Lemon Salmon Curry Recipes

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CURRIED SALMON



Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

Steps:

  • In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts :

PAN-FRIED SALMON IN CURRY CREAM SAUCE



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

  • Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

ROSE LEMON CAPER SALMON



Rose Lemon Caper Salmon image

Provided by Ayesha Curry

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

6 cups mixed salad greens
1 lemon
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon fillets
3 tablespoons extra-virgin olive oil
2 small shallots, finely chopped
2 tablespoons drained capers
1/2 cup dry rose wine or white wine
3 tablespoons cold unsalted butter, cut into small cubes
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives

Steps:

  • Preheat the oven to 250 degrees F.
  • Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside.
  • Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce.
  • Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
  • Serve the sauce over the salmon, with the dressed greens alongside.

LEMON SALMON CURRY



Lemon Salmon Curry image

Easy, quick, ingredients you have on hand yields Indian-inspired lemon salmon curry on rice with a kick.

Provided by M0NSTER0

Time 35m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) package frozen corn
2 (5 ounce) cans salmon, drained and flaked
2 medium tomatoes, chopped
3 tablespoons lemon juice
2 tablespoons curry paste
1 tablespoon curry powder
1 tablespoon chili-garlic sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup water, or as needed
2 cups hot cooked rice

Steps:

  • Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
  • Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 54.8 g, Cholesterol 38.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 590.4 mg, Sugar 7.5 g

GRILLED CURRIED SALMON



Grilled Curried Salmon image

"This grilled salmon has a wonderful flavor from the simple seasonings," says Carma Blosser. "It is actually the only way I like salmon."-Carma Blosser, Livermore, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 salmon fillets (6 ounces each)
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon curry powder
6 tablespoons reduced-sodium soy sauce
1/4 cup butter, melted
1/4 teaspoon Worcestershire sauce
Dash Liquid Smoke, optional

Steps:

  • Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 381 calories, Fat 25g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 1222mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

LEMON-RUBBED SALMON



Lemon-rubbed salmon image

A herby and zesty salmon dish, that's high in omega-3s - you could barbecue or grill it

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 5

zest and juice 1 large lemon
1 garlic clove , finely chopped
½ pack fresh tarragon , finely chopped
2 tbsp olive oil
4 x boneless salmon fillets

Steps:

  • Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
  • Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.

Nutrition Facts : Calories 322 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.17 milligram of sodium

LEMON-CURRY SAUCE RECIPE



LEMON-CURRY SAUCE Recipe image

Provided by á-32773

Number Of Ingredients 7

4 Tbs. unsalted butter
4 garlic cloves, minced
1 1/2 Tbs. minced fresh thyme
1 1/2 tsp. curry powder (mild or spicy)
1 1/2 tsp. grated ginger
1/4 tsp. salt, or more for taste
1/4 tsp. freshly grated lemon zest

Steps:

  • In small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry, ginger and salt. Cook until fragrant, about 1 minute. Stir in lemon zest. A little goes a long way

CURRY SALMON



Curry Salmon image

This is a quick, easy and elegant enough to make an impression for your guests. Serve this with lightly dressed baby greens and warmed naan. This was a grand prize winner recipe that Tabi clothing held in conjunction with Canadian Living.

Provided by heather in Ont

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon steaks
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 garlic cloves, minced
1 tablespoon gingerroot, grated
1 small onion, thinly sliced
2 tablespoons curry paste
2 teaspoons turmeric
1 teaspoon salt and pepper
1 (14 ounce) can coconut milk
2 tablespoons fresh coriander, finely chopped

Steps:

  • Place salmon in glass baking dish; pour lemon juice over top. Set aside.
  • In large deep skillet, heat oil over medium heat; fry mustard seeds until they pop, about 2 minutes.
  • Add garlic and ginger; fry until softened, about 2 minutes.
  • Add onion; fry until softened, about 4 minutes.
  • Stir in curry paste, turmeric, salt and pepper; fry until fragrant, about 2 minutes.
  • Stir in 2 tbsp of the coconut milk to form thick paste.
  • Stir in remaining coconut milk; bring to boil. Reduce heat and simmer for 5 minutes.
  • Add salmon to sauce, spooning some of the sauce over top.
  • Cover and simmer until salmon flakes easily when test with fork, about 10 minutes. Stir in coriander.

Nutrition Facts : Calories 469.2, Fat 36.6, SaturatedFat 19.4, Cholesterol 59, Sodium 147, Carbohydrate 14.2, Fiber 3, Sugar 7.6, Protein 23.5

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