Pan-Fried Salmon in Curry Cream Sauce: A Quick & Delicious Dinner Recipe

Looking for a restaurant-quality meal that you can whip up in under 30 minutes? This pan-fried salmon in curry cream sauce is the answer! It’s incredibly flavorful, surprisingly easy to make, and guaranteed to impress. The flaky, perfectly seared salmon pairs beautifully with the rich and aromatic curry cream sauce, creating a dish that’s both comforting and sophisticated. Get ready to elevate your weeknight dinner game!

Why You’ll Love This Recipe

• Quick and Easy: From start to finish, this dish comes together in about 20-25 minutes.
• Incredibly Flavorful: The combination of perfectly seared salmon and creamy curry sauce is a taste sensation.
• Impressive Yet Simple: It’s elegant enough for a dinner party but easy enough for a weeknight meal.
• Versatile: Serve it with rice, pasta, quinoa, or roasted vegetables for a complete meal.
• Customizable: Adjust the spice level and ingredients to your liking.

Ingredients You’ll Need

For the Salmon:

• Salmon Fillets: Look for skin-on or skinless salmon fillets, about 6-8 ounces each. Sockeye, Atlantic, or King salmon all work well. Ensure the fillets are of uniform thickness for even cooking.
• Olive Oil: For searing the salmon. You can also use avocado oil or another high-heat oil.
• Salt and Black Pepper: To season the salmon. Freshly ground black pepper is always recommended for the best flavor.
• Optional: A pinch of paprika or garlic powder for extra flavor on the salmon.

For the Curry Cream Sauce:

• Butter: Unsalted butter is preferred, allowing you to control the saltiness of the sauce.
• Shallot: Adds a delicate onion flavor to the sauce. If you don’t have a shallot, you can substitute with a small yellow onion, finely diced.
• Garlic: Freshly minced garlic is essential for a pungent, aromatic flavor.
• Curry Powder: Use your favorite curry powder blend. Mild, medium, or hot – it’s up to your preference! Adjust the amount based on the intensity of your curry powder.
• Turmeric Powder: Adds a vibrant color and subtle earthy flavor to the sauce, and has health benefits!
• Ginger: Freshly grated ginger adds warmth and spice. You can substitute with ground ginger, but fresh is always better.
• Chicken Broth: Adds depth of flavor to the sauce. Vegetable broth can also be used.
• Heavy Cream: Creates the creamy, luxurious texture of the sauce. You can substitute with coconut cream for a dairy-free option, but the flavor will be different.
• Lemon Juice: Brightens the sauce and balances the richness. Freshly squeezed is always best.
• Salt and Black Pepper: To taste.
• Optional: A pinch of red pepper flakes for extra heat.
• Fresh Cilantro or Parsley: For garnish, adding a pop of freshness and color.

Equipment You’ll Need

• Large Skillet or Frying Pan: Preferably non-stick, to prevent the salmon from sticking.
• Small Bowl: For seasoning the salmon.
• Whisk: For making the curry cream sauce.
• Tongs or Spatula: For flipping the salmon.
• Cutting Board For prepping ingredients
• Knife: For chopping shallots, garlic and herbs
• Grater: For grating ginger

Step-by-Step Instructions

Step 1: Prepare the Salmon

Pat the salmon fillets dry with paper towels. This is crucial for achieving a good sear. Drying the salmon removes excess moisture and helps the skin (if using skin-on fillets) crisp up beautifully. Season the salmon generously with salt, black pepper, and optional paprika or garlic powder. Make sure to season both sides of the fillets. Let the salmon sit at room temperature for about 10 minutes while you prepare the sauce. This allows the seasoning to penetrate the fish and helps it cook more evenly.

Step 2: Make the Curry Cream Sauce

While the salmon is resting, prepare the curry cream sauce. Melt the butter in a large skillet over medium heat. Add the finely diced shallot and cook until softened, about 3-5 minutes. Be careful not to brown the shallot; you just want it to become translucent and fragrant. Add the minced garlic, grated ginger, curry powder, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant. This step is important for blooming the spices and releasing their full flavor. Pour in the chicken broth and bring to a simmer. Let the sauce simmer for 5 minutes, allowing it to reduce slightly. This will concentrate the flavors and thicken the sauce a bit. Stir in the heavy cream and lemon juice. Season with salt and black pepper to taste. Add a pinch of red pepper flakes if you want a bit of heat. Continue to simmer for another 2-3 minutes, until the sauce has thickened to your desired consistency. Taste the sauce and adjust seasonings as needed. You might want to add a little more lemon juice for brightness, curry powder for more spice, or salt and pepper for overall flavor.

