Grilled Salmon With Curry Sauce Recipe

Name: Grilled Salmon With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 onions, sliced into half-moons; 2 tablespoons tamarind paste; 2 dried red chilies; 1/4 cup gingerroot, cut into matchsticks; 2 teaspoons turmeric, divided; 1 teaspoon cumin powder; 1 (15 1/2 ounce) can coconut milk; 1 orange, juice of; 2 lbs salmon fillets; salt; cilantro leaf (to garnish)

Servings: persons

1 tablespoon butter
3 onions, sliced into half-moons
2 tablespoons tamarind paste
2 dried red chilies
1/4 cup gingerroot, cut into matchsticks
2 teaspoons turmeric, divided
1 teaspoon cumin powder
1 (15 1/2 ounce) can coconut milk
1 orange, juice of
2 lbs salmon fillets
salt
cilantro leaf (to garnish)

1
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.
2
Dissolve tamarind paste in about a cup of water.
3
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.**.
4
Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
5
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.
6
Serve with the curry sauce and garnish with cilantro. Wash down with a chilled rose wine.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 3 onions, sliced into half-moons, 2 tablespoons tamarind paste, 2 dried red chilies, and more.

Yes, Grilled Salmon With Curry Sauce 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.

That's it — enjoy your meal!

Grilled Salmon With Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions