One-Pan Coconut Curry Salmon with Garlic Butter (Rich, Creamy & Ready in 30 Minutes)

This One-Pan Coconut Curry Salmon with Garlic Butter is a weeknight dream: flaky salmon fillets simmered in a rich coconut curry sauce infused with garlic, ginger, and a touch of heat—all made in a single skillet. The buttery finish brings depth to every bite, while the velvety sauce begs to be spooned over rice, noodles, or warm naan. From bold flavors to simple prep, this dish checks every box.

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Introduction

Coconut curry and salmon are a perfect pairing—where Southeast Asian flavors meet the richness of fresh fish. This dish draws inspiration from Thai and Indian curries but keeps things simple and approachable, with accessible ingredients and minimal prep.

Garlic butter isn’t traditional in curry, but here, it’s a flavor powerhouse. A quick sear in garlic-infused butter adds nutty richness, which melts beautifully into the silky coconut sauce. The result? A lush, spoonable curry that’s restaurant-quality yet completely doable in 30 minutes.

Whether you’re craving something cozy, exotic, or downright satisfying, this one-pan meal is guaranteed to impress without stress.

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Ingredients Overview

Every component of this dish serves a purpose—from layering flavor to achieving the perfect texture. Let’s break down the main ingredients:

Salmon Fillets

Skin-on or skinless both work, but skin-on helps retain moisture and adds texture when pan-seared. Choose center-cut fillets, about 1 to 1.5 inches thick, for even cooking.

• Tip: Pat dry before searing to help get a golden crust.

Coconut Milk

Full-fat canned coconut milk creates a rich, creamy base that balances the spices. The fat content also helps carry the bold flavors of curry and garlic.

• Avoid “light” coconut milk—it’s too thin and won’t yield the same luscious sauce.

Curry Paste or Powder

• Red curry paste (Thai-style) brings heat and depth.

• Yellow curry powder offers a warm, earthy flavor with less heat.

You can use either—or combine them for complexity.

Garlic & Ginger

These aromatics are foundational. Sautéed in butter, they create a deep flavor base before the sauce even hits the pan.

Butter

Adds a Western richness that complements the coconut milk and makes the sauce feel indulgent. Choose unsalted butter so you can control the seasoning.

Onion

Thinly sliced shallots or yellow onions melt into the sauce, offering sweetness and body.

Lime Juice

A burst of acidity at the end brightens the curry and cuts through the richness of the coconut and butter.

Optional Add-ins

• Baby spinach: Wilts beautifully in the curry.

• Cherry tomatoes: Add sweetness and pop.

• Red chili flakes: For extra heat.

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Step-by-Step Instructions

This dish is all about building flavor in layers—and you can do it all in a single pan.

1. Prep the Salmon

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Optionally, lightly dust with paprika for color and a mild smokiness.

2. Sear in Garlic Butter

Heat 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Place salmon fillets skin-side down and sear for 3–4 minutes without moving them. Flip and cook another 2 minutes. Transfer to a plate—they’ll finish cooking in the sauce.

3. Sauté the Aromatics

In the same pan, add another tablespoon of butter and sliced onions. Cook until translucent and starting to caramelize—about 4–5 minutes. Add grated ginger and curry paste (or powder). Stir and cook for 1–2 minutes until fragrant.

4. Build the Sauce

Pour in the coconut milk and stir well to combine. Simmer gently for 3–5 minutes to let the flavors meld and the sauce thicken slightly.

Optional: Add cherry tomatoes or baby spinach at this stage.

5. Return the Salmon

Nestle the salmon fillets back into the sauce. Spoon the sauce over the top. Cover and simmer on low heat for another 5–7 minutes, or until the salmon is fully cooked and flakes easily with a fork.

6. Finish with Lime and Garnish

Squeeze fresh lime juice over the pan. Garnish with chopped cilantro, fresh chili slices, or toasted coconut flakes.

7. Serve

Serve hot over basmati rice, coconut rice, jasmine rice, rice noodles, or with warm naan.

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Tips, Variations, and Substitutions

Tips for Success

• Don’t boil the sauce: Simmer gently to avoid breaking the coconut milk.

• Use a wide pan: So the salmon fits in a single layer and cooks evenly.

• Fresh is best: Fresh salmon and lime juice make all the difference.

Variations

• Thai-Inspired: Use Thai red curry paste and finish with Thai basil and fish sauce.

• Indian-Inspired: Use curry powder, garam masala, and serve with roti.

• Low-Carb Version: Serve over cauliflower rice or steamed vegetables.

Substitutions

• Coconut Milk: Substitute with cashew cream or heavy cream for a non-coconut version.

• Butter: Use ghee or coconut oil for a dairy-free or richer variation.

• Salmon: Swap with cod, halibut, or shrimp—adjust cooking time accordingly.

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Serving Ideas & Occasions

This dish is versatile enough for casual meals or date nights:

• Weeknight Dinner: Quick, filling, and minimal cleanup.

• Dinner Party: Elegant presentation with a luxurious sauce.

• Meal Prep: Make ahead and reheat gently; the sauce keeps it moist.

• Holiday Dinners: Serve with saffron rice or naan for an impressive main.

Side ideas:

• Steamed jasmine or coconut rice

• Garlic naan or roti

• Simple cucumber salad

• Sautéed greens or roasted cauliflower

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Nutritional & Health Notes

This one-pan salmon dish offers a smart balance of indulgence and nutrition:

• Omega-3s: Salmon is rich in heart-healthy fats and anti-inflammatory properties.

• Healthy Fats: Coconut milk and butter provide satiety and creaminess.

• Protein-Packed: A single fillet delivers about 22–25 grams of high-quality protein.

• Low in Carbs: Great for keto or paleo diets when served without rice or with cauliflower.

Looking for a lighter version? Reduce the butter by half and opt for light coconut milk—just note the sauce will be thinner.

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FAQ

1. Can I use frozen salmon?

Yes, but thaw completely and pat dry before cooking. Excess moisture will prevent a good sear and thin the sauce.

2. Is curry powder or paste better?

Curry paste offers more depth and spice. Curry powder is more subtle and earthy. Use what you have, or combine both for a well-rounded flavor.

3. Can I make this dairy-free?

Yes! Swap butter for coconut oil or olive oil. The rest of the ingredients are naturally dairy-free.

4. How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring to recombine the sauce.

5. Can I use skin-on salmon?

Absolutely. Sear skin-side down for a crisp texture, and it will soften slightly as it simmers in the sauce. Or remove the skin before returning to the pan.

6. Can I add vegetables to the pan?

Yes—great add-ins include baby spinach, snap peas, mushrooms, or cherry tomatoes. Add them before returning the salmon to the pan so they simmer in the sauce.

7. What kind of rice pairs best?

Jasmine or basmati rice soaks up the sauce beautifully. Coconut rice is an excellent match for the tropical flavors.

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