Description
Indulge in a tropical delight with this Garlic Butter Salmon in Coconut Curry, featuring a vibrant Mango-Coconut Glaze. This recipe combines succulent salmon with aromatic spices and a touch of sweetness for an unforgettable meal.
Ingredients
Scale
- 4 salmon fillets (170g / 6oz each), skin-on
- 1 tbsp (15ml) olive oil
- 3 tbsp (45g) unsalted butter, softened
- 4 cloves garlic, minced
- 1 tsp (5ml) sea salt, plus extra
- ½ tsp (5ml) black pepper, plus extra
- 200ml (⅞ cup) coconut milk, divided
- 2 tbsp (30g) curry powder
- 1 ripe mango (≈150g / 5oz), pureed
- 1 tbsp (15ml) lime juice
- 2 tbsp (15g) toasted coconut shavings
- Micro cilantro leaves (optional garnish)
Instructions
- Prepare Salmon: Preheat oven to 200°C (400°F). Pat salmon dry and season with salt and pepper.
- Make Garlic Butter: Combine softened butter, garlic, salt, pepper, and lime juice.
- Sear Salmon: Sear salmon skin-side down in hot oil for 2-3 minutes until crispy.
- Bake Salmon: Flip salmon, spread with garlic butter, and bake for 8-10 minutes.
- Make Curry Sauce: Simmer 150ml coconut milk and curry powder for 5 minutes.
- Make Mango Glaze: Simmer mango puree and 50ml coconut milk for 6-7 minutes.
- Rest & Plate: Rest salmon, plate with curry sauce and mango glaze, garnish.
Notes
For extra crispy skin, ensure the salmon is completely dry before searing and press down with a spatula. Making the sauces ahead of time is a great time-saver.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Bake, Sear
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 fillet
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: salmon,coconut curry,mango,garlic butter,tropical,fish,dinner,easy