Curry Salmon


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!

Recipe From

Provided by Taste of Home

Time 20m

Yield 6 servings.

Categories Dinner


  • 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.

Curried Salmon image

Number Of Ingredients: 8


  • 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)


A family favorite for salmon lovers! Serve hot with rice or roti, topped with cilantro if you like.

Recipe From

Provided by strawberries444

Time 50m

Yield 4

Categories World Cuisine Recipes,Asian,Indian


  • Heat 2 tablespoons oil in a frying pan over medium-high heat. Gently fry salmon pieces until easily flaked with a fork, about 5 minutes. Drain on paper towels and set aside.
  • Heat remaining oil in the same pan over medium heat. Add onions, garlic, and ginger; fry until golden, about 7 minutes. Add cumin, garam masala, and turmeric. Cook and stir until fragrant, about 10 seconds. Add tomatoes; cook until they start to reduce, about 5 minutes. Add water and salt; bring to a boil.
  • Return salmon to the pan and reduce heat to low. Simmer until flavors combine, about 10 minutes.

Salmon Curry image

Number Of Ingredients: 11


  • 3 (6 ounce) fillets salmon, cut into cubes
  • 3 tablespoons olive oil, divided
  • 2 medium onions, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons cumin seeds
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 2 tomatoes, grated
  • 2 cups water
  • salt to taste


I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

Recipe From

Provided by PalatablePastime

Time 25m

Yield 3-4 serving(s)

Categories Curries


  • Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
  • Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
  • Use a whisk to blend it until it is smooth.
  • Bring the coconut milk to a boil and add the fish.
  • Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
  • Sprinkle curry with chopped basil and cilantro.
  • Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
  • Ladle into bowls over steamed jasmine rice.

Thai Salmon Curry image

Number Of Ingredients: 11


  • 1 1/2 lbs fresh salmon fillets
  • 1 (14 ounce) can light unsweetened coconut milk
  • 1 tablespoon grated ginger
  • 1 tablespoon palm sugar or 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 -3 tablespoon red curry paste (you choose how much)
  • 1/2 lime (juice of, no seeds)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • minced Thai chile (optional; as many as you prefer)
  • 3 cups steamed jasmine rice (or other type of rice)


This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Recipe From

Provided by Kay Chun

Time 25m

Yield 4 servings

Categories dinner, easy, quick, weeknight, curries, seafood, main course


  • In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  • Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  • Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Coconut-Miso Salmon Curry image

Number Of Ingredients: 13


  • 2 tablespoons safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • 1/4 cup white miso
  • 1/2 cup unsweetened, full-fat canned coconut milk
  • 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro


"This grilled salmon has a wonderful flavor from the simple seasonings," says Carma Blosser. "It is actually the only way I like salmon."-Carma Blosser, Livermore, Colorado

Recipe From

Provided by Taste of Home

Time 20m

Yield 2 servings.

Categories Dinner


  • Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.

Grilled Curried Salmon image

Number Of Ingredients: 8


  • 2 salmon fillets (6 ounces each)
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 6 tablespoons reduced-sodium soy sauce
  • 1/4 cup butter, melted
  • 1/4 teaspoon Worcestershire sauce
  • Dash Liquid Smoke, optional


Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.

Recipe From

Provided by KCFOXY

Time 40m

Yield 4

Categories Main Dish Recipes,Seafood Main Dish Recipes,Salmon,Baked Salmon Recipes


  • Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  • In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
  • Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Curried Salmon Bake image

Number Of Ingredients: 3


  • 1 cup sour cream
  • 1 teaspoon curry paste
  • 4 (6 ounce) fillets salmon


This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Recipe From

Provided by Martha Stewart

Time 40m

Categories Food & Cooking,Ingredients,Seafood Recipes,Salmon Recipes


  • Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
  • Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

Spicy Coconut-Salmon Curry image

Number Of Ingredients: 11


  • 2 tablespoons extra-virgin coconut oil or vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 piece fresh ginger (1 inch), peeled and thinly sliced
  • Coarse salt
  • 2 tablespoons Thai green curry paste
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
  • 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
  • Lime wedges, for serving

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