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One-Pan Coconut Curry Salmon with Garlic Butter

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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, then simmered in a creamy coconut curry sauce infused with garlic, spices, and lime — perfect for a quick gourmet-style dinner.

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

Instructions

  1. Season salmon fillets with salt and black pepper on both sides.
  2. Heat oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, until golden and nearly cooked through. Remove the salmon from the pan and set aside.
  3. In the same pan, melt butter and sauté the minced garlic for about 30 seconds until fragrant.
  4. Add curry powder, ground ginger (if using), and red pepper flakes (if using). Stir for about 30 seconds to bloom the spices.
  5. Pour in the coconut milk and bring the sauce to a gentle simmer. Let it cook for 3–5 minutes until slightly thickened.
  6. Return the salmon fillets to the pan, spooning the sauce over them. Simmer for an additional 2–3 minutes, until salmon is fully cooked and infused with the sauce.
  7. Finish with a squeeze of fresh lime juice and sprinkle chopped cilantro or parsley on top.
  8. Serve immediately with your favorite sides — rice, quinoa, naan, or vegetables with extra sauce on the side.

Notes

  • Add baby spinach or kale to the sauce just before returning the salmon for extra greens.
  • For a richer flavor, stir in a teaspoon of peanut butter or a splash of fish sauce.
  • Use Thai red curry paste instead of curry powder for a spicier, more aromatic variant.
  • If including vegetables like cherry tomatoes or bell peppers, add them to the sauce before simmering for a colorful, more balanced meal.
  • For dairy-free version, substitute butter with coconut oil or vegan butter.

Nutrition

Find it online: https://recipesbyliza.com/one-pan-coconut-curry-salmon-with-garlic-butter/