One-Pan Coconut Curry Salmon with Garlic Butter
A simple, flavorful one-pan meal featuring salmon cooked in a rich coconut curry sauce, perfect for a quick dinner cleanup.
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.
Notes
Serve over a bed of steamed rice, quinoa, or alongside fresh vegetables for a balanced meal. Drizzle additional sauce for more flavor. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.