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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.
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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.