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To make coconut curry salmon, you need a few key ingredients. First, you will need salmon fillets. Two fillets are perfect for this dish. Next, grab a can of coconut milk. This adds creaminess and a rich flavor. You also need red curry paste. This gives the dish its warm spice.

Coconut Curry Salmon with Garlic Butter (25-Minutes)

Discover a quick and delicious meal with this Coconut Curry Salmon with Garlic Butter recipe! In just 25 minutes, you can create a mouthwatering dish featuring tender salmon and creamy coconut sauce, perfect for busy nights. This easy recipe uses simple ingredients like garlic, ginger, and fresh spinach to elevate your culinary experience. Click through to explore the full recipe and impress your family with this flavorful one-pan dish!
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Ingredients
  

2 salmon fillets

1 can (14 oz) coconut milk

2 tablespoons red curry paste

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon olive oil

1 tablespoon unsalted butter

1 tablespoon soy sauce (or coconut aminos for a gluten-free option)

1 cup fresh spinach

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a medium bowl, mix the coconut milk and red curry paste until well combined. Set aside.

    Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.

      Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes, until the skin is crispy.

        Carefully flip the salmon and add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.

          Pour the coconut curry mixture over the salmon. Reduce heat to medium and let it simmer for 5 minutes.

            Add the spinach to the skillet and stir it gently into the sauce, allowing it to wilt.

              In a separate small pan, melt butter over low heat. When melted, stir in soy sauce, cooking for an additional minute.

                Drizzle the garlic butter over the salmon and curry sauce.

                  Serve hot, garnished with fresh cilantro and lime wedges on the side.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2