One-Pan Creamy Curry Salmon

A luxurious one-pan coconut curry salmon combines flaky fish with creamy, aromatic sauce enriched with garlic butter. This quick yet impressive dish delivers restaurant-quality flavor with minimal effort. Through testing, I discovered the secret lies in getting a proper sear on the salmon before adding the curry sauce.

Essential Ingredients

• Fresh salmon fillets - Choose skin-on for best results
• Full-fat coconut milk - Creates rich, velvety sauce
• Red curry paste - Provides authentic Thai flavor
• Fresh garlic - Essential for depth
• Quality butter - Creates golden sear

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Detailed Instructions

• Pat salmon completely dry with paper towels
• Season generously with salt and pepper
• Sear in butter until golden, 3-4 minutes per side
• Remove salmon, add garlic to same pan
• Bloom curry paste in garlic butter
• Pour in coconut milk, simmer until thickened
• Return salmon to sauce
• Finish with fresh lime juice

The key to silky sauce is letting curry paste bloom in the garlic butter before adding coconut milk.

Quick Sides:

Serve over jasmine rice or cauliflower rice. Fresh herbs and lime wedges complete the dish.

Make it Your Own:

Adjust curry paste amount for desired heat. Add vegetables like spinach or bell peppers.

Chef's Helpful Tips:

• Check salmon for pin bones
• Don't overcrowd the pan
• Keep sauce at gentle simmer
• Rest fish briefly before serving

This has become my favorite way to elevate salmon - the combination of curry and garlic butter creates magic.

Perfect Pairing Ideas:

• Serve with coconut rice or quinoa
• Add steamed baby bok choy
• Include mango cucumber salad
• Offer warm naan bread

Sauce Variations:

• Add lemongrass for Thai flavor
• Stir in ginger paste
• Include kaffir lime leaves
• Mix in turmeric for color

Weeknight Time-Savers:

• Prep garlic ahead
• Have curry paste measured
• Use pre-cut vegetables
• Keep lime wedges ready

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Garnishing Options:

• Fresh cilantro or Thai basil
• Crispy fried shallots
• Toasted coconut flakes
• Sliced red chilies

Troubleshooting Tips:

• If sauce breaks, whisk in hot water
• For thin sauce, simmer longer
• If too thick, add coconut milk
• For pale salmon, broil briefly

What I love most about this dish is how it transforms simple ingredients into something truly special - perfect for both casual dinners and entertaining.

Extra Chef Notes:

• Choose center-cut salmon pieces
• Look for bright red curry paste
• Keep coconut milk well-stirred
• Use unsalted butter for control

Whether you're new to Thai flavors or a curry expert, this dish offers the perfect balance of familiar and exotic.

Recipe Tips & Questions

→ What curry paste should I use?

Thai red curry paste works best, but green curry paste is also good.

→ Can I use light coconut milk?

Full-fat is recommended for creamier sauce, but light works too.

→ What can I serve this with?

Jasmine rice, cauliflower rice, or naan bread work great.

→ Can I use frozen salmon?

Yes, just thaw completely and pat dry before cooking.

→ How spicy is this dish?

Mild to medium, adjust curry paste amount for desired heat.