One-Pan Coconut Curry Salmon with Garlic Butter

Why Make This Recipe

One-Pan Coconut Curry Salmon with Garlic Butter is not just delicious but also quick and easy to prepare. This dish is perfect for busy weeknights when you want something healthy, flavorful, and satisfying. The combination of coconut milk and spices makes every bite a little piece of tropical heaven. Plus, the one-pan method means less clean-up, making this recipe great for everyone!

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How to Make One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 can (13.5 oz) coconut milk
• 1 tablespoon tomato paste
• 1 teaspoon honey or maple syrup
• 1 tablespoon soy sauce
• Juice of ½ a lime
• ¼ cup fresh cilantro or basil, chopped (for garnish)

Directions:

Step 1: Season and Sear the Salmon
Start by seasoning the salmon fillets with salt, black pepper, and paprika. Heat olive oil in a large pan over medium heat. Place the fillets skin-side down and sear for about 4-5 minutes until golden. Flip and cook for another 2-3 minutes. Remove the salmon from the pan and set it aside.

Step 2: Make the Garlic Butter Coconut Curry Sauce
In the same pan, reduce heat and melt the butter. Add minced garlic and grated ginger, stirring for about a minute until fragrant. Then, add curry powder, turmeric, and red pepper flakes (if using). Mix until spices are well-combined with the garlic.

Step 3: Simmer the Salmon in the Sauce
Pour in the coconut milk and stir in the tomato paste, honey (or maple syrup), soy sauce, and lime juice. Bring the sauce to a gentle simmer. Return the salmon to the pan, ensuring it’s submerged in the sauce. Let it simmer for an additional 5-7 minutes, or until the salmon is cooked through.

Step 4: Garnish & Serve
Once cooked, take the pan off the heat and sprinkle with fresh cilantro or basil. Serve the salmon warm with the tasty sauce poured over.

How to Serve One-Pan Coconut Curry Salmon with Garlic Butter

This dish is best served warm with a side of fluffy rice or steamed vegetables. You can also add some naan bread to soak up the delicious curry sauce. For a fresh touch, consider serving it with a slice of lime on the side.

How to Store One-Pan Coconut Curry Salmon with Garlic Butter

To store leftovers, allow the dish to cool completely. Place the salmon and sauce in an airtight container and refrigerate. It should stay fresh for up to 2-3 days. Reheat gently in a pan or microwave before serving again.

Tips to Make One-Pan Coconut Curry Salmon with Garlic Butter

• Make sure not to overcook the salmon; it should flake easily with a fork when done.
• For extra flavor, try marinating the salmon in soy sauce and lime juice for about 30 minutes before cooking.
• Adjust the spice level by adding more or less red pepper flakes, according to your taste.

Variation

If you want to make this dish vegetarian, replace the salmon with firm tofu. Follow the same cooking steps; just adjust the cooking time because tofu doesn’t need as long to cook.

FAQs

Can I use fresh ginger instead of ground ginger?
Yes, fresh ginger gives a much better flavor. Use it for the best taste.

Can I make this recipe ahead of time?
While it’s best fresh, you can prepare the sauce ahead of time and store it in the fridge. Just add the salmon just before serving.

What can I substitute for coconut milk?
You can use heavy cream or a non-dairy milk alternative, but the flavor will change a bit. Coconut milk gives a creamy texture and a unique taste.

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