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
- Pat the salmon fillets dry and season both sides with salt, pepper, and paprika.
- Heat 1 tablespoon of 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.
Step 2: Make the Garlic Butter Curry Sauce
- In the same pan, melt butter over medium heat. Add garlic and onion, sautéing for 2 minutes until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk, broth, soy sauce, and honey. Stir well and let it simmer for 5 minutes.
Step 3: Simmer the Salmon
- Return the seared salmon to the pan, spooning some sauce over the fillets.
- Reduce heat to low and let it simmer for 5 minutes until the salmon is cooked through.
- Squeeze fresh lime juice over the dish and garnish with chopped cilantro.
Step 4: Serve & Enjoy!
- 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

One-Pan Coconut Curry Salmon with Garlic Butter
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine: Thai-Inspired
Description
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!
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Ingredients
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)
Instructions
Step 1: Sear the Salmon
- Pat the salmon fillets dry and season both sides with salt, pepper, and paprika.
- Heat 1 tablespoon of 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.
Step 2: Make the Garlic Butter Curry Sauce
- In the same pan, melt butter over medium heat. Add garlic and onion, sautéing for 2 minutes until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk, broth, soy sauce, and honey. Stir well and let it simmer for 5 minutes.
Step 3: Simmer the Salmon
- Return the seared salmon to the pan, spooning some sauce over the fillets.
- Reduce heat to low and let it simmer for 5 minutes until the salmon is cooked through.
- Squeeze fresh lime juice over the dish and garnish with chopped cilantro.
Step 4: Serve & Enjoy!
- Serve hot with rice, quinoa, or naan to soak up the delicious curry sauce.
Notes
- 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.