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Recipe by:

Sara Crocker

Coconut Curry Salmon with Garlic Butter

This Coconut Curry Salmon with Garlic Butter combines tender salmon with rich coconut milk and aromatic spices for an indulgent yet comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 fillets salmon, skin-on (preferably wild-caught) generously seasoned with salt and pepper
  • 2 Tbsp. coconut oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, grated
  • 2 Tbsp. red curry paste
  • 1 can (14 oz) coconut milk
  • 1 Tbsp. fish sauce
  • 1 unit lime juice from 1 lime
  • 2 Tbsp. butter for garlic butter
  • to taste salt and pepper
  • to taste fresh cilantro, chopped for garnish

Equipment

  • Large skillet
  • Small pan

Method
 

  1. Start by seasoning the salmon fillets generously with salt and pepper on both sides.
  2. 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.
  3. Add red curry paste and cook for about a minute. Then pour in the coconut milk, fish sauce, and lime juice, stirring well.
  4. 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.
  5. In a separate pan, melt butter until light golden brown and drizzle over the cooked salmon.
  6. Garnish with fresh cilantro and serve with jasmine rice or naan.

Notes

Allowing the salmon to simmer gently in the curry sauce enhances the overall flavor, and the garlic butter drizzle elevates the dish further!