Description
A rich and creamy coconut curry salmon made in one pan with garlic butter, warming spices, and fresh herbs. Perfect for weeknight dinners or special occasions.
Ingredients
4 salmon fillets (6 ounces / 170 g each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 small yellow onion, diced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric
½ teaspoon ground cumin
¼ teaspoon red chili flakes
1 can (13.5 ounces / 400 ml) full-fat coconut milk
½ cup (120 ml) vegetable broth
1 tablespoon tomato paste
1 cup (150 g) cherry tomatoes, halved
1 cup (60 g) fresh spinach
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
Instructions
Season salmon with salt, pepper, and paprika.
Heat olive oil in a skillet and sear salmon 4–5 minutes per side. Remove and set aside.
Melt butter in the same pan. Add garlic and cook 30 seconds. Stir in lemon juice and set aside.
Sauté onion in olive oil until soft. Add ginger and spices; cook 30 seconds.
Stir in tomato paste, coconut milk, vegetable broth, salt, and pepper. Simmer 5–7 minutes.
Add cherry tomatoes and spinach; cook until spinach wilts.
Return salmon to pan and simmer 3–5 minutes until cooked through.
Spoon garlic butter over salmon. Garnish with cilantro and lime juice before serving.
Notes
Use full-fat coconut milk for the creamiest texture. Adjust spice level by increasing or decreasing red chili flakes. Store leftovers in the refrigerator for up to 3 days and reheat gently to prevent overcooking the salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes