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One-Pan Coconut Curry Salmon

This One-Pan Coconut Curry Salmon offers a quick and nutritious weeknight meal with a creamy coconut curry sauce that's sure to please the whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (skin-on or skinless) Skin-on salmon stays juicier during cooking.
  • 1 teaspoon salt Adjust based on your preference; taste is key!
  • ½ teaspoon black pepper Freshly ground pepper boosts flavor.
  • ½ teaspoon paprika Opt for smoked paprika for a richer taste.
  • 1 tablespoon olive oil Helps to sear the salmon beautifully.
For the Coconut Curry Sauce
  • 2 tablespoons butter Use unsalted butter to control the saltiness.
  • 4 cloves garlic, minced Fresh garlic offers the best flavor.
  • 1 teaspoon fresh ginger, grated Squeeze the ginger for more juice before grating.
  • 1 teaspoon curry powder Choose your favorite blend for a personal touch.
  • ½ teaspoon turmeric Adds warmth and color to the dish.
  • ½ teaspoon red pepper flakes Optional, adjust based on the family's spice tolerance!
  • 1 can (13.5 oz) coconut milk Full-fat coconut milk creates a rich sauce.
  • 1 tablespoon tomato paste Adds depth to the sauce.
  • 1 teaspoon honey or maple syrup Balances the flavors.
  • 1 tablespoon soy sauce For a touch of umami.
  • ½ fruit lime, juiced Fresh lime juice brightens the dish.
  • ¼ cup fresh cilantro or basil, chopped Use your favorite herb for added flair.

Method
 

Preparation
  1. Season your salmon fillets with salt, black pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the salmon.
  3. Cook for about 4 minutes on each side until it achieves a golden crust.
  4. Don't worry if the salmon isn't fully cooked; it will finish cooking in the sauce!
Making the Sauce
  1. Remove the salmon from the skillet and set it aside.
  2. In the same skillet, lower the heat and add the butter. Once it’s melted, stir in the garlic, ginger, curry powder, turmeric, and red pepper flakes if you’re using them.
  3. Cook until fragrant, about 1 minute.
Simmering
  1. Stir in the coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice. Mix well and adjust the seasoning if needed.
  2. Return the salmon fillets to the skillet, spoon the sauce over them, and let them simmer for about 5-7 minutes until cooked through.
Serving
  1. Once cooked, remove the skillet from heat and sprinkle with chopped cilantro or basil.
  2. Serve hot, spooning extra sauce over the top for maximum flavor.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through. When reheating, add a splash of water or coconut milk to keep the sauce creamy.