One-Pan Coconut Curry Salmon with Garlic Butter

This One-Pan Coconut Curry Salmon with Garlic Butter is a perfect blend of rich, creamy, and aromatic flavors. The tender, flaky salmon is bathed in a luscious coconut curry sauce infused with garlic butter, making every bite irresistible. Plus, it’s all made in one pan for a quick and easy cleanup!

Why You’ll Love This Recipe

• One-Pan Wonder – Minimal dishes, maximum flavor.
• Rich & Creamy – The coconut curry sauce is velvety smooth.
• Perfectly Balanced Flavors – Savory garlic butter meets aromatic curry.
• Quick & Easy – Ready in under 30 minutes!

Ingredients You’ll Need

For the Salmon:

• Salmon Fillets (4, skin-on or skinless)
• Salt & Pepper (to taste)
• Paprika (½ tsp, for color and flavor)
• Olive Oil (1 tbsp, for searing)

For the Garlic Butter Coconut Curry Sauce:

• Butter (2 tbsp)
• Garlic (4 cloves, minced)
• Onion (½, finely chopped)
• Red Curry Paste (2 tbsp)
• Coconut Milk (1 can, full-fat)
• Chicken or Vegetable Broth (½ cup)
• Soy Sauce (1 tbsp)
• Honey (1 tsp, for slight sweetness)
• Lime Juice (1 tbsp, for freshness)
• Fresh Cilantro (¼ cup, chopped, for garnish)

Tools You’ll Need

• Large Skillet or Pan
• Spatula
• Knife & Cutting Board

Let’s Make One-Pan Coconut Curry Salmon with Garlic Butter

Step 1: Sear the Salmon

1. Pat the salmon fillets dry and season both sides with salt, pepper, and paprika.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Sear the salmon for 3–4 minutes per side until golden brown. Remove and set aside.

Step 2: Make the Garlic Butter Curry Sauce

4. In the same pan, melt butter over medium heat. Add garlic and onion, sautéing for 2 minutes until fragrant.
5. Stir in red curry paste and cook for another minute.
6. Pour in coconut milk, broth, soy sauce, and honey. Stir well and let it simmer for 5 minutes.

Step 3: Simmer the Salmon

7. Return the seared salmon to the pan, spooning some sauce over the fillets.
8. Reduce heat to low and let it simmer for 5 minutes until the salmon is cooked through.
9. Squeeze fresh lime juice over the dish and garnish with chopped cilantro.

Step 4: Serve & Enjoy!

10. Serve hot with rice, quinoa, or naan to soak up the delicious curry sauce.

What to Serve with This Dish

• Steamed Jasmine or Basmati Rice
• Roasted Vegetables (Broccoli, Carrots, or Zucchini)
• Warm Naan Bread

Tips for the Best Salmon Curry

• Don’t Overcook the Salmon – It should be tender and flaky, not dry.
• Use Full-Fat Coconut Milk – This creates a richer, creamier sauce.
• Adjust Spice Level – Add red pepper flakes for extra heat or use mild curry paste if you prefer less spice.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: The curry sauce can be frozen separately for up to 2 months.
• Reheat: Warm in a skillet over low heat, adding a splash of broth if needed.

Frequently Asked Questions

Can I use frozen salmon?
Yes! Just thaw it completely before cooking for the best texture.

What can I substitute for coconut milk?
Try heavy cream or cashew milk for a different but still creamy result.

Is this dish spicy?
It has a mild spice, but you can adjust by adding more or less curry paste.

Conclusion

This One-Pan Coconut Curry Salmon with Garlic Butter is a game-changer for weeknight dinners—simple, flavorful, and incredibly satisfying. Give it a try, and let me know how it turns out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Thai-Inspired

Nutritional Information (Per Serving):
Calories: 420 | Protein: 35g | Carbohydrates: 8g | Fat: 28g | Fiber: 2g | Sodium: 520mg

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