If you’re craving something vibrant, comforting, and a little bit exotic, Coconut Curry Salmon with Garlic Butter is about to become your new kitchen obsession. Imagine perfectly broiled salmon, its exterior kissed with spicy curry and honey, floating in a lush coconut curry sauce overflowing with buttery garlic undertones. The soft, flaky fish soaks up every ounce of flavor, making this dish as much a feast for your eyes as for your taste buds. This is weeknight cooking at its most indulgent, yet surprisingly easy — the kind of meal that instantly transports you to a cozy corner of your favorite Thai restaurant, but cozier, because you’re home.

Coconut Curry Salmon with Garlic Butter Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into making Coconut Curry Salmon with Garlic Butter sing. These ingredients may look simple, but every single one packs a punch — from creamy coconut milk to a hint of honey. Here’s how each star brings character to the plate.

Salmon filets: Choose firm, fresh salmon filets for a rich, tender bite that holds up to the bold curry flavors.
Spicy curry powder: Brings heat and earthy complexity; homemade or your favorite store-bought blend works!
Kosher salt and black pepper: Essential for seasoning and drawing out the flavors in the salmon and sauce.
Chili flakes: Add gentle heat and a pop of color to wake up your tastebuds.
Extra virgin olive oil: Creates a luscious coating on the salmon and helps the spices adhere beautifully.
Honey: A little bit of sweetness to balance out the curry heat and caramelize under the broiler.
Salted butter: Makes both the curry sauce and the garlic drizzle absolutely decadent and silky.
Thai red curry paste: Brings that unmistakable Southeast Asian flavor—fragrant, spicy, and bold.
Fresh grated ginger: Adds lively zing and brightness to cut through the richness of the sauce.
Broccoli: Not only does it soak up the sauce, but it adds color, crunch, and healthy substance.
Full-fat coconut milk: The heart of the curry—expect creaminess, sweetness, and a touch of tropical flair.
Tamari or soy sauce: Balances with salty umami and deepens the savory notes in the curry.
Fish sauce or more soy sauce: A secret flavor booster that gives the curry an authentic, savory edge.
Chopped garlic: Key for the unforgettable garlic butter finish; use plenty for maximum aroma!

How to Make Coconut Curry Salmon with Garlic Butter

Step 1: Prepare and Broil the Salmon

Preheat your broiler and get ready to infuse your salmon with bold flavor. Lay the salmon filets on a baking sheet, rub each piece generously with olive oil and a hearty dusting of curry powder. Sprinkle with salt, pepper, and a few chili flakes, then finish with a sweet drizzle of honey. Slip the pan under the broiler and let the salmon cook for 3 to 5 minutes. Keep an eye on it—the edges should start to color and caramelize, but you want the fillets to stay succulent and just slightly crisp on top.

Step 2: Build the Coconut Curry Sauce

While the salmon is broiling, start your sauce in a large skillet on medium heat. Melt 1 tablespoon of that glorious salted butter, then add the Thai red curry paste and fresh ginger. Let them sizzle together for 2 to 3 minutes, until the paste turns wonderfully fragrant and your kitchen smells divine. Stir in the chopped broccoli and mix well to coat every floret with curry. Next, pour in the coconut milk, tamari or soy sauce, and fish sauce. This combination creates a sauce that’s creamy, balanced, and full of umami. Bring it up to a simmer so the broccoli softens and all the flavors meld.

Step 3: Simmer the Salmon in Sauce

Once your salmon is beautifully broiled, use a spatula to gently slide the filets into the bubbling curry sauce. Keep the heat at a gentle simmer and let the fish bathe in all that goodness for 3 to 5 minutes. The salmon will soak up more flavor and become impossibly tender, while the sauce thickens to the perfect consistency. If you like your salmon a little more cooked through, give it an extra minute or two in the sauce.

Step 4: Make the Garlic Butter Drizzle

While your salmon finishes in the curry, grab a small saucepan and melt the remaining 5 tablespoons of butter over medium heat. Add in the chopped garlic and a pinch of chili flakes, letting everything cook until the butter browns and the garlic turns golden and crispy. This takes just a few minutes, but it transforms everything! The browned butter and toasted garlic create the irresistible finishing touch for your Coconut Curry Salmon with Garlic Butter.

