If you’re looking for a quick, flavorful, and healthy meal, this One-Pan Coconut Curry Salmon with Garlic Butter is a must-try! It’s rich, creamy, and packed with bold flavors from garlic butter, coconut milk, and aromatic curry spices. Best of all, it’s made in just one pan, making cleanup effortless.
Why You’ll Love This Recipe
- One-Pan Meal: Less mess and easy cleanup.
- Rich & Creamy: A luscious coconut curry sauce infused with garlic butter.
- Healthy & Nutritious: Loaded with omega-3s and anti-inflammatory spices.
- Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
Ingredients
For the Salmon:
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 tablespoon olive oil
For the Coconut Curry Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- 1 teaspoon red pepper flakes (optional for heat)
- 1 cup coconut milk (full-fat for creaminess)
- ½ cup vegetable or chicken broth
- 1 tablespoon soy sauce or fish sauce
- Juice of ½ a lime
- 1 tablespoon honey or brown sugar
- Fresh cilantro and lime wedges for garnish
Step-by-Step Instructions
1. Season & Sear the Salmon
- Pat the salmon fillets dry with a paper towel.
- Season with salt, black pepper, paprika, and turmeric.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sear the salmon for 3-4 minutes per side until golden brown. Remove and set aside.
2. Make the Garlic Butter Curry Sauce
- In the same pan, melt 2 tablespoons butter over medium heat.
- Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- Stir in curry powder, cumin, and red pepper flakes, cooking for another 30 seconds to release the spices’ aroma.
- Pour in coconut milk and broth, stirring well.
- Add soy sauce (or fish sauce), lime juice, and honey for a perfect balance of savory, tangy, and sweet flavors.
3. Simmer & Add Salmon
- Let the sauce simmer for 3-5 minutes until slightly thickened.
- Return the seared salmon to the pan, spooning the sauce over the fillets.
- Cook for another 2-3 minutes until the salmon is fully cooked and infused with flavor.
4. Serve & Garnish
- Garnish with fresh cilantro and extra lime wedges.
- Serve over steamed rice, quinoa, or roasted vegetables.
Tips for the Best One-Pan Coconut Curry Salmon
- Use fresh salmon for the best texture and flavor.
- Don’t overcook the salmon; it should be tender and flaky.
- For a thicker sauce, let it simmer longer before adding the salmon.
- Spice level is adjustable! Add more red pepper flakes for extra heat.
Serving Suggestions
This coconut curry salmon pairs well with:
- Steamed jasmine or basmati rice for soaking up the creamy sauce.
- Garlic naan or roti for a delicious Indian-inspired meal.
- Roasted vegetables like broccoli, bell peppers, or zucchini.
Frequently Asked Questions (FAQs)
Can I use frozen salmon?
Yes! Just thaw it completely before cooking for the best results.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat.
Can I make this dairy-free?
Yes! Simply substitute the butter with coconut oil or olive oil.
Final Thoughts
This One-Pan Coconut Curry Salmon with Garlic Butter is a restaurant-quality dish made in just 30 minutes! The creamy coconut curry sauce with garlic butter takes the salmon to the next level, making it a perfect meal for any night of the week.
Try this recipe today and let us know how you like it in the comments!