Why Make This Recipe
One-Pan Coconut Curry Salmon with Garlic Butter is not just a delightful dish; it’s also a time-saver. This recipe lets you create a delicious meal using just one pan, meaning fewer dishes to wash afterward! The rich flavors of coconut milk and aromatic spices make it an enjoyable choice for dinner. Plus, salmon is packed with healthy omega-3 fatty acids, making this recipe as good for you as it is for your taste buds.
How to Make One-Pan Coconut Curry Salmon with Garlic Butter
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. Start by seasoning the salmon fillets with salt, black pepper, and paprika. Heat the olive oil in a large pan over medium-high heat. Once hot, place the salmon fillets skin-side down (if they have skin) in the pan. Sear for about 4-5 minutes until golden brown. Then, flip and cook for an additional 2-3 minutes. Remove the salmon and set aside.
Step 2: Make the garlic butter coconut curry sauce. In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic, grated ginger, curry powder, turmeric, and can of red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Step 3: Simmer the salmon in the sauce. Pour in the coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice. Stir well to combine. Carefully return the seared salmon to the pan, spooning some sauce over each fillet. Let it simmer for about 5-7 minutes until the salmon is cooked through and flaky.
Step 4: Garnish & serve. Once cooked, sprinkle fresh cilantro or basil over the salmon. Serve hot with extra sauce and enjoy!
How to Serve One-Pan Coconut Curry Salmon with Garlic Butter
Serve the salmon over a bed of steamed rice, quinoa, or alongside fresh vegetables for a balanced meal. Drizzle additional sauce over the top for a burst of flavor. Don’t forget to garnish with more herbs for a vibrant touch!
How to Store One-Pan Coconut Curry Salmon with Garlic Butter
After preparing, let any leftovers cool down completely. Store in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop to enjoy again.
Tips to Make One-Pan Coconut Curry Salmon with Garlic Butter
- Make sure not to overcook the salmon. It should be moist and flaky.
- Adjust the amount of red pepper flakes based on your heat preference.
- You can add more vegetables, like bell peppers or spinach, to the sauce for added nutrition.
Variation
For a vegetarian option, replace the salmon with firm tofu or chickpeas. Adjust the cooking time accordingly to ensure they are heated through.
FAQs
Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Just thaw it completely before cooking for even results.
Q: What if I don’t have coconut milk?
A: You can substitute coconut milk with heavy cream or almond milk, but it will change the flavor and creaminess.
Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh, but you can prepare the sauce in advance and store it separately. Just reheat and then add the cooked salmon before serving.
One-Pan Coconut Curry Salmon with Garlic Butter
Ingredients
For the Salmon
- 4 pieces salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the 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
- ¼ cup fresh cilantro or basil, chopped for garnish
Instructions
Preparation
- Season the salmon fillets with salt, black pepper, and paprika.
- Heat the olive oil in a large pan over medium-high heat.
- Once hot, place the salmon fillets skin-side down in the pan and sear for about 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes, then remove and set aside.
Cooking the Sauce
- In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic, grated ginger, curry powder, turmeric, and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Pour in the coconut milk, tomato paste, honey (or maple syrup), soy sauce, and lime juice. Stir well to combine.
- Carefully return the seared salmon to the pan, spooning some sauce over each fillet. Let it simmer for about 5-7 minutes until the salmon is cooked through and flaky.
Serving
- Once cooked, sprinkle fresh cilantro or basil over the salmon. Serve hot with extra sauce.