This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Curried Salmon Bake

Read Reviews (44)

"Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper." — KCFOXY

Ingredients Edit and Save

Watch video tips and tricks

Fast Salmon with a Ginger Glaze

Broiled Herb-Crusted Salmon

Baked Salmon Dijon

Cedar Planked Salmon

Sweet 'n' Hot Glazed Salmon

Grilled Salmon I

Baked Salmon II

How to Make Salmon in Parchment

Miso Maple-Glazed Salmon

All about Cream

Original recipe makes 4 servings Change Servings

1 cup sour cream
1 teaspoon curry paste

4 (6 ounce) fillets salmon

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Nov 26, 2007

My husband and I love this recipe. For two salmon pieces, I use 1/2 cup sour cream AT LEAST 1 1/2 tsp of curry powder and I add maybe 1/8 tsp of coriander to add a zing. Really, I just keep adding the spices 'til it tastes good! Put a piece of tin foil on the baking sheet to reduce clean up.

—Cammy P

See full review »

Most Helpful Critical Review

Nov 14, 2005

A little bland for me. I will try this again since it's so simple and quick (took less than 5 min prep time) but will give a good, tart plain yoghurt a try instead of the sour cream. That should go nicely with the curry.

—SILVERSONGSHELTIES

See full review »

59 Ratings

Apr 24, 2006

Very quick,easy and delicious. I didn't have sour cream so I substitued mayo and added some garlic powder to the curry. A squeeze of lemon completes the fish..will make again.

—Cathi from NJ

See full review »

May 22, 2012

This recipe is wonderful. I add a lot more curry powder than it calls for (approx. a quarter cup) and I add some garlic powder to the mix. It is very moist and flavorful!UPDATE: Added thin sliced onions (about a half cup) and Cyenne pepper to the mix. Oh yummo! :)

—chikp

See full review »

Apr 11, 2008

I had a leftover bottle of green curry paste and a can of coconut milk, so I figured why not? I doubled the amount of curry paste, added some garlic powder and lime juice and mixed it all in with the coconut milk. I decided to marinate the salmon in it for about two hours prior, and I ended up baking it with all the marinade poured on. Ended up with a wonderful flavor, and I was super-pleased that it came from such a simple recipe. 4/5 only because I ended up substituting a major ingredient; I have no idea how this tastes with sour cream.

—sarasvati

See full review »

Nov 15, 2007

I made this tonite. Wow! Was this ever good. When i went to the store they had red, yellow, and green curry paste..I chose the red. I added some crushed garlic and a little pepper, and a squirt of lemon when the fish came out of the oven. Served with brown Basmati rice, carrots, and broccoli. Simple and good and healthy. The house still smells great. Thanks!

—ONAROCK

See full review »

Mar 02, 2010

I loved it! plus it's easy and fairly quick. My wife liked it but was less enthusiastic than I. As a beginning cook, I don't know what curry paste is. So I followed other suggestions and used curry powder. Ended up using 2 tsp for 1 cup sour cream. That was just the exact ratio for me, but a little bit strong for my wife.

—Eddie Francisco

See full review »

Apr 26, 2010

I'll first admit I used curry powder rather than paste. This recipe is great because it provides plenty of flavor without overwhelming the salmon with a more complex spice treatment. The fish is quite moist. The result of such a simple recipe is a less layered taste than a traditional Indian preparation, so serve this with basmati rice and the Easy Curried Cauliflower from this site, which has more "layers" and quite a kick, and call it a successful dinner. That's what I'll be doing.

—fatherpaul

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Best Salmon Bake

Curried Salmon with Summer Fruit Chutney

Cheesy Baked Salmon

Dijon Garlic Salmon

KISS Salmon

Baked Salmon Fillets Dijon

Salmon with Lemon and Dill

Grilled Salmon with Curried Peach Sauce

Herbed Salmon

Paper Salmon

ADVERTISE WITH US

Nutrition

Calories
394 kcal
20%

Carbohydrates
2.6 g
< 1%

Cholesterol
108 mg
36%

Fat
28.2 g
43%

Fiber
0 g
0%

Protein
30.8 g
62%

Sodium
134 mg
5%

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

Nutritional Information

Curried Salmon Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 394
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 10.8g 54 %
Cholesterol 108mg 36 %
Sodium 134mg 5 %
** Potassium 586mg 16 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0g 0 %
Protein 30.8g 62 %
Sugars 0.2g
** Vitamin A 9 %
** Vitamin C 9 %
** Calcium 11 %
** Iron 5 %
** Thiamin 47 %
** Niacin 126 %
** Vitamin B6 54 %
** Magnesium 16 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.