Easy One-Pan Coconut Curry Salmon with Garlic Butter

Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are ideal, but you can use frozen ones if needed. Just make sure to thaw them before cooking. If you’re a fan of other fish, try using cod or trout instead!

Butter: I love using unsalted butter for its creamy texture. If you’re dairy-free, feel free to substitute with olive oil or coconut oil for a similar result.

Curry Powder: A good quality curry powder is key for flavor. If you don’t have it, try a mix of ground cumin and coriander. For a spice kick, you could also use curry paste if you have it on hand.

Coconut Milk: Full-fat coconut milk gives the dish richness. If you’re looking for a lighter option, use light coconut milk, but it may be less creamy. Almond or soy milk can work, too.

Cherry Tomatoes: These add a fresh burst of flavor. If you don’t have them, diced bell peppers or even frozen peas could be a good substitute. Just make sure to adjust cooking times as needed!

How Do I Achieve the Best Flavor with Garlic in This Recipe?

Garlic adds a lovely depth to the sauce, but it can burn quickly—so timing is important. Sauté the minced garlic in butter over medium heat for just about a minute until it’s fragrant. Keep an eye on it; if it turns brown, it may taste bitter. Stir it in before adding spices to bring out a robust flavor!

What’s the Best Way to Cook the Salmon to Keep It Moist?

To keep your salmon tender and juicy, cook it in the simmering coconut milk sauce. Here are some helpful tips:

• Cook the salmon with the skin side down in the skillet to help keep it moist.
• Try not to overcook; it should take about 9-11 minutes total. Salmon is perfectly cooked when it flakes easily with a fork.
• Covering the pan while cooking helps maintain moisture and speeds up cooking.

Enjoy your delicious one-pan dinner! 🥳

Easy One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients You’ll Need:

For the Salmon:

• 2 salmon fillets (about 6 oz each), skin removed
• Salt and black pepper, to taste

For the Sauce:

• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili flakes (optional for heat)
• 1 can (13.5 oz) coconut milk, full fat

For the Garnish:

• 1 cup cherry tomatoes, halved
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Cooked white rice or jasmine rice, for serving

Time Estimate:

You’ll need about 10 minutes for prep and approximately 15 minutes for cooking, making the total time around 25 minutes. Enjoy a quick and delicious dinner without a fuss!

Step-by-Step Instructions:

1. Season the Salmon

Start by seasoning the salmon fillets on both sides with salt and pepper. This enhances the flavor of the fish right from the start!

2. Sauté the Garlic

In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Be careful not to let it burn!

3. Add the Spices

Next, stir in the curry powder, turmeric, and chili flakes (if you like a little spice). Toast these spices for about 30 seconds, which will really bring out their flavors.

4. Mix in the Coconut Milk

Now pour in the coconut milk and stir well to combine it with the garlic and spices. Bring this delicious mixture to a gentle simmer.

5. Add the Salmon

Carefully place the seasoned salmon fillets in the skillet. Spoon some of that fabulous sauce over the fillets and let them cook uncovered for about 5 minutes. It’s starting to smell amazing, isn’t it?

6. Add the Tomatoes

Next, toss the halved cherry tomatoes around the salmon in the pan. Continue cooking for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Finish with Lime Juice

Once done, squeeze the juice of half a lime over the dish, and gently stir the sauce around the salmon to combine the flavors.

8. Garnish and Serve

Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve the salmon with the creamy curry sauce drizzled over it. Don’t forget the lime wedges on the side!

9. Pair with Rice

Serve this beautiful dish immediately with a generous helping of cooked white or jasmine rice to soak up that delicious coconut curry sauce. Enjoy every bite!

This dish is creamy, flavorful, and quick—perfect for an easy yet impressive weeknight dinner!

FAQ for Easy One-Pan Coconut Curry Salmon

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon! Just be sure to thaw it completely before cooking. You can thaw salmon in the refrigerator overnight or quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.

How Can I Make This Recipe Spicier?

If you want to kick up the heat, simply increase the amount of chili flakes you use, or add a bit of cayenne pepper. You could also mix in a tablespoon of Sriracha or your favorite hot sauce into the coconut milk for an extra spicy twist!

What Should I Serve with This Dish?

This Coconut Curry Salmon pairs wonderfully with cooked white rice or jasmine rice, which soak up all that delicious sauce. You can also serve it with steamed vegetables or a side salad for a fresh touch!

Can I Store Leftovers?

Absolutely! Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat until heated through. Add a splash of coconut milk if the sauce thickens too much upon reheating.