There’s something truly magical about a dish that combines rich, aromatic spices with creamy coconut milk and tender, flaky salmon. This Coconut Curry Salmon with Garlic Butter is a comforting, flavor-packed meal that feels both indulgent and wholesome. The warmth of curry, the silkiness of coconut milk, and the deep, savory notes of garlic butter all come together in perfect harmony.
This recipe is inspired by traditional Southeast Asian flavors, where coconut milk and curry are often paired with fresh seafood to create deeply satisfying meals. It’s the kind of dish that feels special enough for a dinner party yet simple enough for a cozy weeknight meal. With just one pan and minimal prep, you can have this mouthwatering salmon on the table in under an hour.
Whether you’re a seasoned home cook or just starting out, this recipe is foolproof and absolutely delicious. Serve it over a bed of fluffy rice, alongside warm naan, or with roasted vegetables for a meal that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Incredibly Flavorful – The combination of aromatic curry, rich coconut milk, and buttery garlic makes every bite absolutely irresistible.
- One-Pan Wonder – Less cleanup means more time to enjoy your meal.
- Quick and Easy – Ready in under an hour, making it perfect for weeknights.
- Nutritious and Satisfying – Packed with protein, healthy fats, and a blend of spices that are as good for you as they are delicious.
- Great for Meal Prep – The flavors deepen over time, making leftovers even tastier!
Ingredients You’ll Need
For the Salmon:
- 4 salmon fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 2 tablespoons olive oil
For the Coconut Curry Sauce:
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (optional, for heat)
- Juice of ½ a lime
For Garnish and Serving:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan
How to Make Coconut Curry Salmon with Garlic Butter
Step 1: Season and Sear the Salmon
Start by patting the salmon fillets dry with a paper towel. This helps them get a nice, golden crust when seared. Season both sides with salt, black pepper, paprika, and curry powder.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon fillets, skin-side down. Sear for about 3-4 minutes per side, or until the salmon develops a golden crust and is mostly cooked through. Transfer the salmon to a plate and set aside.
Step 2: Make the Garlic Butter Base
In the same pan, lower the heat to medium and add a tablespoon of butter. Once melted, add the minced garlic and grated ginger. Stir for about 30 seconds, until fragrant.
Step 3: Build the Coconut Curry Sauce
To the garlic butter, add turmeric, curry powder, and cumin. Stir for another 30 seconds to toast the spices, which helps release their flavors. Pour in the coconut milk, soy sauce, honey, and red pepper flakes (if using). Stir everything together and let the sauce simmer for about 5 minutes, allowing the flavors to meld.
Step 4: Simmer the Salmon in the Sauce
Carefully return the salmon fillets to the pan, nestling them into the sauce. Spoon some of the sauce over the fish and let everything simmer for another 5 minutes, or until the salmon is cooked through and tender.
Step 5: Finish with Lime and Fresh Herbs
Squeeze fresh lime juice over the dish for a bright, tangy contrast to the rich sauce. Garnish with freshly chopped cilantro.
Step 6: Serve and Enjoy
Serve your coconut curry salmon over a bowl of warm rice or alongside naan for soaking up the flavorful sauce. Don’t forget extra lime wedges on the side!
Helpful Tips
- Choose Fresh Salmon – Wild-caught salmon has a firmer texture and richer flavor, but farm-raised works well too.
- Don’t Overcook the Salmon – It continues cooking in the sauce, so remove it from the pan when it’s just slightly underdone.
- Customize the Spice Level – Adjust the red pepper flakes to make it as mild or spicy as you like.
- Make it Creamier – If you want an even richer sauce, stir in a splash of coconut cream at the end.
- Meal Prep Friendly – Store leftovers in an airtight container for up to 3 days. The flavors get even better overnight!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Notes
- If using frozen salmon, let it thaw completely before cooking.
- Feel free to swap salmon for another fish like cod or tilapia if preferred.
- If the sauce gets too thick, add a splash of water or broth to loosen it up.
