Garam masala seared salmon with coconut-curry butter

    35 min

    Here's a new way to incorporate South Indian flavors. Try and get fresh wild salmon while in season.

    48 people made this

    Serves: 8 

    • 180ml dry white wine
    • 125ml double cream
    • 75ml coconut milk
    • 2 tablespoons curry powder
    • 225g cold, unsalted butter, cut into pieces
    • sea salt to taste
    • 4 tablespoons vegetable oil
    • 8 (150g) fillets salmon
    • 2 tablespoons garam masala
    • sea salt to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Pour white wine, cream and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 125ml, about 10 minutes.
    2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
    3. Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
    4. Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on kitchen roll to absorb excess oil, then serve immediately with the curry butter sauce.

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    Average global rating:

    Reviews in English (41)


    This is an easy and tasty recipe. I found it very tasty and a lovely way to serve salmon. My wife wasn't quite so keen, but I think that was to do with the recipe being not so good for weight-watching purposes rather than poor taste! Cheers!  -  28 Jan 2012


     -  28 Apr 2012


    The coconut flavor was too subtle to require the purchase of a whole can of coconut milk only to use a portion of it. I replaced the coconut milk with an equal amount of additional creme; and, the result was actually a much better sauce. Additionally, I increased the amount of Garam Masala used for dusting the Salmon Filets; next time I'll add a little bit of flour to make a crust on them. This recipe is an excellent one and has become a family favorite.  -  30 Aug 2006  (Review from Allrecipes US | Canada)