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One-Pan Coconut Curry Salmon with Garlic Butter Recipe

One-Pan Coconut Curry Salmon with Garlic Butter Recipe
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★★★★★

5.1 from 11 reviews

This One-Pan Coconut Curry Salmon with Garlic Butter is a delightful and flavorful dish that combines tender seared salmon fillets with a rich, creamy coconut curry sauce infused with garlic, ginger, and warming spices. Perfect for a quick weeknight dinner, it’s easy to prepare in a single pan and pairs wonderfully with steamed rice or quinoa.

Ingredients

Scale

For the Salmon

  • 4 salmon fillets (skin-on or skinless)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil

For the Garlic Butter Coconut Curry Sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon tomato paste
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon soy sauce
  • Juice of ½ a lime
  • ¼ cup fresh cilantro or basil, chopped (for garnish)

Instructions

  1. Season and Sear the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear. Season both sides evenly with salt, black pepper, and paprika. Heat the olive oil in a large pan over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) and sear for 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2 minutes. Remove the salmon from the pan and set aside temporarily.
  2. Make the Garlic Butter Coconut Curry Sauce: Reduce the heat to medium and add the butter to the same pan. Once melted, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant and aromatic. Stir in the curry powder, turmeric, and red pepper flakes to toast the spices for 30 seconds, enhancing their flavors. Pour in the coconut milk, then mix in the tomato paste, honey (or maple syrup), soy sauce, and fresh lime juice. Stir well to combine and let the sauce simmer gently for 5 minutes, allowing the flavors to meld and thicken slightly.
  3. Simmer the Salmon in the Sauce: Return the seared salmon fillets to the pan, nestling them gently into the coconut curry sauce. Spoon some sauce over the top of the salmon. Allow everything to simmer together for an additional 5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.
  4. Garnish & Serve: Remove the pan from heat and sprinkle freshly chopped cilantro or basil over the top for a fresh herbal finish. Serve the salmon and sauce over steamed rice, quinoa, or alongside warm naan bread to soak up the delicious curry sauce.

Notes

  • You can adjust the heat level by adding more or less red pepper flakes depending on your preference.
  • For a dairy-free version, substitute the butter with coconut oil or a plant-based margarine.
  • Using skin-on salmon helps create a crispy texture but skinless fillets work just fine if preferred.
  • If you want to increase the sauce’s thickness, simmer it a bit longer before adding the salmon.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut curry salmon, garlic butter salmon, one pan salmon recipe, easy salmon curry, quick dinner, coconut milk curry, healthy salmon dish

Find it online: https://kitchenbyrita.com/one-pan-coconut-curry-salmon-with-garlic-butter-recipe/