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–+ servings
Butter Salmon Curry

Delicious Butter Salmon Curry for a Quick Gourmet Dinner

Enjoy a quick gourmet meal with this Butter Salmon Curry featuring creamy sauce and crispy salmon, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Skinless Salmon any firm white fish can substitute
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper freshly ground preferred
  • 1 teaspoon Sweet Paprika smoked paprika can deepen flavor
  • 2 tablespoons Vegetable Oil olive oil or ghee work
  • 3 tablespoons Unsalted Butter divided
For the Sauce
  • 3 cloves Garlic minced; garlic powder can substitute
  • 1 medium Shallot finely chopped; or use onion
  • 1 tablespoon Grated Ginger fresh preferred
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Curry Powder adjust to taste
  • 1/4 teaspoon Cayenne Pepper omit for milder curry
  • 1/2 teaspoon Ground Turmeric optional
  • 1 teaspoon Ground Coriander
  • 1 cup Vegetable Broth or Water chicken broth for deeper flavor
  • 2 tablespoons Garam Masala Paste homemade blend recommended
  • 2 tablespoons Tomato Paste
  • 1 can Crushed Tomatoes can substitute with fresh tomatoes
  • 1/2 cup Cream (20% fat) coconut cream for non-dairy
  • 1 tablespoon Lemon Juice lime juice as substitute
For the Garnish
  • 1 teaspoon Crushed Chili Flakes optional
  • 1/4 cup Toasted Cashews or peanuts
  • 1/4 cup Chopped Cilantro or parsley

Equipment

  • Large Non-stick Skillet

Method
 

Step-by-Step Instructions
  1. Pat the salmon fillets dry and season with salt, black pepper, and sweet paprika. Set aside.
  2. Heat vegetable oil and unsalted butter in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden and crispy. Remove and set aside.
  3. Lower the heat, add another tablespoon of unsalted butter. Add garlic, shallot, and ginger. Sauté until fragrant, about 3 minutes.
  4. Stir in cumin, curry powder, cayenne, and turmeric. Cook for 1 additional minute until fragrant.
  5. Deglaze with vegetable broth, scraping the bottom of the skillet. Simmer for 1 minute.
  6. Mix in garam masala paste, tomato paste, crushed tomatoes, and cream. Simmer until combined and vibrant.
  7. Return the salmon to the skillet, spoon sauce over and add lemon juice. Simmer for 3-5 minutes until salmon is cooked through.
  8. Garnish with toasted cashews and cilantro. Serve with rice or naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh ingredients and avoid overcooking the salmon during the simmering stage.

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