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Introduction:
If you're craving a dish that’s both comforting and gourmet, this One-Pan Coconut Curry Salmon with Garlic Butter is your perfect weeknight savior. Marrying the rich creaminess of coconut milk with the bold warmth of curry and the irresistible aroma of garlic butter, this dish delivers restaurant-quality flavor with minimal cleanup. Plus, it's ready in under 30 minutes! Ideal for busy evenings when you want something hearty, healthy, and a little bit indulgent.
Ingredients:
For the salmon:
4 salmon fillets (skin on or off, as preferred)
Salt and pepper to taste
1 tablespoon olive oil
For the curry sauce:
1 tablespoon butter
3 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon red or yellow curry paste (adjust to taste)
1 teaspoon ground turmeric (optional for added color)
1 can (400 ml) full-fat coconut milk
Juice of 1/2 lime
1 tablespoon soy sauce or fish sauce (optional, for depth)
Fresh coriander or parsley for garnish
Directions:
Prep the salmon:
Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear salmon for 3-4 minutes on each side until golden. Remove from the pan and set aside.
Build the flavor base:
In the same pan, add butter and sauté garlic and onion until soft and fragrant (about 2-3 minutes). Stir in curry paste and turmeric. Cook for another minute to release the spices.
Create the sauce:
Pour in the coconut milk, lime juice, and soy or fish sauce. Stir well and let the mixture simmer gently for 5-7 minutes to thicken slightly.
Finish cooking the salmon:
Return the seared salmon to the pan. Spoon the sauce over the fillets and simmer for another 3-5 minutes until the salmon is fully cooked and flakes easily with a fork.
Serve:
Garnish with chopped coriander or parsley. Serve hot with jasmine rice, basmati, or crusty bread to soak up the sauce.
Serving and Storage Tips:
Serving: Best enjoyed hot right from the skillet. Pair with rice, quinoa, or even roasted vegetables for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid breaking the coconut milk.
Variations:
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