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)

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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.