For the best flavor, use high-quality, fresh salmon. Wild Alaskan king salmon or Copper River salmon are excellent choices when in season. The coconut-curry butter sauce can be made ahead of time and gently reheated before serving. Be sure to keep the heat low to prevent separation. Adjust the amount of curry powder to suit your taste preference. Start with less and add more as needed. If you prefer a thicker sauce, you can whisk in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) during the reduction process. Serve with a side of steamed rice or roasted vegetables to complete the meal.
Andreane Williamson
Feb 6, 2025My family loved this! Even my picky eaters enjoyed it.
Patrick Reichel
Oct 20, 2024The cooking times were perfect. My salmon was cooked perfectly.
Arlene Marvin
Oct 7, 2024The garam masala adds such a unique flavor to the salmon. I'll definitely make this again.
Gilberto Schumm
Jun 24, 2024I found the sauce a little too rich, so I added a squeeze of lemon juice to brighten it up.
Emmie Conroy
Jun 23, 2024I used sockeye salmon and it worked great.
Phoebe Dare
Mar 3, 2024Easy to follow instructions and a delicious result!
Bo Welch
Dec 8, 2023This recipe is restaurant-quality! The sauce is divine.