why make this recipe
One-Pan Coconut Curry Salmon with Garlic Butter is a delightful and easy meal that brings together rich flavors and good nutrition. It’s quick to prepare, requires minimal cleanup, and is perfect for busy weeknights or impressing guests. Plus, salmon is packed with omega-3 fatty acids, making it a healthy choice.
how to make One-Pan Coconut Curry Salmon with Garlic Butter
Ingredients:
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce
- Juice of ½ a lime
- ¼ cup fresh cilantro or basil, chopped (for garnish)
Directions:
Step 1: Season and Sear the Salmon
Start by seasoning the salmon fillets with salt, black pepper, and paprika. Heat olive oil in a large pan over medium-high heat. Place the salmon fillets in the pan, skin-side down if they have skin. Cook for about 4–5 minutes until the skin is crispy. Flip the salmon and cook for another 2-3 minutes. Remove the salmon from the pan and set it aside.
Step 2: Make the Garlic Butter Coconut Curry Sauce
In the same pan, lower the heat and add butter. Once melted, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Then, stir in curry powder, turmeric, and optional red pepper flakes. Mix well. Pour in the coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice. Stir everything together.
Step 3: Simmer the Salmon in the Sauce
Return the salmon to the pan, spoon some sauce over each fillet, and let it simmer for about 5–7 minutes. This allows the salmon to absorb the flavors and cook through.
Step 4: Garnish & Serve
Once the salmon is cooked, sprinkle fresh cilantro or basil on top as a garnish. Serve hot with rice, veggies, or bread to soak up the delicious sauce.
how to serve One-Pan Coconut Curry Salmon with Garlic Butter
Serve the One-Pan Coconut Curry Salmon hot from the pan. It pairs well with steamed rice, quinoa, or your favorite vegetables. You can also serve it with crusty bread to mop up the creamy sauce. The fresh herbs make each bite flavorful and vibrant.
how to store One-Pan Coconut Curry Salmon with Garlic Butter
Store any leftovers in an airtight container in the refrigerator. The dish can be kept for up to 3 days. To reheat, gently warm the salmon in a pan on low heat, adding a splash of coconut milk if needed to keep it moist.
tips to make One-Pan Coconut Curry Salmon with Garlic Butter
- Make sure not to overcook the salmon; it should be tender and flake easily with a fork.
- Adjust the spice level by adding more or less red pepper flakes.
- For added flavor, let the salmon marinate in the spices for about 15 minutes before cooking.
variation
You can substitute shrimp or chicken for the salmon. Adjust cooking times accordingly. For a vegetarian option, use tofu or chickpeas instead of fish.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure it’s fully thawed before cooking.
2. Is this recipe spicy?
It can be! You can adjust the red pepper flakes to control the heat. Omit them completely for a milder flavor.
3. Can I make this dish gluten-free?
Yes, just use gluten-free soy sauce or tamari instead of regular soy sauce.