One-Pan Coconut Curry Salmon with Garlic Butter

Why You’ll Love This Recipe

I love how this dish packs so much flavor into just 30 minutes. The garlic butter and coconut milk create a silky, luscious sauce that’s both comforting and bold, while the curry spices bring warmth and depth. It’s the kind of recipe that feels special but doesn’t take all evening to make. Plus, cleanup is a breeze since it’s all done in one pan. I usually serve it with rice or warm naan to soak up every drop of the sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon

• 4 salmon fillets (skin-on or skinless)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• 1 tablespoon olive oil

For the Garlic Butter Coconut Curry Sauce

• 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

Step 1: Season and Sear the Salmon
I pat the salmon fillets dry and season both sides with salt, pepper, and paprika.
Then I heat olive oil in a large pan over medium-high heat and sear the salmon, skin-side down, for 3–4 minutes until crispy. I flip and cook for another 2 minutes, then remove the fillets and set them aside.

Step 2: Make the Garlic Butter Coconut Curry Sauce
In the same pan, I lower the heat and melt the butter. I add the garlic and ginger, sautéing for about 1 minute until fragrant.
Next, I stir in the curry powder, turmeric, and red pepper flakes, letting them toast for about 30 seconds.
Then I add the coconut milk, tomato paste, honey, soy sauce, and lime juice. I stir everything well and let it simmer for 5 minutes to let the flavors come together.

Step 3: Simmer the Salmon in the Sauce
I return the salmon fillets to the pan, spooning the sauce over the top. I let it simmer gently for another 5 minutes until the salmon is fully cooked and tender.

Step 4: Garnish & Serve
Right before serving, I sprinkle fresh cilantro or basil on top. I usually serve this dish over rice or quinoa, and sometimes I pair it with naan for dipping.

Servings and timing

This recipe makes 4 servings and is ready in 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s ideal for busy nights when I want something wholesome and impressive without spending hours in the kitchen.

Variations

I sometimes swap out the salmon for shrimp or white fish like cod. If I want a vegetarian version, I’ve used tofu or chickpeas instead. I also like experimenting with different herbs—Thai basil works beautifully in place of cilantro. For a creamier texture, I’ve stirred in a spoonful of Greek yogurt just before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop over low heat, stirring occasionally so the sauce doesn’t separate. If I need to loosen the sauce, I add a splash of coconut milk or water.

FAQs

Can I use frozen salmon?

Yes, but I always thaw it completely and pat it dry before cooking so it sears properly and doesn’t release too much water.

Is this dish spicy?

It has a mild kick from the red pepper flakes, but I can easily adjust the heat to my liking by using less or omitting them altogether.

Can I make this dairy-free?

Yes, I just use plant-based butter instead of regular butter and keep everything else the same. It still turns out rich and flavorful.

What can I serve with it?

I usually serve it with steamed rice, jasmine or basmati, but quinoa or even couscous work well. It’s also great with warm naan or flatbread to mop up the sauce.

How do I know when the salmon is done?

I check for doneness by gently pressing the thickest part—it should flake easily with a fork. An internal temperature of 145°F means it’s fully cooked.

Conclusion

One-Pan Coconut Curry Salmon with Garlic Butter is a bold, comforting, and surprisingly easy meal that I can whip up in half an hour. It’s rich, creamy, and filled with complex flavors from spices, garlic, and coconut milk. Whether I’m cooking for guests or just craving something cozy for myself, this dish always hits the spot.

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