Name: One-Pan Coconut Curry Salmon with Garlic Butter Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 Salmon fillets (6 oz each); Salt and pepper to taste; 3 tablespoons Butter, divided; 1 can (13.5 oz) Full-fat coconut milk; 2 tablespoons Red curry paste; 4 cloves Garlic, minced; 1 tablespoon Fresh lime juice; ¼ teaspoon Chili flakes; Fresh cilantro for garnish

Dive into a weeknight dinner that feels like a special occasion with One-Pan Coconut Curry Salmon with Garlic Butter. This dish brings the velvety richness of coconut milk and the bold flavors of Thai red curry together with buttery, golden-seared salmon—all in one pan! It’s the kind of recipe I return to any time I want maximum flavor with minimum fuss. Each bite of juicy salmon soaks up the aromatic curry sauce and garlic butter, making this a foolproof favorite for busy evenings or impressing guests without breaking a sweat. Whether you’re a curry enthusiast or just dipping your toes into Thai-inspired flavors, this meal is set to become your new obsession.

One-Pan Coconut Curry Salmon with Garlic Butter Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry-friendly staples and a couple fresh finishing touches, this recipe captures the soul of comfort cooking. Each ingredient plays a major role: bold, bright, creamy, and fresh—nothing extra, nothing missing.

Salmon fillets (4, about 6 oz each): Rich, flaky salmon is the star—choose fresh for the best results, but thawed frozen fillets also work beautifully.
Full-fat coconut milk (1 can, 13.5 oz): The coconut cream gives the sauce its body, silkiness, and signature tropical flavor.
Red curry paste (2 tablespoons): This concentrate is loaded with chili, lemongrass, and spices, giving the sauce its punch and character.
Butter (3 tablespoons, divided): The backbone of the garlic butter sauce; one of the best flavor-boosters you’ll find.
Garlic (4 cloves, minced): Adds wonderful aromatic depth and brings the butter sauce to life.
Fresh lime juice (1 tablespoon): Brightens and balances the rich sauce for just the right amount of tang.
Salt and pepper (to taste): Essential for seasoning every layer—don’t be shy to taste and adjust as you go.
Chili flakes (optional, 1/4 teaspoon): For extra heat; sprinkle over the top if you like a little spice.
Fresh cilantro (for garnish): The fresh herbal finish ties all the flavors together just before serving.

How to Make One-Pan Coconut Curry Salmon with Garlic Butter

Step 1: Prepare the Salmon

Start by patting your beautiful salmon fillets dry with a paper towel—this is the secret to acquiring that perfectly golden, crisp exterior. Generously season both sides of each fillet with salt and pepper, ensuring the flavor seeps inside and out. Next, heat 1 tablespoon of butter in a large skillet over medium-high heat, swirling to coat the pan. Once the butter is nice and foamy, place the salmon skin-side down and let it sear undisturbed for 3 to 4 minutes. Flip, and cook for another 3 to 4 minutes until both sides are golden and the fish is just cooked through. Remove the fillets and set them aside—you want them to rest while you build that incredible sauce.

Step 2: Make the Coconut Curry Sauce

In the same skillet (don’t even think about washing it, as those browned bits are pure flavor gold), add the remaining 2 tablespoons of butter. Toss in your minced garlic, and let it sizzle for about a minute until deeply fragrant but not brown. Now, spoon in the red curry paste, stirring it into the butter-garlic mixture, allowing its oils and spices to really wake up—about 2 minutes. Pour in the luxurious coconut milk, scraping up anything from the bottom, and watch the sauce come together. Simmer on low for 5 to 7 minutes as it thickens and develops its signature aroma. Finish with a bright squeeze of lime juice, then taste and season with salt and pepper.

Step 3: Combine and Finish

Carefully return the reserved salmon fillets to the skillet, nestling them into the bubbling coconut curry sauce. Spoon some of that golden sauce over the top, then let everything simmer for another 5 to 7 minutes. This final step is where the flavors really meld and the salmon becomes ultra-tender—all the while soaking up every bit of garlic butter and curry richness. If you love heat, sprinkle over those optional chili flakes. Your One-Pan Coconut Curry Salmon with Garlic Butter is ready to wow!