Step 5: Assemble and Serve

Spoon fluffy rice into shallow bowls and nestle the rich salmon and broccoli in their coconut curry blanket. Give the whole dish a generous drizzle of your freshly made garlic butter, allowing it to pool into all the nooks and crannies. Top with bright green herbs like basil or cilantro for a pop of freshness, and serve immediately—this is comfort food that waits for no one!

How to Serve Coconut Curry Salmon with Garlic Butter

Garnishes

Finish your Coconut Curry Salmon with Garlic Butter with a handful of freshly chopped cilantro or basil. For a little extra flair, scatter on some thinly sliced red chili or extra chili flakes, and a squeeze of lime. Not only do these garnishes make the dish extra inviting, but they bring a lively freshness that cuts through the creamy curry.

Side Dishes

This dish is at its best served over a bed of fluffy jasmine or basmati rice, which soaks up all the luscious sauce. For an even heartier meal, add a side of naan or warm roti bread for scooping. If you’re craving more veggies, try a crisp cucumber salad or a quick stir-fried bok choy on the side.

Creative Ways to Present

Make Coconut Curry Salmon with Garlic Butter dinner-party ready by serving individual portions in shallow bowls, topping each with a dramatic swirl of garlic butter and a nest of herb leaves. Or go family-style: pile everything into a big platter, scatter with your favorite toppings, and set in the middle of the table for everyone to dig in. For a lighter lunch, try flaking leftover salmon into wraps or over salad greens with a drizzle of curry sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Curry Salmon with Garlic Butter keeps surprisingly well. Pop any extra fish and sauce into an airtight container and refrigerate for up to 2 days. Be sure to store the rice or side dishes separately, so nothing gets soggy. The flavors deepen overnight, making leftovers a real treat!

Freezing

Although possible, freezing isn’t ideal for this recipe—the creaminess of the coconut milk and tenderness of the salmon can suffer once thawed. However, if you must freeze, allow everything to cool completely, portion into freezer-safe containers, and freeze for up to 1 month. Thaw gently in the refrigerator before reheating.

Reheating

The best way to reheat Coconut Curry Salmon with Garlic Butter is gently on the stovetop or in the microwave at 50 percent power, covering to keep in moisture. Reheat just until the salmon is warmed through—avoid overcooking, so it stays juicy. If the sauce thickens too much, add a splash of coconut milk or water to loosen it up.

FAQs

Can I use frozen salmon instead of fresh?

Absolutely! Just be sure to thoroughly thaw and pat the salmon dry before seasoning and broiling. This ensures you still get that delicious, caramelized crust on your Coconut Curry Salmon with Garlic Butter.

What can I substitute for broccoli?

Feel free to swap broccoli for other quick-cooking vegetables like snap peas, baby spinach, or bok choy. They’ll all do a fabulous job of soaking up the creamy coconut curry sauce.

Is this dish spicy?

Coconut Curry Salmon with Garlic Butter has a pleasant warmth from the curry powder and chili flakes, but the coconut milk and honey mellow things out. If you’re spice-shy, simply reduce the curry powder or omit the extra chili flakes.

How do I make this dairy-free?

Replace the salted butter with a plant-based alternative, and you’ll still get all the rich, garlicky flavor. The coconut milk already keeps the sauce wonderfully dairy-free!

Can I prepare this recipe ahead of time?

You can make the curry sauce and prep the garlic butter in advance, storing them separately in the fridge. When ready to serve, broil the salmon fresh and finish as directed for that just-cooked texture.

Final Thoughts

Treat yourself to the unforgettable flavors of Coconut Curry Salmon with Garlic Butter—this recipe is proof that you don’t need to travel far for a restaurant-worthy meal. It’s a cozy, impressive, and downright delicious way to elevate your weeknight dinner game. Go ahead, give it a try and surprise your tastebuds!