This Silky Creamy Salmon Curry is an easy salmon recipe with a silky smooth tangy sauce. Quick to make and easy to impress. Serve it straight out of the pan.
During those early years of me learning to cook and trying to impress, there was a whole lot of research and experimenting. I’d combine or take inspiration from other cuisines into what I was most comfortable with, Indian food. Years of trying and testing, I’ve come up with few that we enjoy as a family that flows flawlessly. This is one of those recipes that is in my cookbook MASALA and Meatballs and is loved by many.
A small group of friends, a date night in, wanting to impress someone or you wan to treat yourself on a weeknight, this Indian style Salmon Curry is the answer. A luxurious dish with minimal effort. You have 15 minutes, one pan, you have this meal ready. This sauce has few ingredients, each one plays an important role.
Creamy Salmon Curry
Here’s a lovely way to serve the world’s most popular and healthy fish – on a bed of cream sauce that’s spiked with a good hit of fresh herbs. The luscious spiced delicious Indian style Salmon Curry is a sensational match with the rich, oily flesh of the salmon. And the best part? You’ll be done in 15 minutes flat!
What you need for this Creamy Indian Style Salmon Curry
The trick to making simple sauces taste incredible is to use ingredients that add complexity and savory depth. In this creamy salmon sauce, these flavor adding ingredients are: asafetida, cilantro, sour cream, coconut cream and cream.
- Salmon – skinless is the go-to here.
- Oil & butter – oil for the pan sear, then we add butter when we make the sauce for extra flavor. Never pan-sear fish in butter over high heat – it just burns!
- Asafoetida – it adds a pungent yet very subtle taste to this curry that will make your friends question, what is that flavor. It is not overpowering is you use little. It is what adds the dimension to this curry.
- White chili powder – White chilli powder can be added to any dish for extra spice, and being white, it adds no colour to the dish (which may be preferred by some people). … White chilli powder is not just a white version of red chilli powder – it’s hotter, with a distinct peppery flavour.
- Sour Cream – adds that slight acidity that the tomatoes add in Indian food.
- Coconut Cream – it adds that Indian touch, the nutty flavor that the salmon loves.
- Cream – use thickened / heavy cream, the sauce will thicken faster and also it’s got additives that helps stop the cream from curdling when simmering on the stove;
- Chicken stock/broth – yep, I know it looks out of place for a salmon sauce but chicken broth is actually quite neutral when mixed with other flavors and works a treat to add depth to this otherwise simple sauce. Without it, the sauce does lack flavor. Sub: vegetable stock;
- Garlic – What’s Indian food without garlic ;). because it makes everything better
- Spinach – It adds extra nutrition but flavor too
- Fresh herbs – the sauce by itself already has enough flavor in it to serve it plain, but adding fresh herbs really lifts it.If you want a gourmet fine dining twist, add some dill, or tarragon. Both these herbs are commonly used in French cuisine, and it lends the sauce a “sophisticated” flavor.For us, we love cilantro.Here are a couple of alternatives herb flavorings you can use in this sauce:
- Dill – A classic pairing with salmon. A fresh squirt of lemon would also elevate it; or
- Chives – For a light onion-y freshness.
- Scallions – for the same onion flavor
How to make Creamy Herby Curry Salmon
This recipe is very methodical and simple, so you’ll have it on the table in 15 minutes – and that includes the prep time!
- Pan-sear the salmon in a little olive oil in a non-stick skillet until it’s cooked to your taste. If you want it medium rare, it’s 3 minutes on one side and 2 on other. If you want it well done, about 5 minutes on one and 3 minutes on the other. TIP: Cook the presentation side first. The first side always comes out prettier :-);
- Remove the salmon and keep it warm, loosely tented with foil. Loose being the operative word here – don’t tightly seal the foil, the salmon will sweat too much and you’ll lose that lovely touch of crispiness on the surface.
Now, Creamy Salmon Curry time:
- In the same skillet, add butter, key ingredients asafetida, sauté the garlic until golden;
- Add the cilantro and spinach and let it reduce until it wilts down.
- Add coconut cream and sour cream, some stock if you prefer, then let it simmer for 3 minutes to reduce and thicken;
- Lastly, add the cream. And add the rest of the cilantro.
What to serve with this Creamy Salmon Curry
- Coconut Rice
- Peas Pilaf
- A good sourdough bread
ENJOY!
- 4 salmon fillets , skinless (~160g/4oz each)
- 1 tbsp olive oil + 1tsp oil
- 1 tbsp butter
- ¼ tsp asafoetida
- 1 tbsp minced garlic
- ½ teaspoon ginger
- 1 tsp while chili powder or black pepper powder
- ¼ cup cilantro, finely chopped, reserve a tbsp for the end
- 1 cup spinach, chopped
- ⅓ cup sour cream
- 1 tbsp coconut cream
- 1 cup vegetable stock or water
- 1 cup whipping cream
- ½ tsp salt
- Pat salmon dry, then sprinkle with salt and pepper.
- Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste
- Remove salmon onto plate, and cover loosely with foil to keep warm.
- In the same pan, add the butter.
- Add the asafetida, then the garlic/ginger and stir for 20 seconds or until light golden.
- Add the white chili powder, saute for 20 seconds and toss in the herbs(cilantro).
- Toss in the spinach and let it cook and wilt for 2 minutes.
- Add the sour cream and coconut cream, stock, then simmer on medium heat for 2 – 3 minutes until reduced and slightly thickened.
- Add the cream and rest of the cilantro. taste the sauce and see if more salt and pepper is needed.
- Serve salmon Curry with some rice or some bread, ensuring there's something on the plate to soak up all that amazing sauce!
Instead of white chili powder you can substitute it with white pepper powder
If you love this recipe, make and enjoy the Indian style Salmon Curry, please leave a comment, feedback and star rating.
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