Garam Masala Seared Salmon with Coconut-Curry Butter

Garam Masala Seared Salmon with Coconut-Curry Butter

35 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Ryan Nomura
Recipe by  Ryan Nomura

“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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Adjust Servings

Original recipe yields 8 servings



  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 (35)

Rate This Recipe


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.

jimmy d

jimmy d

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.



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 cornstarch but it worked out just fine.

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Amount Per Serving (8 total)

  • Calories
  • 604 cal
  • 30%
  • Fat
  • 47.7 g
  • 73%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 36.9 g
  • 74%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 486 mg
  • 19%

Based on a 2,000 calorie diet



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Grilled Salmon with Habanero-Lime Butter


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Baked Salmon with Coconut Crust