Can I make Coconut Curry Salmon with Garlic Butter ahead of time?

Yes. You can prepare the coconut curry sauce up to two days in advance and store it in an airtight container in the refrigerator. When you're ready to serve, gently reheat the sauce and cook the salmon fresh for the best texture and flavor.

What is the best type of salmon for Coconut Curry Salmon with Garlic Butter?

Fresh Atlantic salmon, sockeye salmon, or coho salmon all work well. Choose skin-on or skinless fillets with similar thickness so they cook evenly. Fresh, high-quality salmon will produce the juiciest and most flavorful results.

Can I freeze Coconut Curry Salmon with Garlic Butter?

The coconut curry sauce freezes well for up to two months in a freezer-safe container. While cooked salmon can also be frozen, its texture may become slightly softer after thawing. For the best eating experience, enjoy the salmon fresh or within a few days of refrigeration.

Easy Coconut Curry Salmon with Garlic Butter

Name: Coconut Curry Salmon with Garlic Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai-Inspired
Ingredients: 4 salmon fillets (about 6 ounces each); 2 tablespoons olive oil; 2 teaspoons curry powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon honey; 3 tablespoons unsalted butter, divided; 2 tablespoons Thai red curry paste; 1 tablespoon freshly grated ginger; 1 (13.5-ounce) can full-fat coconut milk; 3 cups broccoli florets; 2 tablespoons soy sauce or tamari; 1 teaspoon fish sauce; 4 garlic cloves, finely minced; 1/2 teaspoon crushed red pepper flakes; 1/4 cup fresh basil or cilantro, chopped; Lime wedges, for serving; Cooked jasmine rice, for serving

Description

Coconut Curry Salmon with Garlic Butter is a rich, creamy, Thai-inspired seafood dinner featuring perfectly broiled salmon simmered in a fragrant coconut curry sauce and finished with golden garlic butter. This easy one-pan recipe is perfect for busy weeknights or elegant dinners, delivering bold flavors with minimal effort.

Ingredients

Scale

4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon honey
3 tablespoons unsalted butter, divided
2 tablespoons Thai red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can full-fat coconut milk
3 cups broccoli florets
2 tablespoons soy sauce or tamari
1 teaspoon fish sauce
4 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh basil or cilantro, chopped
Lime wedges, for serving
Cooked jasmine rice, for serving

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Instructions

Preheat the broiler and line a baking sheet with parchment paper or lightly grease it.
Pat the salmon dry, brush with olive oil, then season with curry powder, salt, and black pepper. Drizzle the honey evenly over the fillets.
Broil the salmon for 3 to 5 minutes until lightly caramelized but not fully cooked.
Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Stir in the Thai red curry paste and grated ginger, cooking for about 1 minute until fragrant.
Add the broccoli, coconut milk, soy sauce, and fish sauce. Bring to a gentle simmer and cook until the broccoli begins to soften.
Carefully transfer the broiled salmon into the curry sauce and simmer for another 3 to 5 minutes until the salmon flakes easily with a fork.
In a small saucepan, melt the remaining butter. Add the minced garlic and red pepper flakes, cooking until the butter is golden brown and the garlic becomes crisp.
Serve the salmon over warm jasmine rice with plenty of coconut curry sauce. Spoon the garlic butter over each fillet and garnish with fresh basil or cilantro and lime wedges before serving.

Notes

Use full-fat coconut milk for the richest and creamiest sauce.
Do not overcook the salmon to keep it tender and flaky.
Adjust the amount of red curry paste for a milder or spicier dish.
Brown the garlic carefully to avoid bitterness.
Fresh lime juice added just before serving brightens the entire dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and add a splash of coconut milk if the sauce thickens.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Broil and Simmer
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 salmon fillet with sauce (excluding rice)
Calories: 590
Sugar: 7 g
Sodium: 780 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 125 mg