1. Can I use a different type of fish for this recipe?

Yes, while salmon is ideal for its rich texture, you can substitute it with other fatty fish like trout or mackerel. If you prefer a lighter fish, tilapia or cod can also work, but they won’t have the same richness. For a vegetarian version, crispy tofu or tempeh could replace the fish entirely, and they will still soak up the curry sauce wonderfully.

2. How can I make this dish spicier?

To make the Coconut Curry Salmon with Garlic Butter spicier, simply add more chili flakes to the garlic butter mixture or increase the amount of red curry paste in the sauce. You can also chop up fresh Thai chilies and stir them into the curry for an extra kick.

3. Can I prepare the coconut curry sauce ahead of time?

Absolutely! You can prepare the coconut curry sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving. When you’re ready, just broil the salmon fresh and then finish it in the sauce.

Coconut Curry Salmon with Garlic Butter: A Flavorful, Easy Dinner

Name: Coconut Curry Salmon with Garlic Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 Salmon fillets; 1 tbsp Olive oil; 2 tsp Curry powder; 1 tbsp Honey; 6 tbsp Butter, divided; 1 tbsp Fresh ginger, grated; 2 tbsp Thai red curry paste; 1 can (14 oz) Coconut milk; 2 tbsp Tamari or Soy sauce; 1 tbsp Fish sauce; 3 cloves Garlic, minced; 1/2 tsp Chili flakes; 1 Lime, juiced; 2 cups Jasmine rice (optional)

Description

Coconut Curry Salmon with Garlic Butter is a flavorful dish combining crispy salmon with a creamy, aromatic coconut curry sauce. Infused with Thai-inspired spices and finished with a spicy garlic butter drizzle, this dish is quick, easy, and packed with rich flavors.

Ingredients

Scale

4 Salmon fillets
1 tbsp Olive oil
2 tsp Curry powder
1 tbsp Honey
6 tbsp Butter, divided
1 tbsp Fresh ginger, grated
2 tbsp Thai red curry paste
1 can (14 oz) Coconut milk
2 tbsp Tamari or Soy sauce
1 tbsp Fish sauce
3 cloves Garlic, minced
1/2 tsp Chili flakes
1 Lime, juiced
2 cups Jasmine rice (optional)

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Instructions

Preheat the broiler to high.
Rub the salmon fillets with olive oil, curry powder, salt, and pepper. Drizzle honey over the fillets.
Broil the salmon for 3-5 minutes, until crispy on top and golden brown.
In a skillet, melt 1 tablespoon of butter over medium heat. Add curry paste and ginger and cook for 2-3 minutes until fragrant.
Stir in coconut milk, tamari or soy sauce, and fish sauce. Simmer for 5 minutes to allow flavors to meld.
Carefully slide the broiled salmon into the skillet and cook for 3-5 minutes, until cooked through.
In a separate pan, melt the remaining 5 tablespoons of butter with garlic and chili flakes. Cook until the butter is golden brown and the garlic crisps.
Serve the salmon and curry sauce over rice. Drizzle the garlic butter over the top and garnish with lime juice.

Notes

Watch the salmon closely when broiling to prevent it from overcooking.
Adjust the level of spice by adding more or less curry paste and chili flakes.
This dish can be made ahead by storing the curry sauce and reheating it when needed.
To make it gluten-free, substitute tamari for soy sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Broiling, Simmering
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 791 kcal
Sugar: 5g
Sodium: 850mg
Fat: 58g
Saturated Fat: 28g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 51g
Cholesterol: 80mg