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Homemade Coconut Curry Salmon with Garlic Butter. dish image

Coconut Curry Salmon with Garlic Butter.

This Coconut Curry Salmon is a flavor-packed delight! Succulent salmon in a creamy coconut curry sauce, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 pieces salmon fillets (4-6 ounce each)
  • 2-3 tablespoons spicy curry powder (homemade in notes)
  • to taste Kosher salt and black pepper
  • to taste Chili flakes
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons honey
  • 6 tablespoons salted butter
  • 1/4 cup Thai red curry paste
  • 1 tablespoon fresh grated ginger
  • 1 1/2 cups chopped broccoli
  • 2 cups canned full-fat coconut milk
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon fish sauce (or soy sauce)
  • 3-4 cloves garlic (chopped)

Equipment

  • Large skillet or sauté pan
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Salmon. Begin by patting the salmon fillets dry with a paper towel. Season both sides with kosher salt, black pepper, and chili flakes to taste.
  2. Step 2: Sear the Salmon. In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the salmon fillets, skin side down. Cook for about 4-5 minutes, until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until they are cooked through. Remove the salmon from the skillet and set it aside.
  3. Step 3: Make the Garlic Butter. In the same skillet, reduce the heat to medium and add the salted butter. Once melted, add the chopped garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
  4. Step 4: Add the Curry Paste and Spices. Stir in the Thai red curry paste, fresh grated ginger, and spicy curry powder. Cook for 1-2 minutes, allowing the spices to bloom and infuse the butter.
  5. Step 5: Incorporate the Coconut Milk. Pour in the canned full-fat coconut milk, tamari or soy sauce, and fish sauce (or soy sauce). Stir well to combine, bringing the mixture to a gentle simmer.
  6. Step 6: Add the Broccoli. Stir in the chopped broccoli, allowing it to cook in the sauce for about 5 minutes, until it’s tender but still bright green.
  7. Step 7: Return the Salmon. Gently place the seared salmon fillets back into the skillet, spooning some of the sauce over the top. Let them simmer in the sauce for an additional 2-3 minutes to soak up all the delicious flavors.
  8. Step 8: Glaze with Honey. Drizzle the honey over the salmon and sauce, giving it a sweet contrast to the spicy curry.
  9. Step 9: Serve and Enjoy. Serve your Coconut Curry Salmon with Garlic Butter over a bed of rice or quinoa, ensuring each plate gets plenty of that luscious sauce. Garnish with fresh herbs if desired!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove or in the microwave for best results.
  • Fresh herbs like cilantro or basil can enhance the flavor.