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One Pan Coconut Curry Salmon With Garlic Butter 2026 01 30 114301 800x800 1

One Pan Coconut Curry Salmon with Garlic Butter

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  • Author: chef-ava
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free

Description

An elegant one-pan supper featuring silky coconut milk and warm curry aromatics, finished with garlic butter for a perfect balance of richness and brightness.

Ingredients

Scale
  • 4 salmon fillets (6 oz each), skin-on and patted dry
  • 1 tbsp neutral oil (canola or grapeseed)
  • 1 tbsp red or yellow curry paste
  • 1 (14 oz) can full-fat coconut milk
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp fish sauce or 1 tbsp soy sauce
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 tsp brown sugar or palm sugar
  • 2 tbsp unsalted butter, room temperature
  • 1 garlic clove, very finely minced (for butter)
  • 2 tbsp fresh cilantro or Thai basil, finely chopped
  • 1 tbsp toasted shredded coconut or chopped peanuts
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Season salmon fillets lightly with salt and pepper. Heat a 12-inch skillet over medium-high heat and add the oil. Once shimmering, place salmon skin-side down and sear for 3–4 minutes until crisp. Flip and sear flesh side for 30–60 seconds. Transfer to a plate.
  2. Reduce heat to medium. In the same pan, add the sliced shallot and a pinch of salt; sauté until translucent, about 2 minutes. Add minced garlic and curry paste; cook until paste darkens slightly, about 30–45 seconds.
  3. Pour in the coconut milk, scraping the browned bits from the pan. Stir in fish sauce, brown sugar, lime zest, and lime juice. Simmer gently until sauce thickens slightly, about 3–5 minutes.
  4. Return salmon to the pan, nestling it skin-side up or down based on preference. Spoon sauce over fillets and poach for 3–4 minutes or until salmon reaches medium doneness.
  5. Combine room-temperature butter with finely minced garlic and a pinch of salt. After removing pan from heat, dot salmon with garlic butter; allow it to melt into the sauce. Sprinkle with chopped herbs and toasted coconut or peanuts.

Notes

For best results, pat salmon dry before cooking and use full-fat coconut milk for a velvety sauce. Adjust seasoning to balance curry and coconut flavors.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://www.majesticrecipes.com/one-pan-coconut-curry-salmon-with-garlic-butter/