Coconut-Curry Garam Masala Salmon

Vibrant flavors of South Indian cuisine with our Coconut-Curry Garam Masala Salmon. This non-vegetarian dish features succulent salmon fillets seared to perfection and topped with a rich coconut-curry butter sauce. Ideal for those following a dairy-free diet, this recipe is a fantastic choice for seafood lovers and is free from gluten.

The aromatic garam masala and creamy coconut blend create a unique flavor profile that pairs beautifully with rice or fresh vegetables. Packed with omega-3 fatty acids, this dish not only satisfies your taste buds but also supports heart health.

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Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 35 Minutes

Overview

This dish brings the vibrant flavors of South India to your table with a delicious blend of garam masala and a rich coconut-curry butter sauce. Perfect for a special dinner, this recipe pairs well with fresh wild king or Copper River salmon, or any fresh salmon available.

Diet Type

Non-Vegetarian

Allergies

Dairy, Fish

Cuisine

Indian

Ingredients

• 0.75 Cups (cup) dry white wine
• 0.5 Cups (cup) heavy cream
• 0.33 Cups (cup) coconut milk
• 2 Tablespoons (tbsp) curry powder
• 1 Cup cold, unsalted butter, divided
• 1 Pinch kosher salt, to taste
• 0.25 Cups (cup) vegetable oil
• 8 6 Ounces (oz) fillets Alaskan king salmon
• 2 Tablespoons (tbsp) garam masala
• 1 Pinch kosher salt, to taste

Steps

1. Pour the 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 0.5 cups, about 10 minutes.
2. Once the liquid has reduced, turn the 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 it will separate. Season to taste with salt and set aside to keep warm.
3. Heat the oil in a sauté 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 paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

Enjoy this exquisite Coconut-Curry Garam Masala Salmon with your favorite side dishes!