Butter Salmon Curry
Butter salmon curry is a delightful dish that tantalizes your senses with its vibrant colors and enticing aromas. As the spices meld together, the rich scent of creamy butter mixed with the warmth of tandoori masala fills your kitchen, inviting everyone to come to the table. The texture of the salmon, tender and flaky, combined with a luscious sauce, creates a comforting experience reminiscent of cozy family dinners. I remember the first time I tried this recipe; it was during a gathering with friends, and the vibrant flavors sparked animated conversations and laughter. We served it with warm naan and aromatic basmati rice, making it a meal worth cherishing. Whether you’re looking for a weeknight dinner or something special for a gathering, this Butter Salmon Curry promises to please and warm your heart. Its perfect balance of spices and creaminess is something you’ll want to make again and again.
Table of Contents
Why This Is The Best Butter Salmon Curry Recipe
What makes this Butter Salmon Curry stand out is its simplicity and depth of flavor. Ready in just 35 minutes, it’s a breeze to whip up on busy nights, yet it offers an irresistible taste profile that invites second helpings. The earthy notes from the tandoori spices pair beautifully with the cream, creating a rich and satisfying dish. Visually striking, with its vibrant orange hues, this curry is sure to impress guests whether you’re hosting a potluck or enjoy it on a quiet Saturday night at home. Best yet, it’s versatile: while it shines as a main course, it could easily be part of a larger spread for a gathering. Even better, it can be tailored to fit various dietary needs, ensuring everyone can relish its delightful flavors.
Ingredients You’ll Need
Salmon Fillets (1 lb): Tender, flaky salmon is the star of this dish. Opting for skinless fillets ensures a smoother texture in the curry. If salmon isn’t available, try using a firm white fish like cod.
Tandoori Masala (4 tbsp): This spice mix brings authentic Indian flavor to your dish. Look for a good blend at your local grocery store, or make your own for a fresher taste.
Plain Full-Fat Yogurt (1 cup): Yogurt helps marinate the salmon, making it tender and flavorful. You can swap in Greek yogurt for a thicker consistency, but avoid flavored yogurts.
Butter or Ghee (2 tbsp): Both bring richness to the dish, but ghee can add an extra depth of flavor. If you’re looking for a lighter option, olive oil can replace butter or ghee.
Medium Onion (1): Sautéed until caramelized, onion provides a sweet undertone. A yellow or red onion works best for this recipe.
Garlic (3 cloves, minced): Adding depth with its savory notes, fresh garlic is a must. You can use garlic paste if you’re in a pinch, but fresh is always better.
Ginger Paste (1 tbsp): This adds a zingy warmth. Fresh grated ginger is a great alternative; just use the same amount.
Ground Coriander (1 tsp): Enhances the dish’s earthy tone. If you don’t have ground coriander, try using cumin as an alternative for a different flavor profile.
Turmeric (1/2 tsp): Adds beautiful color and a mild earthy taste. This is essential for achieving that signature curry hue.
Tomato Paste (2 tbsp): Adds sweetness and depth. You could substitute with crushed tomatoes, but this may change the sauce’s thickness.
Water (3/4 cup): Used to loosen the sauce to the desired consistency. You might need less or more, depending on how thick you like your curry.
Heavy Cream (1/2 cup): For a luxurious finish, heavy cream is key. You can attempt using coconut milk for a dairy-free version, but it will alter the flavor slightly.
Fresh Cilantro (1 tbsp, chopped): Adds a pop of color and freshness to the dish. If you’re not a cilantro fan, parsley can be a good substitute.
How to Make Butter Salmon Curry
Prepare and Marinate the Salmon
Remove the skin from the salmon fillets and cut them into bite-sized pieces. In a medium bowl, combine the plain yogurt with the tandoori masala. Gently stir the salmon pieces into the marinade until they’re fully coated. Allow the salmon to marinate in the refrigerator for at least 30 minutes; an hour works even better, as it allows the flavors to penetrate more deeply.
Sear the Salmon
In a large pan, heat 1 tablespoon of the butter or ghee over medium heat. Add the marinated salmon pieces to the pan, leaving the marinade for later use. Sear the salmon for about 5 minutes, turning occasionally until the surface is sealed and browned but not fully cooked through. Once done, transfer the salmon to a plate and set it aside.
Sauté Aromatics
In the same pan, add the remaining tablespoon of butter or ghee. Next, toss in the chopped onion, ginger, and minced garlic. Sauté over low heat for about 10 minutes, stirring often, until the onion softens and turns translucent. This step is crucial—it builds a flavorful base for your curry that deepens the overall taste.
Combine and Simmer
Now, sprinkle in the ground coriander and turmeric, and stir to combine. Follow this with the tomato paste, mixing thoroughly to incorporate. Pour in the water to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Bring the mix back to a gentle simmer while you stir in the reserved marinade. Lower the heat and let it simmer for about 5 minutes.
