This One-Pan Coconut Curry Salmon with Garlic Butter recipe is the perfect weeknight dinner—packed with rich, aromatic flavors, and quick to make. The creamy coconut curry sauce, combined with the succulent salmon and rich garlic butter, creates a mouthwatering dish that’s sure to please everyone at the table.

You’ll love how simple it is to prepare with just one pan, making cleanup a breeze. Plus, it’s versatile enough to serve with a variety of sides—think rice, vegetables, or even a crisp salad.

Ingredient Overview: The Best Ingredients for an Irresistible Dish

Salmon Fillets (4, skin on or off)

Fresh, firm, and flavorful salmon fillets are ideal for this recipe. The skin-on variety holds together better and adds extra crispiness if you sear it. You can also use skinless fillets if you prefer.

Coconut Milk (1 can, full-fat)

The star of the curry sauce, full-fat coconut milk gives the dish a rich, creamy texture and a naturally sweet flavor. It complements the spices beautifully.

Curry Powder (1 tbsp)

A blend of turmeric, cumin, coriander, and other spices, curry powder gives the dish its warm, aromatic flavor.

Garlic (5 cloves, minced)

A key ingredient for both the curry sauce and the garlic butter, fresh garlic provides an aromatic, savory base to balance the richness of the coconut milk.

Ginger (1 tsp, grated or minced)

Adds a fresh, zesty kick that brightens the curry sauce and enhances the flavor profile.

Butter (4 tbsp)

For the garlic butter sauce, butter adds richness and flavor that pairs beautifully with the delicate salmon. You can substitute with olive oil if preferred.

Olive Oil (2 tbsp)

Used for searing the salmon to create a crispy exterior and keep the fish juicy inside.

Lemon (1, juiced)

Lemon juice adds acidity to balance the richness of the coconut milk and garlic butter. It also freshens up the dish.

Fresh Cilantro (for garnish)

A burst of color and freshness, cilantro complements the curry flavors and adds a fragrant finish.

Salt and Black Pepper

Essential seasonings to bring all the ingredients together.

Step-by-Step Instructions: How to Make One-Pan Coconut Curry Salmon with Garlic Butter

1. Sear the Salmon

Heat olive oil in a large, oven-safe skillet over medium-high heat.
Season the salmon fillets with salt and pepper.
Once the oil is hot, add the salmon fillets (skin-side down if using skin-on) and cook for about 3–4 minutes on each side until golden brown and cooked through.
Remove the salmon from the skillet and set it aside on a plate.

2. Make the Coconut Curry Sauce

In the same skillet, add butter and melt it over medium heat.
Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Stir in curry powder and cook for another 30 seconds to toast the spices.
Pour in the coconut milk and stir to combine. Bring the sauce to a simmer.
Let it cook for about 5–7 minutes, or until it thickens slightly. Taste and adjust the seasoning with more salt and pepper, if needed.

3. Add the Salmon Back In

Once the sauce has thickened, return the seared salmon fillets to the skillet, spooning some of the sauce over the fish.
Cover the skillet and let the salmon simmer gently in the sauce for about 2–3 minutes to heat through.

4. Make the Garlic Butter

While the salmon is simmering in the sauce, melt butter in a small pan over medium heat.
Add the minced garlic and sauté for about 1 minute until golden and fragrant.
Add the lemon juice and stir to combine. Remove from heat.

5. Serve

Drizzle the garlic butter over the salmon and coconut curry sauce.
Garnish with fresh cilantro and a squeeze of lemon juice for added brightness.
Serve with rice, steamed vegetables, or naan for a complete meal.

Tips, Variations & Substitutions

Tips for Success

Don’t overcook the salmon: Keep a close eye on the salmon to avoid overcooking. It should be slightly opaque in the center and easily flake with a fork.
Use full-fat coconut milk for the creamiest sauce. Light coconut milk will make the sauce thinner.
Adjust the curry spice: If you prefer a spicier dish, you can add a pinch of red pepper flakes or some fresh chopped chili when cooking the garlic and ginger.
Gently heat the salmon: Avoid boiling the salmon in the sauce; just let it simmer in the sauce for a couple of minutes to keep it moist and tender.

