One-Pan Coconut Curry Salmon with Garlic Butter

When I first came up with this One-Pan Coconut Curry Salmon with Garlic Butter, I had no idea it would become one of those recipes I reach for on repeat. It’s bold, rich, and silky in texture, yet incredibly simple to throw together after a long day. The beauty of this dish is in its balance—flaky salmon fillets bask in a fragrant coconut curry sauce, finished with a swirl of garlic butter that makes everything melt-in-your-mouth tender.

I love that this meal checks all the boxes: it’s healthy, comforting, and deeply flavorful, but still quick enough for a weeknight dinner. And since it all comes together in one pan, cleanup is a breeze. If you’re someone who enjoys creamy sauces with a touch of heat, paired with tender fish and a mound of fluffy rice, this one’s going to win you over immediately.

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

This dish delivers a luxurious taste without any complicated steps. It’s a fantastic way to elevate salmon with a pantry-friendly list of ingredients. The coconut curry sauce is rich and aromatic, but not overpowering, and the garlic butter adds just the right touch of indulgence. It’s gluten-free, dairy-optional, and naturally fits into a low-carb or keto plan if you skip the rice.

It’s perfect for:

• Impressing guests without breaking a sweat
• A cozy dinner when you’re craving something creamy but not heavy
• Meal prepping for the week (it reheats beautifully!)

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What Kind of Coconut Milk Should I Use?

For the creamiest, most flavorful sauce, go with full-fat canned coconut milk. It creates a thicker, richer curry that clings beautifully to the salmon. Avoid the boxed refrigerated versions or “lite” coconut milk—they tend to be too thin and watery, which can leave your sauce bland. Always give the can a good shake before opening, or stir well if the cream has separated at the top.

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Options for Substitutions

You can tweak this recipe to match your taste or dietary needs:

• Protein: Swap salmon for shrimp, cod, or tofu for a vegetarian option.
• Vegetables: Add baby spinach, kale, or bell peppers for extra nutrition.
• Spice level: Adjust with red pepper flakes or a spoonful of chili paste.
• Herbs: Cilantro is traditional, but Thai basil or parsley also work well.
• Butter: Use ghee or a vegan butter substitute for a dairy-free version.

No matter what variations you make, the base of coconut milk and curry paste keeps the soul of this dish intact.

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Ingredients for this One-Pan Coconut Curry Salmon with Garlic Butter

Each ingredient plays a key role in building the layers of flavor in this comforting curry dish:

• Salmon fillets (skinless or skin-on): Rich, flaky, and protein-packed. Use fresh or thawed wild-caught if possible.
• Canned full-fat coconut milk: Forms the creamy base of the sauce and brings that signature tropical note.
• Garlic cloves (minced): Adds sharp, savory depth to balance the richness.
• Butter (or ghee): Swirled in at the end for richness and a velvety texture.
• Yellow or red curry paste: The heart of the flavor. Red is spicier, yellow is milder and slightly sweet.
• Fresh lime juice: Cuts through the creaminess with a bright, tangy finish.
• Cherry tomatoes: Lightly blistered to add juiciness and sweetness.
• Fresh cilantro: Sprinkled on top for freshness and color.
• Salt and black pepper: Essential for seasoning the salmon and balancing the sauce.
• Olive oil or neutral oil: Used to sear the salmon and sauté aromatics.

Optional additions:

• Red pepper flakes or chili paste: For those who like it spicy.
• Baby spinach or kale: Stirred in during the last few minutes for added greens.

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Step 1: Season and Sear the Salmon

Start by patting your salmon fillets dry and seasoning both sides with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down (if using skin-on) and sear for about 3-4 minutes per side, or until golden brown and just cooked through. Transfer the salmon to a plate and set aside.

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Step 2: Build the Aromatic Base

In the same skillet, reduce heat to medium and add a small knob of butter. Toss in the minced garlic and stir for 30 seconds until fragrant. If you’re adding chili paste or red pepper flakes, this is the time to include them.

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Step 3: Add Curry Paste and Coconut Milk

Stir in your curry paste, letting it bloom in the garlic butter for 1-2 minutes. Then pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.

