One-Pan Coconut Curry Salmon with Garlic Butter

One-Pan Coconut Curry Salmon with Garlic Butter is a rich, flavorful dish that combines tender, flaky salmon with a creamy, spiced coconut curry sauce. The hint of garlic butter adds extra depth, making this an easy yet restaurant-quality meal—all in just one pan! Serve it over rice or with warm naan to soak up every delicious drop of sauce.

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Why You’ll Love This One-Pan Coconut Curry Salmon with Garlic Butter

✔ One-Pan Wonder – Less cleanup, more flavor!
✔ Creamy & Aromatic – Coconut milk and curry spices create an irresistible sauce.
✔ Garlic Butter Infused – Adds extra richness to the salmon.
✔ Quick & Easy – Ready in just 30 minutes!

Ingredients for One-Pan Coconut Curry Salmon with Garlic Butter

For the Salmon

• 4 salmon fillets (about 6 oz each) – Fresh or frozen (thawed).
• 1 teaspoon salt – Enhances flavor.
• ½ teaspoon black pepper – A little heat.
• ½ teaspoon paprika – Adds a subtle smokiness.
• 1 tablespoon olive oil – For searing.

For the Garlic Butter

• 2 tablespoons unsalted butter – The base for rich flavor.
• 3 cloves garlic, minced – Adds depth and aroma.

For the Coconut Curry Sauce

• 1 tablespoon olive oil – To sauté aromatics.
• 1 small onion, finely chopped – Adds sweetness.
• 1 teaspoon fresh ginger, grated – For warmth and freshness.
• 1 tablespoon red curry paste – Brings the curry flavor.
• 1 teaspoon ground turmeric – Adds color and earthiness.
• 1 teaspoon cumin – For a deeper spice profile.
• 1 can (14 oz) coconut milk – Creamy and slightly sweet.
• 1 tablespoon soy sauce – For umami richness.
• 1 teaspoon honey or brown sugar – Balances the spices.
• Juice of ½ lime – For a zesty finish.
• Fresh cilantro, chopped – For garnish.

Tools You’ll Need

• Large skillet – For searing the salmon and making the sauce.
• Spatula – To flip the salmon gently.
• Whisk – To mix the sauce smoothly.

How to Make One-Pan Coconut Curry Salmon with Garlic Butter

Step 1: Season and Sear the Salmon

1. Pat the salmon fillets dry with a paper towel.
2. Season both sides with salt, black pepper, and paprika.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Sear the salmon for 3-4 minutes per side, until golden brown. Remove from the pan and set aside.

Step 2: Make the Garlic Butter

1. In the same pan, melt 2 tablespoons butter over medium heat.
2. Add minced garlic and sauté for 30 seconds, until fragrant.
3. Spoon the garlic butter over the salmon before setting it aside.

Step 3: Prepare the Coconut Curry Sauce

1. Add 1 tablespoon olive oil to the skillet.
2. Sauté onion and ginger for 2-3 minutes, until softened.
3. Stir in red curry paste, turmeric, and cumin, cooking for 1 minute to release the flavors.
4. Pour in the coconut milk, soy sauce, and honey. Stir well and simmer for 3-4 minutes.
5. Add lime juice and adjust seasoning as needed.

Step 4: Simmer the Salmon in the Sauce

1. Return the seared salmon fillets to the skillet, spooning some sauce over them.
2. Let them simmer in the sauce for 2-3 minutes, until fully cooked.

Step 5: Serve and Enjoy!

1. Garnish with fresh cilantro and serve hot.
2. Pair with steamed rice, quinoa, or naan for a complete meal.

Serving Suggestions

• With Jasmine Rice – The perfect base for soaking up the sauce.
• With Roasted Veggies – Try asparagus or bell peppers for a healthy side.
• With Naan Bread – Great for dipping into the creamy curry sauce.

Tips for the Best Coconut Curry Salmon

✔ Don’t Overcook the Salmon – It should be just cooked through and tender.
✔ Use Full-Fat Coconut Milk – For the creamiest sauce.
✔ Customize the Spice – Add red pepper flakes for extra heat.
✔ Make it Dairy-Free – Use olive oil instead of butter for a lighter version.
✔ Let the Sauce Thicken – Simmering for a few extra minutes will enhance the texture.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over low heat, adding a splash of coconut milk if needed.
• Freezer: Freeze the sauce separately for up to 2 months. Thaw before reheating.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen salmon?
A: Yes! Just thaw it completely and pat it dry before cooking.

Q2: Can I make this dish vegetarian?
A: Absolutely! Swap salmon for tofu or chickpeas and cook the same way.

Q3: Can I use green or yellow curry paste instead?
A: Yes! Green curry will be spicier, while yellow curry is milder and slightly sweeter.

Conclusion: A Flavorful One-Pan Delight!

This One-Pan Coconut Curry Salmon with Garlic Butter is creamy, rich, and packed with bold flavors. It’s an easy yet impressive meal that’s perfect for busy weeknights or date nights. Give it a try and let us know how it turns out!

Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your delicious creations.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai-Inspired

Nutritional Information (per serving)
Calories: 420
Protein: 30g
Carbohydrates: 12g
Fat: 28g
Fiber: 2g

Enjoy every creamy, flavorful bite of this easy one-pan salmon dish!

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