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Savory Coconut Curry Salmon with Garlic Butter. photo
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Coconut Curry Salmon with Garlic Butter.

This Coconut Curry Salmon with Garlic Butter is a flavorful, one-pan wonder that’s perfect for quick weeknight dinners or impressing guests.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Curry, Easy, One-Pan, Quick, Seafood
Servings: 4 servings

Ingredients

  • 4 salmon filets (4-6 ounce each, fresh is best)
  • 2-3 tablespoons spicy curry powder (homemade is ideal)
  • Kosher salt to taste
  • black pepper to taste
  • Chili flakes for an extra kick
  • 1 tablespoon extra virgin olive oil for searing the salmon
  • 2 tablespoons honey adds a hint of sweetness
  • 6 tablespoons salted butter for rich garlic butter flavor
  • 1/4 cup Thai red curry paste base for curry sauce
  • 1 tablespoon fresh grated ginger for a zesty flavor boost
  • 1 1/2 cups chopped broccoli any veggies can be used
  • 2 cups canned full-fat coconut milk creamy heart of the dish
  • 2 tablespoons tamari or soy sauce to enhance umami flavor
  • 1 tablespoon fish sauce or soy sauce optional, adds depth
  • 3-4 cloves garlic chopped, essential for garlic butter

Instructions

Step 1: Season the Salmon

  • Pat salmon filets dry with paper towel. Season both sides generously with kosher salt, black pepper, and chili flakes.

Step 2: Sear the Salmon

  • Heat extra virgin olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook another 3-4 minutes until cooked through. Remove and set aside.

Step 3: Create the Curry Sauce

  • Reduce heat to medium. Add salted butter to skillet and melt. Add chopped garlic and grated ginger; sauté 1-2 minutes until fragrant. Stir in spicy curry powder and Thai red curry paste and cook for 1 minute.

Step 4: Add Coconut Milk and Vegetables

  • Pour in coconut milk, tamari or soy sauce, and fish sauce if using. Stir well. Add chopped broccoli. Simmer gently for 5-7 minutes until broccoli is tender and sauce thickens slightly.

Step 5: Combine and Serve

  • Return seared salmon to skillet, spooning coconut curry sauce over top. Simmer 2-3 minutes to reheat salmon. Serve hot, drizzling extra sauce over each filet.

Equipment

  • Large Skillet
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Serving Dish

Notes

  • Make this dish low-carb by substituting cauliflower rice for regular rice and swapping broccoli for other low-carb veggies.
  • Adjust the spice level by varying the amount of curry powder and chili flakes to your preference.
  • Allow leftovers to cool completely before freezing; store in airtight containers for up to 3 months.