One-Pan Coconut Curry Salmon with Garlic Butter

ByCole Matthews
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why make this recipe

One-Pan Coconut Curry Salmon with Garlic Butter is a delightful dish that combines the rich flavors of coconut and curry with tender salmon. It’s not only quick to make but also requires very few ingredients, making it perfect for busy weeknights. This meal is satisfying, healthy, and will impress anyone around your dinner table. The one-pan cooking method means less cleanup too!

how to make One-Pan Coconut Curry Salmon with Garlic Butter

Ingredients

  • 2 salmon fillets
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Rice or naan for serving
  • Fresh cilantro for garnish (optional)

Directions

  1. In a large skillet, melt the butter over medium heat and add the minced garlic. Sauté until fragrant.
  2. Stir in the red curry paste and cook for another minute.
  3. Pour in the coconut milk and bring to a gentle simmer.
  4. Season the salmon fillets with salt and pepper, then add them to the skillet.
  5. Cover and cook for 10-12 minutes, or until the salmon is cooked through.
  6. Serve the salmon over cooked rice or with warm naan, garnished with fresh cilantro if desired.

how to serve One-Pan Coconut Curry Salmon with Garlic Butter

This dish is best enjoyed warm. Serve the salmon fillets over a bed of fluffy rice or alongside warm naan to soak up all that delicious coconut curry sauce. A sprinkle of fresh cilantro on top adds a nice touch and enhances the flavors.

how to store One-Pan Coconut Curry Salmon with Garlic Butter

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving again.

tips to make One-Pan Coconut Curry Salmon with Garlic Butter

  • Use fresh salmon fillets for the best flavor and texture.
  • Adjust the amount of red curry paste to suit your spice preference. More paste will give it a spicier kick!
  • Feel free to add vegetables like spinach or bell peppers to the skillet for added nutrition and flavor.

variation

You can substitute the salmon with other types of fish like tilapia or cod. For a vegetarian option, use tofu or chickpeas in place of salmon, adjusting cooking times as needed.

FAQs

Can I use light coconut milk?
Yes, light coconut milk can be used, but it may be less creamy.

What if I don’t have red curry paste?
If you don’t have red curry paste, you can use green curry paste or a blend of spices like curry powder.

Can I make this dish ahead of time?
While it’s best fresh, you can prepare the sauce ahead of time and simply add the salmon when you’re ready to cook.

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One-Pan Coconut Curry Salmon with Garlic Butter

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 2 servings 1x
  • Diet: Pescatarian
Print Recipe

Description

A quick and satisfying dish combining tender salmon with rich coconut curry flavors, perfect for busy weeknights.

Ingredients

Scale
  • 2 salmon fillets
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Rice or naan for serving
  • Fresh cilantro for garnish (optional)

Instructions

  1. Melt the butter over medium heat in a large skillet and add the minced garlic; sauté until fragrant.
  2. Stir in the red curry paste and cook for another minute.
  3. Pour in the coconut milk and bring to a gentle simmer.
  4. Season the salmon fillets with salt and pepper, then add them to the skillet.
  5. Cover and cook for 10-12 minutes, or until the salmon is cooked through.
  6. Serve over cooked rice or with warm naan, garnished with fresh cilantro if desired.

Notes

Use fresh salmon fillets for the best flavor. Adjust red curry paste for spiciness. Consider adding vegetables for extra nutrition.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 fillet
  • Calories: 400
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: salmon, coconut curry, one-pan meal, quick dinner, easy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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