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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 coconut 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 fillet is seasoned up on a pan, 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 this salmon recipe 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. A squeeze of lime juice is also delicious!
Add jasmine rice to complete the thai salmon curry…it’s essential for soaking up all that yummy curry sauce.
This is such a simple, wholesome, and Pinterest worthy 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.
Watch the How-To Reel
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.
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.
This post was originally published on February 2, 2022
It was perfect!!! Up here on a winter night in Calgary, Alberta, my husband and I whipped this up in know time at all! Can’t wait to do it again! Thank you again for all your great recipes!
Hi Bev,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I cooked this for my husband and I tonight and oh my goodness it is incredible! Definitely will be on the regular rotation.
Hi Taylor,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Wow! My new favorite salmon dish! I followed the recipe exactly and it was absolutely delicious! My husband and I practically licked our plates clean.
Hey Courtney,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Mainly healthy fats… but it is not possible for this recipe to have only 9grams of fat per serving, because 6 oz of salmon alone has 20 grams of fat. ( healthy fats)
???
Hi Elle,
Sorry, I am not sure where you are getting this info as I only provide the estimated calorie count. Let me know if you give the recipe a try, I hope you love it. xTieghan
I’m looking forward to making this!
I hope you love the recipe Djienne!
I have made that recipe for the curry salmon burgers many times and it’s delicious! Will have to try this version. Your younger self was pretty smart!
Hey Lori,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I was replying to Fae’s comment about the fat content.
This looks amazing! My family loves salmon and loves red curry but I hadn’t thought to combine the two! Adding this to next week’s menu and I will report back!
Thanks so much Susan, I hope you love the recipe!! xTieghan
Looks delicious but I just have to challenge the “wholesome” comment if you equate wholesomeness with healthiness. I wouldn’t consider 1 1/2 tablespoons of butter plus 1/2 cup coconut milk healthy at all. I like you approach to building flavor but I haven’t found many truly healthy entrees in the reportoire.
Why the hell would you give this 1-star review over a word? Get over yourself.
if you think 1 1/2 tablespoons of butter and 1/2 cup coconut milk split across 4 servings is “too unhealthy”, I think you need to rethink your relationship with food.
‘Wholesome’ doesn’t necessarily mean ‘healthy.’ When I see the word wholesome, I just think of ingredients that are minimally processed and not artificially created. Butter and coconut milk fit the bill, as do all the other ingredients in this recipe.
What a silly reason to give one star.
You didn’t even make the recipe and you’re giving it 1 star? You’re deliberately taking down the overall rating simply because you didn’t like a single word used.
Also, you having issues with butter and coconut milk being used in a dish called COCONUT curry with garlic BUTTER is crazy. Don’t like it, don’t make it, but don’t be an entitled idiot and give a poor rating like this.
BTW, fat is indeed a *need*. The total here is about 35 g for 4 servings, or about 9g a serving. Someone doesn’t understand either nutrition OR math.
I don’t think most of these people (especially the ones with a single letter for a name who only make rude remarks, or post one time) are really cooks/chefs concerned with recipes and nutrition. At all. They are trolls whose sole intent is to bring down the ratings on this website’s recipes for dubious reasons – likely jealous failed bloggers who can’t cook. 😉 Could even be one or two people who create multiple accounts. Anyone who “asks for clarification” on a recipe with a barrage of insults, put-downs, and rage-filled language is not a serious cook who is here for the content. Tieghan is far too nice by making civil attempts to help them and answer their “questions” despite the disruption to her site, but she really should just block their IP addresses and delete the comments. If it’s nothing but personal attacks and disruptions, it lends nothing to the discussion.
Anyone asking a legit question or giving constructive or polite feedback about how the recipe could be improved – no problem. The difference between those people and the ones who are just openly hostile is painfully obvious.
Thanks for your feedback, have a lovely day!
Go to someone else’s “repertoire,” then ? Only ignorant people rate a recipe without trying it. What’s wrong with you?
Sorry, didn’t mean to post this under your comment.
Go to someone else’s “repertoire,” then ? Only ignorant people rate a recipe without trying it. What’s wrong with you?
Can you use low fat coconut milk to cut back on calories?
Hi Stacy,
Sure, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xT
Why are the measurements not given properly in the recognised measurements of our country? I saw an interesting salmon recipe that calls for 4 salmon fillets of 4 to 6 ounces !! At the fish mongers’ and the local Sobeys, the weights are given in grams and kilograms. I do not want to buy too much, or not enough. What is the true amount needed?
I have lived in Switzerland, Australia and NZ, plus Canada. Each of these countries uses the international system of measurements. According to the history books, Canada dumped the old fashioned Imperial system 45 years ago. I do not understand the old measurements.
Please advise.
This blog is based in the U.S., not Canada. That’s why the author uses imperial measurements. A Google search will quickly convert ounces to grams.
Hi Bob,
I live in the USA, not Canada. Simply click “metric” below the list of ingredients for the metric measurements. I hope you love the recipe, have the best day! xTieghan
Hi! Can I replace the soy sauce with coconut aminos?
Hey Jill,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope it turns out amazing for you! xT
This looks amazing as always! Could you suggest another fish besides salmon to use for this recipe? Would halibut or another thick white fish be appropriate?
Hey Courtney,
Totally, halibut or any mild white fish would also work well here. Let me know if you give this recipe a try, I hope you love it! xTieghan
This was going to be my question and I always try to read comments first before asking. I’m not a big salmon fan but am a mild white fish fan. Can’t wait to make this! Yum!
Hi, would lemon sole work here? Thanks!
Hey Karen,
Sure, I bet that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I hope you love the recipe Karen!!
What would you suggest adding to curry powder to make it spicy instead of your recipe above? Thanks!
Hey Kara,
The powder already has a nice kick from the cayenne and paprika. Let me know if you give this recipe a try, I hope you love it! xTieghan
Ooooh trying this one soon!!!
I hope you love the recipe Cassie!
Hi Tieghan,
Could I substitute green curry paste?
Thanks,
Heidi
Hey Heidi,
Yes, that will work, it will just change the flavor and coloring of this dish slightly. Let me know if you give this recipe a try, I hope it turns out amazing for you! xT
Does your curry powder mixture have no curry in it?
Gina, curry powder is a mix of various spices, based on the traditions of the regions in India etc. Here’s some info from Wikipedia. Hope that helps.
https://en.wikipedia.org/wiki/Curry_powder
Hi Gina,
I’m guessing that you thought the same thing I initially did when I read Tieghan’s Spicy Curry Powder – there’s no Turmeric in it – the spice that gives the most commonly known curries their golden yellow color and earthy taste. I saw Georgia’s comment below and she’s absolutely right, different regions around the world blend their spices for curry very differently. I do have a Vindaloo (spicy yellow, Indian curry blend) in my cupboard, but think I’ll try Tieghan’s recipe. Like, tonight. This recipe looks amazing, doesn’t it? 🙂
Hi Gina,
Yes, that is correct:) Curry powder is a mixture of spices. Let me know if you give the recipe a try, I hope you love it! xTieghan