Why You’ll Love This Recipe

One-Pan Coconut Curry Salmon with Garlic Butter is a rich and flavorful dish that brings together the bold spices of curry, the creaminess of coconut milk, and the savory goodness of garlic butter. It’s quick to prepare, easy to clean up, and perfect for a cozy weeknight dinner or a special meal that feels indulgent without the fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets
coconut milk
red curry paste
garlic cloves
butter
olive oil
lime juice
brown sugar
fish sauce or soy sauce
salt
black pepper
fresh cilantro (for garnish)

directions

Preheat your oven to 400°F (200°C).

Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté until fragrant.

Add the red curry paste and cook for 1-2 minutes to enhance the flavor.

Pour in the coconut milk, lime juice, brown sugar, and fish sauce or soy sauce. Stir to combine and bring to a gentle simmer.

Season salmon fillets with salt and black pepper, then nestle them into the sauce in the skillet.

Dot the salmon with small amounts of butter on top of each fillet.

Transfer the skillet to the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove from the oven and spoon the sauce over the salmon.

Garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use green curry paste instead of red for a different flavor profile.
Add sliced bell peppers, spinach, or cherry tomatoes for extra veggies.
Swap salmon with cod, halibut, or even shrimp.
Serve over jasmine rice, quinoa, or rice noodles for a complete meal.
Add a touch of chili flakes if you like it spicier.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove or in the microwave until heated through.
Avoid overcooking the salmon during reheating to maintain its tenderness.

FAQs

Can I make this dish dairy-free?

Yes, just replace the butter with a dairy-free alternative or more olive oil.

Is this recipe spicy?

It has a mild heat from the red curry paste, but you can adjust by adding more or less paste.

Can I use canned salmon?

Fresh or thawed fillets are best, but high-quality canned salmon can work in a pinch.

What type of coconut milk should I use?

Full-fat canned coconut milk is recommended for the richest flavor and texture.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze leftovers. Reheat gently to prevent the sauce from separating.

What’s the best way to know the salmon is done?

It should flake easily with a fork and have an internal temperature of 145°F (63°C).

Can I use ghee instead of butter?

Yes, ghee is a great alternative and adds a nutty depth to the dish.

Do I need a cast iron skillet?

Any oven-safe skillet works well, including stainless steel or enameled pans.

Can I prepare this ahead?

You can prepare the sauce in advance and refrigerate it. Just add salmon and bake when ready.

Can I double the recipe?

Absolutely, just make sure your skillet is large enough or use two pans.

Conclusion

One-Pan Coconut Curry Salmon with Garlic Butter is an elegant yet simple dish that balances spicy, creamy, and buttery notes all in one skillet. Perfect for impressing guests or treating yourself to a flavorful, nutritious meal with minimal cleanup. Give it a try and let this recipe become your go-to salmon favorite.