Description
This One-Pan Coconut Curry Salmon with Garlic Butter is a flavor-packed, quick dinner idea that feels like a treat. Tender salmon fillets are seared in rich garlic butter and simmered in a creamy coconut curry sauce with cherry tomatoes, ginger, and lime. All done in one pan and ready in under 30 minutes—perfect for busy weeknights.
Ingredients
4 salmon fillets
1 tablespoon unsalted butter
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup cherry tomatoes, halved
1 tablespoon curry powder
1 can (13.5 oz) full-fat coconut milk
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Pat salmon fillets dry and season with salt and pepper.
2. In a large skillet, melt butter over medium-high heat. Add minced garlic and sear salmon skin-side down for 3–4 minutes per side until nearly cooked. Remove and set aside.
3. Reduce heat to medium. Add more garlic and ginger; sauté for 1 minute until fragrant.
4. Add cherry tomatoes and curry powder. Cook for 2–3 minutes until tomatoes soften and release juices.
5. Pour in coconut milk, scraping up brown bits. Bring to a simmer and cook for 4–5 minutes.
6. Return salmon to skillet. Simmer for 4–5 more minutes, spooning sauce over the top.
7. Finish with lime juice and chopped cilantro. Taste and adjust seasoning as needed.
8. Serve hot with rice, naan, or your favorite side.
Notes
For crispier salmon, use skin-on fillets and avoid moving them during the sear.
Use full-fat coconut milk for the richest sauce texture.
Reheat gently to keep salmon moist; avoid boiling to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion, Asian-inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 430
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg