One-Pan Coconut Curry Salmon with Garlic Butter

This One-Pan Coconut Curry Salmon with Garlic Butter is a bold, aromatic dish that brings together the richness of salmon, the creaminess of coconut milk, and the warmth of curry spices — all simmered in one skillet for easy cleanup and full-bodied flavor.

Inspired by Southeast Asian and Indian flavor profiles, this dish strikes a beautiful balance between spice, savory, and silkiness. Tender salmon fillets are pan-seared until golden, then nestled into a fragrant coconut curry sauce laced with garlic butter and fresh herbs. The result? A deeply satisfying dinner that feels restaurant-worthy but comes together effortlessly in under 40 minutes.

Perfect for busy weeknights, entertaining guests, or spicing up your usual dinner routine, this one-pan wonder will win hearts and clear plates every time.

Ingredients Overview

Here’s a closer look at what makes each ingredient in this dish shine — along with smart swaps and suggestions for dietary needs.

• Salmon fillets (skin-on or skinless): Rich in omega-3s, salmon holds up well in saucy dishes. Choose center-cut fillets for even cooking. Skin-on adds texture, but skinless is fine too.

• Coconut milk (full-fat): This is the heart of the curry sauce — luscious, mildly sweet, and perfect for carrying bold spices. Avoid low-fat versions as they can curdle or lack body.

• Garlic (fresh cloves): Sautéed in butter, garlic adds aromatic warmth and depth to the sauce.

• Unsalted butter: Combines with garlic to create a luscious base and smooth mouthfeel. Use ghee for a more traditional Indian twist.

• Red curry paste or yellow curry powder: Adds robust flavor and color. Red curry paste brings more heat, while yellow curry powder offers warmth and earthiness.

• Fresh ginger (grated): Bright and peppery, ginger adds dimension to the sauce.

• Lime juice: Brightens and balances the richness of the coconut.

• Honey or brown sugar: A hint of sweetness rounds out the spices and enhances the natural sweetness of coconut milk.

• Fish sauce or soy sauce: Optional, but adds umami depth and saltiness.

• Chili flakes (optional): For a kick of heat.

• Fresh cilantro or Thai basil (for garnish): Adds a pop of color and freshness.

Optional Vegetables (cook in the sauce):

• Baby spinach

• Cherry tomatoes

• Bell peppers (thinly sliced)

• Zucchini or snap peas

Substitutions & Dietary Notes:

• Dairy-free: Use olive oil or vegan butter.

• Low-carb: Omit sugar/honey and serve with cauliflower rice.

• Vegetarian version: Replace salmon with tofu or chickpeas and use soy sauce.

Ingredient Tips:

• Shake or stir coconut milk before using — separation is normal.

• Use fresh garlic and ginger for the most aromatic base.

Step-by-Step Instructions

1. Prep the Salmon

Pat the salmon fillets dry and season with salt and black pepper. Let them rest at room temperature while you prepare your other ingredients — this promotes even cooking.

2. Sear the Salmon

In a large skillet (preferably non-stick or cast iron), melt 1 tablespoon of butter over medium-high heat. Add the salmon, skin-side down, and sear for 3–4 minutes per side, or until golden and crisp. Transfer to a plate (they don’t need to be fully cooked through yet).

Pro Tip: Don’t move the salmon once it hits the pan — let the skin crisp up for maximum flavor and texture.

3. Build the Curry Base

Lower the heat to medium. Add another tablespoon of butter and sauté the garlic and ginger for 30–60 seconds, until fragrant.

Stir in the curry paste or powder and cook for another 30 seconds to bloom the spices. Add coconut milk, lime juice, honey, and fish sauce. Stir until smooth.

4. Simmer the Sauce

Bring the sauce to a gentle simmer and let it reduce slightly, about 5–7 minutes. If you’re adding vegetables (like bell peppers or cherry tomatoes), stir them in now.

Taste and adjust seasoning — add more lime for brightness, fish sauce for saltiness, or honey for balance.

5. Return the Salmon

Nestle the seared salmon fillets back into the skillet, spooning some sauce over the top. Cover and cook for 4–6 minutes more, until the salmon is just cooked through and flaky.

6. Finish and Garnish

Sprinkle with fresh cilantro or basil. Add a final squeeze of lime juice before serving.

Tips, Variations & Substitutions

Cooking Tips

• Room-temp salmon sears more evenly and avoids sticking.

• Don’t boil coconut milk — keep it at a gentle simmer to avoid separation.

• Taste as you go: Curry sauces evolve as they simmer — keep adjusting to your preference.

Flavor Variations

• Thai-inspired: Use red curry paste, add kaffir lime leaves, and finish with Thai basil.

• Indian-inspired: Use garam masala or curry powder, finish with a dollop of plain yogurt.

• Creamier texture: Stir in a tablespoon of cashew cream or heavy cream (if not dairy-free).

Substitutions

• Instead of salmon: Try halibut, cod, shrimp, or even rotisserie chicken.

• Instead of coconut milk: Use cashew cream, oat milk, or heavy cream (non-traditional but effective).

Serving Ideas & Occasions

This dish shines with simple, fragrant sides:

• Steamed jasmine or basmati rice — to soak up the rich curry sauce.

• Coconut rice — for extra tropical flair.

• Cauliflower rice — for a low-carb alternative.

• Warm naan or flatbread — to scoop up every drop.

Perfect for:

• Busy weeknights — it’s fast and cleanup is minimal.

• Date nights in — elegant, but not complicated.

• Dinner parties — plate with fresh herbs and lime wedges for a stunning presentation.

Nutritional & Health Notes

This One-Pan Coconut Curry Salmon offers a healthful mix of protein, healthy fats, and anti-inflammatory spices.

• Salmon provides heart-healthy omega-3s, high-quality protein, and B vitamins.

• Coconut milk adds good fats and makes the dish satisfying.

• Garlic and ginger support immune health and digestion.

• Fresh herbs and lime juice brighten the dish and add antioxidants.

To keep it lighter:

• Use light coconut milk, though the sauce will be thinner.

• Serve with steamed vegetables instead of rice.

Portion control is easy — one fillet per person, paired with vegetables or grains, makes a complete meal.

FAQs

Q1: Can I make this dish ahead of time?

A1: Yes, but it’s best fresh. If needed, you can sear the salmon and make the sauce a few hours ahead. Reheat gently and finish the salmon in the sauce just before serving.

Q2: Can I use frozen salmon?

A2: Absolutely. Thaw it completely in the refrigerator before cooking, and pat dry well to remove excess moisture.

Q3: What kind of curry works best?

A3: Red curry paste gives a bold, spicy flavor, while yellow curry powder is more earthy and mild. Both work — just adjust to your taste.

Q4: Can I bake the salmon instead?

A4: Yes. Bake seasoned salmon at 400°F (200°C) for 12–14 minutes, then pour the warm coconut curry sauce over it before serving.

Q5: Is this dish spicy?

A5: It can be, depending on the curry paste used. Red curry tends to have more heat. You can control the spice level by using less paste and omitting chili flakes.

Q6: What can I use instead of fish sauce?

A6: Soy sauce or tamari are good substitutes. For a vegan option, use coconut aminos.

Q7: How long does it keep?

A7: Store leftovers in the fridge for up to 3 days. Reheat gently over low heat — avoid boiling the coconut sauce to keep it creamy.

Print