Irresistibly Delicious Coconut Curry Salmon with Garlic Butter Recipe

Introduction

This Coconut Curry Salmon is a vibrant and flavorful dish perfect for a weeknight dinner or special occasion. The creamy coconut milk combined with fragrant curry spices creates an irresistible sauce that pairs beautifully with tender salmon fillets.

Ingredients

• 4 fillets Salmon (Fresh salmon provides a rich source of omega-3 fatty acids.)
• 3 cloves Garlic (Minced for flavor; try adding more for extra punch!)
• 1 can Coconut Milk (Use full-fat for richer flavor.)
• 2 tablespoons Curry Powder (Adjust spice levels to your preference.)
• 1 tablespoon Ginger (Freshly grated; can substitute with ground ginger.)
• 2 tablespoons Lime Juice (Fresh lime is best.)
• 1 bunch Fresh Cilantro (Chopped for garnish.)
• 2 cups Jasmine Rice (Perfect side that soaks up the sauce.)

Instructions

1. Step 1: Gather all your ingredients first, chopping garlic and grating ginger for easy access.
2. Step 2: Heat a skillet over medium heat; add a little butter. Carefully place the salmon fillets skin-side down. Sear for about 4-5 minutes.
3. Step 3: Gently flip the fillets using a spatula. Cook for another 3-4 minutes until the salmon is cooked through.
4. Step 4: In the same skillet, add more butter if needed, then sauté the minced garlic until fragrant, about 30 seconds.
5. Step 5: Pour in the coconut milk, curry powder, and grated ginger. Stir together, simmering for about 2-3 minutes.
6. Step 6: Squeeze in fresh lime juice, mixing well. Taste and adjust spices.
7. Step 7: Return the seared salmon to the skillet and let it soak up the flavors for 2 minutes on low heat.
8. Step 8: Plate the Coconut Curry Salmon, drizzle with extra sauce, and sprinkle with fresh cilantro.

Tips & Variations

• Use full-fat coconut milk for the creamiest, most flavorful sauce.
• Adjust curry powder amount to control the spice level to your liking.
• For a vegan version, substitute salmon with firm tofu or chickpeas.
• Serve with basmati or brown rice as alternatives to jasmine rice.

Storage

Store leftover salmon and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid drying out the fish. Cook rice separately and reheat as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used—just thaw it completely and pat it dry before cooking to ensure a good sear and prevent excess moisture.

What can I substitute if I don’t have fresh ginger?

If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger as a substitute. It won’t be as vibrant, but it will still add a pleasant warmth to the curry.

Irresistibly Delicious Coconut Curry Salmon with Garlic Butter Recipe

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★★★★★

4.7 from 108 reviews

This Irresistibly Delicious Coconut Curry Salmon with Garlic Butter is a flavorful and creamy dish featuring tender seared salmon fillets simmered in a rich coconut curry sauce. Enhanced with garlic, ginger, and fresh lime juice, this recipe pairs perfectly with fluffy jasmine rice and a sprinkle of fresh cilantro for a vibrant and satisfying meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion / Asian-inspired

Ingredients

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Salmon and Marinade

• 4 fillets Salmon (fresh, skin-on)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 2 tablespoons Lime Juice (fresh)

Curry Sauce

• 1 can Coconut Milk (full-fat, approx. 13.5 oz)
• 2 tablespoons Curry Powder
• 2 tablespoons Butter (unsalted, divided for cooking)

Garnish and Side

• 1 bunch Fresh Cilantro (chopped)
• 2 cups Jasmine Rice (uncooked)

Instructions

1. Prepare Ingredients: Gather all your ingredients. Mince the garlic and grate the ginger to have them ready for cooking.
2. Sear Salmon (Skin-side down): Heat a skillet over medium heat and add a small amount of butter. Place the salmon fillets skin-side down carefully to avoid splatter. Sear for 4-5 minutes until the skin is crispy.
3. Flip and Cook Salmon: Gently flip the fillets using a spatula and cook for another 3-4 minutes until the salmon is cooked through but still moist inside.
4. Sauté Garlic: In the same skillet, add more butter if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
5. Make Coconut Curry Sauce: Pour the coconut milk into the skillet along with the curry powder and grated ginger. Stir well and simmer the sauce for 2-3 minutes to let the flavors meld.
6. Add Lime Juice and Adjust Seasoning: Squeeze in the fresh lime juice. Mix thoroughly, then taste the sauce and adjust spices if desired.
7. Combine Salmon and Sauce: Return the seared salmon fillets to the skillet, spooning sauce over them. Let them simmer gently on low heat for 2 minutes to absorb the flavors.
8. Plate and Garnish: Serve the Coconut Curry Salmon over cooked jasmine rice, drizzle with extra sauce from the skillet, and sprinkle generously with chopped fresh cilantro.

Notes

• Use full-fat coconut milk for a richer, creamier sauce.
• Adjust curry powder to control spice level according to preference.
• Be careful not to overcook the salmon to retain its tenderness.
• Fresh lime juice brightens the dish; avoid using bottled lime juice for best flavor.
• Serve immediately for the best taste and texture.
• Jasmine rice is ideal for soaking up the coconut curry sauce but can be substituted with basmati rice or quinoa for variation.

Keywords: coconut curry salmon, garlic butter salmon, easy salmon recipe, coconut milk curry, jasmine rice dish, seafood curry