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.
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.