Nutritional Information (Per Serving)
- Calories: ~380
- Protein: ~30g
- Fat: ~25g
- Carbohydrates: ~8g
- Fiber: ~2g
- Sodium: ~450mg
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
Yes, but the sauce won’t be as rich and creamy. If you prefer a lighter version, light coconut milk works, but you might need to simmer it a bit longer to thicken the sauce.
What can I serve with coconut curry salmon?
This dish pairs beautifully with jasmine or basmati rice, quinoa, or even roasted vegetables. Warm naan is also a great option to soak up the delicious sauce.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to refresh the sauce.
Can I make this dish dairy-free?
Yes! Simply swap the butter for an extra tablespoon of olive oil or dairy-free butter alternative.
Is this recipe spicy?
It has a mild warmth from the curry powder and optional red pepper flakes, but it’s not overly spicy. Adjust the spice level to your preference by adding more or less heat.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: You can freeze the sauce separately for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat with a splash of water or coconut milk to keep the sauce creamy.
Related Recipes
If you loved this Coconut Curry Salmon, try these other delicious recipes:
Conclusion
This Coconut Curry Salmon with Garlic Butter is the perfect balance of comforting and exotic, with deep, warming flavors that make it an absolute joy to eat. Whether you’re looking for a quick weeknight dinner or a dish that impresses guests, this recipe is a guaranteed hit. Try it once, and it just might become a new favorite in your kitchen!
Print
Coconut Curry Salmon with Garlic Butter
Description
There’s something truly magical about a dish that combines rich, aromatic spices with creamy coconut milk and tender, flaky salmon. This Coconut Curry Salmon with Garlic Butter is a comforting, flavor-packed meal that feels both indulgent and wholesome. The warmth of curry, the silkiness of coconut milk, and the deep, savory notes of garlic butter all come together in perfect harmony.
This recipe is inspired by traditional Southeast Asian flavors, where coconut milk and curry are often paired with fresh seafood to create deeply satisfying meals. It’s the kind of dish that feels special enough for a dinner party yet simple enough for a cozy weeknight meal. With just one pan and minimal prep, you can have this mouthwatering salmon on the table in under an hour.
Whether you’re a seasoned home cook or just starting out, this recipe is foolproof and absolutely delicious. Serve it over a bed of fluffy rice, alongside warm naan, or with roasted vegetables for a meal that will have everyone asking for seconds.
Ingredients
For the Salmon:
- 4 salmon fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 2 tablespoons olive oil
For the Coconut Curry Sauce:
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (optional, for heat)
- Juice of ½ a lime
For Garnish and Serving:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan
Instructions
Start by patting the salmon fillets dry with a paper towel. This helps them get a nice, golden crust when seared. Season both sides with salt, black pepper, paprika, and curry powder.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the salmon fillets, skin-side down. Sear for about 3-4 minutes per side, or until the salmon develops a golden crust and is mostly cooked through. Transfer the salmon to a plate and set aside.
In the same pan, lower the heat to medium and add a tablespoon of butter. Once melted, add the minced garlic and grated ginger. Stir for about 30 seconds, until fragrant.
To the garlic butter, add turmeric, curry powder, and cumin. Stir for another 30 seconds to toast the spices, which helps release their flavors. Pour in the coconut milk, soy sauce, honey, and red pepper flakes (if using). Stir everything together and let the sauce simmer for about 5 minutes, allowing the flavors to meld.
Carefully return the salmon fillets to the pan, nestling them into the sauce. Spoon some of the sauce over the fish and let everything simmer for another 5 minutes, or until the salmon is cooked through and tender.
Squeeze fresh lime juice over the dish for a bright, tangy contrast to the rich sauce. Garnish with freshly chopped cilantro.
Serve your coconut curry salmon over a bowl of warm rice or alongside naan for soaking up the flavorful sauce. Don’t forget extra lime wedges on the side!
Notes
- If using frozen salmon, let it thaw completely before cooking.
- Feel free to swap salmon for another fish like cod or tilapia if preferred.
- If the sauce gets too thick, add a splash of water or broth to loosen it up.