I made this Thai Coconut Salmon Curry and the salmon flakes perfectly while the coconut sauce is so scoopable you’ll actually fight for the last bite.
I’m obsessed with this Coconut Curry Salmon Half Baked Harvest because it hits everything I want in dinner: rich 1 can full fat coconut milk, garlicky butter with 4 garlic cloves, minced, and fish that flakes without falling apart. I love the way the salmon sits in that orange curry sauce and tastes like something I didn’t make up.
And the leftovers with Half Baked Harvest Coconut Rice? Dangerous.
I adore the contrast of silky sauce and crunchy top from a sear. It’s bold, messy, ridiculously simple, and exactly what I crave on a weeknight.
Can’t stop thinking about it.
Ingredients
- Salmon: hearty protein, crispy skin, flaky center, pretty much the showstopper.
- Salt and pepper: basic seasoning that wakes the fish up, simple and necessary.
- Olive or avocado oil: keeps things from sticking, adds a light fruitiness.
- Butter: rich mouthfeel, makes the sauce silky and a touch indulgent.
- Garlic: pungent punch, smells amazing, gives that warm, savory backbone.
- Shallot: milder onion vibe, adds soft sweetness and subtle depth.
- Coconut milk: creamy coconut richness, mellow heat carrier, makes it cozy.
- Red curry paste: spicy, aromatic kick, gives color and Thai-ish character.
- Fish sauce: salty umami boost, deepens savory notes without tasting fishy.
- Honey or maple: balances heat with gentle sweetness, keeps it rounded.
- Plus lime juice: bright acid pops, cuts through the richness instantly.
- Cilantro: fresh herb zing, adds green brightness and a little chew.
- Green onions: mild crunch and oniony freshness, pretty garnish too.
- Rice: comforting base, soaks up sauce, makes the meal feel complete.
Ingredient Quantities
- 1 1/2 pounds salmon fillets, skin on, cut into 4 pieces
- salt and pepper, to taste
- 1 tablespoon olive oil or avocado oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 small shallot, minced
- 1 can (13 14 oz) full fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon honey or maple syrup
- 1 tablespoon lime juice, plus extra wedges for serving
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- cooked jasmine or basmati rice, for serving (about 3 cups cooked)
How to Make this
1. Pat the salmon dry, season both sides with salt and pepper, set aside.
2. Heat a large skillet over medium high heat, add the oil and 1 tablespoon of the butter. Once hot, place the salmon skin side down and press lightly so the skin stays flat. Cook 4 to 5 minutes until the skin is crisp and golden.
3. Flip the fillets and cook another 2 to 3 minutes just until the salmon is nearly cooked through, then transfer to a plate and tent with foil.
4. Lower the heat to medium, add the remaining 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and shallot and cook about 1 minute until fragrant but not browned.
5. Stir in the red curry paste and cook 20 to 30 seconds to wake up the flavors, then pour in the coconut milk, fish sauce, and honey or maple syrup. Scrape up any browned bits from the pan.
6. Bring the sauce to a gentle simmer and cook 3 to 5 minutes until it thickens a little and tastes well seasoned. Stir in the 1 tablespoon lime juice.
7. Return the salmon to the skillet skin side up, spoon some sauce over the tops, and simmer 1 to 2 minutes just to rewarm and finish cooking. Be careful not to overcook.
8. Remove from heat, stir in about half the chopped cilantro into the sauce, then sprinkle the green onions and remaining cilantro over the fish.
9. Serve the salmon over cooked jasmine or basmati rice, spooning extra coconut curry sauce over everything. Offer lime wedges on the side for squeezing.
10. Taste and adjust with extra fish sauce, lime, or a pinch of salt if needed. Leftovers keep well refrigerated for 2 days.
Equipment Needed
1. Large heavy skillet (cast iron or stainless steel)
2. Fish spatula or wide turner
3. Sharp chef’s knife and cutting board
4. Measuring spoons and 1/4 or 1/3 cup measure
5. Small mixing bowl for sauce prep
6. Wooden spoon or heatproof silicone spatula
7. Plate and aluminum foil to tent the salmon
8. Paper towels for patting fish dry and cleaning up
FAQ
Coconut Curry Salmon With Garlic Butter. Recipe Substitutions and Variations
- Salmon fillets: swap for cod, halibut, or skin-on trout if you want a milder fish; cooking time might be a few minutes shorter for thinner fillets.
