The moment the warm smell of garlic mingles with the rich aroma of coconut milk in my kitchen, I know I’m in for a delightful treat. Today, I’m excited to share my One-Pan Coconut Curry Salmon with Garlic Butter Recipe that transforms a simple weeknight dinner into something extraordinary. Imagine succulent, golden-seared salmon nestled in a creamy, Thai-inspired curry sauce, infused with vibrant flavors that dance on your palate.
This dish is effortlessly elegant—perfect for a cozy family night or when you want to impress your dinner guests without spending hours in the kitchen. With just one pan to clean, you’ll savor every bite and spend less time scrubbing! The beauty lies in its simplicity: fresh ingredients come together in a rich, velvety sauce that feels indulgent yet takes only about 30 minutes to prepare. Let’s dive into this culinary adventure and discover a dish that balances ease with unforgettable flavor!
Why is this One-Pan Coconut Curry Salmon a must-try?
Ease of Preparation: This dish requires minimal cooking skills, making it perfect for both novice cooks and seasoned chefs alike.
Flavor Explosion: The rich coconut milk and bold Thai red curry create a luscious sauce that elevates the salmon to new heights.
Time-Saving Delight: Ready in just 30 minutes, this recipe fits seamlessly into your busy weeknight routine.
One-Pan Wonder: Enjoy effortless cleanup without sacrificing flavor or presentation—everything cooks beautifully in a single skillet.
Versatile Base: Serve it over jasmine rice or sautéed greens, allowing you to customize your meal to your preferences.
Crowd-Pleasing Option: Ideal for family dinners or gatherings, this dish will impress your guests with its exotic flavors and elegant presentation.
Dive into this delightful recipe and discover the magic of flavorful cooking that doesn’t compromise on ease!
One-Pan Coconut Curry Salmon Ingredients
For the Salmon
• Salmon Fillets – Ensure they are skin-on for a delightfully crisp texture.
• Salt and Pepper – Use these to elevate the natural flavors of the salmon.
For the Sauce
• Butter – Adds richness; can be substituted with plant-based butter or coconut oil for a dairy-free option.
• Minced Garlic – Fresh garlic infuses an aromatic flavor, making the sauce delectable.
• Thai Red Curry Paste – The star of the sauce; it brings depth and spice; adjust to your heat preference.
• Coconut Milk – Essential for a creamy texture and balancing flavors; go for full-fat for more richness.
• Lime Juice – Brightens the dish and cuts through the creaminess of the coconut milk; fresh lime is recommended.
• Chili Flakes (optional) – Add these for an extra spicy kick if you crave heat.
For Garnish
• Fresh Cilantro – Provides a burst of freshness and color; substitute with parsley if needed.
Indulge in this One-Pan Coconut Curry Salmon with Garlic Butter recipe and savor the luscious flavors of Thai-inspired cuisine!
How to Make One-Pan Coconut Curry Salmon
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Prepare the Salmon: Pat the salmon fillets dry with a paper towel and generously season both sides with salt and pepper. This enhances the natural flavors of the fish.
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Sear the Salmon: Heat 1 tablespoon of butter in a skillet over medium-high heat. Once melted, carefully add the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy.
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Flip and Cook Through: Gently flip the salmon and continue to cook for another 3-4 minutes, until golden and just cooked through. Remove from the skillet and set aside on a plate.
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Sauté the Garlic: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.
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Add the Curry Paste: Stir in the Thai red curry paste and cook for about 2 minutes, allowing the flavors to meld beautifully before adding the next ingredient.
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Create the Sauce: Pour in the coconut milk, scraping the bottom of the skillet to incorporate any browned bits. This adds deeper flavor to your sauce.
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Simmer and Adjust: Let the sauce simmer for 5-7 minutes, until it thickens slightly. Add in the lime juice and taste, adjusting seasoning with salt and pepper as needed.
