Name: One-Pan Coconut Curry Salmon with Garlic Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 Salmon fillets (6 oz each); 1 can (13.5 oz) Full-fat coconut milk; 2 tablespoons Red curry paste; 3 tablespoons Butter (divided); 4 cloves Garlic (minced); 1 tablespoon Fresh lime juice; Salt and pepper (to taste); 1/4 teaspoon Chili flakes; Fresh cilantro (for garnish)

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why make this recipe

One-Pan Coconut Curry Salmon with Garlic Butter is a simple yet delicious dish that brings the flavors of the tropics to your table. It is quick to prepare, requiring only one pan, which makes clean-up easy. The combination of creamy coconut milk, spicy red curry paste, and savory garlic butter complements the salmon beautifully. Plus, it’s healthy and makes for a satisfying and flavorful meal any night of the week.

how to make One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients :

4 Salmon fillets (6 oz each)
1 can (13.5 oz) Full-fat coconut milk
2 tablespoons Red curry paste
3 tablespoons Butter (divided)
4 cloves Garlic (minced)
1 tablespoon Fresh lime juice
Salt and pepper (to taste)
1/4 teaspoon Chili flakes
Fresh cilantro (for garnish)

Directions :

Prepare the Salmon: Start by seasoning the salmon fillets with salt and pepper on both sides. Set them aside for a moment.
Make the Coconut Curry Sauce: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Pour in the coconut milk and stir in the red curry paste. Bring the sauce to a gentle simmer.
Combine and Finish: Carefully place the seasoned salmon fillets into the skillet, skin-side down. Cook for about 6-8 minutes, spooning the sauce over the top. Once the salmon is nearly cooked through, drizzle fresh lime juice over the fillets. Add the remaining butter and chili flakes, stirring gently to combine. Cook for another 2 minutes until the salmon is flaky and cooked to your liking.

how to serve One-Pan Coconut Curry Salmon with Garlic Butter

Serve this flavorful salmon dish hot from the skillet. Garnish with fresh cilantro for a touch of color and added flavor. It pairs beautifully with rice, quinoa, or fresh vegetables for a complete meal.

how to store One-Pan Coconut Curry Salmon with Garlic Butter

If you have leftovers, allow the salmon to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through.

tips to make One-Pan Coconut Curry Salmon with Garlic Butter

Choose salmon fillets that are similar in size for even cooking.
If you like it spicier, feel free to add more chili flakes or some sliced fresh chili to the sauce.
For a creamier sauce, you can mix in a little more coconut milk as desired.
Make sure not to overcook the salmon; it should be just opaque in the center.

variation

You can easily customize this recipe by using different types of fish like tilapia or cod. You could also add vegetables such as bell peppers, spinach, or snap peas to the skillet for added nutrition and flavor.

FAQs

Q: Can I use light coconut milk instead of full-fat?
A: Yes, but the sauce will be less creamy. Full-fat coconut milk gives the best flavor and texture.

Q: Is it possible to make this dish without the curry paste?
A: While the curry paste adds a lot of flavor, you can use other spices like curry powder or even a simple seasoning of salt, pepper, and lemon zest if you prefer a milder taste.

Q: Can I freeze leftover Coconut Curry Salmon?
A: It’s best to eat it fresh. However, if you must freeze it, store it in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

One-Pan Coconut Curry Salmon