One-Pan Coconut Curry Salmon with Garlic Butter is a dish that brings a world of flavor straight to your kitchen without the hassle of doing a mountain of dishes. Perfect for weeknight dinners or impressing family and friends, this recipe combines the richness of coconut with the aromatic spices of curry, creating a delightful meal that’s both comforting and exotic. Get ready to fall in love with this easy-to-make dish that warms the heart and pleases the palate!
What Makes This Recipe Special
You’re going to love this dish for so many reasons! It’s not only quick to whip up and budget-friendly, but it’s also packed with flavor and good-for-you ingredients. This coconut curry salmon is family-approved and can transform any ordinary weeknight into a special occasion. Plus, with just one pan to clean, you can enjoy your meal without dreading the cleanup.
“It’s like a mini vacation on a plate! This dish made my Monday so much brighter. I can’t wait to make it again!” – Jamie, a satisfied home cook.
What You’ll Need
Gather these items for a delicious experience:
- 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)
Don’t worry if you don’t have fresh cilantro or basil; parsley will work just fine too!
Step-by-Step Overview
Cooking this dish is a breeze, and here’s how it all comes together. You’ll start by searing the salmon to get a crispy skin, creating a lovely base for the rich garlic butter coconut curry sauce that follows. Finally, the salmon simmers in this luscious sauce until perfectly cooked. Let’s dive into the steps!
Step 1: Season and Sear the Salmon
Begin by patting your salmon fillets dry. Season them generously with salt, black pepper, and paprika. Heat olive oil in a large pan over medium-high heat. Place the salmon fillets skin-side down and sear for about 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes. Remove the salmon from the pan and set aside.
Step 2: Make the Garlic Butter Coconut Curry Sauce
In the same pan, melt the butter and add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute. Stir in the curry powder, turmeric, and red pepper flakes (if using), and toast the spices for an additional 30 seconds.
Step 3: Simmer the Salmon in the Sauce
Add the coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice to the pan. Stir to combine, bringing the mixture to a gentle simmer. Carefully return the salmon to the pan, spooning some sauce over the top. Let it simmer for another 5-7 minutes, or until the salmon is cooked through and flakily tender.
Step 4: Garnish & Serve
Finish off with fresh cilantro or basil for a bright burst of color. Serve it up with your favorite side dish, and enjoy!
Best Ways to Enjoy It
For sides, consider serving this fragrant salmon with fluffy jasmine rice, crispy roasted vegetables, or a simple green salad. You could even pair it with warm naan bread to soak up the delicious sauce!
Storage and Reheating Tips
Leftovers? No problem! Store any uneaten salmon in an airtight container in the fridge for up to 2 days. You can also freeze it if you need a longer-term solution. Just make sure to let it cool completely before placing it in the freezer. To reheat, gently warm in a skillet over low heat, adding a splash of coconut milk if needed to keep it moist.
Helpful Cooking Tips
- Chef Tip: Patting the salmon dry is key to getting that perfect sear!
- If you’re not into spicy food, feel free to leave out the red pepper flakes.
- To save time, you can substitute jarred minced garlic and ginger for fresh ones.
Recipe Variations
Looking to mix things up? Try adding some veggies like bell peppers, snap peas, or spinach to the sauce. You can also swap out the salmon for chicken or tofu if you’re looking for a different protein option.
Common Questions
What’s the prep time for this recipe?
Prep time is about 10 minutes, and the cooking time is around 15-20 minutes. So, in no time, you can have this scrumptious meal on the table!
Can I use light coconut milk?
Absolutely! Light coconut milk will still work, but it may not be as rich and creamy.
How do I make this gluten-free?
Simply swap out the soy sauce for a gluten-free alternative, like tamari.
