Coconut Curry Salmon with Garlic Butter

ByDeShawn Ellis
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why make this recipe

Coconut Curry Salmon with Garlic Butter is not just delicious; it’s also quick and easy to make. This dish combines the rich flavors of coconut milk and curry with tender salmon, making it a comforting and satisfying meal. Plus, it takes only a short time to prepare, which is perfect for busy weeknights. The addition of garlic butter elevates the flavor, making every bite more enjoyable. Whether you’re cooking for yourself or for family and friends, this recipe will impress.

how to make Coconut Curry Salmon with Garlic Butter

Ingredients:

  • salmon fillets
  • coconut milk
  • curry paste
  • garlic
  • butter
  • salt
  • pepper
  • vegetable oil
  • fresh cilantro (for garnish)

Directions:

  1. Heat vegetable oil in a pan over medium heat.
  2. Season the salmon fillets with salt and pepper, then place them in the pan. Cook for about 4-5 minutes on each side until golden brown and cooked through.
  3. Remove the salmon and set aside.
  4. In the same pan, add butter and minced garlic, sauté until fragrant.
  5. Stir in the curry paste and cook for another minute.
  6. Pour in the coconut milk, stirring to combine.
  7. Let the sauce simmer for a few minutes until slightly thickened.
  8. Return the salmon to the pan, spooning the sauce over the fish.
  9. Garnish with fresh cilantro before serving. Serve hot.

how to serve Coconut Curry Salmon with Garlic Butter

Serve Coconut Curry Salmon hot, directly from the pan. It pairs well with rice or quinoa to soak up the tasty sauce. You can also add a side of steamed vegetables for a complete meal. The fresh cilantro on top adds a nice touch and enhances the flavor.

how to store Coconut Curry Salmon with Garlic Butter

If you have leftovers, store them in an airtight container in the refrigerator. The salmon can be kept for about two days. When reheating, do so gently to avoid overcooking the fish. You can microwave it or heat it in a pan with a little coconut milk to keep it moist.

tips to make Coconut Curry Salmon with Garlic Butter

  • Make sure to use fresh salmon for the best flavor.
  • Adjust the amount of curry paste to your taste; adding more will increase the spiciness.
  • For a creamier sauce, use full-fat coconut milk.
  • Don’t skip the cilantro garnish; it adds freshness and enhances the dish.

variation

You can easily modify this recipe by using a different type of fish, such as shrimp or tilapia. You could also add vegetables like bell peppers or spinach to the sauce for added nutrition and color.

FAQs

1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon. Just make sure they are fully thawed before cooking for the best results.

2. Is this dish spicy?
The spice level depends on the amount of curry paste you use. Start with a small amount and adjust to your liking.

3. Can I make this recipe dairy-free?
Yes, the recipe is already dairy-free since it uses coconut milk and garlic instead of cream. Just ensure your curry paste does not contain any dairy products.

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Coconut Curry Salmon with Garlic Butter

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy Free
Print Recipe

Description

A quick and easy dish combining rich flavors of coconut milk and curry with tender salmon, elevated by garlic butter.

Ingredients

Scale
  • 4 salmon fillets
  • 1 cup coconut milk
  • 3 tablespoons curry paste
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, for garnish

Instructions

  1. Heat vegetable oil in a pan over medium heat.
  2. Season the salmon fillets with salt and pepper, then place them in the pan. Cook for about 4-5 minutes on each side until golden brown and cooked through.
  3. Remove the salmon and set aside.
  4. In the same pan, add butter and minced garlic, sauté until fragrant.
  5. Stir in the curry paste and cook for another minute.
  6. Pour in the coconut milk, stirring to combine.
  7. Let the sauce simmer for a few minutes until slightly thickened.
  8. Return the salmon to the pan, spooning the sauce over the fish.
  9. Garnish with fresh cilantro before serving.

Notes

For a creamier sauce, use full-fat coconut milk. Control spiciness by adjusting curry paste quantity.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 80mg

Keywords: salmon, coconut curry, garlic butter, quick meals, easy recipes

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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