Coconut Curry Salmon with Garlic Butter
A rich and flavorful coconut curry salmon dish that combines the sweetness of salmon with fragrant spices and garlic butter, creating a comforting meal for all occasions.
Ingredients
For the salmon
- 4 pieces Salmon Fillets, skin-on is best for moisture
- 2 tablespoons Butter For the nutty garlic flavor
For the sauce
- 1 can Coconut Milk, full-fat for creaminess
- 4 cloves Garlic, minced Because who doesn’t love garlic?
- 1 inch piece Fresh Ginger, minced
- 2 tablespoons Yellow Curry Powder Feel free to adjust for heat
- 1 teaspoon Turmeric Powder For the beautiful golden color
- 1 Lime Juice, from 1 fresh lime To brighten the flavors
- 1 tablespoon Honey or Maple Syrup For a hint of sweetness
- Salt and Pepper, to taste
- Fresh Cilantro, for garnish—optional but recommended
Instructions
Preparation
- Melt 2 tablespoons of butter over medium heat until bubbling and fragrant in a medium saucepan.
- Add the minced garlic and ginger, stirring for about 1 minute until the garlic is golden.
Cooking the Sauce
- Sprinkle in curry powder and turmeric, toasting for about 30 seconds to unlock flavor.
- Gradually pour in the can of coconut milk, stirring gently, and bring to a gentle simmer.
- Stir in honey or maple syrup and lime juice, then season with salt and pepper to taste.
- Let the sauce cook for about 5 minutes to meld the flavors.
Cooking the Salmon
- Heat a little olive oil in a separate pan over medium-high heat.
- Season the salmon fillets with salt and sear skin-side down for about 4 minutes.
- Flip carefully and cook for another 2-3 minutes, or until done to your liking.
Serving
- Gently spoon the coconut curry sauce over the salmon fillets and let them soak in the flavors for another minute before serving.
- Garnish with chopped cilantro for a fresh touch.
Notes
You can swap spinach with kale for a stronger flavor; for a vegan twist, replace salmon with hearty vegetables like cauliflower or eggplant.