why make this recipe
This dish cooks fast and uses one pan. You get rich coconut flavor, warm curry spices, and buttery garlic all in one sauce. It is easy to make on weeknights. The salmon stays moist and tastes fresh. For a simple dessert after the meal, try a no-bake banana pudding with Biscoff that pairs well with this savory dinner.
introduction
This recipe makes a creamy coconut curry sauce with garlic butter and tender salmon. You will sear the salmon, make the sauce in the same pan, then simmer the fish in the sauce. The steps are simple. The flavors are bold but not hard to handle.
how to make One-Pan Coconut Curry Salmon with Garlic Butter
Work in four short steps: season and sear the salmon, make the garlic butter coconut curry sauce, simmer the salmon in the sauce, then garnish and serve. Use medium heat so the sauce stays smooth and the salmon cooks through without drying.
Ingredients :
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 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
- Pat salmon dry. Season with salt, pepper, and paprika.
- Heat olive oil in a large pan over medium-high heat.
- Sear salmon 2–3 minutes per side until golden. Remove and set aside.
Step 2: Make the Garlic Butter Coconut Curry Sauce
- Lower heat to medium. Add butter to the same pan.
- Add garlic and ginger. Cook 30–60 seconds until fragrant.
- Stir in curry powder, turmeric, and red pepper flakes.
- Add coconut milk, tomato paste, honey (or maple), and soy sauce. Stir to combine.
Step 3: Simmer the Salmon in the Sauce
- Return salmon to the pan, spoon sauce over the fillets.
- Cover and simmer 5–7 minutes, or until salmon is cooked through.
- Finish with lime juice and taste. Adjust salt or honey as needed.
Step 4: Garnish & Serve
- Sprinkle chopped cilantro or basil over the salmon.
- Serve hot with rice, noodles, or steamed veg.
how to serve One-Pan Coconut Curry Salmon with Garlic Butter
Serve the salmon over steamed rice or coconut rice to soak up the sauce. Add a side of quick steamed greens or a simple salad. If you want a sweet finish, pair with Biscoff banana pudding for an easy contrast of flavors.
how to store One-Pan Coconut Curry Salmon with Garlic Butter
Cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat so the sauce does not break. Do not freeze the cooked sauce with salmon; the coconut milk can change texture when frozen and thawed.
tips to make One-Pan Coconut Curry Salmon with Garlic Butter
- Use fresh salmon for best texture. Thawed fillets work too.
- Do not overcook the salmon. Check for flakiness at the thickest part.
- If the sauce is too thin, simmer a bit longer to thicken. If too thick, add a splash of water or more coconut milk.
- For more heat, add extra red pepper flakes or a dash of chili sauce.
- Try a light dessert after dinner by pairing with a creamy banana pudding with Biscoff.
variation (if any)
- Make it milder: skip the red pepper flakes and use less curry powder.
- Make it green: add spinach or kale to the sauce in the last few minutes.
- Make it spicy: add fresh chopped chilies or more curry powder.
- Swap protein: try this sauce with shrimp or firm white fish.
FAQs
Q: Can I use canned salmon or frozen fillets?
A: Fresh or thawed frozen fillets work best. Canned salmon is already cooked and will not hold up in this recipe.
Q: Is this recipe spicy?
A: Not very. You control heat with the red pepper flakes. Add more for spice.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and refrigerate for up to 2 days. Reheat gently and add the salmon just before serving.
Q: What sides go well with this dish?
A: Rice, noodles, roasted veggies, or a simple green salad all pair well.
Conclusion
This one-pan coconut curry salmon with garlic butter makes a quick, tasty dinner with bold coconut and curry flavors. For more recipe ideas with similar flavor notes, see this version of Coconut Curry Salmon with Garlic Butter that inspired many cooks. If you like a Thai take on coconut salmon, check the Salmon Coconut Curry (Thai Inspired) for an alternative style. For another garlic butter coconut salmon idea that bakes in one pan, try this Baked One Pan Garlic Butter Coconut Salmon.
One-Pan Coconut Curry Salmon with Garlic Butter
Ingredients
For the Salmon
- 4 pieces salmon fillets (skin-on or skinless) Use fresh for best results.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil For searing the salmon.
For the Sauce
- 2 tablespoons butter For garlic butter flavor.
- 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 For sweetness.
- 1 tablespoon soy sauce
- Juice of ½ lime lime
- ¼ cup fresh cilantro or basil, chopped For garnish.
Instructions
Preparation
- Pat salmon dry. Season with salt, pepper, and paprika.
- Heat olive oil in a large pan over medium-high heat.
- Sear salmon 2–3 minutes per side until golden. Remove and set aside.
Make the Sauce
- Lower heat to medium. Add butter to the same pan.
- Add garlic and ginger. Cook 30–60 seconds until fragrant.
- Stir in curry powder, turmeric, and red pepper flakes.
- Add coconut milk, tomato paste, honey (or maple), and soy sauce. Stir to combine.
Simmer Salmon
- Return salmon to the pan, spoon sauce over the fillets.
- Cover and simmer 5–7 minutes, or until salmon is cooked through.
- Finish with lime juice and taste. Adjust salt or honey as needed.
Garnish & Serve
- Sprinkle chopped cilantro or basil over the salmon.
- Serve hot with rice, noodles, or steamed vegetables.
