When I think of comfort food recipes, this Coconut Curry Salmon with Garlic Butter instantly comes to mind. I mean, who wouldn’t want tender salmon bathing in a silky coconut curry sauce that feels like a warm hug? It’s one of those one pan recipes that saves the day when you’re tired but still craving something flavorful. I’ll be honest, I never thought coconut butter recipes would sneak their way into my dinner rotation, but once I tried this twist with salmon, I was hooked. The way the garlic butter melts into the curry base and hugs each bite of salmon? Pure magic. And if you’re like me, you’ll find yourself spooning extra sauce over rice or noodles. Yes, this could easily compete with your favorite one pan pasta recipes. The flavor is rich but not heavy, creamy yet balanced, a little tropical with a kick of garlic. It reminds me of the coconut shrimp curry recipe I once had at a small beach café, and I swear this could pass for a coconut curry shrimp recipe if you swapped the salmon. So whether you’re feeding your family or just treating yourself, this dish deserves a spot in your comfort food lineup.

1) Key Takeaways
2) Easy Coconut Curry Salmon with Garlic Butter Recipe
3) Ingredients for Coconut Curry Salmon with Garlic Butter
4) How to Make Coconut Curry Salmon with Garlic Butter
5) Tips for Making Coconut Curry Salmon with Garlic Butter
6) Making Coconut Curry Salmon with Garlic Butter Ahead of Time
7) Storing Leftover Coconut Curry Salmon with Garlic Butter
8) Try these Main Course next!
9) Coconut Curry Salmon with Garlic Butter
10) Nutrition

1) Key Takeaways

This recipe creates a creamy salmon dish with garlic butter and coconut curry sauce.
One pan keeps cleanup easy and fast.
The dish works with shrimp or chicken as substitutes.
Perfect balance of richness, spice, and tang.

2) Easy Coconut Curry Salmon with Garlic Butter Recipe

I’ve made my fair share of comfort food recipes, but nothing hits the spot quite like salmon cooked in a fragrant coconut curry with a swirl of garlic butter melting into the sauce. The flavors play together in a way that feels both homestyle and restaurant-worthy.

The best part for me is that this falls under one pan recipes. I don’t love washing dishes, and when I can bring dinner to the table with just one skillet, I feel like I’ve won the night. The salmon soaks up the coconut milk and curry paste, leaving every bite tender and rich.

Over the years I’ve tried plenty of coconut butter recipes, but this one became a regular because it’s forgiving and flexible. You can serve it over rice, noodles, or even alongside bread that’s perfect for mopping up every drop of sauce.

3) Ingredients for Coconut Curry Salmon with Garlic Butter

Salmon Fillets: Fresh salmon works best, though frozen fillets will do if thawed well. The natural oils in salmon complement the creamy coconut curry sauce beautifully.

Coconut Oil: I love starting with coconut oil because it deepens the base flavor and ties in with the coconut milk later. It gives the dish a round, mellow richness.

Garlic: Garlic salmon recipes have always been a personal favorite. The garlic in this dish softens into the butter and creates that savory backdrop that everyone expects.

Fresh Ginger: Ginger adds brightness and cuts through the creaminess. It gives the sauce a tiny spark of heat and a fresh edge.

Coconut Milk: This is the body of the dish. It turns everything creamy and provides that familiar curry warmth we crave in comfort food recipes.

Red Curry Paste: A spoonful adds color and spice. It mixes into the coconut milk like a dream.

Fish Sauce: Just a touch adds salt and depth, balancing the sweetness of the coconut milk.

Lime Juice: Citrus lifts the richness and keeps the dish from feeling heavy. It’s a simple squeeze that changes everything.

Butter: Stirred in at the end, butter adds that finishing silkiness that makes the sauce cling perfectly to salmon or rice.

Fresh Cilantro: A sprinkle on top brings freshness and a pop of green. It also looks pretty on the plate.

4) How to Make Coconut Curry Salmon with Garlic Butter

Step 1. Pat the salmon fillets dry and season them with salt and pepper. A dry surface helps get that golden crust when searing.

Step 2. Heat coconut oil in a large skillet. Place the salmon skin-side down and cook for about four minutes, then flip. Remove the fillets once they are just browned.

Step 3. In the same pan, sauté garlic and ginger. The smell fills the kitchen instantly and sets the tone for the curry.

Step 4. Stir in the red curry paste, then pour in coconut milk slowly. Whisk until smooth and creamy.

Step 5. Add fish sauce and lime juice. Let the sauce simmer gently until it thickens slightly.

Step 6. Drop in butter and whisk until the sauce turns glossy. This is where garlic salmon recipes shine.

Step 7. Slide the salmon back into the skillet. Spoon the sauce over the fillets and simmer a few minutes more.

Step 8. Garnish with cilantro and serve over rice or noodles. I always go for rice so I can soak up more sauce.

5) Tips for Making Coconut Curry Salmon with Garlic Butter

When I first tried this recipe, I learned fast that letting salmon cook gently keeps it juicy. Overcooked salmon is no fun, so watch the timing. Comfort food recipes like this don’t need fuss, just a little care.

If spice is your thing, add sliced chili peppers to the sauce while it simmers. It wakes up the flavors and adds a bit of fire without changing the balance.

One pan pasta recipes might get more attention, but I think this dish proves that one pan recipes can stretch far beyond noodles. This skillet salmon feels every bit as comforting and satisfying, maybe more.

6) Making Coconut Curry Salmon with Garlic Butter Ahead of Time

I’ve made this dish ahead for family dinners more than once, and it holds up well. The sauce can be made in advance and kept in the fridge. When you’re ready, reheat it gently and add freshly seared salmon.

If you store salmon in the sauce overnight, it can keep soaking in flavor, but don’t let it sit too long or it might lose its texture. I usually keep the sauce and salmon separate until serving.

This recipe reminds me of a coconut shrimp curry recipe I had during a vacation. The same principle applies, and it’s why this dish works as a coconut curry shrimp recipe too.

7) Storing Leftover Coconut Curry Salmon with Garlic Butter

I like to store leftovers in airtight containers. Salmon tastes best within two days, though the sauce can hold longer. Reheating in a skillet with a splash of coconut milk keeps everything smooth.

If you’re planning to freeze, skip the cilantro garnish and add it fresh when serving. The sauce will thaw well if reheated slowly.

Comfort food recipes don’t always keep beautifully, but this one does as long as you handle it gently.

8) Try these Main Course next!

9) Coconut Curry Salmon with Garlic Butter