Name: One-Pan Coconut Curry Salmon with Garlic Butter
Prep time: 10 min
Cook time: PT-491144H17M29S
Total time: PT-491144H17M29S
Cuisine: Fusion / Global-Inspired
Ingredients: 4 salmon fillets (skin-on or skinless, about 6 oz each); Salt and black pepper, to taste; 1–2 tablespoons olive oil or coconut oil (for searing); 1 tablespoon butter (or vegan butter for dairy-free); 3 cloves garlic, minced; 1 teaspoon curry powder; 1/2 teaspoon ground ginger (optional); Pinch of red pepper flakes (optional, for heat); 1 can (13.5–14 oz) full‑fat coconut milk; 1 tablespoon fresh lime juice; Chopped cilantro or parsley (for garnish); Optional sides: jasmine rice, brown rice, quinoa, naan/flatbread, sautéed spinach or steamed broccoli

Jump to Recipe·Leave a Review

This one-pan coconut curry salmon with garlic butter is a rich, flavorful dish that comes together in under 30 minutes. Tender salmon fillets are seared until golden, then simmered in a creamy coconut curry sauce infused with garlic, spices, and just the right amount of heat. It’s a comforting meal that feels gourmet, but it’s incredibly easy to make—and cleanup is a breeze.

Why You’ll Love This Recipe

I love how this dish combines bold curry flavor with the richness of coconut milk and the melt-in-your-mouth texture of salmon. The garlic butter adds depth, the curry brings warmth, and everything cooks in one pan, which keeps it simple and satisfying. It’s a great way to add variety to my dinner routine while keeping things healthy and flavorful. I serve it with rice, noodles, or even a pile of steamed greens, and it always tastes like a restaurant-worthy meal. One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skinless or skin-on, depending on preference)
salt and black pepper
olive oil or coconut oil (for searing)
butter (or vegan butter for dairy-free)
garlic, minced
curry powder
ground ginger (optional)
red pepper flakes (optional, for heat)
full-fat coconut milk
fresh lime juice
chopped cilantro or parsley (for garnish)

Optional sides:

jasmine rice, brown rice, or quinoa
naan or flatbread
sautéed spinach or steamed broccoli

Directions

I season the salmon fillets on both sides with salt and pepper.
I heat oil in a large skillet over medium-high heat, then sear the salmon for 3–4 minutes per side until golden and nearly cooked through. I remove it from the pan and set it aside.
In the same pan, I melt the butter and sauté the garlic for about 30 seconds until fragrant.
I stir in the curry powder, ginger, and red pepper flakes, cooking for another 30 seconds to bloom the spices.
I pour in the coconut milk and bring the sauce to a gentle simmer, letting it cook for 3–5 minutes to thicken slightly.
I return the salmon to the pan and spoon the sauce over the fillets. I let it simmer for another 2–3 minutes until the salmon is fully cooked and infused with the flavors.
I finish the dish with a squeeze of fresh lime juice and a sprinkle of chopped herbs.
I serve immediately with my favorite sides and extra sauce drizzled on top.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Sometimes I add baby spinach or kale to the sauce just before adding the salmon back in—it wilts perfectly and adds a boost of greens. I’ve also stirred in a spoonful of peanut butter or a splash of fish sauce for added depth. If I want it spicy, I use Thai red curry paste instead of curry powder. And when I have cherry tomatoes or bell peppers, I toss them into the sauce for extra color and sweetness.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce. I avoid overcooking the salmon during reheating to keep it tender. I don’t recommend freezing this dish, as the coconut milk can separate once thawed. One-Pan Coconut Curry Salmon with Garlic Butter

FAQs

Can I use frozen salmon?

Yes, I thaw it completely and pat it dry before cooking to ensure a good sear and avoid excess water in the pan.

Is this recipe spicy?

It has a mild warmth from the curry powder and optional red pepper flakes. I can adjust the heat to taste by adding more or leaving it out entirely.

What’s the best kind of curry powder to use?

I like using a mild or medium yellow curry powder, but I’ve also tried it with Thai red curry paste or garam masala for a different flavor profile.

Can I make this dairy-free?

Yes, I just use coconut oil or a dairy-free butter alternative. The rest of the recipe is naturally dairy-free thanks to the coconut milk.

What other fish can I use?

I’ve made this with cod, halibut, and even shrimp. I just adjust the cook time slightly depending on the thickness of the fish.

Conclusion

This one-pan coconut curry salmon with garlic butter is one of those dishes I turn to when I want big flavor with minimal effort. The creamy, fragrant sauce pairs so perfectly with tender salmon, and the whole thing comes together in one skillet with almost no cleanup. Whether I’m making dinner for the family or just treating myself, this recipe never fails to impress.