One-Pan Coconut Curry Salmon with Garlic Butter

When I need a dinner that feels indulgent but is surprisingly easy to make, I always reach for this One-Pan Coconut Curry Salmon with Garlic Butter. It’s rich, creamy, and full of vibrant flavor—from the tender, perfectly seared salmon to the spicy, buttery coconut curry sauce that begs to be soaked up with rice. I love that it’s a complete meal, made in one pan, and ready in less than 30 minutes.

This recipe came to life on a weeknight when I had little time and a craving for something bold and comforting. I had salmon fillets in the fridge, a can of coconut milk in the pantry, and a few aromatics I always keep on hand. The result was so irresistible, I now make it on repeat. It’s the kind of dish that’s elegant enough for guests but easy enough for any night of the week.

Why You’ll Love This One-Pan Coconut Curry Salmon with Garlic Butter

This dish strikes the perfect balance of convenience and flavor. You get a satisfying, restaurant-quality meal without the fuss of multiple dishes. The coconut curry sauce is lusciously creamy, with garlic butter adding a luxurious depth. Plus, the whole thing comes together in one skillet, making cleanup a breeze. It’s also adaptable for various diets—gluten-free, low-carb, or dairy-light with a simple tweak.

What Kind of Salmon Should I Use?

You can use fresh or frozen salmon fillets, but I recommend skin-on for better flavor and texture. If you’re using frozen, just be sure to thaw them completely and pat them dry. Wild-caught salmon like sockeye or coho works beautifully, but farm-raised Atlantic salmon will give you a richer, fattier bite.

Options for Substitutions

• Coconut Milk: Use full-fat for creaminess. Light coconut milk will work, but the sauce may be thinner.
• Garlic Butter: If you’re dairy-free, swap the butter for ghee or a plant-based butter.
• Chili Flakes: Adjust to taste or use a mild chili paste for less heat.
• Cherry Tomatoes: Grape tomatoes or chopped Roma tomatoes also work well.
• Cilantro: If you’re not a fan, fresh basil or parsley are good alternatives.

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Ingredients for One-Pan Coconut Curry Salmon with Garlic Butter

• Salmon Fillets: The star of the dish. Opt for 4-6 oz portions, skin-on, for a crispier texture and deeper flavor.
• Coconut Milk: Full-fat coconut milk gives the curry sauce its signature creaminess and rich body.
• Garlic: Fresh minced garlic is sautéed in butter to form a fragrant base.
• Butter: Adds richness and a velvety texture to the sauce. Garlic butter especially enhances the flavor.
• Red Curry Paste: Delivers bold, complex Thai-inspired flavors with a bit of heat.
• Lime Juice: Brightens the dish and balances the richness of the coconut milk.
• Cherry Tomatoes: Add natural sweetness and acidity. They soften into the sauce as it simmers.
• Fresh Cilantro: Adds a pop of herbal freshness to contrast the creamy, spicy sauce.
• Salt and Pepper: Basic seasoning to enhance every layer of flavor.
• Olive Oil: Used to sear the salmon to golden perfection.
• Red Pepper Flakes: Optional, but great if you like an extra kick of heat.

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Step 1: Season and Sear the Salmon

Pat the salmon fillets dry, then season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for 3–4 minutes per side until golden and cooked about 80% through. Remove and set aside.

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Step 2: Sauté Garlic in Butter

In the same skillet, reduce the heat to medium and add butter. Once melted, toss in the minced garlic and stir until fragrant, about 1 minute. This creates a deliciously aromatic base for the sauce.

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Step 3: Build the Curry Sauce

Add red curry paste to the skillet and stir into the garlic butter. Cook for 1–2 minutes until the paste darkens slightly. Pour in the coconut milk and stir to combine. Let it simmer for 5 minutes to thicken slightly.

