Curried Salmon Fillets with Coconut Butter

    35 minutes

    Here's a new approach to fried salmon fillets - flavoured with curry powder, coconut and garam masala. Delicious! Serve with white rice.

    50 people made this

    Serves: 8 

    • 3/4 cup (185ml) dry white wine
    • 1/2 cup thickened cream
    • 1/3 cup coconut milk
    • 2 tablespoons curry powder
    • 250g cold, unsalted butter, cut into pieces
    • 1/2 teaspoon sea salt to taste
    • 1/4 cup vegetable oil
    • 8 small fillets salmon
    • 2 tablespoons garam masala
    • 1/2 teaspoon sea salt to taste

    Preparation: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 1/2 cup, 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 paper towels to absorb excess oil then serve immediately with the curry butter sauce.

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    Reviews in English (41)


    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 USA and Canada)


    Great recipe with lots of flavor. I followed the recipe and I used Thai Kitchen brand Premium coconut milk which maybe made the difference. Not sure what brand of coconut milk others used but the sauce I made had a nice flavor.  -  11 Oct 2006  (Review from Allrecipes USA and Canada)


    I made this with Tilapia fish steaks, and used Organic Coconut milk. The dish was awesome and so flavorful. I felt I was in an Indian restaurant with all the nice aromas! My husband loved it. It was so much sauce we needed bread to sop it up! YUM!! Will definitely do again.  -  01 Nov 2006  (Review from Allrecipes USA and Canada)