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This Coconut Curry Salmon with Garlic Butter is full of Thai flavors and so simple. Made with flavorful Thai curry paste, creamy coconut milk, and a quick homemade curry powder. The salmon is seasoned, broiled until crispy, and then served in a creamy curry sauce with spicy chili garlic butter. A side of rice soaks up all that yummy curry sauce, so delicious.
Looking back at all the years of recipes, there is so much variety, flavor, and color. When I started HBH just after turning 19, I had no idea what I was doing, or really how to cook for that matter. I truly was learning by doing and having a lot of fun experimenting with new flavors.
When I look back at the first year of recipes, I cringe at the photos, but you know what’s kind of funny? While the recipes are written poorly for sure, the ideas are honestly pretty solid and so creative.
My mind must have been so full of brand new ideas back then. I wasn’t afraid to try anything!
The other week I was reminded about an old Thai salmon burger that I had made. The flavors sounded so interesting and really delicious. I decided then that I wanted to do some kind of Thai curry with salmon.
Originally, this recipe looked a little different. But as I was cooking, I just kind of did what I often do, I winged it.
Somehow I ended up with caramelized curried salmon in the creamiest red curry sauce. The chili garlic butter was an afterthought, but it ended up MAKING the curry. Everything together is so delicious and flavorful.
Details – the salmon
Since I wanted to customize the flavors, I made my own curry powder for the salmon. I added lots of cumin and ginger with a touch of paprika, cayenne, and cinnamon. I think it’s the perfect blend.
I shared the recipe in the notes. Of course, you can also just use store-bought curry powder.
Once the salmon is seasoned up, drizzle over the honey, then broil until crispy. This is my favorite easy, mess free, way to get salmon crispy on top.
The sauce
I kept the sauce really simple, butter, ginger, and lots of Thai red curry paste. Coconut milk keeps it creamy, and soy sauce adds a little salty flavor.
Finish cooking the salmon in the curry sauce so it stays really tender and flavorful.
Finish it up
Honestly, this chili garlic butter completes the dish. Is it needed, no, but it makes the salmon really, really delicious.
Simply brown butter, golden garlic, and chili flakes and drizzle over the salmon just before serving. It really makes every bite melt in your mouth.
Add rice to complete the meal…it’s essential for soaking up all that yummy curry sauce.
This is such a simple, wholesome, and delicious meal. The perfect (non-boring) recipe to really keep things fun during the week. Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh warm naan is especially delicious with this creamy curry sauce. Just an idea!
Looking for other dinner recipes? Here are my favorites:
Thai Black Pepper Chicken and Garlic Noodles
One Pot Stove-Top Mac and Cheese
Honey Garlic Salmon Soba Noodle Bowls
Coconut Milk Braised Black Pepper Chicken
Lastly, if you make this Coconut Curry Salmon with Garlic Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Curry Salmon with Garlic Butter
Servings: 4
Calories Per Serving: 791 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 (4-6 ounce) salmon filets
- 2-3 tablespoons spicy curry powder (homemade in notes)
- kosher salt and black pepper
- chili flakes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons honey
- 6 tablespoons salted butter
- 1/4 cup Thai red curry paste
- 1 tablespoon fresh grated ginger
- 1 1/2 cups chopped broccoli
- 2 cups canned full-fat coconut milk
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fish sauce (or soy sauce)
- 3-4 cloves garlic, chopped
Instructions
- 1. Preheat the broiler. 2. Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crisping on top, 3-5 minutes, watch closely. 3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until very fragrant. Add the broccoli, coconut milk, tamari or soy sauce, and fish sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.4. Meanwhile, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps. 5. Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
Notes
Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper Mix everything to combine. Makes 2-3 tablespoons.Â
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper Mix everything to combine. Makes 2-3 tablespoons.Â
I LOVE this recipe! I have made it about 5 times already, I add a bit of brown sugar to my sauce and also combine it with your peach and corn salsa from another one of your salmon recipes. SO good
Hi there,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
This is definitely getting added to the rotation! Even my 2.5 year old liked it. I also cooked the broccoli a little bit in the sauce before adding the salmon; as I read someone else had done and I’m glad I did! Might try with asparagus next time! So delicious, and quick to make!
Hi Stephanie,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
We had a lot more broccoli than this recipe called for so we tossed it in a little bit of oil and soy sauce, popped in the air fryer for a few min, and then added to the sauce. OMG was it good and it added a bit more fiber!
This was an outstanding dish!!! And the browned butter really was the perfect finish!
Hi Shannon,
Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan
This was one of the best dinners I have made in a long time. There was so much delicious flavor and the curry was perfect. My husband is a salmon fisherman so I will be trying out many of your salmon recipes
Hey Bonnie,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
SO incredibly delicious! The seasoning on the salmon really adds to that coconut curry- the flavors together are amazing. I used the garlic butter, however, I didn’t think it was necessary because the dish was already so good! Having the rice to soak up the sauce really tied the dish together. I’ll definitely be making this again!!
Hey Maura!
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
My go-to meal to impress guests! Absolutely delicious and quite easy to make. Thanks, Tiegan!
Hey Kelli!
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! xx
So excited to make this tonight, especially after reading the wonderful comments and reviews. For this recipe, did you use skin-on or skinless salmon?
Hi Makalya,
I had my butcher remove the skin from my salmon:) I hope you love the recipe, please let me know how it turns out! xx
This recipe is to die for! I’ve made it 3 times now and I am so obsessed. Very easy and delicious. If you don’t like salmon I will almost guarantee you will like it here.
Hey Tiarne!
Happy Monday!! Thanks a lot for making this recipe so often, I am so glad you have been enjoying it:) Have the best week! xx
This recipe is amazing! I’ve made it with salmon, swordfish steaks, chicken, and shrimp and it’s delicious every time! One of my all-time favorite dishes I’ve made.
Hey Lisie,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Hi! Can this be made with skinless or skin-on salmon filets?
Hey Kelsey,
Yes, you can use either for this recipe! Please let me know if you give the dish a try, I hope you love it! xTieghan
You KNOW a recipe is amazing when even your picky 5 and 8 year olds ask you to please make this once per week! Happy to oblige them on that! We all absolutely love this!
Hey Amy,
LOL amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
Wow, this recipe is amazing with a massive burst of flavour for the curry, the chilli butter and the greasy herbs and lime. Will definitely make this again. We’ll done and thanks from Sydney Australia.
Greasy was a typo for fresh ?
Hey Darren,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Obsessed. I’m obsessed with this recipe. I tried it on a whim and now it’s on my dinner rotation forever.
Hi Vanessa,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! ?xxT
This is the recipe that we will continue to come back to again and again… My partner and I have made this at least 5 times in the past few months because it is so gosh darn flavorful and delicious! Definitely our preferred salmon recipe. Last night we decided to make it with green curry paste instead because we had some left over, and it did not disappoint. I highly recommend!
Hey Delany,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
I really liked this – it came together very quickly, too! I definitely cooked the broccoli in the sauce for awhile before adding the salmon so the broccoli would be done but the salmon not overcooked. I also used lite coconut milk because that’s what I had on hand and it worked fine. I’m sure the sauce is a little thinner but the flavor is great. I also added a lot more curry paste, cayenne and chili flakes because in our house life is meant to be lived spicy. I used reduced-sodium soy sauce because of other comments and it worked out great. I didn’t add salt to anything except the rice I made on the side. Would make again and appreciated that it came together so very quickly. Downside was it used a lot of dishes.
Hey Jennifer,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan