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One Pan Coconut Curry Salmon With Garlic Butter

One-Pan Coconut Curry Salmon with Garlic Butter

A cozy, one-pan coconut curry salmon with rich garlic butter, tender fillets, and a creamy, gently spiced sauce that’s perfect for spooning over rice or dipping bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 4 pieces salmon fillets, skin-on or skinless
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 0.5 teaspoon black pepper, divided
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 can full-fat coconut milk (about 13.5 oz / 400 ml)
  • 0.5 cup low-sodium vegetable or chicken broth
  • 1 tablespoon fresh lime juice
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro leaves, roughly chopped
  • 0.25 teaspoon crushed red pepper flakes (optional, for heat)

Instructions
 

  • Pat the salmon fillets dry with paper towels on both sides, then season them evenly with about half of the salt and half of the black pepper.
  • Heat the olive oil in a large, deep skillet or wide pan over medium heat until it shimmers.
  • Place the seasoned salmon fillets in the hot pan, skin-side down if using skin-on, and sear for 3 to 4 minutes until golden around the edges.
  • Carefully flip the salmon and cook for another 2 to 3 minutes, just until lightly browned on the second side, then transfer the fillets to a plate and set aside; they will finish cooking in the sauce.
  • Reduce the heat to medium-low, then add the unsalted butter to the same pan and let it melt, scraping up any browned bits from the bottom with a wooden spoon.
  • Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, stirring frequently so the garlic does not burn.
  • Add the red curry paste, ground turmeric, and ground cumin to the pan, stirring them into the garlic butter for 1 to 2 minutes to toast the spices and deepen their flavor.
  • Pour in the coconut milk and vegetable or chicken broth, whisking or stirring well until the curry paste and spices are fully blended into a smooth sauce.
  • Season the sauce with the remaining salt and black pepper, then bring it to a gentle simmer over medium heat.
  • Stir in the fresh lime juice and the halved cherry tomatoes, letting the sauce bubble softly for 3 to 4 minutes so it thickens slightly and the tomatoes begin to soften.
  • Nestle the seared salmon fillets back into the pan, spooning some of the coconut curry garlic butter sauce over the top of each piece.
  • Simmer the salmon gently in the sauce for 5 to 7 minutes, or until the fillets are just cooked through and flake easily with a fork, adjusting the heat as needed to keep the sauce from boiling hard.
  • If using crushed red pepper flakes, sprinkle them over the sauce during the last minute of cooking and taste the sauce, adjusting salt or lime juice as needed.
  • Remove the pan from the heat and scatter the chopped fresh cilantro over the salmon and sauce just before serving.