Description
This Coconut Curry Salmon with Garlic Butter is a rich and flavorful dish combining tender salmon fillets with a creamy coconut milk and red curry paste sauce, enhanced by garlic butter drizzle and fresh lime juice. Perfectly pan-seared and simmered in a fragrant sauce, this recipe offers a delightful fusion of Southeast Asian-inspired flavors in just 25 minutes.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- Salt, to taste
- 2 tablespoons olive oil (for cooking)
- 2 tablespoons garlic butter (melted, for drizzling)
Sauce
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 4 cloves garlic, minced
- 2 tablespoons fresh lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tablespoons butter (for melting with garlic)
Instructions
- Season the Salmon: Pat the salmon fillets dry thoroughly with paper towels, then season both sides evenly with salt to enhance flavor.
- Prepare Garlic Butter: Melt 2 tablespoons of butter in a small bowl, stir in the minced garlic until well combined, creating a fragrant garlic butter mix for drizzling later.
- Cook Salmon Fillets: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes without moving, ensuring a crispy skin. Flip the fillets and cook the other side for an additional 3-4 minutes until salmon is just cooked through.
- Sauté Garlic and Curry Paste: Add the previously minced garlic directly into the skillet and sauté for about 30 seconds until fragrant. Then add red curry paste and continue cooking the mixture for another minute to develop the curry flavor.
- Add Coconut Milk and Lime Juice: Pour the coconut milk and freshly squeezed lime juice into the skillet, stirring well to combine all ingredients. Let the sauce simmer gently for approximately 5 minutes to thicken slightly and meld flavors.
- Simmer Salmon in Sauce: Return the cooked salmon fillets to the skillet, spooning the sauce over the top. Allow the salmon to simmer in the sauce for 2-3 minutes more to absorb flavors and reheat.
- Serve: Drizzle the melted garlic butter over the salmon fillets and garnish with fresh chopped cilantro before serving for a bright, fresh finish.
Notes
- Patting the salmon dry before cooking ensures a crispy skin.
- Adjust red curry paste amount to control the spice level according to your preference.
- Use fresh lime juice for optimal flavor; bottled lime juice may alter the taste.
- Serve with steamed rice or sautéed vegetables for a complete meal.
- To make this dish gluten-free, ensure the red curry paste does not contain any wheat-based ingredients.
