Curry Salmon Recipe

Name: Curry Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 salmon steaks; 1/4 cup lemon juice; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 3 garlic cloves, minced; 1 tablespoon gingerroot, grated; 1 small onion, thinly sliced; 2 tablespoons curry paste; 2 teaspoons turmeric; 1 teaspoon salt and pepper; 1 (14 ounce) can coconut milk; 2 tablespoons fresh coriander, finely chopped

Servings: persons

4 salmon steaks
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 garlic cloves, minced
1 tablespoon gingerroot, grated
1 small onion, thinly sliced
2 tablespoons curry paste
2 teaspoons turmeric
1 teaspoon salt and pepper
1 (14 ounce) can coconut milk
2 tablespoons fresh coriander, finely chopped

1
Place salmon in glass baking dish; pour lemon juice over top. Set aside.
2
In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
3
Add garlic and ginger; fry until softened, about 2 minutes.
4
Add onion; fry until softened, about 4 minutes.
5
Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
6
Stir in 2 tbsp of the coconut milk to form thick paste.
7
Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
8
Add salmon to sauce, spooning some of the sauce over top.
9
Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 salmon steaks, 1/4 cup lemon juice, 2 tablespoons vegetable oil, 1 teaspoon mustard seeds, and more.

Yes, Curry Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Salmon

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