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Easy Butter Salmon Curry

Easy Butter Salmon Curry That's Perfect for Busy Nights

Easy Butter Salmon Curry is a quick, family-friendly meal that combines perfectly seared salmon fillets with a creamy, flavorful sauce, ideal for busy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets skinless salmon Fresh fish, wild-caught recommended.
  • 1 tsp salt Adjust to taste.
  • 1 tsp black pepper Freshly ground preferred.
  • 1 tsp sweet paprika Can substitute with smoked paprika.
For the Sauce
  • 1 tbsp vegetable oil High smoke point oil.
  • 1 tbsp unsalted butter Reduce salt if using salted butter.
  • 3 cloves garlic Minced.
  • 1 unit shallot Chopped, can substitute with yellow onion.
  • 1 tbsp grated ginger Fresh ginger preferred.
  • 1 tsp ground cumin Can substitute with coriander.
  • 1 tbsp curry powder Adjust based on spice preference.
  • 1 tsp cayenne pepper Optional.
  • 1 tsp ground turmeric Use sparingly if desired.
  • 1 tsp ground coriander Can substitute with additional cumin.
  • 1 cup vegetable broth Or water.
  • 2 tbsp garam masala paste Can substitute with a spice mix.
  • 2 tbsp tomato paste For thicker sauce.
  • 14 oz crushed tomatoes Canned varieties preferred.
  • 1 cup cream 20% fat, or coconut milk for dairy-free.
  • 1 tbsp lemon juice Fresh juice preferred.
For Garnish
  • 1 tsp crushed chili flakes Optional.
  • 1/4 cup toasted cashews Can substitute with peanuts.
  • 1/4 cup chopped cilantro For freshness.

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Begin by seasoning your skinless salmon fillets with salt, black pepper, and sweet paprika. Pat them dry gently with paper towels.
  2. Heat vegetable oil and butter in a non-stick skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes on each side until golden.
  3. Reduce heat to low and add remaining butter, garlic, shallot, and ginger. Sauté for 3 minutes until fragrant.
  4. Add cumin, coriander, curry powder, cayenne, and turmeric to the skillet. Stir and cook for an additional minute.
  5. Deglaze with vegetable broth while scraping browned bits. Allow to simmer for a couple of minutes.
  6. Stir in garam masala paste and tomato paste, then add crushed tomatoes and cream, bringing to a gentle simmer.
  7. Return the seared salmon to the skillet. Squeeze fresh lemon juice over and let simmer for 3-5 minutes until fully cooked.
  8. Garnish with toasted cashews and cilantro. Serve hot with jasmine rice or naan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 12gProtein: 36gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 800mgPotassium: 950mgFiber: 2gSugar: 6gVitamin A: 800IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

Ensure your salmon fillets are patted dry before seasoning for a perfect sear. Adjust spices to preference, and add vegetables for a nutritious boost.

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