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coconut curry salmon with broccoli
Faiza Shabir

One-Pan Coconut Curry Salmon with Garlic Butter

This One-Pan Coconut Curry Salmon with Garlic Butter is rich, creamy, and packed with bold flavor. Tender salmon simmers in a fragrant coconut curry sauce infused with garlic and spices. It’s quick enough for weeknights yet impressive enough for guests. Serve with rice or naan to soak up every drop.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Asian-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets skin on or off
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp red curry paste
  • 1 tsp ground curry powder
  • 1 13.5 oz can coconut milk
  • 1 tbsp lime juice
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/4 tsp chili flakes optional
  • 1 tbsp chopped fresh cilantro optional garnish

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Season salmon with salt and pepper.
  3. Sear salmon 3–4 minutes per side until golden, then remove and set aside.
  4. In the same pan, melt butter and sauté garlic 30 seconds.
  5. Stir in red curry paste and curry powder and cook 1 minute.
  6. Pour in coconut milk and bring to a gentle simmer.
  7. Add lime juice and chili flakes and stir.
  8. Return salmon to skillet and simmer 5–7 minutes until cooked through.
  9. Spoon sauce over salmon and garnish with cilantro before serving.

Notes

  • Do not overcook salmon to keep it tender.
  • Use full-fat coconut milk for a creamy texture.
  • Adjust curry paste for desired spice level.
  • Store leftovers refrigerated up to 2 days and reheat gently.

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