I used to cook a lot of recipes with coconut milk, but I have been reluctant to do so ever since the new Weight Watchers Points plan came into effect. Coconut milk is high in saturated fat, so I was concerned that it would raise the Points value of my recipe too much.

However, I was pleasantly surprised when this Salmon Curry recipe turns out to be fewer Points than I anticipated! Sometimes, you just gotta eat the good stuff and spend that extra point of two.

For me, when I splurge on a dish like this (instead of something like chocolate cake), it’s always worth it and is so much more satisfying!

And let me tell you, this dish is definitely worth it. Plus, it’s a fast and easy meal to cook. I don’t know about you – but that means that it’s high on my list of recipes.

Another reason why I like it is that it works so well with frozen salmon. I typically buy frozen salmon because I can get wild caught salmon for far less when it’s frozen than when it’s fresh. Plus, I don’t have to use it right away. I can get it when it comes on sale and use it in the next couple of months to add variety to our meals.

This salmon is perfectly poached in coconut milk. The curry flavor is mild and isn’t spicy but is enough that you can really enjoy it. Since it’s not too spicy, my kids could enjoy it as well. The flavor was the best part, but a close second was that I had this on the table in less than 30 minutes!

I served mine with cauliflower rice to keep my Points lower. Truly, it was seriously delicious! I even liked it better than the quinoa that I made for my husband and the kids. The cauliflower rice can be seasoned with a little turmeric or lime and cilantro, so it blends in well with the Indian flavors of the meal. When you cook up cauliflower rice with just a little bit of flavor like that, you’ll never miss the regular thing – trust me!

Salmon is a fabulous lean protein. It’s low in saturated fat, but high in healthy unsaturated fats. Unsaturated fats are vital for your body. Omega-3 fatty acids (found in salmon) have been shown to decrease your risk of cardiovascular problems, improve your mood and brain function, protect your joints, keep your eyes healthy and decrease your risk of cancer. And all those benefits are in addition to the fact that it just tastes good!

What about coconut milk?

I just told you that salmon is low in saturated fat. Saturated fat is one of the “bad fats” that are supposed to be avoided, so why would I add that to my curry? For two reasons, coconut milk is traditionally added to curry, and coconut milk, especially in small quantities isn’t all that bad for you.

Yes, coconut, especially coconut oil, is high in saturated fats, but there is something about the coconut that can help raise the healthy cholesterol in your body. So, not only does the coconut milk help to make this Salmon Curry delicious, but in small quantities, it’s not bad for you.

I’m so glad that I decided to get back on the coconut milk train. This was a fantastically flavorful and healthy meal that left me feeling completely satisfied. Enjoy!

salmon curry

Salmon Curry Recipe

Calories315 kcal
Carbohydrates9.7 g
Fat17.7 g
Protein25.9 g
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


Servings: 4 servings
  • 1 lb salmon - (skinless, cut into cubes)
  • 1 large leek - (thinly sliced)
  • 1 tsp coconut oil
  • 15 oz reduced fat coconut milk - 1 can
  • 3 cloves of garlic
  • 2 tsp curry powder
  • 1 tbsp fresh ginger root - (minced/grated)
  • 1 tbsp reduced sodium soy sauce
  • 6 oz fresh greens - 1 bag (I used a spinach, kale, and chard mix)
  • Juice from 1/2 a lime
  • Salt and pepper to taste


  • In a large skillet, heat coconut oil over medium high heat. Add in leeks, garlic, and ginger, and sauce for about 3-4 minutes.
  • Stir in the coconut milk, soy sauce, curry powder and salt and pepper. Mix well, and bring to a boil.
  • Reduce heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked all the way through and the greens are wilted, about 5-7 minutes.
  • Stir in fresh lime juice, and serve over rice, quinoa, or riced cauliflower if desired.


The entire recipe makes 4 servings
The serving size is about 1 cup


Calories: 315 kcal (16%)Carbohydrates: 9.7 g (3%)Protein: 25.9 g (52%)Fat: 17.7 g (27%)Saturated Fat: 12 g (75%)Cholesterol: 50 mg (17%)Sodium: 250 mg (11%)Potassium: 853 mg (24%)Fiber: 2.3 g (10%)Sugar: 1.5 g (2%)Calcium: 90 mg (9%)Iron: 5.2 mg (29%)
CuisineIndian Recipes
Main IngredientFish Recipes, Salmon Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.


    • LaaLoosh Reply

      I haven’t tried that, but the salmon needs to be raw….it cooks in he curry sauce. I believe that canned salmon is already cooked.

  1. This was delicious….hubby not on WW but he enjoyed it with Basmati rice while I made cauliflower rice…definitely a quick and easy weeknight dish…..thank you….this is a keeper for sure

  2. Did you season the cauliflower rice that you served with this salmon curry?

    • LaaLoosh Reply

      I did. With just a bit of salt and pepper. Nothing more. The curry sauce will provide most of the flavoring for the cauliflower rice.

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