Coconut Curry Salmon with Garlic Butter
Coconut Curry Salmon with Garlic Butter is a tropical delight that brings the flavors of the islands to your dinner table. This dish features succulent salmon fillets simmered in a creamy coconut curry sauce, infused with aromatic garlic butter. Easy to make yet impressive enough for special occasions, this recipe transforms simple ingredients into a culinary masterpiece that will leave everyone asking for more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Tropical
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- 2 tbsp unsalted butter
- Salt and pepper to taste
- ½ tsp red chili flakes (adjust based on spice preference)
Instructions
- Prepare your ingredients by chopping garlic and measuring spices.
- Heat a skillet over medium-high heat and melt butter. Sear salmon fillets skin-side down for 4-5 minutes or until golden brown.
- In the same skillet, sauté minced garlic until fragrant, then add coconut milk and curry powder. Stir until well combined.
- Add lime juice, salt, pepper, and red chili flakes; simmer for about 5 minutes until slightly thickened.
- Return seared salmon to the skillet and spoon sauce over it. Cook for an additional 3-4 minutes until fully cooked.
- Garnish with cilantro before serving. Pair with rice or noodles.
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 392
- Sugar: 2g
- Sodium: 360mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a plant-based version, substitute salmon with shrimp or firm tofu. Add fresh vegetables like bell peppers or snap peas during cooking for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.