Name: Coconut Curry Salmon with Garlic Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets (about 6 oz each), skin-on or skinless; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 tablespoon unsalted butter; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon lime juice; 1 teaspoon brown sugar (optional); 1/4 cup chopped fresh cilantro; Cooked jasmine rice or rice noodles, for serving

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This Coconut Curry Salmon with Garlic Butter is a rich, comforting dish that comes together in one pan and just 30 minutes. I love how the bold flavors of red curry, coconut milk, garlic, and ginger wrap around tender salmon fillets, while a touch of lime and fresh cilantro brings brightness to each bite. It’s simple enough for weeknights but flavorful enough to feel like a special dinner.

Coconut Curry Salmon with Garlic Butter

Ingredients

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

4 salmon fillets (about 6 oz each), skin-on or skinless

1 tablespoon olive oil

Salt and black pepper, to taste

1 tablespoon unsalted butter

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 can (13.5 oz) full-fat coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 teaspoon brown sugar (optional)

¼ cup chopped fresh cilantro

Cooked jasmine rice or rice noodles, for serving

Directions

I start by patting the salmon fillets dry and seasoning them well with salt and black pepper.

I heat olive oil in a large skillet over medium-high and sear the salmon, skin-side down first, for 3–4 minutes on each side until golden. Then I set them aside.

In the same pan, I reduce the heat and melt the butter. I sauté the garlic and ginger for a minute or two until they’re nice and fragrant.

I stir in the red curry paste and cook it briefly to boost the flavor.

I pour in the coconut milk, soy sauce, lime juice, and a touch of brown sugar, then stir everything and let it simmer for about 5 minutes to thicken slightly.

I return the salmon to the pan and spoon the sauce over the top, letting it simmer gently for another 4–5 minutes until fully cooked.

To finish, I sprinkle chopped cilantro over the top and serve it all hot over jasmine rice or noodles with plenty of sauce.

Servings and timing

This recipe serves 4 and takes just 30 minutes total — 10 minutes to prep and 20 minutes to cook. Each serving is approximately 420 kcal, making it a balanced and satisfying dinner option.

Variations

I sometimes swap the salmon for shrimp or white fish like cod or halibut.

For a spicier kick, I add a chopped chili or a dash of chili flakes with the curry paste.

If I want it creamier, I stir in a spoonful of almond butter or cashew cream with the coconut milk.

I love tossing in vegetables like baby spinach, bell peppers, or snap peas to make it a complete one-pan meal.

For a lower-carb version, I serve this over cauliflower rice or zucchini noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I gently warm the salmon and sauce in a skillet over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. I avoid microwaving the salmon, as it can dry out the fish.

FAQs

How do I know when the salmon is cooked through?

I look for the salmon to flake easily with a fork and reach an internal temperature of 145°F (63°C). It should be opaque and tender.

Can I use light coconut milk?

Yes, but I find that full-fat coconut milk gives the sauce a richer, creamier texture. Light coconut milk works if I want to reduce the fat content.

Is this dish very spicy?

The dish has a mild heat from the red curry paste, but it’s not overpowering. If I’m sensitive to spice, I use a bit less curry paste, or if I like it hot, I add more.

Can I make this dairy-free?

Yes, the only dairy in the recipe is the butter. I replace it with a dairy-free alternative or skip it and use extra olive oil if I want to keep it dairy-free.

What can I serve with coconut curry salmon besides rice?

I often serve it with rice noodles, quinoa, steamed veggies, or even crusty bread to soak up the sauce. It’s very flexible.

Conclusion

Coconut Curry Salmon with Garlic Butter is one of those meals I turn to again and again. It’s fast, flavorful, and feels indulgent without being heavy. Whether I’m cooking for guests or just want a satisfying dinner after a long day, this dish delivers every time. With its creamy sauce, tender salmon, and bold aromatics, it’s a recipe that always earns a spot in my regular dinner rotation.

📖 Recipe:

Coconut Curry Salmon with Garlic Butter

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This coconut curry salmon with garlic butter is a rich, comforting one-pan dish made in just 30 minutes. Creamy coconut milk, red curry paste, garlic, and ginger create a bold, flavorful sauce for tender salmon fillets, finished with a splash of lime and fresh cilantro.

Instructions

Pat the salmon fillets dry and season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down first, for 3–4 minutes per side until golden. Remove and set aside.
In the same pan, reduce heat and melt the butter. Sauté garlic and ginger for 1–2 minutes until fragrant.
Stir in the red curry paste and cook for another minute.
Add coconut milk, soy sauce, lime juice, and brown sugar. Stir and let simmer for 5 minutes to thicken slightly.
Return salmon to the pan and spoon sauce over the top. Simmer gently for 4–5 minutes until the salmon is cooked through.
Garnish with chopped cilantro and serve hot over jasmine rice or rice noodles.