If you’re craving a meal that’s bursting with bold flavors yet comes together with minimal fuss, the One-Pan Coconut Curry Salmon with Garlic Butter Recipe is an absolute winner. This dish elevates tender, flaky salmon by bathing it in a luxuriously creamy coconut curry sauce brightened by fresh lime and aromatic garlic butter. The beauty of this recipe lies in its simplicity and the way each ingredient works in harmony, making it a perfect dinner for busy weeknights or when you want to impress without the stress. Get ready for a warm, comforting, and vibrant dish that will quickly become a beloved staple in your kitchen.

A white round plate holds two orange grilled salmon fillets lying side by side on the right half, covered with a creamy light brown sauce speckled with green herbs. On the left side, there is a mound of white rice topped with small green herb leaves. Two lime wedges rest at the top right edge of the plate. The plate is on a white marbled surface with a wooden board partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this dish plays an important role, whether it’s adding depth, richness, or just the perfect hint of spice. The combination is simple but powerful, proving that a handful of well-chosen components can create something truly special.

Salmon fillets (4 x 6 oz): Fresh, skin-on salmon provides a tender and flaky texture that pairs beautifully with the creamy sauce.
Full-fat coconut milk (1 can, 13.5 oz): Creaminess is key here, and coconut milk offers a silky base for the curry flavors to shine through.
Red curry paste (2 tablespoons): This is where the dish gets its tantalizing warmth and spice, bringing an authentic curry depth.
Butter (3 tablespoons, divided): Adds richness and helps develop that irresistible garlic flavor while searing the salmon.
Garlic (4 cloves, minced): Aromatic and savory, garlic is essential for layering flavor into the sauce.
Fresh lime juice (1 tablespoon): A splash of acidity that brightens and balances the creamy coconut curry.
Salt and pepper: To season and enhance all the natural flavors in the dish.
Chili flakes (1/4 teaspoon, optional): For those who like a little extra kick to elevate the heat.
Fresh cilantro: A fresh herb garnish that adds a burst of color and a refreshing finish.

How to Make One-Pan Coconut Curry Salmon with Garlic Butter Recipe

Step 1: Prepare the Salmon

Start by patting your salmon fillets dry with a paper towel—this small step ensures a perfect sear. Then season both sides generously with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat until it’s melted and foamy. Gently place the salmon, skin-side down, and let it sizzle undisturbed for 3 to 4 minutes to develop a golden crust. Flip the fillets carefully and cook for another 3 to 4 minutes until the salmon cooks through. Remove the fillets and set them aside—we’ll bring them back shortly to soak up all those delicious curry flavors.

Step 2: Make the Coconut Curry Sauce

In the same skillet, add the remaining 1 tablespoon of butter and toss in the minced garlic. Sauté for about a minute until the kitchen fills with that irresistible garlicky aroma. Next, stir in the red curry paste, letting it bloom in the butter and garlic for 2 minutes, which deepens the fragrance and flavor. Pour in the full-fat coconut milk, stirring to combine everything so it becomes a luscious sauce. Reduce the heat to low and allow it to simmer gently for 5 to 7 minutes—this helps the sauce thicken and the flavors meld beautifully. Finish by seasoning with fresh lime juice, salt, and pepper to taste.

Step 3: Combine and Finish

Now the magic happens. Carefully nestle the seared salmon fillets back into your skillet, letting them rest in the creamy coconut curry sauce. Simmer the salmon in the sauce for an additional 5 to 7 minutes; this finishes cooking the fish and allows it to absorb all the vibrant flavors. If you want a little extra heat, sprinkle chili flakes on top. This step brings the whole dish together, making it rich, fragrant, and absolutely irresistible.

How to Serve One-Pan Coconut Curry Salmon with Garlic Butter Recipe

One-Pan Coconut Curry Salmon with Garlic Butter Recipe - Recipe Image

Garnishes

Fresh cilantro is the perfect finishing touch that adds a pop of bright green color and a herbaceous note to balance the richness of the curry. Feel free to add a wedge of lime on the side to squeeze over before eating—this little burst of acidity lifts the whole dish to another level.

Side Dishes

This curry salmon tastes divine alongside fluffy jasmine rice, which soaks up every last bit of the creamy sauce. For a lighter option, serve it with steamed or roasted vegetables such as broccoli, snap peas, or wilted spinach. The sides should complement the bold flavors, not compete with them.

Creative Ways to Present

For a more elegant touch, plate each salmon fillet over a bed of coconut-infused rice, then drizzle additional curry sauce on top. Garnish with finely chopped scallions or toasted coconut flakes for texture. If you’re feeling adventurous, serve the salmon with naan bread on the side to scoop up that luscious sauce—a fun way to mix up the usual fork and knife routine.

Make Ahead and Storage

Storing Leftovers

Place any leftover coconut curry salmon in an airtight container and store it in the refrigerator for up to 3 days. Keep the salmon nestled in the sauce to help maintain moisture and flavor during storage.

Freezing

If you want to freeze the dish, separate the salmon from the sauce for best texture. Freeze the curry sauce in a freezer-safe container for up to 2 months, and the salmon fillets wrapped tightly for about one month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring the sauce occasionally to prevent separation. Add a splash of coconut milk or water if the sauce becomes too thick. Avoid using high heat to keep the salmon tender and prevent it from drying out.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just be sure to thaw the salmon completely and pat it dry before cooking. This helps achieve that perfect sear and prevents excess moisture in the pan.

Is the curry paste very spicy?

Red curry paste generally carries a medium level of heat, but you can adjust the amount to your taste. If you prefer mild, start with one tablespoon and work your way up.

Can I substitute the butter in this recipe?

Yes, you can swap butter for coconut oil or a neutral vegetable oil, but butter adds a rich, slightly nutty flavor that complements the garlic beautifully.

What if I don’t have fresh lime juice?

Fresh lime juice is best for its bright and fresh acidity, but you can substitute with bottled lime juice or even a small splash of lemon juice in a pinch.

Can I make this dish vegan or vegetarian?

To make a vegetarian version, replace the salmon with firm tofu or chickpeas and use vegan butter or oil. The coconut curry sauce is naturally vegan, so it’s quite adaptable.

Final Thoughts

I can’t recommend the One-Pan Coconut Curry Salmon with Garlic Butter Recipe enough—it’s a harmonious blend of creamy, savory, and slightly spicy flavors that makes dinner exciting and delicious. Plus, it’s easy to prepare, meaning you can enjoy restaurant-quality meals without spending hours in the kitchen. Give this recipe a try and watch it quickly become one of your favorite go-to dishes!