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Pan-Fried Salmon in Curry Cream Sauce, a delicious and creamy seafood dish, is featured in this article.

Amazing Pan-Fried Salmon in Curry Cream Sauce

This recipe offers perfectly pan-fried salmon elevated with a luscious, fragrant curry cream sauce. It's a restaurant-worthy meal that's surprisingly easy to make at home, balancing healthy ingredients with an explosion of flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-Fusion
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh cilantro, for garnish

Equipment

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Paper towels
  • Fork
  • Plate
  • Aluminum foil

Method
 

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. If using skin-on salmon, place the fillets skin-side down in the hot skillet. Cook for 5-7 minutes, or until the skin is golden brown and crispy. If using skinless salmon, cook for 4-5 minutes per side.
  4. Flip the salmon and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Remove the salmon from the skillet and set aside on a plate. Tent with foil to keep warm.
  6. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-5 minutes.
  7. Add the minced garlic and ginger and cook for another minute, until fragrant.
  8. Stir in the curry powder, turmeric powder, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  9. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  10. Reduce the heat to low and stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
  11. Let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
  12. Gently place the pan-fried salmon fillets back into the skillet with the curry cream sauce. Spoon the sauce over the salmon to coat.
  13. Garnish with fresh cilantro.
  14. Serve immediately and enjoy.

Notes

For best results, use fresh salmon fillets. Adjust the amount of red pepper flakes to control the level of spiciness. Coconut milk can be substituted for heavy cream for a dairy-free option. The curry cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Serve with steamed rice, quinoa, roasted vegetables, or naan bread.