One-Pan Coconut Curry Salmon with Garlic Butter
Succulent salmon fillets poached in a fragrant coconut curry sauce, finished with a melting garlic butter that enriches the dish with depth and complexity. Quick enough for weeknights but impressive enough for special occasions.
Ingredients
- 4 salmon fillets 6 oz each, skin-on preferred for better texture
- 1 can 14 oz full-fat coconut milk (light coconut milk works but will create a thinner sauce)
- 2 tablespoons curry powder yellow curry for milder flavor, red for more heat
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced (divided – half for curry, half for butter)
- 1 small yellow onion finely diced
- 1 red bell pepper sliced into thin strips
- 4 tablespoons unsalted butter softened
- 1 lime juiced and zested
- 1 tablespoon brown sugar or honey
- Fresh cilantro chopped (for garnish)
- 2 tablespoons neutral oil such as avocado or vegetable
- Salt and freshly ground black pepper to taste
- 1 teaspoon fish sauce optional, for deeper umami flavor
Instructions
- Prepare the garlic butter first by mixing 4 tablespoons of softened butter with half the minced garlic, 1 teaspoon of lime zest, a pinch of salt, and 1 tablespoon of chopped cilantro in a small bowl. Set aside at room temperature.
- Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides. This ensures proper searing and seasoning throughout the fish.
- Heat oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 3-4 minutes until the skin is crispy. Carefully flip and cook for just 1 minute more, then transfer to a plate. The salmon will finish cooking in the sauce later.
- In the same pan, reduce heat to medium and add onions, cooking until translucent (about 3 minutes). Add remaining garlic and ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
- Sprinkle curry powder into the pan and stir continuously for 1 minute to toast the spices, releasing their essential oils and deepening the flavor profile.
- Pour in coconut milk, brown sugar, and fish sauce (if using), stirring to combine. Add bell pepper strips and bring mixture to a gentle simmer, allowing it to reduce slightly for 3-4 minutes.
- Return salmon to the pan, skin-side up, nestling it into the sauce. Cover and simmer gently for 4-5 minutes until salmon is just cooked through but still moist inside. The internal temperature should reach 125°F (52°C) for medium doneness.
- Remove from heat and top each salmon fillet with a generous dollop of the prepared garlic butter, allowing it to melt into the sauce, creating a rich, velvety finish.
- Squeeze fresh lime juice over the entire dish and garnish with additional chopped cilantro. Serve immediately while hot, spooning plenty of the coconut curry sauce around each portion.
Notes
- For a spicier version, add 1-2 finely chopped Thai chilies or a teaspoon of chili flakes with the garlic and ginger.
- The dish pairs beautifully with jasmine rice, cauliflower rice, or warm naan bread for soaking up the delicious sauce.
- You can prepare the garlic butter up to 3 days in advance and store it covered in the refrigerator.
- For meal prep, make extra sauce and store separately from the cooked salmon – reheat the sauce gently and add the salmon just until warmed through to avoid overcooking.
- If you prefer a thicker sauce, simmer it for a few extra minutes before returning the salmon to the pan.