10% off for all new customers! Use coupon code ‘firstorder’ Shop now

Pan Fried Salmon in a Creamy Curry Sauce

Using our new Shemin’s Curry Powder.

With Shemin’s you can be a master chef every night! This absolutely delicious recipe is quick and easy to make, and is just what you need to stave off the temptation of a ready-meal.

Serves

4

The star of the show

Gluten free
Shemin's Curry Powder
vg-tag

Shemin's Curry Powder

A versatile, well-balanced curry powder made from carefully blended spices. Warm, aromatic and easy to use. Ideal for everyday cooking and classic curry dishes.
  • star-icon
  • star-icon
  • star-icon
  • star-icon
  • star-icon
(1)
Add to cart £4.25
vg-tag pattern-img-2
product-img-4
Gluten free Dairy free
  • star-icon
  • star-icon
  • star-icon
  • star-icon
  • star-icon
(66)
spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Add to carta-icon£6.50

Ingredients

4 salmon fillets
1 tbsp olive oil
splash of white wine or fish or vegetable stock
50ml double cream
1tsp Shemin’s Curry Powder or to taste
knob of butter
juice of half a lemon

How to make Pan Fried Salmon in a Creamy Curry Sauce

  1. Season the salmon with salt and pepper.
  2. In a large pan over a medium-high heat, heat the oil. When the oil is hot but not smoking, add the salmon skin-side down and cook the salmon for roughly 4-6 minutes. Once the colour change has moved up about three-quarters of the way from the bottom, it’s time to flip the salmon over and cook for 2-3 minutes flesh side down.
  3. Remove the salmon from the pan and keep warm.
  4. Add a splash of the wine or stock into the same pan and if using wine, reduce a little.
  5. Add the double cream, curry powder, butter and lemon juice. Whisk to combine and simmer for a couple of minutes.
  6. Pour over the fish and serve.
  7. You can garnish with sun dried tomatoes or herbs such as parsley and coriander.

Tips

Tips for cooking salmon

  1. Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking in order to bring them up closer to room temperature.
  2. Make sure the fillets are dry. Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they’re more likely to stick to the pan, and the skin won’t crisp quite as nicely.

Pair it with

Shemin's Curry Powder
Vegetarian Gluten Free
(1)

Shemin's Curry Powder

A versatile, well-balanced curry powder made from carefully blended spices. Warm, aromatic and easy to use. Ideal for everyday cooking and classic curry dishes.
Add to cart £4.25

Loved by curry enthusiast globally

tik Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

First class!

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

star-icon star-icon star-icon star-icon star-icon