Garlic Butter Salmon In Coconut Curry With Mango Coconut Glaze

Get ready to transport your taste buds to a tropical paradise with this exquisite Garlic Butter Salmon in Coconut Curry with Mango-Coconut Glaze! This recipe isn’t just about cooking; it’s about creating an experience. We’re taking succulent salmon fillets, infusing them with a rich garlic-herb butter, and then bathing them in a fragrant coconut curry. But we don’t stop there – a vibrant mango-coconut glaze adds a touch of sweetness and a stunning visual appeal. This dish is perfect for a special occasion or a weeknight dinner when you want something truly memorable. It’s surprisingly easy to make and guaranteed to impress!

What You’ll Need: The Ingredient Lineup

• Salmon Fillets (4, about 170g / 6oz each): We’re using skin-on salmon fillets for maximum flavor and crispy skin. Salmon is a fantastic source of omega-3 fatty acids, making this dish not only delicious but also incredibly healthy. Look for fillets that are vibrant in color and firm to the touch.
• Olive Oil (1 tbsp / 15ml): Extra virgin olive oil is preferred for its rich flavor and health benefits. It’s used for searing the salmon, creating a beautiful golden crust.
• Unsalted Butter (3 tbsp / 45g), softened: Softened butter is crucial for creating a smooth and creamy garlic butter. Using unsalted butter allows you to control the overall saltiness of the dish.
• Garlic (4 cloves, minced): Freshly minced garlic is essential for that pungent, aromatic flavor. Don’t skimp on the garlic – it’s a star player in this recipe!
• Sea Salt (1 tsp / 5ml, plus extra for seasoning): Sea salt enhances the natural flavors of the salmon and other ingredients. We’re using it both in the garlic butter and for seasoning the fillets.
• Black Pepper (½ tsp / 5ml, plus extra for seasoning): Freshly ground black pepper adds a subtle spice and depth of flavor.
• Coconut Milk (200ml / ⅞ cup), divided: Full-fat coconut milk is recommended for its richness and creamy texture. We’ll be dividing it – 150ml for the curry sauce and 50ml for the mango glaze.
• Curry Powder (2 tbsp / 30g): Choose a high-quality curry powder that you enjoy. Different brands have varying levels of spice and flavor profiles.
• Ripe Mango (1, peeled and pureed ≈150g / 5oz): A ripe, sweet mango is key to the vibrant glaze. Ensure the mango is fully ripe for the best flavor and texture.
• Lime Juice (1 tbsp / 15ml): Freshly squeezed lime juice adds a bright, citrusy note that balances the richness of the butter and coconut milk.
• Toasted Coconut Shavings (2 tbsp / 15g): Toasted coconut shavings provide a delightful crunch and a subtle coconut flavor.
• Micro Cilantro Leaves (a handful, optional garnish): Micro cilantro adds a fresh, herbaceous touch and a beautiful pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Salmon: You can substitute with other firm-fleshed fish like cod or halibut, but adjust cooking time accordingly.
• Coconut Milk: If you don’t have coconut milk, you can use heavy cream, but the flavor will be different.
• Mango: In a pinch, you can use peach or apricot puree, though the flavor won’t be quite the same.
• Curry Powder: Feel free to experiment with different curry blends to find your favorite flavor profile.

