Name: Coconut Curry Salmon with Garlic Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai-Inspired
Ingredients: For the Salmon:; 4 salmon fillets (about 6 oz each); 1 tablespoon olive oil; 1 tablespoon homemade spicy curry powder (see blend); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon honey; For the Coconut Curry Sauce:; 1 tablespoon butter; 2 tablespoons Thai red curry paste; 1 tablespoon freshly grated ginger; 2 cups small broccoli florets; 1 can (13.5 oz) full-fat coconut milk; 2 tablespoons tamari or soy sauce; 1 teaspoon fish sauce; Chili Garlic Butter:; 5 tablespoons butter; 4 garlic cloves, finely chopped; 1/4 teaspoon chili flakes; For Serving:; Cooked jasmine rice; Fresh basil or cilantro; Homemade Spicy Curry Powder (makes 2–3 tbsp):; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 1 teaspoon paprika; 1/2–1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon cinnamon

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This Coconut Curry Salmon with Garlic Butter brings together Thai-inspired flavors, aromatic spices, and creamy coconut richness. Tender broiled salmon is nestled into a fragrant red curry sauce and finished with chili-garlic brown butter for an irresistible, restaurant-worthy meal at home.

Why You’ll Love This Recipe

Combines bold Thai flavors with simple, accessible ingredients.
Features broiled salmon for a crisp top and tender interior.
Creamy coconut curry sauce adds depth without complexity.
Chili-garlic brown butter provides a luxurious finishing touch.
Pairs perfectly with rice to soak up every drop of sauce.
Ready in under an hour—ideal for weeknights but impressive enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
1 tablespoon homemade spicy curry powder (see blend below)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey

For the Coconut Curry Sauce

1 tablespoon butter
2 tablespoons Thai red curry paste
1 tablespoon freshly grated ginger
2 cups small broccoli florets
1 can (13.5 ounces) full-fat coconut milk
2 tablespoons tamari or soy sauce
1 teaspoon fish sauce

Chili Garlic Butter

5 tablespoons butter
4 garlic cloves, finely chopped
1/4 teaspoon chili flakes

For Serving

Cooked jasmine rice
Fresh basil or cilantro

Homemade Spicy Curry Powder (makes 2–3 tablespoons)

2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2–1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
Pinch of salt and black pepper

Directions

Preheat the broiler.
Place the salmon on a baking sheet. Rub with olive oil, sprinkle with the curry powder, salt, and pepper, then drizzle with honey. Broil for 3–5 minutes, watching closely, until the top begins to crisp.
In a large skillet over medium heat, melt 1 tablespoon butter. Stir in the red curry paste and ginger; cook for 2–3 minutes until fragrant.
Add the broccoli, coconut milk, tamari, and fish sauce. Bring to a gentle simmer. Slide the broiled salmon into the sauce and cook for 3–5 minutes, or until the salmon reaches your preferred doneness.
In a separate pan, melt 5 tablespoons butter with the chopped garlic and chili flakes. Continue cooking until the butter browns lightly and the garlic turns golden and crisp.
Serve salmon over warm jasmine rice. Spoon the coconut curry sauce over the top and drizzle generously with the chili garlic butter. Finish with fresh basil or cilantro.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Substitute salmon with cod or trout while keeping the same cooking method.
Add sliced bell peppers, snap peas, or carrots to bulk up the curry.
Use green curry paste instead of red for a more herbaceous flavor.
Replace broccoli with spinach or kale for a leafy alternative.
Reduce or increase the cayenne in the curry powder to adjust spice levels.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently on the stove over low heat, adding a splash of coconut milk if needed to loosen the sauce.
Avoid microwaving for too long, as salmon can overcook and become dry.

FAQs

How spicy is this recipe?

The spice level is moderate but adjustable based on the amount of cayenne and chili flakes used.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy than with full-fat coconut milk.

Do I have to broil the salmon?

Broiling adds a crisp top, but you can sear the salmon in a skillet or bake it instead.

Can I make this recipe dairy-free?

Yes—replace the butter with a dairy-free alternative or coconut oil.

What type of curry paste works best?

Thai red curry paste provides the intended flavor, but you can substitute green curry paste for a brighter, herbier profile.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce a day ahead; add the salmon and simmer just before serving.

What can I serve with this besides rice?

Quinoa, couscous, or warm naan pair well with the creamy curry sauce.

Can I freeze this dish?

Freezing is not recommended because cooked salmon can become mushy once thawed.

How do I know when the salmon is fully cooked?

It should flake easily with a fork and reach an internal temperature of about 125–130°F for medium.

Can I omit the fish sauce?

Yes, but the flavor will be less savory; add a small splash of tamari to compensate.

Conclusion

This Coconut Curry Salmon with Garlic Butter offers a rich blend of Thai spices, creamy coconut milk, and crispy broiled salmon—all elevated by aromatic chili garlic butter. Simple enough for weeknights yet impressive for entertaining, it’s a flavorful, comforting dish that brings warmth and depth to the table.