Indian Salmon Curry – Tender salmon pieces simmered in a fragrant onion-and-tomato curry. This Indian-style salmon curry is simple to prepare with a handful of common spices and pairs beautifully with long-grain rice, brown rice, quinoa, chapati or tortillas.
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Salmon Curry Indian Style
This recipe celebrates salmon as the star ingredient. The sauce is home-style rather than restaurant-rich: balanced onions, tomatoes and garlic with just enough spice to complement—not overwhelm—the fish. The result is a comforting, light curry you can make any weeknight.
The method is straightforward: shallow-fry wild-caught or frozen salmon pieces briefly to seal juices, then simmer them gently in an onion-tomato sauce flavored with crushed garlic and warm spices. Garlic is especially important here—don’t skip it, as it adds depth and aroma.
Use this recipe as a base: adjust spice levels, swap oils, or substitute different salmon varieties as needed. It works well with salmon fillets or steaks and with either fresh or frozen fish.
Indian Salmon Curry Recipe Ingredients
Ingredients for this easy Indian-style salmon curry:
- Salmon: Fresh or frozen, fillet or steak. Wild-caught salmon delivers the best flavor.
- Spices: Turmeric, coriander powder, cumin powder and paprika or red chili powder for color and heat (optional).
- Onion: One large white or red onion, thinly sliced.
- Garlic: Several crushed whole garlic pods—crushed garlic pods add big flavor.
- Tomatoes: Ripe tomatoes, finely chopped or crushed.
- Oil: Any neutral or flavorful cooking oil. Extra virgin olive oil or mustard oil both work well.
- Salt: To taste.
What’s the best salmon to use?
Fresh wild-caught salmon is ideal. Atlantic, King (Chinook), Sockeye or Pink salmon can all be used; King salmon is the richest and most buttery. If fresh wild-caught fish isn’t available, wild-caught frozen salmon is an excellent substitute.
Can I use frozen salmon?
Yes. Frozen salmon works well—prefer wild-caught frozen for the best texture and flavor. Thaw completely and pat dry before cooking.
How long can you store the curry?
Store salmon curry in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop for a minute or two, then garnish with chopped cilantro and a squeeze of lime or lemon.
Serving Ideas
This curry pairs beautifully with steamed long-grain rice, brown rice, quinoa, chapati or tortillas. Serve with sliced raw red onion and lemon or lime wedges for contrast.
Tips for the best Indian Salmon Curry
- Use fresh wild-caught salmon when possible. It gives superior flavor and texture.
- Shallow-fry the fish first. A quick shallow fry with turmeric and salt seals juices and improves texture.
- Do not over-fry or overcook. Overcooked salmon becomes firm and dry; keep it tender so it soaks up the sauce.
- Sauté onions until just soft. Overcooking onions will change the sauce’s balance.
- Crushed garlic pods are essential. They add aromatic richness—add them whole and slightly crushed.
- Don’t skip cumin powder. Its earthy note complements the fatty fish.
- Bhuna (sauté) the masalas gently. Sauteing the spices on medium-low builds deeper flavor.
- Keep the heat low while simmering. Slow, gentle cooking preserves delicate fish texture and develops the sauce’s flavor.
- Use the same wok and oil from frying the fish. Those pan flavors enrich the curry sauce.
Pro Tip: Shallow-frying salmon first yields the best texture and flavor, allowing the fish to absorb just the right amount of curry juice.
Health benefits of salmon
Salmon is nutrient-dense and a great source of omega-3 fatty acids, high-quality protein, B vitamins, potassium and selenium. Regularly eating salmon supports heart and brain health and supplies valuable antioxidants like astaxanthin.
- Rich in omega-3s: Beneficial for heart and brain health.
- High-quality protein: Supports muscle and overall health.
- Excellent source of B vitamins: Important for energy and metabolic health.
- Good source of potassium: Helps support healthy blood pressure.
- High in selenium: Supports bone and thyroid health.
- Contains astaxanthin: An antioxidant associated with heart and skin benefits.
- May reduce heart disease risk: A balanced intake of salmon can improve lipid profiles.
How to make Indian Salmon Curry?
Steps in words below pictures
How to make Indian Salmon Curry?
- Shallow fry the salmon
Pat salmon pieces dry, rub with a pinch of turmeric and salt, then shallow-fry over medium-high heat until lightly golden on both sides. Set aside.
- Sauté the onions
In the same wok and oil, sauté sliced onions over medium-low heat until soft and limp. Add a little salt to speed the process.
- Sauté garlic and chilies
Add crushed garlic pods and green chilies, and sauté until the garlic softens slightly.
- Cook tomatoes
Add chopped tomatoes and cook, crushing them with your spatula, until they break down and oil separates from the masala. Cover briefly to speed cooking.
- Add spices
Stir in turmeric, cumin and coriander (and paprika or chili powder if using) and sauté for 1–2 minutes until fragrant.
- Add water and simmer
Add warm water, stir, cover and simmer on low for 2–3 minutes to let the flavors meld.
- Add salmon and finish
Gently add the shallow-fried salmon pieces, warm through for 1–2 minutes over low heat, then serve immediately garnished with chopped cilantro and lemon or lime if desired.
If you enjoyed this salmon recipe, try other salmon dishes for variety and inspiration.
Indian Salmon Curry
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Ingredients
- 1.02 pounds Salmon fillet, cut into pieces (approximately 462 g)
- 1 large onion, finely sliced
- 8 pods garlic, crushed
- 1.5 large tomatoes, finely chopped
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp paprika or Kashmiri red chili powder (optional)
- 4 green chilies (optional)
- ½ cup olive oil (or mustard oil)
- Salt, to taste
Instructions
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Cut the fish into desired pieces, rinse and pat dry. Rub with a pinch of turmeric and salt.
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Heat a wok or skillet over medium-high heat with 2 tbsp oil. Shallow-fry the fish until lightly golden on both sides. Set aside.
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In the same oil, add sliced onions and sauté on medium-low until soft. Add salt to speed softening if needed.
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Add crushed garlic pods and green chilies, sauté for 2–3 minutes until garlic softens slightly.
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Add chopped tomatoes and cook until mushy and oil begins to separate from the masala. Cover briefly to speed the process.
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Stir in the spices and sauté for 1–2 minutes until fragrant.
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Add warm water, mix, cover and simmer for 3–4 minutes.
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Gently add the shallow-fried salmon pieces, simmer covered on low for 1–2 minutes. Serve immediately with cilantro and lemon if desired.
Notes
- Measurement references: 1 cup = 240 ml, 1 tsp = 5 ml.
- Serve immediately for the best texture—salmon soaks up the sauce and stays tender.
- Do not overcook the salmon in the sauce: cover and simmer for only 1–2 minutes to avoid soggy pieces.
- From 1.02 pounds (≈462 g) fillet you can get 3–4 large pieces depending on your cut size.
- If you prefer a milder curry, omit green chilies and hot chili powder and use paprika or Kashmiri chili for color without intense heat.
- For extra brightness, squeeze a little lemon or lime and sprinkle fresh cilantro before serving.
Nutrition
| Carbohydrates: 9g
| Protein: 35g
| Fat: 25g
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