Description
One-Pan Coconut Curry Salmon with Garlic Butter is a quick 25-minute dinner featuring perfectly seared salmon simmered in a rich coconut curry sauce infused with garlic, ginger, and warm spices.
Ingredients
- 4 salmon fillets (6 oz each), skin removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
1. Pat salmon fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear salmon 3–4 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter. Add garlic, onion, and ginger. Sauté 2–3 minutes until fragrant and softened.
4. Stir in curry powder and turmeric. Cook 30 seconds to bloom spices.
5. Whisk in coconut milk, tomato paste, and brown sugar. Bring to a gentle simmer.
6. Return salmon to the skillet. Cover and simmer 5–6 minutes until salmon flakes easily and reaches 145°F.
7. Stir in lime juice and fresh cilantro before serving.
Notes
- Avoid overcooking salmon; remove from heat when just flaky.
- If sauce thickens too much, add a splash of coconut milk.
- For extra heat, increase red pepper flakes or add fresh chili.
- Store leftovers up to 3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: one pan coconut curry salmon, coconut curry salmon, garlic butter salmon recipe