Step 3: Pan-Fry the Salmon

Heat the olive oil in a separate large skillet over medium-high heat. The oil should be shimmering but not smoking. If using skin-on salmon fillets, place the fillets skin-side down in the hot skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Press down gently on the salmon with a spatula to ensure even contact with the pan. If using skinless salmon, sear for 3-4 minutes per side, or until the salmon is cooked through. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C). Be careful not to overcook the salmon, as it will become dry. Remove the salmon from the skillet and set aside.

Step 4: Assemble and Serve

Pour the curry cream sauce over the salmon fillets. Garnish with fresh cilantro or parsley. Serve immediately with your favorite sides. Some suggestions include rice, quinoa, pasta, roasted vegetables (such as broccoli, asparagus, or Brussels sprouts), or a simple side salad.

Tips for Perfectly Pan-Fried Salmon

• Pat the Salmon Dry: This is the most important tip for achieving a good sear. Moisture is the enemy of crispy skin.
• Use a Hot Pan: Make sure the pan is hot before adding the salmon. This will help the salmon sear properly and prevent it from sticking.
• Don’t Overcrowd the Pan: If you’re cooking a large batch of salmon, cook it in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the salmon from searing properly.
• Don’t Overcook the Salmon: Salmon is best when it’s cooked to medium, or 145°F (63°C). Overcooked salmon will be dry and tough.
• Let the Salmon Rest: After cooking, let the salmon rest for a few minutes before serving. This will allow the juices to redistribute and result in a more tender and flavorful piece of fish.

Variations and Substitutions

• Spice Level: Adjust the amount of curry powder and red pepper flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Dairy-Free: Substitute the heavy cream with coconut cream for a dairy-free option.
• Vegetables: Add some chopped vegetables to the curry cream sauce, such as bell peppers, peas, or spinach.
• Herbs: Use different herbs for garnish, such as dill, chives, or mint.
• Wine: Add a splash of dry white wine to the curry cream sauce for extra flavor.
• Coconut Milk Substitute heavy cream for coconut milk for a slightly sweeter and coconut flavor.
• Different Types of Fish While Salmon is the star here, you could adapt this recipe for other fish such as cod, halibut or sea bass. Adjust cooking times accordingly.

Serving Suggestions

• Rice: Fluffy basmati rice or jasmine rice is a classic pairing with curry dishes.
• Quinoa: A healthy and protein-rich alternative to rice.
• Pasta: Serve the salmon and sauce over your favorite pasta shape, such as linguine or fettuccine.
• Roasted Vegetables: Broccoli, asparagus, Brussels sprouts, or carrots all pair well with the curry flavors.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich sauce.
• Naan Bread: Serve with warm naan bread for dipping in the sauce.

Make-Ahead Instructions

The curry cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. The salmon is best cooked fresh, but you can season it ahead of time and store it in the refrigerator for up to 24 hours.

Storage Instructions

Leftover salmon and sauce can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The salmon may be slightly drier after reheating, but it will still be delicious.

Nutritional Information (Approximate)

Per serving (based on 4 servings):

* Calories: 450-550
* Protein: 35-45g
* Fat: 30-40g
* Carbohydrates: 10-15g

Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.

Recipe Card

Pan-Fried Salmon in Curry Cream Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

For the Salmon:

• 4 (6-8 ounce) salmon fillets, skin-on or skinless
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Optional: Pinch of paprika or garlic powder

For the Curry Cream Sauce:

• 2 tablespoons butter
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon grated fresh ginger
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional: Pinch of red pepper flakes
• Fresh cilantro or parsley, for garnish

Instructions:

1. Pat the salmon fillets dry with paper towels. Season with salt, pepper, and optional paprika or garlic powder.
2. Melt butter in a large skillet over medium heat. Add shallot and cook until softened, 3-5 minutes.
3. Add garlic, ginger, curry powder, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly.
4. Pour in chicken broth and bring to a simmer. Simmer for 5 minutes, until reduced slightly.
5. Stir in heavy cream and lemon juice. Season with salt and pepper to taste. Simmer for 2-3 minutes, until thickened.
6. Heat olive oil in a separate skillet over medium-high heat. If using skin-on salmon, place skin-side down and sear for 4-5 minutes, until crispy. Otherwise, sear for 3-4 minutes per side.
7. Flip salmon and cook for another 3-4 minutes, or until cooked through and flakes easily.
8. Pour curry cream sauce over the salmon fillets. Garnish with cilantro or parsley. Serve immediately.

Enjoy this delicious and easy pan-fried salmon in curry cream sauce!

Enjoy!