stock at the bottom of this page. I personally like to buy my spices in bulk from Amazon so I never run out. You can find those here if you are interested.

Low Carb Salmon Curry Walk-through

The first thing you have to do is preheat your oven so you are not standing around wasting time later.

I like to make my cauliflower rice ahead of time, so take part of a head of cauliflower and shred it with a cheese grater. Throw this in the microwave for 2 minutes to get a low carb “rice” alternative. Set this aside.

Next, take 1 teaspoon of curry powder, 1 can of coconut milk, a half package of cream cheese, 1 teaspoon of ground cumin, and 1/2 teaspoon of crushed red pepper and throw it all in a blender. Blend it up until it is smooth which should only be a few seconds. Leave that aside while you prepare the other ingredients.

Combine 1 teaspoon of curry powder (the curry that is left over) and the juice of 1 lime. Slather this onto your salmon fillets. Tonight Melissa and I decided to only make 1 large fillet of salmon as you can see above. Throw this into your preheated over for 10 minutes or long enough to ensure your fish is cooked and flakes when a fork is stuck into it.

Chop up your bell pepper, your small onion, and your tomatoes. I like to chop them up finely so all the flavors blend together.

Add some oil to a pan, and start cooking the vegetables over medium heat until they are soft (about 5 minutes).

Once your vegetables are nice and tender, add in your curry coconut mixture and cook it for about 5 minutes. It should look like this when it is close to being done.

Add in your cilantro and give it a good stir. Take your fish out of the oven, put it on a plate, and combine it with your cauliflower rice and coconut curry mixture for the best salmon curry you have ever had!

