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Slow Cooker Salmon Curry

Decadently creamy and luscious, this aromatically spiced Slow Cooker Salmon Curry is comfort food for me – I hope you find it to be your comfort food too.

Slow Cooker Salmon Curry

Why cook salmon in a slow cooker?

Someone asked me why would I cook salmon in a slow cooker?

After all, salmon is a tender meat. All you need is a frying pan and some spices and a tender piece of salmon can easily be cooked up on the stovetop within minutes – as I did with these Harissa Salmon fillets.

But, every now and then, I like to cook up sauces and curries in my slow cooker because the flavor that results after a bunch of spices, herbs, garlic, ginger, onion, etc. hang out together for a couple of hours or more is so deliriously delicious.

And, there are also those times when I have a million things going on and it’s just plain easy to throw a bunch of ingredients into my slow cooker, set it and forget it while I busy myself with a million errands and household chores.

And those are some of the reasons for this slow cooker salmon curry.

It is not necessarily to get the salmon tender – but to let all the spices bloom and result in one delicious curry sauce that makes it hard for us not to lick our plates clean!

Slow Cooker Salmon Curry

As a child, I grew up eating curry – vegetable curry, egg curry, chicken curry – you name it – my mom could curry just about everything. One of my favorites of all her curries was her fish curry – and it didn’t matter what fish she used.

These days, when I need something comforting, I tend to turn to fish curry. Warm, creamy, soul-and-taste-bud-satisfying, fish curry.

And that’s what this salmon curry is – luscious, creamy, so incredibly aromatic and tasty – and it came together by throwing a bunch of ingredients into a slow cooker for a little over 2 hours.

Usually, I don’t employ a slow cooker to make curry.

Usually, I manage to pull together a salmon curry in less than 30 minutes on the stove. But, lately, life has been a tab bit busy.

Sometimes, all I have is 5 to 10 minutes between getting home from my day job and then going onto wherever my daughter needs me to be.

While 5 to 10 minutes isn’t enough time for me to pull together a curry, it is plenty of time for me to throw a few ingredients into a slow cooker before I head out. That way, when we get home a few hours later, we have a warm and nutritious meal waiting on us.

Slow Cooker Salmon Curry

I have noticed that whenever I make curry in a slow cooker, it always ends up being so much more flavorful than when I make curry on the stove top – I am thinking it’s because all the ingredients get to hang out together longer.

This Salmon Curry is dairy-free as I used coconut milk. My go-to coconut milk is Chaokoh brand – this is an Amazon affiliate link to one of my favorite brands of creamy coconut milk and coconut cream.

What to pair this curry with?

Serve this curry with:
Broccoli Kale Cilantro Sambol & roti,
• On the side with some delicious Sri Lankan Shrimp Kottu Roti,
• Some shrimp curry and wild rice,
• Or, serve it simply with rice or this onion and herb roti

My daughter and I enjoyed this Slow Cooker Salmon Curry with some cardamom and clove spiced saffron rice one night and some roti on another night as we had leftovers for days. I sure do hope you give this a try and maybe, just maybe it will be your comfort food too?

Slow Cooker Salmon Curry

This recipe first appeared on Today Food, if you happen to like this recipe, please click >HERE< and give it a thumbs up.

Slow Cooker Salmon Curry

Slow Cooker Salmon Curry

Yield: 6
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes

Decadently, creamy and luscious, this aromatically spiced Slow Cooker Salmon Curry is comfort food for me – I hope you find it to be your comfort food too.


  • 6 pieces salmon, without skin
  • 1 onion chopped
  • 6 cloves garlc chopped
  • 2 teaspoons freshly grated ginger
  • 3 stalks celery chopped
  • 2 carrots chopped
  • 2 cans coconut milk, I used Chaokoh full fat coconut milk 1305 oz
  • ½ cup vegetable stock
  • 1 12 ounce can tomato paste
  • 1 ½ teaspoons coriander
  • 1 ½ teaspoons cumin
  • 1 teaspoon chili powder, can reduce to ½ for a milder curry or eliminate entirely
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • chopped cilantro, parsley, and chili flakes to garnish


  1. Turn on slow cooker
  2. Pour in the 2 cans of coconut milk
  3. Dollop the tomato paste in (I did not mix this with the coconut milk - just dumped it in in spoonfuls)
  4. Add in vegetable stock
  5. Add in coriander, cumin, chili, turmeric and paprika
  6. Add in salt and pepper
  7. Stir the ingredients together well
  8. Place salmon pieces into the slow cooker - trying your best for them not to overlap
  9. Add in the onions, garlic, ginger, celery and carrots
  10. Put the lid on and set the timer for 2.75 hours on low (I used my AllClad slow cooker and set my timer for 4 hours as that was the lowest option for the low setting, but I turned it off at the 2 hours and 45 minutes mark)
  11. Garnish and serve with rice or naan
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 427Total Fat 18gTrans Fat 0gCholesterol 98mgCarbohydrates 15gFiber 5gSugar 9gProtein 59g

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Saturday 28th of December 2019

I made this for Christmas Eve since I had people with special diets that could not eat wheat and a vegetarian, and everyone raved about this for days. I promised my family I would be making it again. This was really really good.


Sunday 29th of December 2019

Hi Christina, Thank you so very much for stopping by to let me know. I am so so glad to hear you and your family loved this. Happy New Year to you and yours!

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Friday 18th of October 2019

[…] Full recipe by Savoury Spin can be found here. […]


Wednesday 30th of January 2019

Can this be frozen?


Tuesday 16th of April 2019

Hey Claire - I haven't ever tried to freeze this and I'm not sure it will be as good thawed out - Im so sorry. Thanks for stopping by.

Rhona Cohen

Friday 29th of September 2017

What if I used tilapia fillets would that work or do you think the curry would be too heavy for this type of fish?

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