Pan Fried Salmon In Curry Cream Sauce Recipes

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

PAN-FRIED SALMON WITH CREAM-DILL SAUCE

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

BREADED PAN-FRIED SALMON

Steps:

• Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
• Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
• Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
• Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.

PAN-FRIED SALMON WITH CURRY SAUCE

Steps:

• Pre heat a small skillet or frying pan over medium-high heat to cook the salmon fillets
• While the frying pan is heating up, pat dry the salmon fillets with paper towel and season the skin side with salt
• In another frying pan or saucepan add the coconut milk and curry paste, stir to combine and bring to a simmer
• Once the original frying pan is hot, add a small amount of avocado oil for frying and heat again
• Then add the salmon fillets skin side down and press down with a spatula once they are in the pan. Cook them for 4-5 minutes on the skin side to crisp up and brown the skin
• Back to the sauce, allow it to simmer for 1-2 minutes and then taste and season with a squeeze of lime juice and salt to taste
• Add the spinach leaves to the curry sauce and allow them to cook down and wilt completely
• Once the salmon skin is browned and crispy, season the flesh side of the salmon with some salt and then flip the salmon over. Cook for 2-3 minutes or until the salmon is cooked to your liking
• Once the spinach has all wilted down, stir to ensure the curry sauce is completely combined
• Divide half of the curry sauce between two shallow bowls for serving
• Place the cooked salmon fillets on top of the curry sauce and it is ready to serve

PAN-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

SALMON IN CREAMY SILK SAUCE

Steps:

• Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
• Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
• In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat.
• Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.
• When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.