Best Lemon Salmon Curry Recipes

SALMON CURRY RECIPE

Salmon Curry Recipe image

Indian style salmon curry made with salmon, onions, tomatoes, spices & herbs. Serve it with rice, roti or naan.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 17

Ingredients

1 lb salmon ((400 to 500 grams))
2 tablespoons oil ((I use coconut oil))
¼ teaspoon mustard seeds
1 to 2 sprigs curry leaves ((skip if you don't have))
2 to 3 garlic cloves (chopped or crushed)
1 large onion ((1 cup fine chopped))
1 green chili ((optional) slit)
1 medium tomato ((¼ cup chopped))
½ to ¾ teaspoon salt ((adjust to taste))
1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
¼ teaspoon turmeric ((plus more to sprinkle))
½ teaspoon garam masala ((plus more to sprinkle))
1 to 1¼ teaspoon coriander powder
1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
1 to 1½ cups water ((use only as needed))
¼ to ½ cup thin coconut milk ((optional))
2 sprigs coriander leaves

Steps:

Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
If using tamarind, soak it in half cup hot water.

Nutrition Facts : Calories 543 kcal, Carbohydrate 19 g, Protein 43 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 796 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

SALMON COCONUT CURRY

Salmon Coconut Curry image

This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!

Provided by Natasha Bull

Categories Main Course

Time 35m

Number Of Ingredients 15

Ingredients

1 pound fresh salmon (cut into 4 pieces)
Salt & pepper (to taste)
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion (chopped)
2 cloves garlic (minced)
2 heaping tablespoons Thai red curry paste
1/2 cup carrot matchsticks
1 cup broccolini (chopped small)
1/2 teaspoon fish sauce ((optional but recommended, see note))
1 (13.5 ounce) can full-fat coconut milk
1/2 teaspoon brown sugar
1 teaspoon lime juice
2 tablespoons fresh basil (torn/chopped)
2 tablespoons fresh cilantro (chopped)

Steps:

Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

LEMON SALMON CURRY

Lemon Salmon Curry image

Easy, quick, ingredients you have on hand yields Indian-inspired lemon salmon curry on rice with a kick.

Provided by M0NSTER0

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) package frozen corn
2 (5 ounce) cans salmon, drained and flaked
2 medium tomatoes, chopped
3 tablespoons lemon juice
2 tablespoons curry paste
1 tablespoon curry powder
1 tablespoon chili-garlic sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup water, or as needed
2 cups hot cooked rice

Steps:

Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 54.8 g, Cholesterol 38.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 590.4 mg, Sugar 7.5 g

CURRIED SALMON

Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

Steps:

In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts :