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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.

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 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.

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 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!

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

coconut curry salmon #coconut #curry #salmon #garlic #easyrecipe #rice #weeknightdinner #foodtok #howto

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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
This post was originally published on February 2, 2022
4.65 from 643 votes (422 ratings without comment)

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Comments

  1. 5 stars
    This is amazing and quite easy to make. I save any leftover sauce and use it to give new life to leftover grilled chicken etc. Thanks so much for the recipe!

    Reply

  2. Absolutely loved this. Is there a way you’d recommend to do with chicken as an alternative? No matter what keeping this recipe on repeat. Have sent it out to friends too!

    Reply

  3. This was very good!! The only thing was it was very spicy for my kids lol. I wasn’t expecting it to be so spicy. Is there a certain brand of Thai red curry paste that is more mild?

    Reply

    1. Thanks so much, Elai! I’m so glad to hear you enjoyed this dish and appreciate you making it! So sorry about the spice! I like to use Thai Kitchen brand:) Have the best week! XxT

      Reply

  4. 5 stars
    This is so good – I make it at least once every couple of weeks. I let the broccoli cook in the sauce for 3-5 minutes before adding the salmon.

    Reply

    1. Hey Jenny,
      That’s awesome!! Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! xx

      Reply

  7. 5 stars
    This was amazing! I just pan seared the salmon first instead of using the broiler. I let the broccoli cook a few min before adding the salmon back and it was perfect. I also added a splash of rice vinegar (lime would’ve been good too) for a little acid. Salmon cooked perfectly in the broth. I 100% recommend adding the garlic butter sauce on top, it took everything to the next level. Will def make this again!!!

    Reply

    1. Thanks so much, Nicole! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT

      Reply

    2. This recipe is amazing! My son requested it again this week; it’s our new family favorite. We only have yellow curry paste on hand right now and have been using that. Looking forward to trying with red.

      Reply

  8. Now I really have to drop a comment on this recipe! I made it again and I love it so much , that this time when I ate it and took my phone and had to thank you for this super delicious dish. You are so talented and Iam really enjoy your blog! Keep going, your blog is amazing!
    Best greetings from Germany 🥰

    Reply

    1. Hi Luisa,
      Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Thanks so much for your kind message:) Have a great day! xx

      Reply

    1. Hi Damaris,
      Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT

      Reply

    1. Hi Lara,
      Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT

      Reply

    1. Hey Jennifer,
      Sure, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT

      Reply

    1. Hey Kaley,
      Happy Wednesday! I appreciate you giving this recipe a try and your comment, so glad it turned out nicely for you! x

      Reply

    1. Hey Shirin,
      Thanks so much! So glad to hear that this recipe turned out well for you, I appreciate you making it! xx

      Reply

  14. 5 stars
    Every time I make this dish, I’m floored by the flavors. The type of red curry you get definitely affects the flavor. We use Maesir from an Asian grocery store. Worth the extra trip. Flavors are deeper than the one at the regular grocery store.

    Reply

    1. Hey Rachel,
      Fantastic! Love to hear that this dish turned out nicely for you, thanks so much for making it! Have a great weekend:)

      Reply

  15. 5 stars
    Living in Alaska we eat a lot of salmon! This recipe I’ve made multiple times and it always comes out delicious! A favorite!

    Reply

    1. Thanks so much, Jess! I love to hear that this recipe is always enjoyed and appreciate you making it! xT

      Reply