One-Pan Coconut Curry Salmon with Garlic Butter: A Flavorful and Easy Dinner Recipe

This One-Pan Coconut Curry Salmon with Garlic Butter is the ultimate weeknight dinner that combines bold, exotic flavors with a quick and easy cooking process. The richness of the coconut milk, paired with the deep flavors of curry paste, creates a luscious sauce that perfectly complements the tender, juicy salmon fillets. With a touch of garlic butter and a burst of fresh lime juice, this dish is an irresistible balance of creamy, spicy, and tangy elements.

The best part? This recipe is made in one pan, meaning minimal cleanup and maximum flavor. Whether you’re looking for a quick weeknight dinner or a flavorful dish to impress guests, this coconut curry salmon is sure to become a favorite. It’s an ideal option for those who love the combination of seafood and rich, aromatic curry flavors without spending hours in the kitchen.

Ready in under 30 minutes, this dish is a showstopper that brings both comfort and excitement to your dinner table.

Why You’ll Love This Recipe

1. Quick and Easy to Prepare

This recipe only takes 20-30 minutes from start to finish, making it perfect for busy evenings when you still want a delicious, homemade meal.

2. Rich and Flavorful Sauce

The creamy coconut milk and bold curry paste create a rich, velvety sauce that coats the salmon beautifully, elevating the flavor of each bite.

3. One-Pan Cooking

With everything cooked in a single pan, cleanup is a breeze. You get a flavorful, satisfying meal with minimal effort and mess.

4. Healthy and Nutritious

Salmon is packed with healthy omega-3 fatty acids, and this recipe incorporates fresh ingredients like lime, garlic, and cilantro for an added boost of nutrition.

5. Customizable Spice Levels

You can adjust the spice level to suit your preferences by using mild or spicy curry paste and adding chili flakes for extra heat if desired.

Ingredients

• Fresh Salmon Fillets (skin-on)
• Coconut Milk (full-fat)
• Red Curry Paste (or yellow curry paste)
• Garlic
• Butter
• Fresh Lime Juice
• Cilantro (for garnish)
• Optional Chili Flakes (for added heat)

Variations

• Different Proteins: If you prefer a different protein, this recipe can easily be made with firm white fish like cod or tilapia, or even chicken breasts. Just ensure the protein is firm enough to hold up in the curry sauce.
• Spice Level: Adjust the heat by choosing a milder yellow curry paste or adding more chili flakes if you like it spicy.
• Vegetarian Option: Substitute the salmon with tofu or vegetables like cauliflower, sweet potatoes, and bell peppers for a vegetarian-friendly option.
• Coconut-Free: If you don’t like coconut milk, you can substitute it with heavy cream or a dairy-free alternative like cashew cream for a similar richness.

How to Make the Recipe

Step 1: Prepare the Salmon

Season the fresh salmon fillets with salt and pepper. Make sure the skin is on the fillets to help hold them together and create a crispy texture when seared.

Step 2: Sear the Salmon

Heat a large skillet over medium-high heat and add a tablespoon of butter. Once the butter has melted and begins to foam, place the salmon fillets skin-side down into the skillet. Cook for 4-5 minutes per side until the salmon is golden and cooked through (internal temperature of 145°F or 63°C).

Step 3: Make the Curry Sauce

Remove the salmon from the skillet and set aside. In the same skillet, add another tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant. Add the curry paste and cook for an additional 1-2 minutes to allow the flavors to develop. Pour in the coconut milk and stir well to combine. Simmer the sauce for 3-4 minutes until it thickens slightly.

Step 4: Add the Salmon Back In

Return the cooked salmon fillets to the skillet and spoon some of the curry sauce over the top. Allow the salmon to warm in the sauce for another 2-3 minutes, ensuring it’s well-coated.

Step 5: Finish and Serve

Finish with a squeeze of fresh lime juice and garnish with chopped cilantro. If you like some heat, sprinkle chili flakes over the top. Serve immediately with steamed rice, quinoa, or vegetables on the side.

Tips for Making the Recipe

• Do Not Overcook the Salmon: Keep an eye on the salmon as it cooks. Overcooking it will result in dry fish. The salmon should easily flake with a fork when it’s done.
• Use Fresh Ingredients: For the best flavor, use fresh garlic and cilantro. The lime juice should be freshly squeezed for maximum freshness.
• Customize the Sauce: If you prefer a thicker sauce, allow it to simmer for a little longer to reduce and thicken. For a creamier sauce, add a splash more coconut milk.
• Crispy Skin: If you want to achieve crispy skin on your salmon, cook it skin-side down for longer, and avoid flipping it too early.

How to Serve

This One-Pan Coconut Curry Salmon pairs wonderfully with a variety of sides. Serve it over a bed of fluffy jasmine rice or quinoa to soak up the delicious curry sauce. You could also serve it with sautéed vegetables, roasted potatoes, or a simple green salad with a tangy vinaigrette. For an extra boost of freshness, garnish with additional cilantro and lime wedges.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. The coconut curry sauce can help keep the salmon moist.

Freezing

Although the texture of the salmon may change, you can freeze the leftover salmon in the curry sauce. To freeze, allow the dish to cool completely, then place in an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove.

Reheating

To reheat, place the salmon with curry sauce in a skillet over low heat until warmed through. Be careful not to overheat, as this can cause the salmon to dry out.

FAQs

1. Can I use a different type of fish?

Yes, you can substitute the salmon with any firm white fish like cod, halibut, or tilapia. Just ensure the fish is firm enough to hold up in the curry sauce.

2. Can I use light coconut milk instead of full-fat?

Light coconut milk can be used, but the sauce may be thinner and less rich. Full-fat coconut milk will give you the creamiest and most indulgent sauce.

3. Can I make this recipe without curry paste?

Yes, if you don’t have curry paste, you can substitute with curry powder or a homemade curry blend. Adjust the quantities to your taste.

4. How can I make the dish spicier?

To add more heat, increase the amount of curry paste or add chili flakes to the sauce. You can also add fresh sliced chili peppers for an extra kick.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients.

6. Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the curry sauce in advance and refrigerate it for up to 2 days. When ready to serve, cook the salmon and add it to the pre-made sauce.

7. Can I make this dish vegetarian?

Yes, you can replace the salmon with tofu or a variety of vegetables like cauliflower, sweet potatoes, or bell peppers for a vegetarian option.

8. Can I use chicken instead of salmon?

Yes, you can substitute chicken breasts or thighs for the salmon. Cook the chicken through before adding it to the sauce for best results.

9. How can I thicken the sauce?

If the sauce is too thin, simmer it uncovered for a few more minutes to allow it to reduce and thicken. You can also add a teaspoon of cornstarch mixed with water to thicken it quickly.

10. Can I freeze the leftovers?

Yes, you can freeze the leftovers for up to 3 months. The texture of the salmon may change slightly when reheated, but the flavor will remain delicious.

Conclusion

This One-Pan Coconut Curry Salmon with Garlic Butter is a show-stopping dish that brings together rich, creamy flavors with a perfect balance of spices. It’s quick to prepare, easy to clean up, and packed with flavors that will impress your family or guests. Whether you’re cooking for a busy weeknight or a special occasion, this dish is sure to be a hit.

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