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One-Pan Coconut Curry Salmon with Garlic Butter

Tender salmon fillets cooked in a creamy coconut curry sauce with garlic and ginger, all in one pan for an easy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (skin-on or skinless)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
For the Sauce
  • 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
  • ½ pieces lime, juiced
  • ¼ cup fresh cilantro or basil, chopped for garnish

Method
 

Preparation
  1. Season the salmon fillets with salt, pepper, and paprika.
  2. Heat olive oil in a pan over medium heat and sear the salmon for 4-5 minutes on each side until golden.
Sauce Preparation
  1. In the same pan, melt the butter, then add minced garlic, ginger, curry powder, turmeric, and red pepper flakes. Cook until fragrant.
  2. Mix in coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice.
Cooking
  1. Place the seared salmon back into the sauce. Cover and let simmer for about 5 minutes.
Serving
  1. Garnish with fresh cilantro or basil and serve.

Notes

For extra sauce, double the coconut milk. To store leftovers, keep them in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat gently to avoid drying out the salmon.