Go Back
To make a Coconut Curry Salmon with Garlic Butter recipe, you need several key ingredients. First, you will need four salmon fillets. Fresh salmon is best for flavor and texture. Next, grab a can of coconut milk, which adds creaminess. You will also need red curry paste, which gives the dish its spicy kick.

Coconut Curry Salmon with Garlic Butter (One-Pan)

Discover the ultimate quick feast with Coconut Curry Salmon with Garlic Butter! This one-pan recipe is not only easy to make but packed with delicious flavors. With fresh salmon, creamy coconut milk, and zesty lime, you'll have a meal that delights your taste buds in just 25 minutes. Check out essential tips, ingredient swaps, and serving suggestions that make this dish perfect for any occasion. Click through to explore the full recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

2 cloves garlic, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup baby spinach

1/2 cup cherry tomatoes, halved

Fresh cilantro for garnish

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Prep the Sauce: In a medium bowl, combine coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Whisk until smooth and set aside.

    Cook the Salmon: In a large skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper. Add salmon skin-side down and cook for about 4-5 minutes until golden. Flip and cook for another 3 minutes until the salmon is cooked through (internal temperature should reach 145°F / 63°C). Remove the salmon from the pan and set aside.

      Make the Garlic Butter: In the same skillet, lower the heat to medium. Add the butter and minced garlic, stirring for 1-2 minutes until fragrant but not burnt.

        Combine: Pour the prepared coconut curry sauce into the skillet with the garlic butter. Stir well, allowing it to simmer for about 2-3 minutes.

          Add Vegetables: Add the baby spinach and cherry tomatoes to the sauce. Cook for another 2 minutes until the spinach wilts and the tomatoes are slightly softened.

            Return Salmon: Gently return the salmon fillets to the skillet, spooning some sauce over them. Cook for another minute to reheat the salmon.

              Serve: Remove from heat. Serve the salmon drizzled with coconut curry sauce, garnished with fresh cilantro and lime wedges.

                - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the dish directly from the pan to retain a casual feel, or plate individual servings with a generous amount of sauce and garnished with cilantro and lime for a pop of color.