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–+ servings
Butter Salmon Curry

Butter Salmon Curry: A Flavorful One-Pan Wonder for Dinner

This Butter Salmon Curry is a one-pan dish that combines crispy salmon with a creamy tomato sauce, perfect for a cozy family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 4 fillets Skinless Salmon Can substitute with trout or tilapia.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Freshly ground preferred.
  • 1 tsp Sweet Paprika Smoked paprika can be used.
  • 2 tbsp Vegetable Oil Olive oil or coconut oil can be used.
  • 1 tbsp Unsalted Butter Ghee is a great dairy-free option.
  • 3 cloves Garlic Minced, fresh preferred.
  • 1 medium Shallot Finely chopped, can substitute with onion.
  • 1 tbsp Grated Ginger Ground ginger is an alternative.
  • 1 tsp Ground Cumin
  • 1 tbsp Curry Powder Adjust to desired heat.
  • 0.5 tsp Cayenne Pepper Optional for extra heat.
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Coriander Can substitute with fennel or omit.
  • 1 cup Vegetable Broth Can substitute with chicken broth.
  • 2 tbsp Garam Masala Paste
  • 2 tbsp Tomato Paste Adjust for thicker sauce.
  • 1 can Crushed Tomatoes Canned or fresh both work.
  • 0.5 cup Cream Coconut milk is a dairy-free option.
  • 1 tbsp Lemon Juice Adjust to taste.
For Serving
  • 1 tsp Crushed Chili Flakes Optional for serving.
  • 0.5 cup Toasted Cashews Substitute with peanuts or omit.
  • 0.5 cup Chopped Cilantro Can substitute with parsley.

Equipment

  • non-stick skillet

Method
 

Preparation Steps
  1. Pat the skinless salmon fillets dry with paper towels and season both sides with salt, black pepper, and sweet paprika.
  2. In a non-stick skillet, heat vegetable oil and butter over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown.
  3. Remove the salmon and set aside. In the same skillet, sauté garlic, shallot, and ginger for about 3 minutes until translucent.
  4. Add ground cumin, coriander, turmeric, curry powder, and cayenne pepper. Stir for about 1 minute. Then deglaze with vegetable broth.
  5. Mix in garam masala paste and tomato paste, then add crushed tomatoes and cream. Simmer to combine flavors.
  6. Return the salmon to the skillet, drizzle with lemon juice, and let cook for another 3-5 minutes.
  7. Serve topped with toasted cashews and cilantro, paired with jasmine rice, naan, or salad.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for best results. Adjust spice and seasoning levels to preference.

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