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One-Pan Coconut Curry Salmon with Garlic Butter

One-Pan Coconut Curry Salmon with Garlic Butter

Tender, flaky salmon fillets simmered in a fragrant coconut curry sauce with garlic butter. Ready in 30 minutes with restaurant-quality flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets skin-on or skinless
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 13.5 oz coconut milk 1 can, full-fat recommended
  • 1 tablespoon tomato paste
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon soy sauce
  • 1/2 lime juiced
  • 1/4 cup fresh cilantro or basil chopped, for garnish

Equipment

  • Large skillet or pan
  • Spatula
  • Measuring spoons
  • Grater for ginger

Method
 

  1. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt, pepper, and paprika.
  2. Heat olive oil in a large pan over medium-high heat until shimmering, about 2 minutes.
  3. Sear the salmon skin-side down for 3-4 minutes until crispy and golden. Flip carefully and cook for another 2 minutes. Remove from pan and set aside.
  4. Lower heat to medium and melt butter in the same pan. Add minced garlic and grated ginger, sauteing for 1 minute until fragrant but not browned.
  5. Stir in curry powder, turmeric, and red pepper flakes if using. Toast the spices for 30 seconds while stirring constantly to enhance their flavor.
  6. Add coconut milk, tomato paste, honey, soy sauce, and lime juice. Stir well and let simmer for 5 minutes, stirring occasionally, until the sauce reduces slightly and thickens.
  7. Return the salmon fillets to the pan and spoon the sauce generously over each piece. Simmer for 5 more minutes until salmon is fully cooked and flakes easily with a fork.
  8. Garnish with fresh cilantro or basil and serve immediately over steamed rice, quinoa, or with warm naan bread.

Notes

For best results, use fresh salmon and full-fat coconut milk. Don't overcook the salmon - it should be tender and flaky. Adjust spice level by reducing or increasing red pepper flakes. The sauce can be made ahead and reheated gently before adding the salmon.