Easy One-Pan Coconut Curry Salmon with Garlic Butter

Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are best for this dish. If you’re looking for a more budget-friendly option, you can use canned salmon or even other fish like tilapia or cod. Just adjust cooking times as they may vary.

Curry Paste: Red or yellow curry paste really brings flavor to the dish. If you don’t have either, try using curry powder instead, but use less since it’s often milder. You can also choose green curry paste for a different twist.

Coconut Milk: Full-fat coconut milk gives a creamy texture, but if you’re aiming for low-fat, light coconut milk works too. Almond milk or oat milk can be substitutes, but it may alter the flavor and consistency.

Fish Sauce: This ingredient adds depth to the curry, but you can skip it if you want a vegetarian version, or replace it with soy sauce to keep a similar umami note.

How Do You Get Perfectly Cooked Salmon?

Cooking salmon to perfection can be tricky, but here’s how to do it right. It’s great to get a nice sear on the outside while keeping the inside juicy.

• Start with a hot pan and cook the salmon skin-side down for 3-4 minutes. Don’t rush; let it sear.
• When you flip it, lower the heat and cook for just 2 minutes. The salmon will continue cooking with the residual heat.
• Keep an eye on it! If it flakes easily with a fork, it’s done.

With these tips in your back pocket, you’ll serve up a delicious one-pan meal every time. Enjoy cooking!

Easy One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off as preferred
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or vegetable oil

For the Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons red or yellow curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 tablespoon fish sauce (optional, for depth of flavor)
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or honey

For Garnish:

• Fresh cilantro or basil, chopped
• Cooked rice or steamed vegetables, to serve

How Much Time Will You Need?

This delicious dish takes about 10 minutes to prep and 15 minutes to cook, making it a quick and easy meal—totaling around 25 minutes from start to finish!

Step-by-Step Instructions:

1. Prepare the Salmon:

Start by patting the salmon fillets dry with paper towels. This helps them sear nicely. Season both sides with a sprinkle of salt and pepper to taste.

2. Sear the Salmon:

In a large non-stick skillet, heat the olive oil over medium-high heat. Place the salmon fillets in the skillet skin-side down (if they have skin). Let them sear for about 3-4 minutes until the skin is golden and crispy. Carefully flip the fillets and cook for another 2 minutes until they are lightly cooked through. Once done, remove the salmon from the pan and set it aside on a plate.

3. Make the Flavorful Sauce:

In the same pan, reduce the heat to medium. Add the butter and let it melt. Then, add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for about 2-3 minutes until fragrant and the onions become translucent.

4. Add the Curry Paste:

Stir in the curry paste and cook for another minute to let the flavors develop and release their aroma.

5. Create the Coconut Sauce:

Pour in the coconut milk, add the fish sauce (if you’re using it), lime juice, and brown sugar. Stir everything together and let the sauce simmer gently for about 3-5 minutes until it thickens slightly.

6. Combine Salmon with Sauce:

Carefully return the salmon fillets to the pan, spooning some sauce over the top. Cover the pan and let it simmer for around 5 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Taste and Adjust:

Give the sauce a taste and adjust the seasoning with more salt, pepper, or lime juice as needed.

8. Garnish and Serve:

Garnish the dish with freshly chopped cilantro or basil. Serve the salmon and the coconut curry sauce over cooked rice or with a side of steamed vegetables.

Enjoy this flavorful, easy-to-make coconut curry salmon with the richness of garlic butter—all in one pan!

FAQ for Easy One-Pan Coconut Curry Salmon

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to do this is to leave it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for about an hour.

What If I Don’t Have Coconut Milk?

If you don’t have coconut milk on hand, you can substitute it with almond milk or another non-dairy milk, although it may change the flavor and creaminess. For a similar richness, try mixing half-and-half with water or using a blend of cream and water.

How Can I Make This Dish Spicier?

If you like a bit of heat, add more curry paste or a pinch of red pepper flakes to the sauce! You can also serve it with sliced fresh chili or sriracha on the side for an extra kick.

What Are Good Side Dishes for This Salmon?

This coconut curry salmon pairs beautifully with jasmine rice or steamed vegetables like broccoli, bell peppers, or green beans. You can also serve it with a simple salad for a refreshing touch.