Seared Salmon with Indian-Inspired Cream Sauce Recipe -
Seared Salmon with Indian-Inspired Cream Sauce Recipe

Seared Salmon with Indian-Inspired Cream Sauce

Recipe by  

"Salmon fillets smothered in a rich mushroom cream sauce and garnished with parsley, green onions slices, and lemon slices. The sauce has fennel, garlic, mushrooms, saffron and curry."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. Season each fillet with salt and pepper; set aside.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.
  3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.
  4. Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2007

absolutely delicious, I would change a few things though: 1. perhaps half the sauce because it makes a lot or make it into chowder the next day! 2. couldn't find porchini mushrooms so we used regular mushrooms along with portabella which worked well. 3. use half and half or whole milk instead of heavy cream, you won't notice the big loss of fat :) 4. cut chicken broth and use as much chicken broth as cream to allow more thickening. overall awesome recipe!

Most Helpful Critical Review
Dec 30, 2012

This was just ok for me. The only change I made was halving the broth to allow for a thicker sauce. It seemed to be lacking flavor. I think I would have prefered more spices in addition to the curry powder.


21 Ratings

Nov 09, 2008

I have done many great salmon recipes with different flavors. I made this one last night for a romantic dinner with my wife. This recipe has the taste of "Romance". Some recipes are good for whenever you are in the mood for them. But this one, in my opinion, is for those romantic nights. I halfed the recipe and used two Salmon portions, and there was plenty of sauce. I noticed nothing was mentioned about sides by the recipe, or by members who left reviews. I decide to do a side of medium white rice, and some baby carrots cooked with butter, salt, and pepper. The sauce was great with the rice. This is also a good recipe to share wine with. All in all, I loved this recipe. Oh, and some people had problems finding the porcini mushrooms. I did also, I think they may be seasonal. But I did find them at the grocery store in the produce section package in a dried form. All you have to do is soak them in boiling water for a few minutes, and they are good to go. hope that helps.

Oct 17, 2008

Woah, this was good. I wish I'd left out the celery though - just didn't seem to go with the other flavors too well. Apart from upping the amount of curry powder (I used some pretty spicy Madras Curry powder) and adding some dried curry leaves, I made this pretty much as written. Turned out very rich and flavorful. It would work great with chicken and/or shrimp, I think. Thanks!

Oct 12, 2008

I was blown away. Made for a romantic dinner with my husband, and he loved this! As did I. I cut the recipe in half and we still have tons leftover, but I am glad! Thanks for the recipe, it was amazing!

Aug 05, 2010

This recipe was amazing! It was super easy, and extremely tasty. The sauce was incredible! Next time, I will cook the vegetables down a little more so they are more tender. Absolutely fantastic! Thanks for sharing!

Jan 11, 2010

Very good dinner. The saffron and curry combination in the sauce gave it a really delicate flavor and turned it a pretty yellow color. I roasted my salmon at 400 degrees for about 15 minutes, since I prefer roasted salmon to seared.

Jan 29, 2009

I made this for my husband and friends and they RAVED about the taste! However, the sauce was quite watery so I'd recommend adding a little cornstarch to thicken it up. The following morning we thickened up the leftover sauce and added it to scrambled eggs. FABULOUS!!! Thanks for the great recipe!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 44.7 g
  • 69%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 665 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Simple Seared Salmon

See a quick, high-heat, pan-searing method for cooking salmon on the grill.

Penne with Spicy Vodka Tomato Cream Sauce

See how to make a classic vodka and tomato cream sauce with a kick.

Fennel-Smoked Salmon

See how to make delicious hot-smoked salmon and cherry tomato salad.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States