I like meals that are simple yet feel fancy, but I don’t like recipes that are too complicated or take hours in the kitchen. In this recipe, simplicity is key, and the creamy, slightly spicy sauce paired with juicy salmon is both elegant and easy to make. I adore salmon because it’s tender, flavorful, and cooks so quickly. But what really makes this recipe special is the combination of creamy coconut milk, rich garlic butter, and fragrant curry. The flavors are balanced, comforting, and just a little bit indulgent, making each bite satisfying and exciting at the same time.

I have always enjoyed using fresh ingredients to bring out natural flavors. I use fresh garlic, high-quality curry paste, and full-fat coconut milk. Always making sure the salmon is seared perfectly and the sauce is creamy ensures that the dish turns out delicious every single time.

You can serve this dish with steamed jasmine rice, some roasted vegetables like broccoli or carrots, and also with a light salad on the side for a fresh contrast. Garnish with lime wedges and cilantro for a bright, colorful finish.

Its Perfect For:

• Weeknight dinners that are quick yet flavorful
• Family meals that are healthy and filling
• Hosting small gatherings with minimal effort
• Cozy dinners at home when you want comfort food
• Meal prep for lunches that reheat beautifully

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon ginger, finely grated
• 1/2 teaspoon red chili flakes (optional, for heat)
• 1 can (14 oz) coconut milk
• 2 tablespoons red or yellow curry paste
• 1 tablespoon soy sauce
• 1 teaspoon honey or maple syrup
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Kitchen Equipment You’ll Need

• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Small bowl for prepping ingredients
• Tongs for flipping salmon
• Citrus juicer for lime

How to Make Coconut Curry Salmon with Garlic Butter

Step 1

Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper. This helps the salmon sear nicely and develop a golden crust while locking in its natural juices.

Step 2

Make the garlic butter: In a large skillet, melt the butter over medium heat. Add minced garlic and grated ginger, stirring constantly for 1–2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Add red chili flakes if you want a subtle heat to complement the curry flavor.

Step 3

Sear the salmon: Push the garlic butter to the side of the pan and place the salmon fillets skin-side down. Cook for 3–4 minutes without moving them to achieve a crisp skin. Flip the fillets gently and cook for another 2–3 minutes until the salmon is almost cooked through. Remove salmon from the pan and set aside on a plate.

Step 4

Prepare the coconut curry sauce: In the same skillet, pour in the coconut milk and stir in the curry paste, soy sauce, and honey. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the salmon for extra flavor. Let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.

Step 5

Combine salmon and sauce: Return the salmon to the skillet, spooning some sauce over each fillet. Reduce heat to low and simmer for 2–3 minutes to allow the salmon to absorb the curry flavors. Squeeze fresh lime juice over the fillets to brighten the dish.

Step 6

Serve: Transfer the salmon fillets to serving plates and generously spoon the coconut curry sauce on top. Garnish with chopped cilantro and lime wedges. The garlic butter in the sauce adds richness and depth, balancing the spiciness and creaminess perfectly.

Tips for Success

• Pat salmon dry before cooking to get a golden, crispy skin. Wet fillets will steam instead of sear.
• Cook garlic and ginger on medium heat to prevent burning. Burnt garlic tastes bitter and can ruin the sauce.
• Simmer the coconut curry sauce gently for a creamy texture. High heat can make it separate.
• Sear the salmon skin-side down first for best texture. Flip carefully to avoid breaking the fillet.
• Taste the sauce before adding salmon. Adjust salt, lime, or curry paste for perfect flavor balance.
• Garnish with fresh herbs like cilantro. It adds a fresh aroma and vibrant color.
• Add lime juice at the end. It brightens the flavors and balances the richness of the sauce.

Optional Ingredients

• Red bell peppers for sweetness and color
• Baby spinach for extra greens
• Mushrooms for earthy flavor and texture
• Coconut sugar instead of honey for deeper sweetness
• Lemongrass for extra fragrant aroma
• Crushed peanuts or cashews for crunch

How to Serve Coconut Curry Salmon with Garlic Butter?

I usually serve this salmon with steaming jasmine rice or coconut rice to soak up the creamy curry sauce. Rice balances the bold flavors and makes each bite comforting. I like placing the salmon on top of the rice and spooning sauce generously over the fillets so the flavors blend beautifully.

Sometimes I add roasted or steamed vegetables like broccoli, carrots, or bell peppers. Their sweetness and crunch complement the creamy sauce and tender salmon perfectly. It’s a great way to make the dish colorful and nutritious without much effort.

I also enjoy serving this with a simple salad of cucumber, cherry tomatoes, and red onion tossed with lime juice. This adds a refreshing contrast to the rich salmon. Garnish everything with fresh cilantro and lime wedges to make the dish look and taste amazing. It’s perfect for both casual weeknights and special dinners.

