Why You’ll Love One‑Pan Coconut Curry Salmon with Garlic Butter Recipe
This dish is a one‑pan wonder with minimal cleanup. The sauce is luxuriously rich thanks to coconut milk and butter, and the curry spices give it depth and warmth. It’s perfect for busy nights when you want something that tastes impressive but cooks up quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon
• 4 salmon fillets (skin‑on or skinless)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
For the Garlic Butter Coconut Curry Sauce
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (optional)
• 1 can (13.5 oz) coconut milk
• 1 tablespoon tomato paste
• 1 teaspoon honey or maple syrup
• 1 tablespoon soy sauce
• Juice of ½ a lime
• ¼ cup fresh cilantro or basil, chopped (for garnish)
Directions
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Season and sear the salmon: Pat salmon fillets dry and season with salt, pepper, and paprika. Heat olive oil in a large pan over medium‑high heat. Sear the salmon, skin‑side down first, for about 3–4 minutes until crispy. Flip and cook another 2 minutes. Remove from the pan and set aside.
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Make the sauce: Reduce heat to medium and melt butter in the same pan. Add garlic and ginger and sauté until fragrant, about 1 minute. Stir in curry powder, turmeric, and red pepper flakes, toasting the spices briefly.
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Build the curry: Pour in the coconut milk, then add tomato paste, honey (or maple syrup), soy sauce, and lime juice. Stir and let simmer for about 5 minutes until the flavors meld and the sauce begins to thicken.
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Simmer salmon: Return the salmon to the pan, nestling it into the sauce. Let simmer for another 5 minutes until the salmon is cooked through and flaky.
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Garnish and serve: Sprinkle chopped cilantro or basil over the top and serve over steamed rice or your preferred side.
Servings and timing
• Servings: 4
• Prep Time: about 10 minutes
• Cook Time: about 20 minutes
• Total Time: about 30 minutes
Variations
• Vegetables: Add bell peppers, zucchini, or spinach to the curry sauce for extra nutrients and texture.
• Protein swap: Substitute the salmon with cod, halibut, shrimp, or tofu for a different take.
• Heat level: Adjust the spice by increasing or decreasing the amount of curry powder or red pepper flakes.
• Serve differently: Serve the curry salmon over cauliflower rice, rice noodles, or even mashed potatoes.
Storage/Reheating
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove over low heat, adding a splash of water or coconut milk if the sauce thickens too much.
• Freezing: Freeze the sauce separately for up to 2 months; add fresh salmon when ready to serve.
FAQs
Can I use light coconut milk instead of full‑fat?
Yes, but the sauce will be less creamy and rich compared to using full‑fat coconut milk.
What can I serve with this salmon?
This dish pairs wonderfully with jasmine rice, quinoa, cauliflower rice, or warm naan to soak up the flavorful sauce.
Can I make this recipe ahead?
Yes, you can prepare the curry sauce in advance and refrigerate it for up to 2 days. Add freshly cooked salmon before serving.
How do I adjust the spice level?
To reduce heat, use less curry powder or skip the red pepper flakes. For more spice, add extra red pepper flakes or a bit of chili paste.
Is this dish gluten‑free?
Yes, it can be gluten‑free if you use gluten‑free soy sauce or tamari.
Can I add vegetables?
Absolutely. Bell peppers, broccoli, spinach, or zucchini make great additions to the sauce.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and is opaque in the center.
What’s a good substitute for salmon?
You can use other firm fish like cod or halibut, or switch to shrimp or tofu for a pescatarian or vegetarian version.
Can I use curry paste instead of powder?
Yes, red curry paste can be used for a Thai-inspired twist. Start with a small amount and adjust to taste.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
This One‑Pan Coconut Curry Salmon with Garlic Butter is a simple yet luxurious meal that delivers bold flavor in just 30 minutes. Whether you’re cooking for guests or just want to treat yourself to something cozy and satisfying, this dish is sure to impress.
One‑Pan Coconut Curry Salmon with Garlic Butter
This One Pan Coconut Curry Salmon with Garlic Butter is a flavorful, quick, and easy weeknight dinner. Tender salmon fillets are pan-seared and simmered in a rich coconut curry sauce infused with garlic butter, creating a comforting and delicious dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 4 salmon fillets (skin-on or off)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden and mostly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add the butter.
- Once melted, stir in the garlic and ginger, sautéing for 1–2 minutes until fragrant.
- Add curry powder, turmeric, and red pepper flakes (if using), and stir for 30 seconds.
- Pour in the coconut milk and stir to combine. Let the sauce simmer for 5 minutes to thicken slightly.
- Stir in the lime juice, then return the salmon fillets to the pan, spooning sauce over the top.
- Simmer for another 3–5 minutes until salmon is fully cooked and infused with flavor.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
- Use full-fat coconut milk for a creamier sauce.
- Adjust spice level by reducing or omitting red pepper flakes.
- Fresh ginger adds more flavor than powdered ginger.
- Pairs well with jasmine rice or warm naan bread.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
