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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.

Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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.

Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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.

Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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.

Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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!

Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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!

@halfbakedharvest

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Coconut Curry Salmon with Garlic Butter

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

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Ingredients

US Customary – Metric

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. 
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Coconut Curry Salmon with Garlic Butter | halfbakedharvest.com

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Comments

  1. 5 stars
    I made this tonight. It turned out wonderfully. I will make this again. The flavor was great and the sauce beautiful.

    Reply

    1. Hey Megan,
      Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan

      Reply

  2. 5 stars
    I’m not kidding when I actually licked the plate after this meal. Wow! So so tasty, hands down my new favorite salmon recipe! Even shared it with my friends and demanded they make it ASAP!

    I didn’t have fresh ginger, so used powder since that was what I had. I also did a tablespoon of red curry paste instead of the 1/4 cup that the recipe called for. Finally, I steamed the broccoli separately from this dish.

    Can’t wait to make this again! And the next time will be with fresh ginger.

    Reply

    1. Hey Angelique,
      Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan

      Reply

  3. 3 stars
    The salmon turned out lovely, the sauce keeps it nice and moist, but it was all a bit much. If I make it again I’ll be omitting the chili-garlic butter.
    Fatty fish + fatty sauce + butter = Too rich

    Reply

  4. 5 stars
    SO good. The flavors all came together so well and the dish was just what I hoped for. Another great recipe from Half Baked Harvest! You haven’t steered me wrong!

    Reply

  6. 5 stars
    Wow, SO good! I used green instead of red curry paste (1 yr old threw the jar of red on the floor and it broke), and I used less cayenne pepper than called for. So it was probably a little sweeter/less spicy than it would have been otherwise. But still amazing! Husband and toddler approved!

    Reply

    1. Hi Abbie,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx

      Reply

  7. 5 stars
    Ahhhhmazing! Simple and super flavorful! The chili garlic butter is the perfect finish. You really do have the best recipes!

    Reply

  8. 5 stars
    This was excellent! Super great weekday meal and kid approved! I didn’t have basil on hand but can see now how that would have been a wonderful addition.

    Reply

  10. This recipe is amazing and definitely a keeper in our family, I have made it once with salmon and again with chicken! I noticed that your homemade spicy curry powder does not actually call for curry in it? Is it supposed to?

    Reply

    1. Hi Melissa,
      Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Yes, the spice list is correct:) xT

      Reply

    2. FYI… Curry is not a spice like cumin or cinnamon are; it is actually a combination of various spices. As such, all curry powders are slightly different. Tieghan is providing her own recipe here.

      Reply

  11. Love this recipe, delicious! I dressed my bol with Israelien couscous and bockchoy, very good, many thanks.
    Camille
    Quebec

    Reply

  12. Just finished eating and this was amazing! I swapped string beans for broccoli, cooked the coconut milk sauce for about 15 min so it thickened, and put the salmon in the air fryer and was so delish!

    Reply

    2. Hey Gabrielle,
      Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx

      Reply

    1. Hey Kortney,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

      Reply

  14. 5 stars
    I bought salmon last week to make this, but my husband didn’t think curry and salmon would be a good thing. So this week I bought another fillet. I split the salmon and made this for just me and made the other half my usual way for him. Let’s just say he regretted his decision after having a bite of mine. This recipe is delicious. Will definitely make again and again!

    Reply

    1. Hi Heather,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

      Reply

    1. Hey Christine,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

      Reply