Description
A rich and flavorful salmon dish bathed in a velvety coconut curry sauce, infused with garlic butter and a touch of lime. This one-pan meal is quick, indulgent, and packed with bold flavors—perfect for a restaurant-quality dinner at home.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 oz each), skin-on for the best texture
- Salt and pepper, to taste
- 1 tablespoon butter (for searing)
For the Coconut Curry Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili flakes (optional, for spice)
- Fresh cilantro, for garnish
Instructions
- Sear the Salmon
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Once the butter is melted and foamy, add the salmon fillets, skin-side down.
- Sear for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Create the Coconut Curry Sauce
- In the same skillet, add the remaining 2 tablespoons of butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the red curry paste and cook for 2 minutes, letting the flavors bloom.
- Pour in the coconut milk, stirring to combine.
- Let the sauce simmer for 5-7 minutes, thickening into a luscious consistency.
- Season with lime juice, salt, and pepper to taste.
- Bring it All Together
- Return the seared salmon fillets to the skillet, nestling them into the curry sauce.
- Let them simmer for an additional 5-7 minutes, allowing the flavors to meld.
- If you love spice, sprinkle with chili flakes before serving.
Notes
- For extra richness, use ghee instead of butter.
- Adjust the spice level by increasing or reducing the red curry paste and chili flakes.
- Serve with steamed jasmine rice, quinoa, or naan for a heartier meal.
- Add sautéed bell peppers or spinach for extra texture and nutrients.
- Store leftovers in an airtight container for up to 2 days; reheat gently to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: For extra richness, use ghee instead of butter. Adjust the spice level by increasing or reducing the red curry paste and chili flakes. Serve with steamed jasmine rice, quinoa, or naan for a heartier meal. Add sautéed bell peppers or spinach for extra texture and nutrients. Store leftovers in an airtight container for up to 2 days; reheat gently to maintain texture.
- Cuisine: Thai-Inspired