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One‑Pan Coconut Curry Salmon with Garlic Butter

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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.

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

  1. Season the salmon fillets with salt and pepper on both sides.
  2. 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.
  3. In the same skillet, reduce heat to medium and add the butter.
  4. Once melted, stir in the garlic and ginger, sautéing for 1–2 minutes until fragrant.
  5. Add curry powder, turmeric, and red pepper flakes (if using), and stir for 30 seconds.
  6. Pour in the coconut milk and stir to combine. Let the sauce simmer for 5 minutes to thicken slightly.
  7. Stir in the lime juice, then return the salmon fillets to the pan, spooning sauce over the top.
  8. Simmer for another 3–5 minutes until salmon is fully cooked and infused with flavor.
  9. 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

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