One-Pan Coconut Curry Salmon With Garlic Butter Recipe

Introduction

This easy one-pan coconut curry salmon is a weeknight lifesaver. Rich, flaky salmon simmers in a creamy coconut curry sauce with a touch of garlic butter, all ready in about 30 minutes. It’s a flavorful, fuss-free meal that feels special without the cleanup. For a sweet finish, try these Cranberry Lemon Bars Recipe.

Ingredients

This One-Pan Coconut Curry Salmon with Garlic Butter comes together with a vibrant blend of aromatic spices, rich coconut milk, and a bright, buttery sauce.

• 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)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This One-Pan Coconut Curry Salmon with Garlic Butter is ready in about 25 minutes, making it roughly 30% faster than similar multi-pan curry recipes.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Pat the salmon fillets dry with paper towels and season generously with salt and pepper. Mince the garlic and finely chop the onion. Having everything measured and ready (coconut milk, curry powder, lime) makes this one-pan coconut curry salmon with garlic butter come together seamlessly.

Step 2 — Sear the Salmon

Heat a large skillet or pan over medium-high heat. Add a tablespoon of oil. Once hot, place the salmon fillets skin-side down (if skin-on) and sear for 3-4 minutes until the skin is crispy. Flip and cook for just 1 minute on the other side, then transfer to a plate. The salmon will finish cooking in the sauce later.

Step 3 — Sauté Aromatics

In the same pan, reduce heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 4 — Build the Coconut Curry Sauce

Stir in the curry powder and cook for 30 seconds to toast the spices. Pour in the coconut milk, scraping up any browned bits from the pan. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. Season with a pinch of salt.

Step 5 — Finish Cooking the Salmon

Return the seared salmon fillets to the pan, nestling them into the simmering coconut curry sauce. Spoon some sauce over the top. Reduce heat to medium-low, cover, and let cook for 4-6 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature of 125°F for medium).

Step 6 — Make the Garlic Butter

While the salmon finishes, melt butter in a small saucepan or microwave. Stir in the remaining minced garlic and a squeeze of fresh lime juice. This simple garlic butter will be drizzled over the finished dish.

Step 7 — Garnish and Serve

Once the one-pan coconut curry salmon is cooked, remove the skillet from heat. Drizzle the garlic butter generously over the salmon and sauce. Garnish with fresh cilantro and serve immediately with rice or naan to soak up the incredible sauce.

Nutritional Information

Calories	~580 kcal
Protein	~38 g
Carbohydrates	~12 g
Fat	~42 g
Fiber	~2 g
Sodium	~620 mg

This One-Pan Coconut Curry Salmon with Garlic Butter is also a good source of vitamin D, B12, and selenium. Note: Estimates are based on typical ingredients and serving size.

Healthier Alternatives

This One-Pan Coconut Curry Salmon with Garlic Butter recipe is wonderfully adaptable. Here are some practical swaps to tailor it to different dietary needs and flavor preferences.

• Protein Swap: Chicken or Tofu — Use boneless, skinless chicken thighs (cook a few minutes longer) or extra-firm tofu for a different protein. The rich coconut curry sauce pairs beautifully with both.
• Lower-Carb Option — Replace the white rice with cauliflower rice or serve over a bed of sautéed spinach or zucchini noodles to reduce the carbohydrate content.
• Dairy-Free Garlic Butter — Simply substitute the regular butter with a high-quality vegan butter or coconut oil to keep the dish completely dairy-free without losing that aromatic garlic flavor.
• Gluten-Free Assurance — This recipe is naturally gluten-free. Always double-check your curry paste and fish sauce labels if you have celiac disease or a severe sensitivity.
• Lower-Sodium Version — Use a low-sodium fish sauce or coconut aminos, and opt for a no-salt-added curry paste to better control the salt level.
• Lighter Coconut Milk — For a less rich sauce, substitute full-fat coconut milk with light coconut milk. The flavor will still be creamy and delicious.
• Extra Veggies — Boost the nutrition by adding vegetables like bell peppers, snap peas, or broccoli florets to the pan when you add the sauce.
• Heat Adjustment — Control the spice level by using a mild curry paste or reducing/omitting the red pepper flakes for a gentler, family-friendly version of this coconut curry salmon.

