One-Pan Coconut Curry Salmon with Garlic Butter

This coconut curry salmon with garlic butter is a flavorful and quick one-pan dinner that brings together creamy coconut milk, aromatic curry paste, and rich garlic butter. The salmon fillets are pan-seared to perfection, then simmered in a savory coconut curry sauce, offering a delightful balance of spice and richness.

With minimal prep and cooking time, it’s a perfect weeknight meal that’s both indulgent and easy to make.

Why You’ll Love This Recipe

If you love quick and flavorful meals, this coconut curry salmon with garlic butter is a must-try! The combination of tender, seared salmon and the rich, aromatic curry sauce is absolutely mouthwatering. The coconut milk adds creaminess, while the red curry paste gives it a delightful kick, making each bite perfectly balanced. Plus, it’s a one-pan dish, which means fewer dishes and an easier cleanup. Whether you’re a curry enthusiast or new to Thai-inspired flavors, this dish will surely become a go-to favorite for weeknight dinners or casual gatherings.

Ingredients

• 4 Salmon fillets (6 oz each)

• 1 can (13.5 oz) Full-fat coconut milk

• 2 tablespoons Red curry paste

• 3 tablespoons Butter (divided)

• 4 cloves Garlic (minced)

• 1 tablespoon Fresh lime juice

• Salt and pepper to taste

• Optional:

  • ¼ teaspoon Chili flakes

  • Fresh cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Salmon

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.

2. Heat 1 tablespoon of butter in a large skillet over medium-high heat.

3. Once the butter is melted and foamy, add the salmon fillets, skin-side down. Sear for about 3-4 minutes per side, or until the salmon is golden brown and cooked through. Remove the salmon from the pan and set aside.

Make the Coconut Curry Sauce

1. In the same skillet, add the remaining 1 tablespoon of butter.

2. Add minced garlic and sauté for about 1 minute until fragrant.

3. Stir in the curry paste and cook for another 2 minutes, allowing the paste to bloom and infuse the oil.

4. Pour in the coconut milk, stirring to combine. Let the sauce simmer on low heat for 5-7 minutes, allowing it to thicken and develop flavor.

5. Season the sauce with lime juice, salt, and pepper to taste.

Combine and Finish

1. Gently return the seared salmon fillets to the skillet, nestling them into the curry sauce.

2. Let the salmon simmer in the sauce for an additional 5-7 minutes, or until the fish is fully cooked and the flavors have melded together.

3. Optional: For added heat, sprinkle with chili flakes.

4. Garnish with fresh cilantro if desired and serve.

Servings and Timing

• Servings: 4 servings

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Option: Swap the salmon for firm tofu or a selection of your favorite vegetables like cauliflower, bell peppers, or zucchini for a plant-based version.

• Coconut Milk: Use light coconut milk for a lighter version, though it may not be as rich and creamy.

• Spicy: For more heat, increase the chili flakes or add a sliced fresh chili to the curry sauce.

• Herb Garnish: Instead of cilantro, try garnishing with fresh basil or mint for a different twist on flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to maintain the sauce’s creamy consistency.

FAQs

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with other fish like trout or tilapia, but be mindful of the cooking times as different fish cook at different rates.

Is this recipe gluten-free?

Yes, this coconut curry salmon recipe is naturally gluten-free.

Can I make this dish dairy-free?

Yes, you can make this dairy-free by using olive oil or coconut oil instead of butter.

What should I serve with this dish?

This dish pairs beautifully with steamed rice, quinoa, or a light salad. You can also serve it with crusty bread to soak up the curry sauce.

Can I freeze the leftovers?

While you can freeze the curry sauce and salmon separately, the texture of the salmon may not hold up as well once frozen and thawed.

Can I make this ahead of time?

You can prepare the curry sauce in advance, but it’s best to cook the salmon fresh to retain its texture and flavor.

How do I know when the salmon is done cooking?

The salmon is done when it flakes easily with a fork, and the internal temperature reaches 145°F (63°C).

Can I use store-bought curry paste?

Yes, store-bought curry paste is a great time-saver and will still result in a delicious dish.

What can I use instead of lime juice?

You can substitute lime juice with lemon juice for a slightly different citrusy flavor.

Is the sauce very spicy?

The curry paste gives a mild to medium level of spice, but you can adjust the heat by adding more or fewer chili flakes based on your preference.

Conclusion

One-Pan Coconut Curry Salmon with Garlic Butter is the perfect dish for anyone looking for an easy, flavorful, and satisfying meal. With its creamy coconut curry sauce and perfectly seared salmon, this dish offers a perfect balance of richness and spice. Whether you’re cooking for family or hosting a casual dinner, this recipe is sure to impress with minimal effort. Give it a try, and enjoy the comforting flavors of this delightful Thai-inspired dish!