This one-pan coconut curry salmon is a tasty and simple dinner option. With creamy coconut milk and zesty garlic butter, it’s packed with flavor and extra easy to clean up!
I love how quick this meal comes together. Just toss it all in one pan, and voila! You can focus on enjoying that delicious spoonful of sauce over rice. Yum! 🍚
Key Ingredients & Substitutions
Salmon: Fresh salmon is crucial for this recipe. If you can’t find salmon or prefer something different, try using cod or tilapia. They’ll work well in the curry sauce.
Curry Powder: A blend of spices that really brings flavor! If you’re sensitive to spice, use a mild curry powder or even a curry paste. You can also make your own mix with turmeric, cumin, and coriander.
Coconut Milk: Opt for full-fat for a rich sauce. If you’re looking for a lighter option, you can use light coconut milk, but the sauce may be less creamy. Canned almond or cashew milk can be good substitutes too, though they have a different taste.
Lime: Fresh lime juice is best for that zesty kick. If limes are unavailable, lemons can be used, although the flavor will differ slightly.
How Do I Ensure the Salmon is Perfectly Cooked?
Cooking salmon can be tricky! The key is to monitor the heat and time carefully. Follow these tips:
- Preheat your skillet to medium heat. High heat can dry out the fish.
- Cook the salmon for about 10–12 minutes. It should flake easily with a fork when done.
- If you’re unsure, use a thermometer; salmon is perfect when it reaches 145°F (63°C).
Reserve some of the coconut curry sauce to drizzle on top once served. It adds moisture and loads of flavor!
Enjoy making this easy and delicious one-pan meal that’s packed with flavor and easy to clean up!
Easy One-Pan Coconut Curry Salmon with Garlic Butter
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon curry powder (mild or medium)
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon lime zest
- 1 tablespoon lime juice (freshly squeezed)
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped for garnish
- Cooked jasmine or basmati rice, for serving
- Lime wedges, for serving
How Much Time Will You Need?
This delightful meal takes about 30 minutes from start to finish. With just a quick prep and then simmering on the stove, you’ll have a delicious dinner ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Salmon:
Begin by patting the salmon fillets dry with paper towels. This helps them sear better. Season both sides of the fillets with salt and black pepper to enhance the flavor.
2. Sauté the Garlic:
In a large non-stick skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Take care to keep an eye on it so it doesn’t burn!
3. Add Curry Powder:
Next, stir in the curry powder, cooking it for another 30 seconds. This step helps to toast the spices and deepen their flavor.
4. Make the Coconut Sauce:
Pour in the coconut milk, stirring well to combine it with the garlic, butter, and curry powder. Allow the sauce to come to a gentle simmer.
5. Incorporate Lime:
Add the lime zest and lime juice to the sauce, stirring to blend everything nicely. This will give your dish a vibrant flavor.
6. Cook the Salmon:
Carefully nestle the salmon fillets into the skillet, spooning some sauce over them. Cover the pan loosely with a lid or foil to help steam the fish.
7. Simmer to Perfection:
Let the salmon simmer gently in the sauce for about 10-12 minutes. It’s ready when it’s cooked through and opaque. Trust your senses—when the salmon flakes easily with a fork, you know it’s done!
8. Add Cherry Tomatoes:
In the last 3 minutes of cooking, sprinkle the halved cherry tomatoes on top of the salmon. They’ll soften and add a lovely burst of flavor!
9. Garnish:
Once the salmon is cooked, remove the skillet from heat. Garnish with freshly chopped cilantro for a pop of color and flavor.
10. Serve:
Serve the salmon and the luscious coconut curry sauce over a bed of cooked jasmine or basmati rice. For a little extra zest, add lime wedges on the side for squeezing fresh lime juice over the top.
Enjoy your flavorful, creamy coconut curry salmon with fresh tomatoes and aromatic cilantro—all made in just one pan! It’s a simple and satisfying meal sure to impress! 🍽️
FAQ for Easy One-Pan Coconut Curry Salmon with Garlic Butter
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure you thaw it completely before cooking. The best way to do this is to leave it in the refrigerator overnight or run it under cold water until thawed. Pat it dry before seasoning to prevent excess moisture.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, you can use canned almond or cashew milk for a lighter option, though it will change the flavor. For a richer creaminess, heavy cream or sour cream can also work, but adjust the seasoning as they are less sweet than coconut milk.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. You may need to add a splash of water or coconut milk to keep it creamy during reheating.
Can I Add More Vegetables?
Absolutely! Feel free to add your favorite vegetables, such as bell peppers, spinach, or snap peas. Just add them during the cooking process so they have enough time to soften, about 5-7 minutes before the salmon is done cooking.
Enjoy crafting your delicious meal, and feel free to experiment with these tips!
