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Butter Salmon Curry

Butter Salmon Curry: A Creamy Delight in Minutes

This Butter Salmon Curry is a creamy delight that combines perfectly seared salmon with a luscious, slightly spicy sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 4 fillets Salmon can substitute with shrimp or chicken
  • 1 teaspoon Salt adjust according to preference
  • 1 teaspoon Black Pepper freshly ground for best flavor
  • 1 teaspoon Sweet Paprika smoked paprika can add depth
  • 2 tablespoons Vegetable Oil can substitute with olive oil or ghee
  • 1 tablespoon Unsalted Butter for richness
  • 3 cloves Garlic minced, fresh is best
  • 1 medium Shallot chopped, red onion can be used
  • 1 tablespoon Grated Ginger fresh ginger preferred
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Curry Powder
  • 1/4 teaspoon Cayenne Pepper adjust according to heat preference
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Coriander
  • 1/2 cup Vegetable Broth can use low-sodium broth
  • 2 tablespoons Garam Masala Paste store-bought or homemade
  • 2 tablespoons Tomato Paste
  • 1 cup Crushed Tomatoes fresh tomatoes are fine when in season
  • 1/2 cup Cream (20% fat) coconut cream for dairy-free
  • 1 tablespoon Lemon Juice lime juice is an effective substitute
For Garnishing
  • 1 teaspoon Crushed Chili Flakes adjust to spice preference
  • 1/4 cup Toasted Cashews or substitute with peanuts
  • 1/4 cup Chopped Cilantro omit if not a fan

Equipment

  • large non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and sweet paprika. Set aside.
  2. In a large skillet, heat the vegetable oil and unsalted butter over medium-high heat until bubbling.
  3. Place the salmon fillets skin-side down in the skillet, searing for 3-4 minutes until golden. Flip and cook another 3-4 minutes until cooked through.
  4. Lower the heat and add minced garlic, chopped shallot, and grated ginger. Sauté for about 3 minutes until shallots are translucent.
  5. Add ground cumin, curry powder, cayenne pepper, turmeric, and coriander, toasting for about 1 minute until fragrant.
  6. Deglaze the skillet with vegetable broth, scraping the bottom to enhance flavor. Mix in garam masala paste and tomato paste.
  7. Stir in crushed tomatoes and cream, mixing to create a sauce. Simmer for about 5 minutes.
  8. Add the remaining butter, stirring until melted. Season the sauce with additional salt, pepper, or cayenne as needed.
  9. Return the salmon to the skillet along with lemon juice and simmer for another 3-5 minutes over low heat.
  10. Garnish with crushed chili flakes, toasted cashews, and cilantro. Serve hot with jasmine rice or naan.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Make sure to dry the salmon thoroughly for a perfect sear. Adjust spices to your taste for best results.

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