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Garam Masala Seared Salmon with Coconut-Curry Butter

Rated as 4.31 out of 5 Stars
66

"Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available."
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Ingredients

35 m servings 604
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 604 calories; 47.7 3.2 36.9 156 486 Full nutrition

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Reviews

Read all reviews 39
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

I was a little disapppointed in this recipe. I loved the idea, but it didn't exactly work out as planned. I did enjoy the garam masala with the salmon - that part was delicious. But the butte...

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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, ...

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 th...

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...

This was very nice! I just couldn't bring myself to use an entire cup of butter, I used less than half and a full can of lite coconut milk (no cream). I ended up having to add a little cornstarc...

This was good. Pretty easy too. I cut down on the butter a little and it still worked. I cut the recipe in half and only used 3 TBS butter. I doubled the coconut milk though. I've been want...

I was a little disapppointed in this recipe. I loved the idea, but it didn't exactly work out as planned. I did enjoy the garam masala with the salmon - that part was delicious. But the butte...

I thought it was pretty bland - could be because I'm Indian and thought this would have a lot of flavour with the garam masala but that wasn't the case.

Wow - this was divine. I've been using this website for 4 months now and this was easily the best recipe I've tried. I didn't change anything, it was delicious as is. When I served this to my...

I substituted shrimp instead of salmon we all really liked it...I'm making it again in a couple weeks=)