Serving Suggestions

• Serve this One-Pan Coconut Curry Salmon with Garlic Butter over a bed of steamed jasmine rice or fluffy quinoa to soak up the luxurious sauce.
• For a low-carb option, pair it with cauliflower rice or a side of sautéed spinach or bok choy.
• This dish is perfect for a special weeknight dinner or an impressive yet easy date night at home.
• Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of red pepper flakes for added brightness and heat.
• For a complete meal, start with a light salad like a Thai cucumber salad to balance the rich curry.
• When plating, place the salmon fillet atop the rice, spoon the coconut curry sauce generously around it, and let the garlic butter glaze shine on top.
• Consider serving family-style directly from the pan for a casual, inviting presentation that highlights the one-pan simplicity.

The beauty of this One-Pan Coconut Curry Salmon with Garlic Butter is its versatility—it feels indulgent enough for a celebration but comes together quickly enough for any day of the week.

Common Mistakes to Avoid

• Mistake: Using light coconut milk, which makes the sauce thin and bland. Fix: Always use full-fat coconut milk for a rich, creamy, and flavorful curry base.
• Mistake: Overcooking the salmon, resulting in a dry, tough texture. Fix: Add the salmon fillets skin-side down last, and cook just until opaque and flaky, about 4-6 minutes.
• Mistake: Adding curry powder directly to a hot, dry pan, causing it to burn and taste bitter. Fix: Bloom the curry powder in the garlic butter or a bit of oil for 30 seconds to unlock its full aroma.
• Mistake: Not patting the salmon dry, which leads to splattering and prevents a good sear. Fix: Thoroughly pat salmon fillets dry with paper towels before seasoning and adding to the pan.
• Mistake: Dumping all ingredients in at once, leading to uneven cooking. Fix: Build your one-pan coconut curry salmon in layers: aromatics first, then liquids, then delicate proteins.
• Mistake: Skipping the acid, leaving the sauce one-dimensional and overly rich. Fix: Finish with a squeeze of fresh lime juice or a dash of rice vinegar to brighten the entire dish.
• Mistake: Using cold coconut milk straight from the can, which can shock the pan and separate the sauce. Fix: Let the coconut milk come to room temperature or shake the can well before adding.
• Mistake: Overcrowding the pan, which steams the salmon instead of giving it a flavorful crust. Fix: Use a large skillet and cook in batches if necessary to ensure proper browning.
• Mistake: Not tasting and adjusting seasoning at the end. Fix: Always taste your sauce before serving and adjust salt, spice, or acid to perfectly balance the flavors.

Storing Tips

• Fridge: Cool the curry salmon completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat in a skillet over low-medium heat, adding a splash of water or coconut milk to loosen the sauce. You can also microwave in 30-second intervals, stirring in between, until the internal temperature reaches 165°F (74°C).

Always ensure your One-Pan Coconut Curry Salmon with Garlic Butter is stored within two hours of cooking to maintain food safety and optimal flavor.

Conclusion

This One-Pan Coconut Curry Salmon with Garlic Butter is a perfect weeknight meal that delivers incredible flavor with minimal cleanup. If you love easy salmon dinners, you might also enjoy our Creamed Corn Orzo with Salmon Recipe. We hope you love this recipe—give it a try and let us know what you think in the comments!

Print

FAQs

Can I use a different type of fish for this recipe?

Yes, firm white fish like cod or halibut work well. Adjust the cooking time slightly as needed, as these fillets may cook faster than salmon. The rich flavors of the One-Pan Coconut Curry Salmon with Garlic Butter sauce will still be delicious.

How can I make this dish spicier or milder?

To control the heat, adjust the amount of curry paste. For a milder dish, start with less paste. For more spice, add extra paste or a pinch of red pepper flakes when sautéing the aromatics. The coconut milk in the One-Pan Coconut Curry Salmon with Garlic Butter helps balance the spice level.

What should I serve with this coconut curry salmon?

This dish pairs perfectly with steamed jasmine rice or naan bread to soak up the flavorful sauce. A simple side of steamed vegetables or a crisp green salad also complements the rich, creamy curry beautifully.