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2 salmon fillets covered in creamy masala curry in a white single handed wok

Creamy Masala Salmon

Creamy masala salmon with curry powder, garlic, ginger and a tomato and cream sauce. An easy one-pan salmon curry to serve with basmati rice.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 445kcal
Author: Azlin Bloor

Ingredients

For the Salmon

  • 4 salmon fillets about 150g each, skinless and pin-boned
  • 2 Tbsp neutral oil

Aromatics

  • 1 small onion finely chopped
  • 2 Tbsp garlic and ginger paste or 4 garlic cloves and 20g fresh ginger, finely grated

Spices and Seasoning

  • 2 Tbsp mild or medium curry powder divided
  • 1 tsp salt divided

For the Sauce

  • 30 g salted butter about 2 Tbsp
  • 2 Tbsp tomato purée tomato paste
  • 250 passata
  • 125 ml water plus a little extra if needed
  • 125 ml double cream
  • ½ tsp sugar only if needed

To Finish

  • a few fresh coriander sprigs (cilantro) roughly chopped or left in small leafy sprigs

Instructions

Prep Work

  • Finely chop the onion and measure out the remaining ingredients.
  • Pat the salmon dry. Mix 2 tsp curry powder with ½ tsp salt, then rub over both sides of the fillets.

Let’s Get Cooking

  • Heat the 2 Tbsp oil in a large frying pan over a medium-high heat. Sear the salmon for 1 minute on each side. Transfer to a plate.
  • Lower the heat to medium-low. Add the 30g butter and chopped onion. Cook for 6-8 minutes, stirring occasionally, until softened and beginning to turn golden.
  • Add the 2 Tbsp garlic and ginger paste and cook for 1-2 minutes, stirring.
  • Stir in the remaining 4 tsp curry powder and 2 Tbsp tomato purée. Fry for 1 minute, stirring constantly. Add a small splash of water if the mixture starts sticking.
  • Pour in the 250 ml passata and 150 ml water, then add the remaining ½ tsp salt. Stir well and simmer for 5 minutes.
  • Lower the heat and stir in the 150 ml double cream until evenly combined. Taste and add up to ½ tsp sugar only if needed.
  • Return the salmon and any collected juices to the pan. Spoon sauce over the fillets and simmer gently for 3-5 minutes, depending on their thickness, until cooked through. The centre should be opaque and separate easily into flakes.
  • Finish with the fresh coriander and serve straight away.

Nutrition

Calories: 445kcal | Carbohydrates: 11g | Protein: 36g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 806mg | Potassium: 1262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg
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