Can I use frozen salmon for this coconut curry salmon with garlic butter recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before seasoning and searing. This helps prevent excess moisture and ensures a good sear for your coconut curry salmon with garlic butter.

What can I serve with coconut curry salmon with garlic butter?

This dish pairs beautifully with jasmine rice, brown rice, or cauliflower rice for a low-carb option. Steamed or roasted vegetables like broccoli, asparagus, or bell peppers also make great accompaniments. A simple side salad can add a refreshing contrast to the rich coconut curry salmon with garlic butter.

How spicy is this coconut curry salmon with garlic butter, and can I adjust the heat?

The spice level largely depends on the brand of red curry paste you use. Typically, 2-3 tablespoons provides a medium heat. To make it milder, start with 1 tablespoon and add more to taste. For extra heat, you can add a pinch of red pepper flakes or some sliced fresh chilies with the garlic and ginger when preparing your coconut curry salmon with garlic butter.

Can I prepare coconut curry salmon with garlic butter ahead of time?

While salmon is best enjoyed fresh, you can prepare the curry sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce, then sear and add the fresh salmon fillets as directed in the recipe. The garlic butter can also be made just before serving.

Coconut Curry Salmon with Garlic Butter: 7 Steps to a Heavenly Meal

Description

A quick and easy, yet incredibly flavorful recipe for succulent salmon fillets simmered in a creamy, aromatic coconut curry sauce, finished with a fragrant garlic butter drizzle. Perfect for a weeknight meal that feels gourmet!

Ingredients

Scale

4 (6 oz) salmon fillets, skin on or off
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons olive oil, divided
4 cloves garlic, minced (divided)
1 tablespoon grated fresh ginger
2-3 tablespoons red curry paste (adjust to heat preference)
1 (13.5 oz) can full-fat coconut milk
1/2 cup chicken or vegetable broth
1 tablespoon fish sauce
2 tablespoons unsalted butter
2 tablespoons fresh cilantro, chopped (plus more for garnish)
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Pat the salmon fillets dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the salmon fillets (skin-side down first, if applicable) for 4-5 minutes until crispy and golden. Flip and sear for another 2-3 minutes. Remove salmon from the pan and set aside.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Add 3 cloves of minced garlic and the grated ginger, sautéing for 1 minute until fragrant.
Step 4: Stir in the red curry paste and cook for another minute, stirring constantly, to bloom the spices.
Step 5: Pour in the full-fat coconut milk, broth, and fish sauce. Bring to a gentle simmer, stirring well. Let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Step 6: Gently nestle the seared salmon fillets back into the simmering curry sauce. Cover and cook for an additional 5-8 minutes, or until the salmon is cooked through and flakes easily.
Step 7: While the salmon cooks, melt the butter in a small bowl. Stir in the remaining 1 clove of minced garlic and 2 tablespoons of fresh cilantro to make the garlic butter.
Step 8: Serve the salmon fillets with plenty of the creamy coconut curry sauce, drizzled generously with the fresh garlic butter. Garnish with extra cilantro and a lime wedge. Enjoy your coconut curry salmon with garlic butter!

Notes

For best results, use fresh, good-quality salmon. Adjust the red curry paste to your preferred spice level. A squeeze of fresh lime juice at the end brightens all the flavors.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Seafood
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 fillet + sauce
Calories: 520 kcal
Sugar: 4g
Sodium: 680mg
Fat: 40g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 32g
Cholesterol: 100mg

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!