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Step 4: Finish the Sauce

Squeeze in fresh lime juice and stir well. Taste and adjust with more salt, pepper, or lime if needed. If you’re including spinach or kale, stir it in now and let it wilt in the sauce.

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Step 5: Return Salmon to Pan

Nestle the seared salmon fillets back into the pan, spooning some of the sauce over each piece. Let everything simmer together for another 2-3 minutes, allowing the fish to reheat and absorb the curry flavors.

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Step 6: Garnish and Serve

Top the finished dish with halved cherry tomatoes, fresh cilantro, and extra lime wedges. Serve over jasmine rice, cauliflower rice, or even noodles to soak up all the delicious sauce.

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

Prep Time: Most of the prep involves chopping garlic, halving cherry tomatoes, and seasoning the salmon. This should take about 10-12 minutes. If you’re serving it with rice, start that first so it cooks while you prep.

Cook Time: Searing the salmon takes around 6-8 minutes total. Building the sauce and simmering everything together adds another 10-12 minutes. In total, you’re looking at about 20-25 minutes of cooking time.

Total Time: 30–35 minutes, including prep and cooking.

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

• Don’t overcook the salmon. Keep it tender and flaky by searing it just until golden, then finishing it gently in the sauce.
• Use room temperature salmon. This helps it cook more evenly and prevents sticking.
• Bloom your curry paste. Letting it sizzle in the fat before adding coconut milk helps release deeper flavor.
• Use fresh lime juice. Bottled juice doesn’t have the same brightness.
• Simmer low and slow. Letting the sauce thicken gently ensures it stays creamy and doesn’t split.

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Watch Out for These Mistakes While Cooking

• Using low-fat coconut milk. It can curdle or make the sauce watery.
• Skipping the sear. Searing adds flavor and texture—don’t skip this crucial step.
• Crowding the pan. If your skillet is too small, cook the salmon in batches.
• Boiling the sauce. High heat can break the emulsion. Keep it to a gentle simmer.
• Over-seasoning early. Curry paste and butter can be salty, so season at the end.

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

1. Jasmine Rice

Its subtle floral aroma is the perfect base to soak up the creamy curry sauce.

2. Garlic Naan or Flatbread

Tear-and-dip friendly, ideal for scooping up extra sauce.

3. Coconut Cauliflower Rice

For a low-carb option that still keeps the coconut theme going strong.

4. Roasted Vegetables

Think carrots, zucchini, or sweet potatoes—easy to roast while the salmon cooks.

5. Pickled Cucumber Salad

A crisp, tangy side that cuts through the richness of the dish beautifully.

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Storage Instructions

Refrigerator: Let the dish cool completely, then store in an airtight container in the fridge for up to 3 days. The curry flavors actually deepen over time, making leftovers even better.

Freezer: You can freeze the sauce and salmon together in a freezer-safe container for up to 1 month. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating.

Reheating: Warm gently in a skillet with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to prevent overcooking the fish.

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Estimated Nutrition

Per serving (with rice):

• Calories: ~520 kcal
• Protein: 34g
• Carbohydrates: 22g
• Fat: 36g
• Saturated Fat: 22g
• Fiber: 2g
• Sugar: 4g
• Sodium: 520mg

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Frequently Asked Questions

How spicy is this dish?

It depends on the curry paste you use. Yellow is mild, red has more heat. You can control spice by adding or reducing chili paste or flakes.

Can I make this dairy-free?

Absolutely. Swap the butter for vegan butter or coconut oil to keep it 100% dairy-free.

What if I don’t have curry paste?

You can substitute with curry powder and a touch of tomato paste, but the flavor won’t be quite the same.

Can I use frozen salmon?

Yes, just be sure to thaw it fully and pat it dry before cooking to avoid excess moisture in the pan.

Can I make this ahead?

Yes! It reheats beautifully. Just store it in the fridge and gently reheat in a skillet when ready to serve.

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Conclusion

One-Pan Coconut Curry Salmon with Garlic Butter is a recipe that delivers both elegance and ease. Whether you’re making it for a special dinner or a quick weekday meal, the bold curry flavor, rich coconut sauce, and tender salmon make it unforgettable. It’s simple, satisfying, and endlessly adaptable—exactly the kind of dish you’ll want to keep in your back pocket.

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