Easy Coconut Curry Salmon with Garlic Butter
A bold and flavorful dish combining salmon with creamy coconut curry and garlic butter.
Servings: 4 servings
Ingredients
- 4 salmon fillets (skin on or off)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup canned coconut milk (full-fat)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1/2 lime
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish
Instructions
- Season salmon fillets with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down, and cook for 4-5 minutes per side, or until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter, garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Stir in curry paste, coconut milk, fish sauce, and brown sugar. Simmer for 4-5 minutes until slightly thickened.
- Add lime juice and return salmon to the skillet. Spoon sauce over the fillets and simmer for another 2 minutes.
- Garnish with fresh cilantro and serve with rice or vegetables.