So, Here’s the Story Behind This One-Pan Salmon
Look, if there’s one thing I know about my household, it’s that the mad dash from 5 to 7 pm requires a dinner that doesn’t turn my kitchen into a war zone. That’s why this One-Pan Coconut Curry Salmon with Garlic Butter popped up as my accidental stroke of genius, somewhere between loading the dishwasher (poorly) and chasing socks for laundry. The first time I made it, let’s just say the coconut milk may have boiled over because I was arguing with my phone about playing the right playlist. Lesson learned: keep an eye on the coconut.
Oh, and my partner once hinted that this dish smells so good “even the neighbors start getting curious.” So if you see folks lingering outside, that’s just the magic of curry and butter working overtime.
Why I Keep Coming Back to This Recipe
I make this whenever I want people to believe I’m a calm, collected adult who has dinner under control (ha). My kids will inhale this (mostly because they drown it in extra sauce, but hey, a win’s a win). And it’s comforting without being heavy, plus you can mop up every last bit with rice or that heel of bread you’ve got lying around. For me, the draw is minimal mess—sometimes I use a baking tray, sometimes that massive skillet I inherited (honestly, the skillet works better). On nights when I’m not feeling the motivation—it all comes together in about half an hour, more or less (depending on how distracted I get).
I used to make a three-pot curry for salmon, but this just makes more sense. And fewer dishes, so thank heavens for that.
What You’ll Need (with Some Slacker Substitutions)
- Four salmon fillets (about 150–180g each) – wild or farmed, whatever’s fresh; I’ve even used frozen in a pinch (just pat 'em dry)
- One heaping tablespoon butter (Kerrygold’s my favorite, but supermarket stuff works)
- Two fat garlic cloves, minced – I once used garlic powder and regretted it, so…fresh if you can
- One can coconut milk (400 ml) – full fat for richness; light works if you’re watching your pennies/calories
- Two teaspoons curry powder (your fave; I bounce between Madras and some cheapo store brand)
- Half an onion, diced – yellow or red, no biggie
- One bell pepper, chopped (whatever color you have singing lonely in the fridge)
- Two teaspoons soy sauce, or fish sauce if you’re feeling fancy
- Half a lime – juice only, unless you love some zest as well
- Pinch of chili flakes, salt, pepper
- Fresh cilantro or parsley to scatter (but honestly, if you don’t have any, nobody cries)
Optional swaps: I've tossed in spinach or peas instead of peppers. My grandmother was convinced you MUST use ghee instead of butter. She was charmingly insistent about it—though, to confess, I just grab whatever’s easy.
How I Actually Cook This (With Honest Commentary)
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First things first, throw a big nonstick skillet or roasting pan onto medium heat. Drop in the butter. As soon as it melts and gets bubbly, toss in the garlic and onion. Let them sizzle and smell irresistible for 2–3 minutes (if you get distracted checking Instagram and it browns a bit more, it’s honestly fine). - Add curry powder—don’t just dump it in, but actually give it a little minute in the hot butter so it blooms. This is where your kitchen starts smelling like something impressive is going on.
- Chuck in the chopped bell pepper. Let it soften for another 2 minutes. (I usually sneak a bit to munch on here; hardly anyone notices if there’s less.)
- Pour in the coconut milk. Scrape that can clean. Swirl in soy sauce (or fish sauce), chili flakes, salt, pepper. Squeeze that lime half in, but go easy—you can always add more later if you like it snappier.
- Let it simmer gently for 3–4 minutes till thick-ish. It might look a bit split or weird, always does at first, but stick with it. Now, if I’m feeling bold, I add a splash more coconut milk I keep in the fridge. Not necessary—just a thing I do.
- Nestle the salmon fillets in skin side down. Spoon sauce over them so they get cozy. Turn the heat to low. Lid on if you can; if not, a bit of foil or even a baking tray works as a makeshift cover.
- Simmer gently for about 10–12 minutes, or till the salmon is opaquely cooked through and flakes. (If you give it a poke and it still feels squishy, let it hang out a bit longer.) All stoves are mischievous in their own little ways, so don’t stress if yours runs hot or cold.