Add Cream and Finish Cooking
Finally, stir in the heavy cream until incorporated and rich. Add the seared salmon back into the pan gently, cooking for another 5-7 minutes. During this time, taste for seasoning; most tandoori masala blends already contain salt, so be mindful not to over-season. When the salmon is cooked through and the sauce is luxurious, it’s time to serve!
Tips for Success
- Make sure the salmon is fresh—frozen fillets work in a pinch but may lack that flaky tenderness.
- Marinate longer for deeper flavor, but don’t rush the two-step cooking process; each has its purpose.
- Adjust the spiciness by choosing a mild or spicy tandoori masala according to preference.
- For a thicker sauce, allow it to simmer a bit longer before adding the cream.
Serve It With
For an authentic experience, serve Butter Salmon Curry with fluffy basmati rice, which soaks up the flavorful sauce perfectly. A side of warm naan or roti complements the meal beautifully, offering a way to scoop up every last bit of curry. Add a sprinkle of fresh cilantro on top for garnish to pull it all together visually and taste-wise!
How To Store & Reheat Leftovers
- Room Temperature: Leftovers should not be left at room temperature for longer than 2 hours to ensure food safety.
- Refrigeration: Store the cooled curry in an airtight container. It should keep well in the fridge for up to 3 days.
- Freezing: For longer storage, you can freeze the curry in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently, until warmed through. Alternatively, microwave in 30-second intervals until hot, stirring in between.
- Quality Notes: When reheated, the sauce may thicken slightly but remains delicious. If needed, add a splash of water while reheating to restore its creaminess.
Tips & Variations
Consider these fun variations to tailor your Butter Salmon Curry:
- Add More Veggies: Toss in some bite-sized bell peppers or spinach during simmering for added nutrition and flavor.
- Heat It Up: For the spice lovers, add red pepper flakes or freshly chopped green chilies to the onion mixture.
- Alternative Proteins: Swap the salmon for shrimp or firm tofu for a different protein that absorbs the savory sauce beautifully.
- Coconut Variation: Replace heavy cream with full-fat coconut milk for a tropical twist that subtly alters the flavor profile.
Recipe FAQs
Can I use wild salmon for this recipe?
Absolutely! Wild salmon will provide a richer taste and texture. Just ensure it’s well-marinated, as the flavor needs to be drawn out in comparison to farmed salmon.
Is this dish gluten-free?
Yes, this Butter Salmon Curry is gluten-free as prepared, assuming your tomato paste and garam masala are certified gluten-free. Always check labels if you have stringent dietary needs.
What sides pair well with butter salmon curry?
In addition to basmati rice and naan, consider serving this dish with a fresh salad, such as cucumber salad, or some roasted vegetables for extra variety.
How can I make this recipe dairy-free?
Substitute the heavy cream with coconut cream and use dairy-free yogurt for marinating. The spices will complement the coconut nicely!
In conclusion, this delightful Butter Salmon Curry combines rich flavors with simple preparation to create a dish that everyone will love. Its luxurious creaminess and fragrant spices are perfect for experimenting with various sides or making adjustments according to your taste. Whether you’re gathering friends or enjoying a quiet meal at home, this recipe invites warmth and comfort to the table. So grab your ingredients and enjoy every flavorful bite of this remarkable dish!
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📖 Recipe Card
Butter Salmon Curry
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Butter Salmon Curry features tender salmon fillets marinated in spices, simmered with creamy yogurt and aromatic flavors, making it a comforting meal perfect for any occasion.
Ingredients
- Salmon Fillets (1 lb)
- Tandoori Masala (4 tbsp)
- Plain Full-Fat Yogurt (1 cup)
- Butter or Ghee (2 tbsp)
- Medium Onion (1)
- Garlic (3 cloves, minced)
- Ginger Paste (1 tbsp)
- Ground Coriander (1 tsp)
- Turmeric (1/2 tsp)
- Tomato Paste (2 tbsp)
- Water (3/4 cup)
- Heavy Cream (1/2 cup)
- Fresh Cilantro (1 tbsp, chopped)
Instructions
- Remove skin from salmon and cut into bite-sized pieces.
- Marinate salmon in yogurt and tandoori masala for at least 30 minutes.
- Heat butter in a pan and sear salmon for 5 minutes, then set aside.
- In the same pan, sauté onion, garlic, and ginger for about 10 minutes.
- Add coriander, turmeric, and tomato paste, then mix in water and reserved marinade.
- Simmer for 5 minutes before stirring in cream and adding salmon back to the pan.
- Cook for another 5-7 minutes until salmon is fully cooked.
Notes
For a lighter option, substitute ghee with olive oil.
Marinate salmon longer for deeper flavor infusion.
Adjust spiciness by selecting mild or spicy tandoori masala.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
