Garam Masala Seared Salmon with Coconut Curry Butter
Elevate your weeknight dinners with this Garam Masala Seared Salmon with Coconut Curry Butter, a fusion of bold Indian-inspired spices and creamy coconut decadence. Perfectly seared salmon fillets, seasoned with aromatic garam masala, form a crispy, flavorful crust that complements the rich curry butter sauce. Featuring a luscious blend of full-fat coconut milk, zesty red curry paste, and a hint of fresh lime juice, this sauce strikes the perfect balance of creamy and tangy. Finished with fragrant notes of ginger, garlic, and fresh cilantro, this dish is as vibrant in flavor as it is in presentation. Ready in just 30 minutes, it’s a show-stopping recipe that pairs beautifully with steamed rice or roasted vegetables for a complete, restaurant-worthy meal. Perfect for fans of salmon, curry, or bold spice blends, this dish transforms simple ingredients into something truly extraordinary.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on)
- 2 teaspoons Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cup Coconut milk (full-fat)
- 1 tablespoon Red curry paste
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
Instructions
Pat the salmon fillets dry with a paper towel. Season both sides with garam masala, salt, and black pepper. Set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, place the salmon fillets skin-side down into the pan. Sear for 4-5 minutes until the skin is crispy. Flip and cook the other side for 2-3 minutes, or until the salmon is just cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Once the butter has melted, stir in the red curry paste, garlic, and ginger. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine with the curry mixture. Let it simmer gently for 3-4 minutes, allowing the flavors to meld together.
Stir in the fresh lime juice and season the sauce with a pinch of salt if needed. Turn off the heat and stir in the chopped cilantro.
To serve, plate the seared salmon fillets and spoon the coconut curry butter generously over the top. Garnish with additional cilantro if desired. Serve with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 118 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
