Ever craved a meal that feels like a warm hug? Picture tender salmon drenched in a creamy coconut curry sauce, infused with the fragrant notes of garlic and ginger. One-Pan Coconut Curry Salmon with Garlic Butter is your new favorite weeknight delight, whipping up in no time and leaving only one dish to wash! That’s right—no need for multiple pots and pans littering your kitchen.
Why Make This Recipe
There are a million reasons to fall head over heels for this dish! First up, it’s a quick clean-up since everything cooks in one pan (hello, less dishwashing!). Plus, it’s family-friendly and packed with flavor, making it perfect for a cozy dinner. And let’s be honest, who doesn’t love making something homemade that looks and tastes like you slaved away in the kitchen for hours? 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 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)
Directions
- Season and Sear the Salmon: Start by seasoning your salmon fillets with salt, pepper, and paprika. Heat olive oil in your pan, and once it’s hot, sear the salmon for 4-5 minutes on each side until perfectly golden.
- Make the Garlic Butter Coconut Curry Sauce: In the same pan, melt butter and toss in minced garlic, ginger, curry powder, turmeric, and red pepper flakes (if you like a kick!). Cook until fragrant, then mix in the coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice.
- Simmer the Salmon in the Sauce: Gently place the seared salmon back into the sauce. Cover and let it simmer for about 5 minutes so those flavors really meld together while the salmon finishes cooking.
- Garnish & Serve: Top with fresh cilantro or basil and dive into this creamy dream!
How to Make One-Pan Coconut Curry Salmon with Garlic Butter (Overview)
This is the kind of dish that makes cooking feel effortless. You start by seasoning and searing the salmon to lock in that gorgeous flavor, then move on to creating a sumptuous curry sauce. Don’t skip toasting the garlic — it makes all the difference! Finally, you let everything cozy up together in one pan. Easy-peasy, right? A quick tip: If you want extra sauce, double the coconut milk — trust me, you’ll thank me later!
How to Serve One-Pan Coconut Curry Salmon with Garlic Butter
Serving this dish is where the fun really begins! Imagine a vibrant plate filled with the rich, golden curry sauce, perfectly seared salmon, and a pop of green from the cilantro garnish. Pair it with fluffy rice or some crusty bread to soak up that sauce (because who wants to waste any of that goodness?). The aroma wafting through your kitchen will have everyone curious about what’s cooking!
How to Store One-Pan Coconut Curry Salmon with Garlic Butter
If you manage to have any leftovers (which I doubt), you can store this dish in the fridge for up to 3 days. Just make sure to place it in an airtight container. It also freezes well, lasting about 2 months in the freezer—just be sure to let it cool completely before freezing. For reheating, use a gentle heat to avoid drying out that fabulous salmon. A quick tip: adding a splash of coconut milk while reheating keeps it creamy!
Tips to Make One-Pan Coconut Curry Salmon with Garlic Butter
- Don’t skip the seasoning: Make sure to season the salmon generously before cooking — it’s essential for flavor!
- Add veggies: Toss in some bok choy or bell peppers in the last few minutes for extra nutrition and color.
- Experiment with spices: If you’re feeling adventurous, throw in some cardamom or cumin for an extra layer of flavor.
- Adjust the heat: If spice isn’t your thing, keep the red pepper flakes to a minimum, or omit them entirely.
Variation
Want to switch things up? Make it vegan by substituting the salmon with chickpeas or tofu and using vegan butter. You can also play around with the curry flavors by adding different spices or even some orange zest for a citrus twist!
FAQs
Can I use frozen salmon?
Absolutely! Just make sure to thaw it first for even cooking.
Can I make this dish ahead of time?
Yes! The flavors deepen overnight, making leftovers even better. Just store in the fridge until you’re ready to enjoy.
What can I substitute for coconut milk?
You can use almond milk or any non-dairy milk, but it’ll change the flavor and creaminess a bit.
📌 Pin this recipe for your next cozy dinner night!
One-Pan Coconut Curry Salmon with Garlic Butter
Ingredients
Method
- Season the salmon fillets with salt, pepper, and paprika.
- Heat olive oil in a pan over medium heat and sear the salmon for 4-5 minutes on each side until golden.
- In the same pan, melt the butter, then add minced garlic, ginger, curry powder, turmeric, and red pepper flakes. Cook until fragrant.
- Mix in coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice.
- Place the seared salmon back into the sauce. Cover and let simmer for about 5 minutes.
- Garnish with fresh cilantro or basil and serve.
