One-Pan Coconut Curry Salmon with Garlic Butter

You come home tired. You want something that smells warm, fills the kitchen, and doesn’t ask for a lot of fuss. One-pan dinners do that. They also feel like someone thought about you.

This panful of coconut, curry, and buttery garlic wraps itself around simple salmon and makes dinner feel like a hug. If you like that cozy curry smell, you might also enjoy a bowl of coconut curry soup on a different night same comfort, different form.

Short on time? Good. This keeps things small and honest.

Why This Dish Feels Like Home

It’s the textures. Soft fish. A sauce that’s silky and a little tangy. It sits in the pan and asks for rice or bread beside it. It fills plates, not ego.

Most days you don’t need a showy meal. You need something dependable. This one slides from stove to table and everyone digs in. It warms bellies fast. It makes a low-key weeknight feel like care put into the food.

And yes, you can make extra. That part matters.

How It Comes Together in the Kitchen

Calm steps. Little heat changes. A pan you already own.

Sear the salmon first so you get that golden edge. Make the sauce right in the same pan. Return the fish and let it finish in the sauce. No extra pots. No long lists of tricks.

If you like one-pan dinners that make you feel the same way, try the cozy approach of one-pan chicken buttered noodles sometime. It’s the same kind of plain comfort.

What You’ll Need To Make One-Pan Coconut Curry Salmon with Garlic Butter

• 4 salmon fillets (skin-on or skinless)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 can (13.5 oz) coconut milk
• 1 tablespoon tomato paste
• 1 teaspoon honey or maple syrup
• 1 tablespoon soy sauce
• Juice of ½ a lime
• ¼ cup fresh cilantro or basil, chopped (for garnish)

Yep. That’s it. Simple pantry staples and a little fresh herb at the end.

Steady Steps To Make the Recipe One-Pan Coconut Curry Salmon with Garlic Butter

Step 1: Season and Sear the Salmon

Pat the salmon dry with a paper towel. Sprinkle with the salt, black pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the salmon, skin-side down if it has skin, and press gently for a few seconds so it stays flat. Sear 3–4 minutes until the skin or bottom is nicely browned. Flip and sear the other side 1–2 minutes, just enough to get some color. Remove the salmon to a plate and set aside.

Step 2: Make the Garlic Butter Coconut Curry Sauce

Turn the heat to medium. Add the butter to the same pan. When it melts, toss in the minced garlic and grated ginger. Stir until fragrant, about 30 seconds. Sprinkle in the curry powder, turmeric, and red pepper flakes if you want a little kick. Stir in the tomato paste so it loosens in the fat. Pour in the coconut milk, add the honey or maple syrup, and the soy sauce. Bring to a gentle simmer and let the sauce thicken a touch, about 3–5 minutes. Finish with the lime juice.

Step 3: Simmer the Salmon in the Sauce

Slide the seared salmon back into the pan, spoon some sauce over each fillet, and drop the heat to low. Simmer gently until the salmon reaches your desired doneness, about 4–6 minutes for medium depending on thickness. The sauce will cling to the fish. Taste and add a pinch more salt or lime if it needs brightness.

Step 4: Garnish & Serve

Turn off the heat. Scatter the chopped cilantro or basil over the top. Serve straight from the pan or spoon the salmon and lots of sauce over rice, noodles, or toasted bread.

How to Serve It at the Table

Rice soaks up the sauce. Keep it plain or make a quick cilantro-lime rice if you feel like it. Soft flatbreads also work. For a vegetable side, steam broccoli or toss greens with a little lemon and olive oil.

If you want something rich for a crowd, pair with a buttery roast chicken like these lemon garlic butter chicken thighs, same kind of homey energy. No fuss. Everyone eats.

Keeping Leftovers for Later

Cool the pan slightly, then move leftovers to an airtight container. Store in the fridge for up to 3 days. Reheat gently on low in a skillet so the sauce doesn’t split. A splash of water or coconut milk helps when reheating.

You can freeze the sauce on its own for up to 2 months in a freezer-safe jar. Thaw overnight and warm gently. Cooked salmon can get a bit mealy if frozen, so I don’t usually freeze the fish itself unless I’m in a real hurry.

Little Comfort-Building Tips One-Pan Coconut Curry Salmon with Garlic Butter

• Pat the fish dry. A dry surface sears better. I learned this the hard way.
• Use skin-on salmon if you want a crisp bite. It holds up and adds texture.
• Don’t burn the garlic. If it browns too fast, lower the heat and breathe.
• Add the lime at the end. It brightens everything and keeps the sauce from tasting flat.
• If you like more heat, stir in a splash of sriracha or a pinch more red pepper flakes.
• If you want a different protein sometimes, try the slow-cooked comfort of crockpot garlic butter beef bites potatoes. It’s different, but same cozy result.

Cozy Variations You Can Try

• Swap salmon for shrimp. Cook time will drop, so add them in the last 3–4 minutes.
• Use firm tofu for a vegetarian option. Press it first and pan-sear until golden.
• Toss in vegetables baby spinach wilts in at the end, chopped bell peppers soften in the sauce.
• Make it nuttier by stirring a spoonful of peanut butter into the sauce for Thai vibes.

Small swaps, big comfort.

Make-Ahead and Freezer Notes

You can make the sauce a day ahead and keep it in the fridge. Reheat gently and add the seared salmon at the last minute. Or assemble everything except the lime and herbs, chill, and finish on the stove when you’re ready.

To freeze: pour cooled sauce into a jar leaving some headspace. Thaw in the fridge overnight. Reheat gently and add fresh lime and herbs to freshen it up.

Questions People Often Ask

• 
  

  Can I use frozen salmon?
  Yes. Thaw overnight in the fridge, pat dry, then follow the same searing steps.

  
  
• 
  

  Will the coconut milk split when reheated?
  It can. Reheat slowly over low heat and stir. A splash of extra coconut milk or water can smooth it out.

  
  
• 
  

  Is curry powder the same as curry paste?
  No. Powder is dry spice mix. Paste has oil and aromatics and is stronger. If you use paste, use less and taste as you go.

  
  
• 
  

  How spicy is this?
  Mild by default. The red pepper flakes add heat, so you control it. I usually add a small pinch.

  
  
• 
  

  Can I make it dairy-free?
  Yes. Swap the butter for more olive oil or a dairy-free butter substitute.

  
  
• 
  

  How do I know when the salmon is done?
  It should flake easily with a fork and be opaque through the middle. A touch of translucence in the center is okay if you like it medium.

  
  

A Warm Closing Note

Take a breath. This meal is forgiving. It asks for simple steps and gives you back warmth. Make it on a night when you want the kitchen to feel like home. Save a little extra sauce. It behaves like leftovers in the best way.

Conclusion

If you want a different take or more inspiration, check out this flavorful riff on the idea at Coconut Curry Salmon with Garlic Butter.

Print