- Uncover, taste the sauce. Maybe add more salt? If it’s too thick, splash in a dash of water. Scatter chopped cilantro or parsley over the top. Looks beautiful, right?
Notes from Someone Who’s Fumbled This
- If you ever use low-fat coconut milk, you might want to add a touch more butter—learned the hard way when mine came out...well, kinda sad-looking that one time.
- I used to add ginger but, actually, I find it works better for me without. But if you love the zing, grate some in!
- On second thought, I sometimes squeeze the lime at the end instead of earlier. I dunno, maybe it’s superstition at this point.
Other Ways I’ve Messed Around with This Dish
- Traded out salmon for thick cod or black cod—pretty nice! Trout’s fine, too.
- Added a splash of coconut cream—bit too rich for me, but some people adore it.
- Tried to use pre-cooked salmon once. Don’t recommend. Goes a bit mushy, kinda defeats the point.
- Messed up and put way too much curry powder in once—everyone in the house was sweating. Use that spoon with a light hand first time!
What You (Mostly) Need to Cook This
- Large nonstick skillet or oven-safe pan. Don’t have one big enough? Do two batches, or even use a roasting tin on the stovetop (works fine in a pinch).
- Chopping board and knife (obviously)
- Wooden spoon—I mean, a regular spoon’s fine, but wooden is what I grab
- Lid or any impromptu covering for the pan (I once used an upside-down baking tray—it balanced ok, just don’t tell my mum)
How I Store (or Don’t) the Leftovers
If, by some miracle, there’s extra left, I just tip it into a lidded container and plop in the fridge. Keeps for a good 2 days. I think this tastes even better the next day because the flavors really take a nap together. Though, honestly, in my house, it rarely sticks around more than a day! Haven’t tried freezing—salmon tends to gum up a little, but you do you.
How I Love to Serve This (Probably Too Much Info)
- Steamed rice (jasmine or basmati—my mother insists on jasmine, but...)
- With some crusty bread, for mopping up the bowl. (Don’t judge me—I know it’s not traditional.)
- On occasion, I’ve served it over sautéed greens when I’m pretending to eat healthy.
- We sometimes just eat it out of the skillet, plonking it in the middle and letting everyone grab their bit (forks in—or spoons, no one’s policing it).
My Kitchen Goofs (A Few Pro Tips)
- I once tried rushing the sauté at the beginning, and everything tasted flat. Don’t be like me—let the garlic and onions get cozy first.
- If you cover the pan too tight, the sauce can get too thin. Loosen that lid for the last couple minutes if you want it thicker.
- Don’t panic if the sauce looks weirdly split before you simmer with salmon—always comes together in the end.
People Have Actually Asked Me These Questions
- Can I use skinless salmon?
- Yep—I’d say so. Actually, skin-on gives you a richer flavor, but you won’t ruin the dish without it.
- What if I don’t have curry powder?
- Hm, try a mix of ground cumin, coriander, and a dash of paprika. Won’t be exactly the same, but honestly—tastes great. Once, I used a random blend from a friend’s vacation and it worked out fine.
- Is this super spicy?
- Nah, I keep it pretty mild for the kids. But want a bit more heat? Just double up the chili flakes or throw in a diced fresh chili if you’re feeling brave!
- Can I bake this instead?
- Yes! Start the sauce on the stove, nestle the salmon in, and shove the skillet or tray in an oven at about 180C (350F) for 12-ish min. Done it loads when I can’t be bothered to hover.
- Any shortcuts?
- Sure, use pre-minced garlic, or skip onions if you’re rushing. I sometimes use microwave rice when the timing’s tight—no shame there.
Anyway, hope this helps you dodge some dinner stress. If you find a combo that works even better, I’d love to hear how it goes—feedback (and outrage) always welcome!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
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1Pat the salmon fillets dry and season both sides with salt and black pepper.
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2Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Stir in curry powder and cook for another 30 seconds. Pour in the coconut milk and stir well to combine.
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4Place the salmon fillets in the pan, skin-side down if applicable. Spoon some of the sauce over the top. Simmer uncovered for 12-15 minutes, or until the salmon is cooked through and the sauce is slightly thickened.
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5Drizzle fresh lime juice over the salmon. Garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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