Best 20 Salmon Curry Recipes

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

Steps:

• Make rice:
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

SALMON AND BOK CHOY GREEN COCONUT CURRY

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

Steps:

• Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
• Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

SALMON CURRY

Steps:

• Heat 2 tablespoons oil in a frying pan over medium-high heat. Gently fry salmon pieces until easily flaked with a fork, about 5 minutes. Drain on paper towels and set aside.
• Heat remaining oil in the same pan over medium heat. Add onions, garlic, and ginger; fry until golden, about 7 minutes. Add cumin, garam masala, and turmeric. Cook and stir until fragrant, about 10 seconds. Add tomatoes; cook until they start to reduce, about 5 minutes. Add water and salt; bring to a boil.
• Return salmon to the pan and reduce heat to low. Simmer until flavors combine, about 10 minutes.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill.
• To make the rice, preheat the oven to 350 degrees.
• Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• In a small ovenproof saucepan, combine the rice, butter, and water.
• Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• Set aside and keep warm.
• To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• Cover and refrigerate.
• To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
• Keep warm or reheat gently before serving.
• Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• Top each fillet with a tall mound of the cabbage salad.
• Sprinkle the sauce with peanuts.

PAN-ROASTED SALMON WITH GINGER AND CURRY

Steps:

• Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
• Add scallions to skillet with salmon and cook 30 seconds.

CURRY SALMON WITH MANGO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
• Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
• Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

SALMON WITH YOGURT-CURRY SAUCE

Steps:

• If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
• If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
• Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
• After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)

Steps:

• Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
• Taste and adjust to your preferences.
• Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
• Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
• Keep sauce warm but be careful not to simmer for a long time.
• Serve sauce over the fish with Jasmine or Basmati rice.

GRILLED SALMON WITH CURRY SAUCE

Steps:

• Cover dried chilies with some boiling water and allow to stand until softened, usually about 15 minutes. Handling carefully, so the chilies do not burn your hands, mince with scissors. If you are using fresh chilies, simply slice into rings.
• Dissolve tamarind paste in about a cup of water.
• Heat butter in a large skillet, then add onions. Let them caramelize slightly, then stir in 1 teaspoon each of turmeric and cumin powder. After a few minutes add dissolved tamarind paste, minced chilies, ginger, coconut milk and salt to taste. Since this will be rather thick, add some water. Then simmer to allow all these spices and flavors to marry. To add a little brightness, add the juice of an orange. Lime or lemon might be better. The sauce can be made ahead and reheated before grilling your fish. **The heat of this sauce is tempered by the flavor of the salmon. It can also be tempered with some raita or chutney on the side, or even just plain yogurt. OR instead of using 2 chilies, just use one.**.
• Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
• Grill salmon over a hot fire, being careful not to overcook. Fresh salmon is far better when slightly rare, JMHO. I start with grilling the fleshy side down first. After 3-4 minutes, turn carefully so that skin side is down and grill another 3-4 minutes, depending on the thickness of your fillet. As you remove from the grill, the skin, which I don't find appetizing, will stick to the grill, easily skinning your fresh grilled fillet.
• Serve with the curry sauce and garnish with cilantro. Wash down with a chilled rose wine.

SALMON PATTIES WITH WHITE AND GREEN ASPARAGUS AND COCONUT CURRY SAUCE

Steps:

• In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.
• In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.;
• In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.
• PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.

PAN-ROASTED SALMON WITH GINGER AND CURRY

Steps:

• Bring large saucepot of water to a boil.
• Season with salt.
• Add 1/2 pund soba noodles and cook al dente, about 8 minutes.
• Stir together ginger and curry and season with salt and pepper.
• Pat spice mixture on to flesh sides of salmon and let salmon set for 10 minutes before cooking it.
• Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes.
• Chop scallions; set aside.
• Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
• Add scallions to skillet with salmon and cook 30 seconds.

GREEN CURRY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes., Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes., In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds., Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over the salmon.

EASY PEASY RED THAI SALMON CURRY

Steps:

• Put the oil and Thai curry paste in a large pan and heat through. Add the onion and cook until softened.
• Pour in the coconut milk and bring to the boil. Add the salt and lime juice. Taste - this is where you'll need to use your imagination if the curry paste wasn't as tasty as you'd hoped! If necessary, add more ginger, spices etc as mentioned in the description above, or a can of Thai red curry soup.
• Reduce to a simmer and add the beans and salmon. Simmer very gently for five minutes until the salmon is just cooked.
• Mix in the coriander just before serving.

SUPERFOOD COCONUT CURRY SALMON SALAD

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
• In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
• Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
• Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

SALMON CURRY WITH SPINACH

Steps:

• Place spinach in large pot of lightly salted boiling water.
• Cook 6 to 8 minutes or until tender.
• Drain, rinse with cold running water.
• Squeeze out excess moisture.
• Coarsely chop.
• In Dutch oven or deep saute pan, heat oil over medium heat until hot.
• Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
• Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
• Add salmon, tomatoes; return to a simmer 3 minutes.
• Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
• Serve garnished with lime wedges.

BUTTERNUT SQUASH SALMON CURRY

Steps:

• In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
• Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
• Toss in the Squash.
• Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
• Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
• Remove the lemongrass.
• Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
• Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
• Cover the pot and turn off the heat.
• Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
• Serve over Rice (basmati is nice).
• You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

GREEN CURRY SALMON

Steps:

• Wash salmon thoroughly, removing any remaining scales. Set aside. Mash lemon grass with the flat of a knife blade. Using a medium-sized saute pan that can be placed under the broiler, heat the oil on medium heat and add lemon grass, ginger, coriander and shallots. Saute until shallots are translucent. Add curry paste and roast chilli paste and saute for 3-4 minutes. Stir in fish sauce, sugar and coconut milk. Simmer on medium heat for 10 minutes or until sauce has reduced slightly. Place the salmon into the sauce along with half the basil leaves, eggplant and bamboo shoots. Cover and poach salmon in the sauce for 5-7 minutes, meanwhile preheat your broiler. Uncover, spoon a little sauce over the salmon, and place the pan under the brolier for until the top of the salmon browns slightly. To serve: If using a fillet, the cooked meat should lift off the skin easily with a metal spatula. Discard the skin. If using salmon steaks, peel off skin and debone before serving. Serve on steaming Jasmine rice.

SALMON CURRY

Steps:

• In a medium-sized saucepan, heat oil at medium high. Add chopped onions and stir-fry until softened or slightly brown. Add minced garlic and crushed ginger and continuously stir until softened (2 to 3 minutes). Add turmeric, chili powder and curry leaves and mix. Ensure these are well integrated with previous ingredients (30 seconds to a minute). Stir in chopped tomatoes and tomato paste. Cook, stirring occasionally make sure that sauce is not sticking (if so, you may add some of the water at this point) and that the tomatoes are softening (2 to 4 minutes). Add water and let curry thicken for another 2 to 4 minutes). Add drained salmon - making sure not to break up too much (some flaking is good and will add flavor to the curry). Lower heat, slightly cover pot and cook for another 5 minutes. Add lemon juice and salt to taste. Serve with basmati rice and side vegetable dish. NOTE: if sauce is too thin, let curry cook uncovered to condense.