Ready in: 30 minutes · Serves: 4 · Technique: Sautéing · Storage: Refrigerate for up to 3 days.Quick Answer
This Coconut Curry Salmon with Garlic Butter combines tender salmon with rich coconut milk and aromatic spices for an indulgent yet comforting dish.As the cozy days of fall unfold and the anticipation of Thanksgiving and Christmas fills the air in New York City, I find myself drawn to vibrant, comforting dishes that not only warm the heart but also bring a sprinkle of joy to gatherings. One recipe that never fails to impress my friends and family is this Coconut Curry Salmon with Garlic Butter.
The combination of silky coconut milk, aromatic spices, and tender salmon creates a dish that feels both indulgent and nourishing. When the cold winds whip through the streets of Manhattan, there's nothing quite like the nutty aroma of garlic butter sizzling in a pan, inviting everyone in for a taste of comfort.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Indulge in a creamy and aromatic dish that combines the richness of coconut milk and fragrant spices.
- Easy to prepare, making it perfect for both weeknight dinners and festive gatherings.
- Wild-caught salmon ensures superior flavor and texture, elevating the overall dish.
- The addition of garlic butter takes this recipe to the next level, enriching each bite.
- Great for meal prep, leftovers keep well and reheat beautifully for a delicious second serving.
Ingredients
Gather the following ingredients for this delightful Coconut Curry Salmon with Garlic Butter.
For the Salmon
- 4 skin-on salmon fillets (preferably wild-caught)
- Salt and pepper, to taste
For the Curry Sauce
- 2 tablespoons coconut oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- Juice of 1 lime
For Garnishing
- Fresh cilantro, chopped (for garnish)
- 2 tablespoons butter
How to Make Coconut Curry Salmon with Garlic Butter (Step-by-Step)
Follow these steps to create a comforting and flavorful dish that will impress your guests.
Step 1: Prepare the Salmon
Start by seasoning the salmon fillets generously with salt and pepper on both sides. I prefer to use wild-caught salmon, which has a richer flavor and firmer texture.
Step 2: Sauté the Aromatics
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. As it melts, the sweet aroma of coconut fills the kitchen. Add the finely chopped onion and sauté for about 2-3 minutes until it's translucent and soft. This is where the magic begins!
Next, stir in the minced garlic and freshly grated ginger. The combination of these ingredients creates an intoxicating fragrance that dances around your kitchen. Sauté for an additional minute until fragrant, careful not to let the garlic brown too much.
Step 3: Build the Flavor Base
Add 2 tablespoons of red curry paste. As you stir it into the onion mixture, you'll notice the vivid red color and rich aroma emanating from the paste. It's at this point I recommend turning the heat down slightly. Cook this for another minute, allowing the curry paste to bloom and develop its flavors.
Step 4: Incorporate Coconut Milk
Pour in the can of coconut milk, stirring well to combine. The richness of the coconut milk mellows the spices while adding a creamy texture to the dish. Add 1 tablespoon of fish sauce and the juice of 1 lime, stirring until everything is well combined.
Step 5: Cook the Salmon
Nestle the seasoned salmon fillets, skin-side down, into the luxurious curry sauce. Cover the pan, then reduce the heat to low. Let it simmer gently for about 10-12 minutes. This gentle poaching method keeps the salmon moist while infusing it with a heavenly curry flavor. You'll know it's done when the center of the salmon has a slight jiggle and is opaque.
Step 6: Finish with Garlic Butter
In a separate small pan, melt 2 tablespoons of butter over medium heat. Let it bubble away until it turns a light golden brown, releasing that nutty aroma we all love. Drizzle this over the cooked salmon just before serving.
Step 7: Garnish and Serve
Remove the skillet from heat and garnish the dish with fresh chopped cilantro. Serve it alongside fluffy jasmine rice or warm naan to soak up every delicious drop of the curry sauce. The bright pop of cilantro adds a lovely freshness, balancing the richness of the dish perfectly.
Common Mistakes to Avoid
- Using Farmed Salmon: Opt for wild-caught for better flavor and texture.
- Overcooking the Salmon: Keep a close eye; the salmon should be just cooked through.
- Skipping the Garlic Butter: This adds an essential finishing touch to the dish; don't skip this step!
Tips and Tricks for Success
- Always season your fish generously before cooking to enhance its natural flavor.
- Use a non-stick skillet for easy cooking and cleanup.
- Let the garlic butter cool slightly before drizzling for a richer flavor.
- Serve immediately after cooking for the best texture and taste.
Variations
- Substitute the salmon with trout or any firm white fish.
- Use light coconut milk for a lower-calorie version.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Experiment with different herbs such as basil or mint for a twist.
How to Serve
- Serve alongside fluffy jasmine rice.
- Pair with warm naan for dipping into the sauce.
- Garnish with chopped cilantro for a fresh finish.
- Drizzle with extra garlic butter just before serving for added richness.
Make Ahead and Storage
- Make Ahead: The curry sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Cook the salmon fresh when ready to serve.
- Storage: This Coconut Curry Salmon keeps well in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pan over low heat to maintain the delicate texture of the salmon.
- Freezing: It is not recommended to freeze this dish, as the texture of the salmon may be affected.
Recipe Notes / What I Learned
While developing this recipe, I discovered that allowing the salmon to simmer gently in the curry sauce enhances the overall flavor significantly. The garlic butter drizzle at the end truly elevates the dish to a new level of deliciousness!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 salmon fillet with sauce
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 25g protein · 12g carbs · 35g fat
Recipe by:
Coconut Curry Salmon with Garlic Butter
Ingredients
Equipment
Method
- Start by seasoning the salmon fillets generously with salt and pepper on both sides.
- In a large skillet, heat coconut oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until soft. Stir in the minced garlic and grated ginger, sautéing for another minute.
- Add red curry paste and cook for about a minute. Then pour in the coconut milk, fish sauce, and lime juice, stirring well.
- Nestle the salmon fillets, skin-side down, into the curry sauce. Cover and simmer on low heat for 10-12 minutes until just cooked through.
- In a separate pan, melt butter until light golden brown and drizzle over the cooked salmon.
- Garnish with fresh cilantro and serve with jasmine rice or naan.
Notes
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking for even seasoning and cooking. Adjust the cooking time slightly if necessary.
2. What can I substitute for coconut milk?
If you don't have coconut milk, you can use heavy cream or a mix of almond milk and a little bit of cornstarch for thickness, but this will change the flavor profile of the dish.
3. How can I make this dish spicier?
To add more heat, consider increasing the amount of red curry paste or adding chopped fresh chili peppers, such as Thai bird's eye chilies, according to your heat tolerance.
4. What if I don't like fish sauce?
You can substitute fish sauce with soy sauce or a splash of Worcestershire sauce for a similar umami flavor, though it will alter the taste slightly.
5. Can I prepare this recipe ahead of time?
While the dish is best enjoyed fresh, you can prepare the coconut curry sauce in advance and store it in the refrigerator. Just add the salmon and finish cooking when you're ready to serve.
