One-Pan Coconut Curry Salmon with Garlic Butter: A Luxurious Weeknight Dinner

Why You’ll Love This Recipe

If you love rich, flavorful meals that come together effortlessly, this One-Pan Coconut Curry Salmon with Garlic Butter is exactly what you need. It combines the delicate flakiness of salmon with the creamy warmth of coconut curry, all brought together by aromatic garlic butter. The best part? Everything cooks in a single pan, making cleanup a breeze. This dish feels restaurant-worthy but is surprisingly easy to make at home. I tried this recipe once with light coconut milk, and it turned out just as silky and flavorful — perfect for when you want a slightly lighter version. The balance of spicy curry, tangy lime, and buttery richness makes every bite absolutely irresistible. Whether served with rice, quinoa, or warm naan, this recipe transforms a simple salmon dinner into something truly special.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salmon fillets – Fresh or frozen salmon works fine. Choose skin-on fillets for added crispiness and flavor. The natural richness of salmon complements the creamy curry sauce beautifully.

Coconut milk – Full-fat coconut milk creates a luxuriously creamy sauce. Light coconut milk works if you prefer a lighter texture.

Garlic – Finely minced garlic adds a deep aromatic flavor that blends perfectly with butter and curry spices.

Butter – Unsalted butter gives the sauce a velvety texture and enhances the savory richness of the dish.

Red curry paste – The base of the sauce. It provides vibrant color and a gentle heat that infuses every layer of flavor.

Onion – Finely diced onion adds sweetness and depth, balancing the bold curry spices.

Ginger – Freshly grated ginger gives the curry sauce a bright, zesty kick that pairs well with coconut milk.

Lime juice – A squeeze of lime cuts through the richness of the sauce, adding freshness and balance.

Fish sauce or soy sauce – Just a splash enhances the umami flavor, making the dish taste complex and authentic.

Brown sugar – Helps round out the flavors by softening the spice and adding a subtle sweetness.

Cilantro – Fresh cilantro leaves bring a refreshing herbal finish that complements the curry’s warmth.

Salt and pepper – To taste, ensuring each flavor shines through perfectly.

Directions

Start by seasoning the salmon fillets with salt and pepper. In a large skillet over medium heat, melt half the butter. Add the salmon, skin-side down, and sear for about 3–4 minutes per side until golden brown. Remove the salmon from the pan and set aside.

In the same skillet, add the remaining butter, then sauté the onions until translucent. Stir in minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the red curry paste and stir until well blended, letting the spices bloom in the butter.

Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.

Return the salmon fillets to the pan, spooning the sauce over the top. Simmer for another 5–7 minutes, or until the salmon is cooked through and flakes easily with a fork. Finish with a squeeze of lime juice and garnish with chopped cilantro. Serve hot with jasmine rice or warm naan bread to soak up the delicious sauce.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Storage/reheating

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of coconut milk or water to loosen the sauce. Avoid microwaving for too long, as it can dry out the fish. This dish also freezes well for up to one month — thaw overnight in the refrigerator before reheating.

Variations and Customizations

Spicy Coconut Curry Salmon
Add extra curry paste or a dash of chili flakes for more heat and depth.

Green Curry Salmon
Swap red curry paste for green curry paste for a brighter, herb-forward version.

Lemongrass Coconut Salmon
Add chopped lemongrass while simmering the sauce for a fragrant, citrusy twist.

Vegetable-Loaded Curry
Stir in spinach, bell peppers, or snap peas to add color, texture, and nutrition.

Creamy Tomato Coconut Salmon
Add a tablespoon of tomato paste to the sauce for a subtle tang and richer color.

Thai Basil Salmon
Finish the dish with fresh Thai basil leaves instead of cilantro for a more aromatic flavor.

Pan-Seared Curry Salmon Bites
Cut the salmon into chunks before searing for bite-sized pieces perfect for rice bowls.

Vegan Option
Substitute salmon with tofu or chickpeas and use vegan butter for a fully plant-based meal.

Lime Butter Salmon Curry
Increase the lime juice and zest for a brighter, tangier finish that balances the creamy sauce.

Garlic Lover’s Curry Salmon
Double the garlic in the recipe if you can’t get enough of its rich aroma.

FAQs

Can I use canned salmon for this recipe?

Fresh or frozen fillets are best, but you can use canned salmon in a pinch for a quicker meal.

What type of curry paste works best?

Thai red curry paste is ideal for this recipe, but yellow or green paste can also be used.

Can I make this dish dairy-free?

Yes, simply replace the butter with coconut oil for a fully dairy-free version.

What can I serve with coconut curry salmon?

Steamed jasmine rice, basmati rice, or naan bread pair perfectly with the creamy sauce.

How spicy is this dish?

The spice level depends on your curry paste. Start with less and add more to taste.

Can I bake the salmon instead?

Yes, bake at 400°F (200°C) for 12–15 minutes, then pour the sauce over before serving.

Can I use another protein?

Chicken, shrimp, or firm white fish like cod work beautifully with this curry sauce.

How do I thicken the sauce?

Simmer a bit longer or stir in a teaspoon of cornstarch mixed with water.

Can I make this ahead of time?

Yes, the sauce can be prepared up to 2 days in advance and reheated with the salmon just before serving.

How do I store leftovers?

Refrigerate for up to 3 days or freeze for up to 1 month. Reheat gently to maintain texture.

Conclusion

This One-Pan Coconut Curry Salmon with Garlic Butter is proof that you can create a luxurious, flavor-packed meal in under 30 minutes. With its creamy, aromatic sauce and tender, perfectly cooked salmon, it’s a dish that feels indulgent yet simple enough for any night of the week. Whether you’re impressing guests or treating yourself to a cozy dinner, this recipe delivers restaurant-quality flavor with minimal effort — and just one pan to wash.

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