One-Pan Coconut Curry Salmon with Garlic Butter
Indulge in this One-Pan Coconut Curry Salmon with Garlic Butter, a rich and aromatic dish that combines creamy coconut milk, bold curry spices, and savory garlic butter. The salmon is perfectly cooked in one pan, making this flavorful recipe both easy and elegant. Whether it’s a cozy dinner or a special occasion, this dish is guaranteed to impress!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing, Baking
- Cuisine: Thai, Indian
- Diet: Gluten Free
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)
Instructions
Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
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 and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside.
In the same skillet, add coconut milk, red curry paste, turmeric, cumin, soy sauce, lime juice, and 2 cloves of minced garlic. Stir to combine, scraping up any bits from the skillet. Simmer for 3-5 minutes until the sauce thickens slightly.
In a small pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour the garlic butter over the salmon fillets.
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 flakes easily with a fork.
Garnish with fresh cilantro or parsley and serve with lime wedges for extra brightness.
Notes
Add Vegetables: Add bell peppers, spinach, or zucchini to the dish for extra flavor and texture.
Spicy Kick: Increase the heat by adding chopped chili peppers or more red curry paste to the sauce.
Coconut Rice: Serve with coconut rice or jasmine rice to complement the creamy curry sauce.
Non-Dairy Version: Use coconut oil or olive oil instead of butter and substitute with dairy-free options like cashew cream.
