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Crispy pan-seared salmon

Crispy pan-seared salmon fillets smothered in a rich, flavorful curry cream sauce — a delicious blend of spice and smoothness that’s perfect for a quick gourmet dinner
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Main Course
Cuisine fusion
Servings 4
Calories 520 kcal

Ingredients
  

For the Salmon:

  • 4 salmon fillets (6 oz each, skin-on or skinless)
  • Salt and black pepper, to taste
  • 1 tbsp olive oil or butter

For the Curry Cream Sauce:

  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp curry powder (adjust to taste)
  • ½ tsp turmeric (optional, for color)
  • ½ cup chicken or vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free version)
  • 1 tsp lemon juice or lime juice
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish

Instructions
 

  • Season and sear salmon:Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until golden and just cooked through. Remove from pan and set aside.
  • Prepare curry sauce:In the same skillet, melt butter. Add chopped onion and sauté until soft and translucent. Stir in garlic, curry powder, and turmeric, cooking for 30 seconds until fragrant.
  • Make it creamy:Pour in broth and stir to deglaze the pan, scraping up any browned bits. Reduce slightly, then add cream. Simmer for 3–4 minutes until the sauce thickens. Season with salt, pepper, and a splash of lemon juice.
  • Combine and serve:Return the salmon to the skillet, spooning the sauce over the top. Simmer for 1–2 minutes to coat the fillets well. Garnish with chopped cilantro or parsley.
  • Serve hot:Serve with steamed rice, garlic mashed potatoes, or sautéed vegetables.

Notes

  • Use coconut milk instead of cream for a lighter, tropical flavor.
  • Don’t overcook the salmon — remove it as soon as it flakes easily.
  • Add a pinch of chili flakes for heat.
  • You can use white fish or shrimp as a substitute.
  • Store leftovers in the fridge for up to 2 days.

 

Keyword Cream Sauce, curry, Fusion Recipe, Pan-Fried, salmon