Description
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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Ingredients
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.
Instructions
Step 1: Season and Sear the Salmon
- Pat the salmon fillets dry with a paper towel.
- Season both sides with salt, black pepper, and paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 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
- In the same pan, melt 2 tablespoons butter over medium heat.
- Add minced garlic and sauté for 30 seconds, until fragrant.
- Spoon the garlic butter over the salmon before setting it aside.
Step 3: Prepare the Coconut Curry Sauce
- Add 1 tablespoon olive oil to the skillet.
- Sauté onion and ginger for 2-3 minutes, until softened.
- Stir in red curry paste, turmeric, and cumin, cooking for 1 minute to release the flavors.
- Pour in the coconut milk, soy sauce, and honey. Stir well and simmer for 3-4 minutes.
- Add lime juice and adjust seasoning as needed.
Step 4: Simmer the Salmon in the Sauce
- Return the seared salmon fillets to the skillet, spooning some sauce over them.
- Let them simmer in the sauce for 2-3 minutes, until fully cooked.
Step 5: Serve and Enjoy!
- Garnish with fresh cilantro and serve hot.
- Pair with steamed rice, quinoa, or naan for a complete meal.
Notes
✔ 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Thai-Inspired