One-Pan Coconut Curry Salmon with Garlic Butter
This creamy, coconut curry salmon is rich, flavorful, and ready in just 30 minutes—an easy one-pan dinner that’s perfect with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan / Skillet
- Cuisine: American / Asian-Inspired
- Diet: Gluten Free
Ingredients
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)
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)
Instructions
Step 1: Season and Sear the Salmon
Pat salmon fillets dry and season both sides with salt, pepper, and paprika.
Heat olive oil in a large pan over medium-high heat.
Sear salmon skin-side down for 3–4 minutes. Flip and cook another 2 minutes. Remove and set aside.
Step 2: Make the Sauce
4. Lower heat to medium and melt butter in the same pan.
5. Add garlic and ginger; sauté for 1 minute.
6. Stir in curry powder, turmeric, and red pepper flakes. Toast for 30 seconds.
7. Add coconut milk, tomato paste, honey, soy sauce, and lime juice. Simmer for 5 minutes.
Step 3: Simmer the Salmon
8. Return salmon to the pan and spoon sauce over fillets.
9. Simmer for 5 minutes, until salmon is fully cooked and flaky.
Step 4: Garnish & Serve
10. Top with fresh cilantro or basil.
11. Serve with rice, quinoa, or warm naan.
Notes
Use fresh salmon for best flavor and texture.
Don’t overcook: salmon should be tender and just flaky.
Adjust the spice level to your liking.
Let the sauce thicken for a richer consistency and deeper flavor.
