Salmon with Curry Cream Sauce

    1 hour 10 min

    Salmon fillets are pan-seared and served with a curry cream sauce with mushrooms. The dish is then garnished with parsley, lemon and spring onions. Serve with rice or potatoes.

    26 people made this

    Serves: 4 

    • 4 (175g) fillets fresh salmon
    • salt and black pepper to taste
    • 15g butter
    • 2 medium onions, diced
    • 8 cloves garlic, finely chopped
    • 100g portabello mushrooms, chopped
    • 100g fresh porcini mushrooms, cleaned and sliced
    • 50g diced fennel bulb
    • 50g diced celery
    • 1 teaspoon curry powder
    • 1/2 teaspoon saffron
    • 475ml chicken stock
    • 250ml double cream
    • 15g butter
    • 4 sprigs fresh parsley, chopped for garnish
    • 4 lemon slices for garnish
    • 2 tablespoons thinly sliced spring onion for garnish

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Season each salmon fillet with salt and pepper; set aside.
    2. Melt 15g butter in a large frying pan over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Combine mushrooms, fennel and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. Pour in chicken stock and cook 5 minutes longer, stirring occasionally. Stir in double cream and simmer 5 minutes.
    3. Meanwhile, melt 15g butter in a large frying pan over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.
    4. Prepare serving plate by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices and spring onions.

    Fresh porcini mushrooms

    If your local supermarket doesn't sell these, you can buy them online or substitute in rehydrated dried porcini mushrooms. They are also known as ceps.

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    Reviews in English (20)


    absolutely delicious, I would change a few things though: 1. perhaps half the sauce because it makes a lot or make it into chowder the next day! 2. couldn't find porchini mushrooms so we used regular mushrooms along with portabella which worked well. 3. use half and half or whole milk instead of heavy cream, you won't notice the big loss of fat 4. cut chicken broth and use as much chicken broth as cream to allow more thickening. overall awesome recipe!  -  02 Sep 2007  (Review from Allrecipes US | Canada)


    I have done many great salmon recipes with different flavors. I made this one last night for a romantic dinner with my wife. This recipe has the taste of "Romance". Some recipes are good for whenever you are in the mood for them. But this one, in my opinion, is for those romantic nights. I halfed the recipe and used two Salmon portions, and there was plenty of sauce. I noticed nothing was mentioned about sides by the recipe, or by members who left reviews. I decide to do a side of medium white rice, and some baby carrots cooked with butter, salt, and pepper. The sauce was great with the rice. This is also a good recipe to share wine with. All in all, I loved this recipe. Oh, and some people had problems finding the porcini mushrooms. I did also, I think they may be seasonal. But I did find them at the grocery store in the produce section package in a dried form. All you have to do is soak them in boiling water for a few minutes, and they are good to go. hope that helps.  -  09 Nov 2008  (Review from Allrecipes US | Canada)


    Woah, this was good. I wish I'd left out the celery though - just didn't seem to go with the other flavors too well. Apart from upping the amount of curry powder (I used some pretty spicy Madras Curry powder) and adding some dried curry leaves, I made this pretty much as written. Turned out very rich and flavorful. It would work great with chicken and/or shrimp, I think. Thanks!  -  17 Oct 2008  (Review from Allrecipes US | Canada)