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Return Salmon to Skillet: Gently place the salmon back in the skillet, spoon some of the sauce over the fillets, and allow to simmer for an additional 5-7 minutes to meld all those lovely flavors.
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Serve and Garnish: Serve the delicious salmon garnished with fresh cilantro and an extra squeeze of lime juice. Pair with rice or sautéed greens for a complete meal.
Optional: Serve with a wedge of lime on the side for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
One-Pan Coconut Curry Salmon Variations
Explore new flavors and customize your One-Pan Coconut Curry Salmon experience with these easy twists that elevate this dish to new heights!
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Citrus Twist: Add the zest of an orange or grapefruit to the sauce for a refreshing citrus note that complements the creamy coconut perfectly.
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Spicy Kick: Incorporate fresh sliced chilies or jalapeños to the skillet with the garlic for a delightful heat that adds complexity to the dish.
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Veggie Boost: Toss in chopped bell peppers, broccoli, or snap peas during the simmering stage for added nutrition and vibrant colors in your meal.
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Nutty Flavor: Stir in a spoonful of almond or cashew butter into the sauce for a rich, nutty flavor that pairs beautifully with the coconut milk.
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Herb Infusion: Experiment with fresh basil or mint instead of cilantro, enhancing the dish with a distinctly fresh and aromatic twist.
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Creamy Avocado: Top your salmon with diced avocado after cooking for a creamy texture that contrasts well with the savory curry sauce.
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Quinoa Upgrade: Replace rice with cooked quinoa for a protein-packed alternative that adds a delightful nuttiness to your meal.
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Smoky Depth: Add a dash of smoked paprika or a splash of liquid smoke to the sauce for an unexpected smoky flavor that layers beautifully with the dish.
What to Serve with One-Pan Coconut Curry Salmon?
Elevate your dining experience with delicious accompaniments that perfectly complement the rich flavors of this Thai-inspired dish.
- Jasmine Rice: Offers a fluffy and fragrant base to soak up the luscious curry sauce, balancing the richness of the dish beautifully.
- Sautéed Greens: Fresh greens like spinach or bok choy add a vibrant color and a slight crispness, enhancing the overall texture of your meal.
- Coconut Rice: For an exquisite pairing, this subtly sweet rice complements the coconut flavors in the salmon, creating a cohesive dining experience.
- Cucumber Salad: A refreshing side with a tangy dressing helps balance the richness of the curry, providing a delightful crunch.
- Light White Wine: A chilled glass of Sauvignon Blanc or a crisp Pinot Grigio will enhance the meal’s exotic flavors while keeping it light and refreshing.
- Mango Sorbet: For dessert, this fruit sorbet offers a sweet, tropical finish, cleansing the palate after the savory curry experience.
- Roasted Sweet Potatoes: Their natural sweetness and creamy texture bring comfort to the meal, harmonizing well with the flavorful sauce.
- Thai Iced Tea: This creamy beverage provides a lovely contrast to the spices in the curry, cooling down your palate with each sip.
- Grilled Corn on the Cob: Sweet and smoky flavors from the grill make a perfect side, contrasting with the curry’s richness while adding a summery essence.
- Cilantro Lime Quinoa: A protein-packed option that brings a zesty flavor profile, perfectly echoing the freshness of cilantro used in the curry.
Expert Tips for One-Pan Coconut Curry Salmon
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Cook Temperature Control: Ensure your skillet isn’t too hot when adding the salmon to prevent burning and achieve that perfect golden sear.
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Allow Resting Time: Don’t skip the resting stage after cooking the salmon; it helps retain moisture, ensuring each bite is tender and succulent.
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Taste Prior to Seasoning: Always taste the sauce before adding more salt, as the Thai red curry paste may already contain salt, avoiding an overly salty dish.
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Meal Prep Magic: If you’re a fan of meal prep, freeze the coconut curry sauce separately. This way, you can cook the fresh salmon when ready to serve, keeping it deliciously moist.
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Adjust Spice Level: Feel free to modify the amount of Thai red curry paste to match your preferred heat level; it’s easily customizable for your palate.
How to Store and Freeze One-Pan Coconut Curry Salmon
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to preserve texture and flavor.
- Freezer: Cool the curry sauce completely and transfer it to a freezer-safe container. It can be frozen for up to 1 month. When ready to use, thaw in the fridge overnight and add freshly cooked salmon.
- Reheating: For best results, reheat the dish on the stovetop, stirring gently. Add a splash of coconut milk to refresh the creamy sauce if needed.
- Storage Tips: Keep the cooked salmon and curry sauce separate if you plan to store them for a longer time, preserving the salmon’s texture and preventing it from becoming mushy.
Make Ahead Options
These One-Pan Coconut Curry Salmon with Garlic Butter are perfect for meal prep enthusiasts! You can prepare the coconut curry sauce up to 24 hours in advance by cooking it through step 6 and storing it in an airtight container in the refrigerator. This ensures that the flavors marinate beautifully. When you’re ready to serve, simply reheat the sauce in a skillet, sear fresh salmon fillets as directed, and return them to the warm sauce for a quick finish—just 10-15 minutes total! To maintain quality, avoid pre-cooking the salmon, as it can dry out. With these prep-ahead steps, you’ll have a comforting and delicious dinner ready in no time, perfect for busy weeknights!
One-Pan Coconut Curry Salmon with Garlic Butter Recipe FAQs
What type of salmon should I use for this recipe?
You’ll want to use skin-on salmon fillets, as they provide a delightful crisp texture when seared. Freshness is key! Look for bright colors and avoid any fillets with dark spots or a strong fishy smell. I often recommend wild-caught salmon for the best flavor and texture.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure to reheat gently in a skillet over low heat to maintain the salmon’s moisture and avoid it becoming tough. It’s best served fresh, but if properly stored, it can still taste wonderful!
Can I freeze the One-Pan Coconut Curry Salmon?
Absolutely! For freezing, first cool the curry sauce completely and transfer it to a freezer-safe container. It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw the sauce overnight in the fridge. Then, cook fresh salmon to serve with the thawed sauce for the best taste and texture.
How can I adjust the spice level in the curry?
Great question! The key is the amount of Thai red curry paste you use. Start with a smaller amount (1-2 tablespoons) and taste as you go. If you want more heat, feel free to add more paste or a pinch of chili flakes. Remember, you can always add more, but you can’t take it out!
Is this dish suitable for gluten-free diets?
Yes, the One-Pan Coconut Curry Salmon is naturally gluten-free, as it contains no wheat or gluten ingredients. However, always check the packaging on your curry paste to ensure it’s gluten-free, as some brands may include additives that contain gluten.
What if my coconut sauce is too thick?
If your coconut sauce thickens more than you’d like while simmering, simply add a splash of coconut milk or water to thin it out. Stir well to incorporate until you reach your desired consistency. Don’t hesitate to adjust it to suit your preferences!
One-Pan Coconut Curry Salmon with Garlic Butter Recipe Magic
Ingredients
Equipment
Method
- Pat the salmon fillets dry with a paper towel and generously season both sides with salt and pepper.
- Heat 1 tablespoon of butter in a skillet over medium-high heat. Add salmon skin-side down and sear for about 3-4 minutes until crispy.
- Gently flip the salmon and cook for another 3-4 minutes until just cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
- Stir in the Thai red curry paste and cook for about 2 minutes.
- Pour in the coconut milk, scraping the skillet's bottom to incorporate flavors.
- Let sauce simmer for 5-7 minutes until thickened. Add lime juice, adjusting seasoning with salt and pepper.
- Return salmon to skillet, spoon some sauce over, and let simmer for an additional 5-7 minutes.
- Serve garnished with fresh cilantro and an extra squeeze of lime.