One-Pan Coconut Curry Salmon with Garlic Butter
A comforting one-pan meal featuring juicy salmon fillets in a rich coconut curry sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
- Diet: Pescatarian
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)
Instructions
- Season and sear the salmon: Pat salmon fillets dry, season with salt, black pepper, and paprika. Heat olive oil in a pan over medium-high heat, and sear the salmon skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes, then set aside.
- Make the garlic butter coconut curry sauce: In the same pan, melt butter, add minced garlic and ginger, and sauté for 1 minute. Stir in curry powder, turmeric, and red pepper flakes, cooking for an additional 30 seconds.
- Simmer the salmon in the sauce: Add coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice. Bring to a simmer and return salmon to the pan, spooning sauce over it. Simmer for 5-7 minutes until cooked through.
- Garnish & serve: Top with fresh cilantro or basil and serve with your favorite side dish.
Notes
For added flavor, marinate salmon in soy sauce, garlic, and ginger for 30 minutes beforehand.