Description
A creamy, flavorful one-pan dish featuring tender salmon fillets simmered in a luscious coconut curry sauce with garlic butter and aromatic spices — easy to make and perfect for weeknight dinners.
Ingredients
- 4 salmon fillets (about 150g each, skin-on or skinless)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon red curry paste (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 can (400ml) coconut milk
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Salt and black pepper, to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Pat the salmon dry and season both sides with salt and black pepper.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear the salmon for 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, add the remaining butter and sauté garlic and onion until fragrant and translucent.
- Stir in red curry paste, turmeric, and paprika. Cook for 1 minute to release flavors.
- Pour in coconut milk, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Return salmon fillets to the pan, spoon sauce over the top, and simmer uncovered for 6–8 minutes, or until the salmon is cooked through and flaky.
- Finish with a squeeze of lime juice and sprinkle with fresh cilantro.
- Serve hot with steamed rice, quinoa, or naan bread.
Notes
- For extra richness, add a splash of heavy cream or a tablespoon of peanut butter to the sauce.
- Use light coconut milk for a lower-calorie version.
- This recipe also works great with shrimp, white fish, or tofu.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: One-pan cooking
- Cuisine: Asian Fusion