Detailed Cooking Instructions: From Sear to Serve

1. Prepare the Salmon: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and pepper. Don’t be shy with the seasoning – salmon can handle it!
2. Make the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, 1 tsp salt, ½ tsp pepper, and lime juice. Mix well until everything is fully incorporated. The lime juice adds a brightness that cuts through the richness of the butter. Set this mixture aside; it’s your flavor bomb for the salmon.
3. Sear the Salmon Skin-Side Down: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal!) over medium-high heat. The skillet needs to be hot before adding the salmon. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Sear for 2-3 minutes, pressing gently with a spatula to ensure even contact and crispy skin. This step is vital for that delightful textural contrast.
4. Bake the Salmon with Garlic Butter: Flip the salmon fillets. Now, generously spread the garlic-butter mixture over the flesh side of each fillet. This is where the magic happens! Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is just opaque in the center and flakes easily with a fork. Avoid overcooking, as salmon dries out quickly.
5. Prepare the Coconut Curry Sauce: While the salmon is baking, make the coconut curry sauce. In a small saucepan, combine 150ml (⅔ cup) coconut milk and the curry powder. Bring to a gentle simmer, stirring constantly to prevent sticking. Cook for about 5 minutes, or until the sauce is fragrant and slightly thickened. Keep warm until ready to serve.
6. Create the Mango-Coconut Glaze: In a separate saucepan, combine the mango puree with the remaining 50ml (⅓ cup) coconut milk. Simmer over low heat, stirring occasionally, for about 6-7 minutes, or until the mixture reduces to a glossy, pourable glaze. The glaze should coat the back of a spoon. Remove from heat and set aside.
7. Rest, Plate, and Garnish: Once the salmon is cooked, let it rest for 2 minutes before plating. This allows the juices to redistribute, resulting in a more tender and flavorful fillet. Plate each fillet on a shallow dish, spoon a generous pool of the coconut curry sauce around the fish, and then drizzle the mango-coconut glaze over the top in a visually appealing swirl. Finish with a sprinkle of toasted coconut shavings for added texture and a scattering of micro cilantro leaves for a fresh, vibrant garnish.

Why Coconut Curry Enhances Salmon’s Flavor

The combination of salmon and coconut curry might seem unexpected, but it’s a brilliant pairing. Salmon, with its rich, oily texture, stands up beautifully to bold flavors. Coconut milk provides a creamy base that mellows the spice of the curry powder, creating a harmonious balance. The curry powder itself introduces warm, aromatic notes that complement the salmon’s natural sweetness. This isn’t just about flavor; the healthy fats in both salmon and coconut milk are a nutritional powerhouse.

The Science Behind the Mango-Coconut Glaze

The mango-coconut glaze isn’t just for aesthetics; it’s a carefully crafted element that elevates the entire dish. Reducing the mango puree with coconut milk concentrates the natural sugars in the mango, creating a glossy, intensely flavored glaze. The slight acidity of the mango also helps to balance the richness of the salmon and the coconut curry. This glaze provides a beautiful contrast in both flavor and texture, adding a touch of sweetness and a delightful stickiness.

Tips for Perfectly Crispy Salmon Skin

Achieving perfectly crispy salmon skin requires a few key techniques. First, ensure the salmon skin is completely dry before searing. Moisture is the enemy of crispiness. Second, use a hot skillet and enough oil to prevent sticking. Third, press down on the salmon fillets with a spatula during the searing process to ensure maximum contact with the hot surface. Finally, resist the urge to move the salmon around too much; let it sear undisturbed for a few minutes to develop that golden-brown crust.

Variations and Substitutions

Feel free to customize this recipe to your liking! If you prefer a milder curry, reduce the amount of curry powder. For a spicier kick, add a pinch of cayenne pepper to the coconut curry sauce. You can also substitute the mango puree with other tropical fruits like pineapple or papaya. If you don’t have micro cilantro, regular cilantro or parsley will work just as well.

Frequently Asked Questions

Can I use frozen salmon?

Yes, but make sure to thaw it completely and pat it dry before cooking. Frozen salmon can sometimes be a bit more watery, so drying it thoroughly is especially important.

Can I make the sauces ahead of time?

Absolutely! Both the coconut curry sauce and the mango-coconut glaze can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.

What side dishes pair well with this salmon?

This salmon pairs beautifully with fluffy jasmine rice, quinoa, or roasted vegetables like broccoli or asparagus.

Final Thoughts

This Garlic Butter Salmon in Coconut Curry with Mango-Coconut Glaze is a truly unforgettable dish. The combination of flavors and textures is simply divine. Don’t be afraid to experiment and make it your own! If you enjoyed this recipe, be sure to save it to Pinterest for later. Happy cooking!

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