- Full fat coconut milk: use light coconut milk to cut calories, or coconut cream for an even richer sauce; unsweetened canned almond or cashew milk plus 1 tbsp coconut oil works in a pinch.
- Red curry paste: substitute Thai yellow curry paste for a milder, earthier flavor, or mix 1 tbsp curry powder with 1 tsp chili paste or sriracha if you dont have paste.
- Fish sauce: use tamari, soy sauce, or coconut aminos instead; reduce salt elsewhere since these are salty too. Honey: maple syrup or brown sugar are fine if you want a vegan option.
Pro Tips
– Pat the salmon super dry and let it sit at room temp for 10 minutes before cooking. That helps get the skin really crisp, and you wont overcook the center while chasing crunch.
– When you sear, press the fillet down for the first 20 seconds so the whole skin makes contact with the pan. Use a spatula or a small weight, but dont leave it too long or you’ll smash the fish.
– Taste the sauce before you add the salmon back in. Coconut milk and curry paste can vary a lot, so adjust with extra lime, fish sauce or a pinch of sugar to balance it. Remember a little acid brightens everything.
– If you plan to reheat leftovers, warm the sauce gently in a skillet and add the salmon for just 30 to 60 seconds so it warms through without drying out. Microwave makes it rubbery, trust me.
Coconut Curry Salmon With Garlic Butter. Recipe
I made this Thai Coconut Salmon Curry and the salmon flakes perfectly while the coconut sauce is so scoopable you’ll actually fight for the last bite.
4
servings
770
kcal
Equipment: 1. Large heavy skillet (cast iron or stainless steel)
2. Fish spatula or wide turner
3. Sharp chef’s knife and cutting board
4. Measuring spoons and 1/4 or 1/3 cup measure
5. Small mixing bowl for sauce prep
6. Wooden spoon or heatproof silicone spatula
7. Plate and aluminum foil to tent the salmon
8. Paper towels for patting fish dry and cleaning up
Ingredients
1 1/2 pounds salmon fillets, skin on, cut into 4 pieces
salt and pepper, to taste
1 tablespoon olive oil or avocado oil
3 tablespoons unsalted butter, divided
4 garlic cloves, minced
1 small shallot, minced
1 can (13 14 oz) full fat coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon honey or maple syrup
1 tablespoon lime juice, plus extra wedges for serving
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
cooked jasmine or basmati rice, for serving (about 3 cups cooked)
Directions
- Pat the salmon dry, season both sides with salt and pepper, set aside.
- Heat a large skillet over medium high heat, add the oil and 1 tablespoon of the butter. Once hot, place the salmon skin side down and press lightly so the skin stays flat. Cook 4 to 5 minutes until the skin is crisp and golden.
- Flip the fillets and cook another 2 to 3 minutes just until the salmon is nearly cooked through, then transfer to a plate and tent with foil.
- Lower the heat to medium, add the remaining 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and shallot and cook about 1 minute until fragrant but not browned.
- Stir in the red curry paste and cook 20 to 30 seconds to wake up the flavors, then pour in the coconut milk, fish sauce, and honey or maple syrup. Scrape up any browned bits from the pan.
- Bring the sauce to a gentle simmer and cook 3 to 5 minutes until it thickens a little and tastes well seasoned. Stir in the 1 tablespoon lime juice.
- Return the salmon to the skillet skin side up, spoon some sauce over the tops, and simmer 1 to 2 minutes just to rewarm and finish cooking. Be careful not to overcook.
- Remove from heat, stir in about half the chopped cilantro into the sauce, then sprinkle the green onions and remaining cilantro over the fish.
- Serve the salmon over cooked jasmine or basmati rice, spooning extra coconut curry sauce over everything. Offer lime wedges on the side for squeezing.
- Taste and adjust with extra fish sauce, lime, or a pinch of salt if needed. Leftovers keep well refrigerated for 2 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 4
- Calories: 770kcal
- Fat: 39g
- Saturated Fat: 28g
- Trans Fat: 0.3g
- Polyunsaturated: 4g
- Monounsaturated: 7g
- Cholesterol: 150mg
- Sodium: 500mg
- Potassium: 1000mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 3g
- Protein: 38g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 80mg
- Iron: 3mg