Is Coconut Curry Salmon with Garlic Butter Healthy?

Yes! Salmon is rich in omega-3 fatty acids, which are excellent for heart and brain health. Combined with coconut milk, it provides healthy fats and keeps you full without feeling heavy.

Garlic and ginger offer antioxidants and anti-inflammatory benefits, while the curry paste contributes vitamins and minerals from turmeric, cumin, and chili. Paired with vegetables and rice, this dish is a balanced, nutritious, and satisfying meal for any day.

Variations and Substitutions

• Salmon → cod or tilapia: Mild white fish works too. Cook slightly less time to avoid overcooking.
• Coconut milk → almond or oat milk: Creates a lighter, dairy-free sauce. Keep curry paste for flavor.
• Garlic butter → olive oil and garlic: Reduces richness but maintains fragrant taste.
• Red curry → yellow curry paste: Milder and slightly sweeter, great for sensitive palates.
• Add vegetables → bell peppers, zucchini, snap peas: Stir into sauce for colorful, healthy meals.
• Coconut sugar → honey or maple syrup: Adjust sweetness without changing the overall flavor.
• Rice → quinoa: A protein-rich, gluten-free option that soaks up the sauce beautifully.
• Add lime zest: Enhances brightness and aroma without changing creamy texture.

How to Store and How to Reheat

Store leftover salmon and curry sauce in an airtight container in the refrigerator for up to 2 days. Keep the rice separate to maintain texture. Make sure salmon is cooled completely before sealing to preserve flavor and moisture.

To reheat, gently warm the salmon and sauce over low-medium heat in a skillet. Avoid high heat, which can overcook the fish. Add a splash of coconut milk if the sauce has thickened too much. Serve immediately with freshly steamed rice or vegetables.

Frequently Asked Questions About Coconut Curry Salmon with Garlic Butter

Can I make this recipe spicier?
Yes! You can add extra red chili flakes or increase the curry paste. Start with small amounts and taste as you go, so the spice enhances the flavor without overwhelming the salmon. The creaminess of the sauce helps balance the heat nicely.

Can I use frozen salmon?
Absolutely. Make sure it is fully thawed in the refrigerator before cooking. Pat the fillets dry to ensure a good sear, and allow a few extra minutes of cooking time if the fillets are thick. Frozen salmon can also work well for meal prep.

Can leftovers be frozen?
The coconut curry sauce can be frozen in an airtight container, but the salmon itself is best eaten fresh. If freezing, separate the fish and sauce, then reheat gently to keep the salmon moist and tender. Adding a little coconut milk while reheating can help revive the creaminess.

Can I use light coconut milk instead of full-fat?
Yes, light coconut milk works, but the sauce will be a little thinner. You can add a small pat of butter or a splash of cream while reheating to make it creamier without changing the taste. Light coconut milk reduces calories but keeps the flavor delicious.

Coconut Curry Salmon with Garlic Butter Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Coconut Curry Salmon with Garlic Butter – creamy, flavorful, and quick to make. Perfect for weeknight dinners, cozy meals, or special occasions.

Ingredients

• 4 salmon fillets (6 oz each)

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 teaspoon ginger, finely grated

• 1/2 teaspoon red chili flakes (optional, for heat)

• 1 can (14 oz) coconut milk

• 2 tablespoons red or yellow curry paste

• 1 tablespoon soy sauce

• 1 teaspoon honey or maple syrup

• Juice of 1 lime

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Directions

• Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper. This helps the salmon sear nicely and develop a golden crust while locking in its natural juices.
• Make the garlic butter: In a large skillet, melt the butter over medium heat. Add minced garlic and grated ginger, stirring constantly for 1–2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Add red chili flakes if you want a subtle heat to complement the curry flavor.
• Sear the salmon: Push the garlic butter to the side of the pan and place the salmon fillets skin-side down. Cook for 3–4 minutes without moving them to achieve a crisp skin. Flip the fillets gently and cook for another 2–3 minutes until the salmon is almost cooked through. Remove salmon from the pan and set aside on a plate.
• Prepare the coconut curry sauce: In the same skillet, pour in the coconut milk and stir in the curry paste, soy sauce, and honey. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the salmon for extra flavor. Let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.
• Combine salmon and sauce: Return the salmon to the skillet, spooning some sauce over each fillet. Reduce heat to low and simmer for 2–3 minutes to allow the salmon to absorb the curry flavors. Squeeze fresh lime juice over the fillets to brighten the dish.
• Serve: Transfer the salmon fillets to serving plates and generously spoon the coconut curry sauce on top. Garnish with chopped cilantro and lime wedges. The garlic butter in the sauce adds richness and depth, balancing the spiciness and creaminess perfectly.