Easy Creamy Salmon Curry

Pieces of juicy salmon cooked in a creamy, aromatic curry sauce makes this easy salmon curry the perfect weeknight dinner recipe served with rice, naan bread or roti to mop up that delicious sauce.

Easy Creamy Salmon Curry

Ingredients

Full salmon curry recipe with instructions can be found in the recipe card.

  • Fresh salmon. Trout or any firm fish can be substituted. Pollock, Haddock, Monkfish, Sea bass, Grouper or Kingklip are all good options.
  • Oil and butter. I used olive oil but coconut oil can also be used.
  • Onion.
  • Fresh garlic. 
  • Fresh ginger.
  • Garam Masala. A good Garam Masala containing cumin, coriander, cinnamon, cardamom and peppercorns can be used on its own if that’s all you have (just add another tbsp) but I like adding additional Indian spices for even more flavor.
  • Cardamom. I used ground cardamom but cardamom pods can also be used.
  • Turmeric. 
  • Coriander. 
  • Paprika.
  • Salt and black pepper. 
  • Tomato paste. 
  • Coconut milk. I prefer using full fat coconut milk. Heavy or whipping cream can also be used.
  • Stock or broth. I used chicken stock but fish stock can be substituted.
  • Lemon or lime juice.

How to make salmon curry

  1. Make the curry sauce: In a large, deep pan or pot set over medium heat, melt the butter and add the onion. Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds. Add all the spices and cook for a minute until the pan looks dry and smells aromatic. Toasting the spices will allow the most flavor to be released. Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock. Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced.
  2. Roast the salmon: Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper. Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked. Remove from the oven and set aside. You could also sear the salmon over medium-high heat in a non-stick pan until golden brown on all sides.
  3. Combine and cook: Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy. Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander and serve with carbohydrates like rice, naan bread or roti. This is also delicious with cauliflower rice for a healthy, gluten free dinner.

What to serve with salmon curry

  1. Quick and easy curry rice
  2. Cheese-stuffed Naan bread
  3. 10-minute lemon garlic sautéed broccolini

 

Easy Creamy Salmon Curry

Easy Creamy Salmon Curry

Easy Creamy Salmon Curry

Pieces of juicy salmon cooked in a creamy, aromatic curry sauce makes this easy salmon curry the perfect weeknight dinner recipe.
4.68 from 31 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Keyword: Salmon coconut curry, Salmon curry, Salmon curry recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 435kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 tsp fresh ginger
  • 1 tbsp Garam Masala
  • ½ tsp ground cardamom
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp tomato paste
  • 1 can (400g/14oz) coconut milk
  • 1 cup stock
  • 500 g (1lb) salmon fillets
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • Preheat the oven to 220°C/430°F
  • In a large, deep pan or pot set over medium heat, melt the butter and add the onion.
  • Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.
  • Add all the spices and cook for a minute until the pan looks dry and smells aromatic.
  • Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.
  • Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced. 
  • Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.
  • Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.
  • Remove from the oven and set aside.
  • Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.
  • Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.
  • Serve with rice, naan bread or roti.

Nutrition

Calories: 435kcal | Carbohydrates: 9g | Protein: 28g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 1499mg | Potassium: 944mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 5mg