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Step 4: Add Tomatoes and Lime Juice

Toss in the halved cherry tomatoes and squeeze in fresh lime juice. Stir and let it simmer another 2–3 minutes until the tomatoes begin to soften and release their juices into the sauce.

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Step 5: Return Salmon to the Pan

Nestle the seared salmon fillets back into the sauce. Spoon the curry sauce over the tops of the fillets. Simmer for 4–5 more minutes, until the salmon is fully cooked and flakes easily with a fork.

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Step 6: Garnish and Serve

Sprinkle chopped fresh cilantro over the top and finish with a few lime wedges. Serve hot, ideally over a bed of jasmine rice or with warm naan bread.

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How Long to Prepare One-Pan Coconut Curry Salmon with Garlic Butter

Preparing this dish is surprisingly quick. From start to finish, you're looking at around 25 to 30 minutes total. Here's how it breaks down:

Prep Time: About 10 minutes. This includes mincing garlic, halving the cherry tomatoes, chopping cilantro, and seasoning the salmon.

Cook Time: Roughly 15–20 minutes. Searing the salmon takes 6–8 minutes, and building the sauce with simmering brings the rest of the cook time to completion.

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Tips for Perfect One-Pan Coconut Curry Salmon with Garlic Butter

• Pat the salmon dry before searing for the crispiest skin and best texture.
• Use a hot pan to sear the salmon properly without sticking.
• Don’t rush the garlic butter base—sauté until the garlic is just golden to unlock maximum aroma.
• Simmer the sauce gently to avoid breaking the coconut milk.
• Add the salmon back only at the end to prevent overcooking.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: Searing locks in flavor and adds texture.
• Using low-fat coconut milk: The sauce won’t thicken or taste as rich.
• Overcrowding the pan: This causes the salmon to steam instead of sear.
• Boiling the sauce too hard: Coconut milk can split under high heat.
• Overcooking the salmon: It only needs a few minutes after rejoining the sauce.

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What to Serve With One-Pan Coconut Curry Salmon with Garlic Butter?

1. Steamed Jasmine Rice

Fluffy and fragrant, it soaks up the curry sauce beautifully.

2. Coconut Rice

Enhances the tropical flavor and richness of the dish.

3. Garlic Naan or Flatbread

Perfect for scooping up every drop of that luscious sauce.

4. Cucumber Salad

Adds a cooling crunch and freshness to balance the heat.

5. Roasted Vegetables

Simple roasted carrots, broccoli, or zucchini round out the meal with ease.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making for a delicious next-day meal.

Freezer: Not ideal for freezing, as the coconut milk sauce can separate. If needed, freeze only the salmon, then remake the sauce fresh.

Reheating: Warm gently on the stovetop over low heat or microwave in 30-second intervals. Avoid overheating to prevent the sauce from breaking.

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Estimated Nutrition

Per Serving (based on 4 servings total):

• Calories: ~480 kcal
• Protein: 34g
• Fat: 34g
• Saturated Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Sodium: 520mg

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Frequently Asked Questions

How spicy is this dish?

It has a medium kick from the red curry paste and optional chili flakes. You can tone it down by using less paste or omitting the chili flakes.

Can I use another type of fish?

Yes, cod, halibut, or even shrimp work well. Adjust the cooking time depending on the protein.

Is this dish dairy-free?

It can be! Just substitute the butter with a dairy-free alternative or use ghee.

Can I make it ahead of time?

You can prep all the components ahead, but it's best cooked fresh for optimal texture and flavor.

What can I use instead of red curry paste?

You can try yellow or green curry paste for a different flavor profile, or even a mix of curry powder and paprika in a pinch.

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Conclusion

One-Pan Coconut Curry Salmon with Garlic Butter is proof that bold flavor doesn’t have to mean complex cooking. With a handful of pantry staples and a single skillet, you can create a dish that’s vibrant, comforting, and completely unforgettable. Whether it’s a cozy weeknight dinner or a date-night-in, this recipe is one you'll come back to again and again.

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