Coconut Curry Salmon with Garlic Butter

Coconut Curry Salmon with Garlic Butter is a rich, vibrant, and aromatic dish that brings together the creaminess of coconut milk, the boldness of red curry, and the savory depth of garlic butter. Tender salmon fillets are seared to perfection, then simmered in a luscious curry-infused sauce that’s both comforting and packed with flavor. It’s an easy yet elegant dinner perfect for weeknights or special occasions.

Why You’ll Love This Recipe

This dish delivers a gourmet experience with minimal effort. The combination of garlic butter and coconut curry elevates the salmon into something truly unforgettable. It’s fast enough for a busy evening but impressive enough for guests. Plus, the sauce is so good you’ll want to drizzle it over rice, noodles, or roasted veggies. It’s gluten-free, dairy-optional, and endlessly customizable.

ingredients

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

• Salmon fillets (skin-on or skinless)
• Coconut milk (full-fat for richness)
• Red curry paste
• Garlic (minced)
• Butter (or ghee/olive oil for dairy-free version)
• Fresh lime juice
• Fish sauce or soy sauce
• Brown sugar or honey (optional, for balance)
• Fresh cilantro or basil (for garnish)
• Salt and pepper
• Olive oil (for searing)

directions

1. Pat the salmon fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the salmon fillets skin-side down (if using skin-on) for 3–4 minutes until crispy. Flip and cook the other side for another 2–3 minutes. Remove and set aside.
4. In the same skillet, reduce heat to medium and add butter. Once melted, sauté minced garlic until fragrant (about 30 seconds).
5. Stir in red curry paste and cook for 1–2 minutes to release the flavor.
6. Pour in coconut milk and stir well, scraping up any browned bits from the pan.
7. Add fish sauce, lime juice, and brown sugar or honey (if using). Simmer the sauce for 4–5 minutes until slightly thickened.
8. Return the salmon to the skillet, spooning sauce over the top. Simmer for an additional 2–3 minutes to warm through.
9. Garnish with fresh herbs and serve hot over rice, noodles, or with roasted vegetables.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy Kick: Add sliced red chili or a dash of chili oil for extra heat.
• Vegetable Boost: Add spinach, bell peppers, or snap peas to the sauce for a one-pan meal.
• Creamier Sauce: Stir in a splash of heavy cream or cashew cream for extra richness.
• Dairy-Free: Use olive oil or coconut oil in place of butter.
• Different Protein: Swap salmon for shrimp, chicken, or tofu.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat until heated through, adding a splash of coconut milk or water to loosen the sauce if needed.
Avoid microwaving the salmon for too long as it can dry out; if using the microwave, cover and heat in short intervals.

FAQs

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich. Full-fat coconut milk is recommended for best flavor and texture.

What type of curry paste works best?

Thai red curry paste is ideal, but yellow or green curry paste can also work depending on your flavor preference.

Do I need to remove the salmon skin?

No, the skin can be left on for a crispy texture or removed if preferred. Searing with skin adds great flavor.

Can I make this dish ahead of time?

You can make the sauce ahead and store it in the fridge. Reheat and add fresh-cooked salmon before serving.

Is this dish spicy?

The spice level depends on your curry paste. Most red curry pastes are moderately spicy, but you can adjust by using less paste or adding coconut milk.

What sides go well with this dish?

Steamed jasmine rice, rice noodles, sautéed greens, or roasted sweet potatoes pair beautifully.

Can I freeze the leftovers?

Freezing is not recommended as coconut milk sauces can separate. Fresh is best, but leftovers last well in the fridge for a few days.

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before cooking to ensure proper searing and texture.

How do I thicken the sauce more?

Let the sauce simmer uncovered to reduce or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water) for a thicker consistency.

Is fish sauce necessary?

It adds umami depth, but soy sauce or tamari can be used as substitutes if preferred.

Conclusion

Coconut Curry Salmon with Garlic Butter is an easy, flavorful, and comforting dish that brings together bold Thai-inspired flavors with the richness of garlic butter. Whether you’re cooking for a weeknight meal or entertaining guests, this dish is sure to impress. Serve it with your favorite sides and enjoy a restaurant-quality meal right at home.

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