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To make coconut curry salmon with garlic butter, you need a few key ingredients. First, get two salmon fillets, each about six ounces. These are the stars of the dish. Next, grab a can of coconut milk. This creamy base adds rich flavor.

Coconut Curry Salmon with Garlic Butter (25-Minutes)

Looking for a delicious and quick dinner? Try Coconut Curry Salmon with Garlic Butter! In just 25 minutes, you can create a flavorful meal packed with nutrition. This recipe features salmon fillets cooked in a creamy coconut sauce with aromatic spices. Perfect for busy weeknights or special occasions, it’s easy to impress your family. Click through to explore this delightful recipe and transform your dinner routine!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 can (14 oz) coconut milk

2 tablespoons green curry paste

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 teaspoon honey (or maple syrup for a vegan option)

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa (for serving)

Instructions
 

Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.

    Sauté Garlic and Ginger: Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn them.

      Add Curry Paste: Stir in the green curry paste and cook for an additional minute while mixing well with the garlic and ginger.

        Pour Coconut Milk: Gradually pour in the coconut milk, stirring constantly to combine. Bring the mixture to a gentle simmer.

          Season the Sauce: Add the soy sauce, lime juice, and honey to the coconut milk. Stir well and let it simmer for about 5 minutes to thicken slightly.

            Cook the Salmon: Season the salmon fillets with salt and pepper. In a separate pan, heat the remaining olive oil over medium-high heat. Carefully place the salmon fillets skin-side down and cook for about 4-5 minutes or until the skin is crispy. Flip and cook on the other side for an additional 2-3 minutes, or until cooked through.

              Combine and Finish: Once the salmon is cooked, pour the coconut curry sauce over the fillets in the skillet and let them simmer for a couple of minutes to soak in the flavors.

                Prepare Garlic Butter: In a small bowl, melt some butter (or use olive oil for a dairy-free option) and add minced garlic. Brush this mixture over the cooked salmon before serving.

                  Serve: Plate the salmon over a bed of cooked rice or quinoa, generously drizzled with the coconut curry sauce.

                    Garnish: Finish with a sprinkle of fresh cilantro on top for added flavor and color.

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2