One-Pan Coconut Curry Salmon with Garlic Butter

Why You’ll Love This Recipe

I absolutely love this One-Pan Coconut Curry Salmon with Garlic Butter because it’s bursting with flavor yet easy to prepare. The coconut curry sauce is rich and creamy, with a slight spice from the curry powder, while the garlic butter provides a delicious, savory kick that elevates the dish even further. The best part? Everything cooks in one pan, making cleanup a breeze. It’s a perfect balance of warmth, spice, and comfort in every bite. Plus, it’s a great way to enjoy a nutritious meal without spending hours in the kitchen.

Ingredients

• 4 salmon fillets (skin-on or skinless)

• 2 tablespoons olive oil

• 1 can (14 oz) full-fat coconut milk

• 1 tablespoon red curry paste (or curry powder)

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 tablespoon soy sauce or tamari (for gluten-free)

• 1 tablespoon fresh lime juice

• 2 cloves garlic, minced (for the sauce)

• 4 tablespoons butter (for garlic butter)

• 3 cloves garlic, minced (for garlic butter)

• Salt and pepper to taste

• Fresh cilantro or parsley, chopped (for garnish)

• Lime wedges (for serving)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.

2. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon fillets in the skillet, skin-side down (if skin-on). Cook for 3-4 minutes until the skin crisps up and the salmon is golden brown. Flip the salmon and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside.

3. In the same skillet, add the coconut milk, red curry paste, turmeric, cumin, soy sauce, lime juice, and 2 cloves of minced garlic. Stir everything together, scraping up any bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-5 minutes until the sauce thickens slightly.

4. In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour the garlic butter over the salmon fillets.

5. Return the salmon to the skillet with the curry sauce. Spoon some of the sauce over the fillets and transfer the skillet to the oven. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

6. Once the salmon is done, remove it from the oven and garnish with fresh cilantro or parsley. Serve with lime wedges for a burst of freshness.

Servings and Timing

This recipe serves 4 people. From start to finish, it takes about 30 minutes, making it a quick and flavorful option for dinner.

Variations

• Add Vegetables: I like to add some veggies to this dish, such as bell peppers, spinach, or zucchini, to enhance the flavors and make it even more filling.

• Spicy Kick: For a spicier version, I add a chopped fresh chili pepper or more red curry paste to the sauce.

• Coconut Rice: To complement the coconut curry sauce, I sometimes serve this dish with coconut rice or jasmine rice.

• Non-Dairy Version: I can use coconut oil or olive oil instead of butter and replace the butter with a dairy-free option like cashew cream or non-dairy butter.

Storage/Reheating

Leftover One-Pan Coconut Curry Salmon with Garlic Butter can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, I recommend gently warming the salmon and sauce in a skillet over low heat to prevent it from drying out. I can also microwave it for a few minutes, though reheating in a skillet will help maintain the texture.

FAQs

Can I use a different type of fish?

Yes, I can easily swap the salmon for other types of fish, such as cod, haddock, or tilapia. Just be sure to adjust the cooking time depending on the thickness of the fillets.

Can I make this dish without coconut milk?

If I don’t have coconut milk, I can use heavy cream or a non-dairy milk like almond milk. However, coconut milk gives the dish a unique creaminess and flavor that’s hard to replicate.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork, and the internal temperature reaches 145°F (63°C). I always check for doneness by gently pressing on the thickest part of the fillet.

Can I make this recipe ahead of time?

While this dish is best enjoyed fresh, I can prepare the coconut curry sauce ahead of time and store it in the fridge. When ready to serve, I just cook the salmon and heat the sauce up before combining them.

What can I serve with this dish?

This One-Pan Coconut Curry Salmon pairs wonderfully with rice (like coconut or jasmine rice), steamed vegetables, or a simple green salad. The rich curry sauce also goes great with crusty bread for dipping.

Conclusion

This One-Pan Coconut Curry Salmon with Garlic Butter is the perfect balance of rich, creamy, and aromatic flavors. The curry-infused coconut sauce complements the salmon beautifully, and the garlic butter adds an extra layer of indulgence. It’s a dish that’s simple to make yet feels luxurious, making it an excellent choice for both busy weeknights and special occasions. I love how quickly it comes together and how versatile it is in terms of sides and customization. It’s a flavorful, satisfying meal I can always count on.

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