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A skillet of pan-seared salmon in a creamy red coconut curry sauce with fresh baby spinach and cilantro garnish.

Creamy One-Pan Coconut Curry Salmon with Garlic Butter

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 4 salmon fillets (6 oz each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 1 medium shallot , finely diced
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 2 cups fresh baby spinach
  • Fresh cilantro for garnish

Method
 

  1. Pat the salmon fillets dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown and crusty; remove salmon from the skillet and set aside on a plate.
  3. Reduce heat to medium. Add butter to the skillet and melt until bubbling. Add shallots, garlic, and ginger, sautéing for 2 minutes until translucent and fragrant.
  4. Incorporate the red curry paste into the aromatics, stirring constantly for 1 minute to toast the spices.
  5. Pour in the coconut milk and bring to a gentle simmer. Use a wooden spoon to deglaze the pan by scraping up the browned bits (fond) from the bottom.
  6. Simmer the sauce for 5 minutes until slightly thickened. Stir in the lime juice and baby spinach, cooking until the spinach has wilted.
  7. Place the salmon fillets back into the skillet. Spoon the curry sauce over the fish and cook for an additional 2 minutes to warm through.
  8. Garnish with fresh cilantro and serve over rice or cauliflower rice.