One-Pan Coconut Curry Salmon with Garlic Butter
A quick and flavorful dish combining the richness of salmon with a creamy coconut curry sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces 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) Adjust for spice level.
- 1 can (13.5 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce
- Juice of ½ lime lime juice
- ¼ cup fresh cilantro or basil, chopped (for garnish)
Instructions
Preparation
- Carefully pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon, skin-side down (if applicable), and sear for about 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove the salmon and set aside.
Making the Sauce
- Reduce the heat to medium. In the same skillet, melt the butter. Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Stir in the curry powder, turmeric, and red pepper flakes (if using), and cook for another 30 seconds.
Simmering
- Pour in the coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice. Stir well to combine.
- Return the salmon to the skillet, spooning the sauce over the fillets. Simmer gently for 5-7 minutes until the salmon is cooked through.
Serving
- Remove from heat and garnish with fresh cilantro or basil. Serve warm, ideally with rice or a side salad.
Notes
For perfectly cooked salmon, aim for an internal temperature of 125°F (52°C) for medium-rare, which will give you a tender texture. Feel free to adjust the spice level by playing with the amount of red pepper flakes or by adding a splash of sriracha!