Coconut Curry Salmon Garlic Butter (Printable)
Firm salmon fillets simmered in creamy coconut curry, finished with garlic butter and cilantro.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin removed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Curry Sauce
04 - 1 tablespoon coconut oil or vegetable oil
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons Thai red curry paste
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 1 tablespoon fish sauce
11 - 1 tablespoon lime juice
12 - 1 tablespoon brown sugar
13 - 1 red bell pepper, thinly sliced
14 - 3.5 oz baby spinach
→ Garlic Butter
15 - 2 tablespoons unsalted butter
16 - 2 cloves garlic, minced
17 - 2 tablespoons fresh cilantro, chopped for garnish
# How to Make It:
01 - Sprinkle salt and black pepper evenly over both sides of salmon fillets.
02 - Heat coconut oil in a large skillet over medium-high heat. Sear salmon for 2 to 3 minutes per side until lightly golden. Remove and set aside.
03 - Lower heat to medium. Add onion and sauté 2 minutes until translucent. Add minced garlic and ginger; cook 1 minute until fragrant.
04 - Stir in red curry paste and cook for 1 minute. Pour in coconut milk, fish sauce, lime juice, and brown sugar. Stir and bring to a gentle simmer.
05 - Add red bell pepper, simmer for 3 to 4 minutes until slightly softened.
06 - Nestle salmon fillets into the curry. Simmer gently 6 to 8 minutes, until just cooked through.
07 - Add baby spinach, stir gently, and cook 1 to 2 minutes until wilted.
08 - In a small saucepan, melt butter over medium heat. Add garlic and sauté 1 to 2 minutes until fragrant, not browned.
09 - Drizzle garlic butter over salmon. Garnish with chopped cilantro and serve immediately.
# Expert Suggestions:
01 -
- The silky coconut sauce feels luxurious but comes together with pantry staples, so you look like a hero without much effort.
- Once you pour that garlic butter over the salmon, everyone at the table will ask for seconds (and probably the recipe).
02 -
- If you let the curry paste burn at all, the sauce turns bitter — keep the heat gentle when adding it.
- Lime juice stirred in off-heat keeps the flavors bright; I once added it too early and lost all that zesty pop.
03 -
- Always taste your curry sauce right before adding back the fish — adjusting salt, sweetness, or acidity makes it perfect.
- That quick garlic butter step transforms the salmon from weeknight good to dinner party worthy.