If you’re on the hunt for a quick, delicious, and satisfying dinner, this coconut curry salmon with garlic butter is exactly what you need!
Bursting with bold flavors from the creamy coconut milk, aromatic curry, and rich garlic butter, this one-pan dish is perfect for busy weeknights or when you’re looking to impress guests without spending hours in the kitchen.
Let’s dive into how to make this delectable salmon recipe!
Why You’ll Love This Recipe
There are many reasons why this coconut curry salmon with garlic butter is bound to become one of your favorite dishes:
- Bold Flavors: The combination of creamy coconut milk, spicy curry paste, and garlic butter creates a rich, mouthwatering sauce that perfectly complements the tender salmon.
- Quick and Easy: Ready in under 30 minutes, this is an ideal choice for a weeknight dinner when you’re short on time but craving something special.
- Minimal Cleanup: Since it’s all made in one pan, you’ll save time and effort on cleanup—leaving you more time to enjoy your meal!
- Versatile: Whether you’re cooking for your family, a special occasion, or just looking for something flavorful, this dish is versatile enough to fit any occasion.
Ingredients You’ll Need
Here’s what you’ll need to create this coconut curry salmon with garlic butter:
- Fresh Salmon Fillets: Fresh, skin-on salmon fillets are ideal for this recipe. If you’re substituting, ensure your protein choice is firm enough to hold up in the curry.
- Coconut Milk: Use full-fat coconut milk for the best creamy texture and rich flavor. If you use light coconut milk, the sauce might not be as thick or indulgent.
- Curry Paste: Red curry paste works wonderfully in this recipe for a bold, slightly spicy flavor. Yellow curry paste can also be used for a milder taste.
- Garlic and Butter: The garlic and butter combo creates a flavorful base and a beautiful golden sear on the salmon.
- Supporting Ingredients: Fresh lime juice and cilantro are essential for brightening up the flavors, while optional chili flakes will add a spicy kick if you prefer a bit more heat.
Step-by-Step Instructions
Making this dish is a breeze! Follow these simple steps for perfectly cooked salmon in a creamy coconut curry sauce.
1. Prepare the Salmon
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- 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.
2. Make the Coconut Curry Sauce
- In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the curry paste and cook for another 2 minutes, allowing the paste to bloom and infuse the oil.
- 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.
- Season the sauce with lime juice, salt, and pepper to taste.
3. Combine and Finish
- Gently return the seared salmon fillets to the skillet, nestling them into the curry sauce.
- 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.
- Optional: For added heat, sprinkle with chili flakes.
Tips for Perfect Results
Want to ensure your coconut curry salmon with garlic butter turns out perfectly every time? Here are some tips:
- Fresh Salmon: Always opt for fresh, wild-caught salmon if possible. The texture and flavor will be far superior to frozen varieties.
- Adjust Spice Levels: If you like it spicy, add more curry paste or chili flakes to the sauce. For a milder version, reduce the amount of curry paste used.
- Don’t Overcook the Salmon: Keep an eye on the salmon while it cooks—overcooked salmon can become dry. The salmon is done when it flakes easily with a fork.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice, quinoa, or naan bread to soak up the delicious curry sauce. Fresh cilantro and a squeeze of lime will elevate the dish even further.
Variations and Serving Suggestions
This recipe is wonderfully versatile, and you can easily switch things up to suit your taste preferences or dietary needs:
- Protein Variations: Swap the salmon for other proteins like shrimp, cod, or even tofu for a plant-based alternative.
- Low-Carb Options: If you’re following a low-carb diet, serve the curry over cauliflower rice or alongside a simple green salad.
- Extra Veggies: Add in some fresh vegetables like bell peppers, spinach, or zucchini to boost the dish’s nutrition and flavor.
- Noodles: For a more substantial meal, serve the curry with rice noodles or your favorite pasta for a comforting, noodle-based option.
FAQ’s
Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, the sauce will be less creamy and rich. Full-fat coconut milk provides the best texture and flavor for this dish.
How do I store and reheat leftovers?
Store leftover salmon and curry sauce in an airtight container in the fridge for up to 2 days. To reheat, gently warm on the stove over low heat to prevent the salmon from becoming dry.
Can I make this dish ahead of time?
While the salmon is best fresh, you can prepare the curry sauce in advance and store it in the fridge for up to 2 days. When you’re ready to serve, reheat the sauce and add the salmon.
One-Pan Coconut Curry Salmon with Garlic Butter
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
Instructions
Prepare the Salmon
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- 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
- In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the curry paste and cook for another 2 minutes, allowing the paste to bloom and infuse the oil.
- 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.
- Season the sauce with lime juice, salt, and pepper to taste.
Combine and Finish
- Gently return the seared salmon fillets to the skillet, nestling them into the curry sauce.
- 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.
- Optional: For added heat, sprinkle with chili flakes.