Variations

Spicy Coconut Curry Salmon: Add a diced jalapeño or Thai red curry paste to the coconut milk for extra heat.
Vegetarian Version: Swap the salmon for tofu or vegetables like cauliflower or sweet potatoes.
Add Veggies: Stir in some spinach, bell peppers, or zucchini in the coconut curry sauce to make the dish more hearty.

Substitutions

Salmon: You can replace the salmon with other fish fillets like cod, tilapia, or trout.
Coconut Milk: Use coconut cream for an even richer sauce, or substitute with heavy cream if you don’t mind a non-dairy option.
Butter: Use ghee or olive oil instead of butter if you want a dairy-free version.

Serving Ideas & Best Occasions

This Coconut Curry Salmon is perfect for:

Weeknight dinners: Quick, easy, and full of flavor.
Meal prep: Make it ahead and reheat with a side of fresh rice or salad for a satisfying lunch.
Dinner parties: Serve with a side of steamed rice, quinoa, or naan bread to impress your guests.
Date night: A delicious and light yet indulgent dish for a cozy, intimate evening at home.

Nutritional & Health Notes

This dish is high in protein and healthy fats from the salmon, with a rich, creamy coconut sauce. Here’s a typical nutritional breakdown per serving (based on 4 servings):

Calories: 450–500
Protein: 35–40g
Fat: 35g
Carbohydrates: 6–8g (mostly from the coconut milk)
Sodium: Moderate (depending on the curry powder and salt used)

Healthier Tweaks:

Use light coconut milk or half coconut milk and half vegetable broth to reduce fat content.
Serve with a side of steamed broccoli or a light cucumber salad for added fiber and vitamins.

FAQ

1. Can I make this dish ahead of time?

Yes! You can prepare the coconut curry sauce in advance and store it in the fridge for up to 3 days. When you’re ready to serve, simply reheat the sauce, cook the salmon, and combine.

2. Can I use frozen salmon?

Yes, but ensure the salmon is fully thawed before cooking. You may need to increase cooking time by a few minutes.

3. How do I prevent the salmon from drying out?

Don’t overcook the salmon. Salmon cooks quickly, and it’s best to cook it just until it flakes easily with a fork. If you’re unsure, you can use a thermometer—salmon is cooked at 145°F.

4. Can I use a different type of fish?

Yes, other firm white fish like cod or tilapia will work well in this recipe, though you may need to adjust the cooking time slightly.

5. What can I serve with this dish?

Rice: White, brown, or jasmine rice soaks up the creamy curry sauce.
Vegetables: Steamed or roasted vegetables like broccoli, cauliflower, or asparagus make a great side.
Naan or pita bread: To dip into the sauce.

Print
One-Pan Coconut Curry Salmon with Garlic Butter: A Flavor-Packed, Easy Meal

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This One-Pan Coconut Curry Salmon with Garlic Butter is a flavorful, quick dinner with creamy coconut curry sauce, perfectly seared salmon, and rich garlic butter. A simple, delicious meal in under 30 minutes!
- Author: Maya Lawson
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients

Scale
- 4 salmon fillets
- 1 can (400ml) full-fat coconut milk
- 1 tbsp curry powder
- 5 cloves garlic, minced
- 1 tsp grated ginger
- 4 tbsp butter
- 2 tbsp olive oil
- 1 lemon, juiced
- Fresh cilantro for garnish
- Salt and black pepper to taste
Cook Mode Prevent your screen from going dark
Instructions
- Heat olive oil in a pan. Season salmon fillets with salt and pepper, then sear for 3–4 minutes on each side. Set aside.
- In the same pan, melt butter and sauté garlic and ginger until fragrant. Stir in curry powder and cook for 30 seconds.
- Pour in coconut milk and simmer for 5–7 minutes. Taste and adjust seasoning.
- Return salmon to the pan and simmer in the sauce for 2–3 minutes.
- In a separate pan, melt remaining butter with garlic and lemon juice. Drizzle over the salmon.
- Garnish with cilantro and serve with rice or vegetables.
Notes
- Add chili flakes for heat.
- Use light coconut milk for a lighter version.
- Can substitute salmon with other fish.
Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!