How to Serve One-Pan Coconut Curry Salmon with Garlic Butter

Garnishes

Just before serving, I love showering the salmon with plenty of freshly chopped cilantro. A final hit of lime zest or an extra squeeze of lime juice brings a citrusy pop that plays perfectly with the curry sauce and garlic butter flavors. If you enjoy a little kick, don’t forget the chili flakes—let them rain down for that fiery finish.

Side Dishes

This dish loves to be paired with perfectly steamed jasmine rice or fluffy coconut rice, which soak up every drop of the luscious sauce. For a lighter touch, spoon the salmon and curry sauce over sautéed greens, steamed broccolini, or even a bed of rice noodles. The saucy nature of One-Pan Coconut Curry Salmon with Garlic Butter makes it super versatile for whatever sides you have on hand.

Creative Ways to Present

Turn dinner into a wow moment by plating each salmon fillet atop a mound of rice, swirling the coconut curry sauce generously around. Or serve it family-style in the skillet for that dramatic, straight-to-table look—sprinkle with extra herbs for a burst of color. For a dinner party twist, cut the salmon into large chunks before cooking and serve as a shared curry with plenty of sauce to go around. No matter how you present it, this dish always looks—and tastes—like a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Coconut Curry Salmon with Garlic Butter keeps beautifully in an airtight container in the refrigerator for up to 2 days. The curry sauce may thicken slightly as it cools, but that just means each reheated bite will be even more full of flavor.

Freezing

While you can freeze this dish, salmon and coconut milk both can change texture a bit after thawing. If you’d like to prep ahead, freeze only the sauce and add fresh-seared salmon when ready to serve. If you do freeze the assembled dish, let it cool completely, pack it into a freezer-safe container, and use within a month for best taste and texture.

Reheating

To reheat, warm the salmon and sauce gently in a skillet over low heat, adding a splash of water or coconut milk to loosen if needed. Microwave reheating is quick, but use medium power and short intervals to prevent the salmon from drying out. Always reheat just until warmed through for best results.

FAQs

Can I use another type of fish for One-Pan Coconut Curry Salmon with Garlic Butter?

Absolutely! Firm white fish like cod, halibut, or sea bass make excellent substitutes if you’re out of salmon or want to try something new. Just be sure to adjust the cooking time as needed, since the thickness of the fillets can vary.

Is this recipe very spicy?

The heat level mainly comes from the red curry paste and any added chili flakes. Using just the prescribed amount of curry paste, the result is more aromatic than spicy. For a milder version, try a mild curry paste and skip the chili flakes.

What sides pair best with One-Pan Coconut Curry Salmon with Garlic Butter?

Steamed jasmine or basmati rice are classics, but it’s also delicious with quinoa, roasted potatoes, or over sautéed greens. Anything that lets you mop up that fragrant curry sauce will do the trick!

Can I make One-Pan Coconut Curry Salmon with Garlic Butter dairy-free?

Yes, you can swap the butter for a plant-based alternative, such as vegan butter or coconut oil. The coconut milk keeps the dish luxuriously creamy, so you won’t miss out on richness at all.

How do I prevent the salmon from overcooking?

Sear just until golden on each side, then let it finish in the sauce. Salmon is ready when it flakes easily and still looks moist inside—don’t overcook, as it can become dry quickly. When in doubt, err on the side of just barely done!

Final Thoughts

If you’re looking for a go-to dinner that combines bold curry flavors with irresistible, buttery salmon, you absolutely have to give One-Pan Coconut Curry Salmon with Garlic Butter a try. It’s a simple, deeply satisfying recipe that transforms a handful of ingredients into something truly crave-worthy. Make it once, and I promise it’ll earn a spot in your regular kitchen rotation!