Roasted Salmon with Curry Leaf Butter

This roasted salmon with curry leaf butter is incredibly delicious and so easy to make. The star of the show is the curry leaf butter, which comes together with just 3 ingredients: butter, garlic and fresh curry leaves.

Fresh curry leaves have the most incredible flavour and aroma. However, depending on where you live, they can be difficult to source. They can typically be found in most South Asian supermarkets. They’re also sometimes stocked in large nationwide supermarkets. Let’s get into how this roasted salmon with curry leaf butter is made, starting with an ingredient breakdown.

Table of Contents

• Ingredient Breakdown
• Let’s Talk Curry Leaves
• Can’t Find Curry Leaves?
• What is Brown Butter and Why Is It SO Good?
• Tips for Making Brown Butter
• Salmon Cooks Much Faster Than You Think
• Roasted Salmon with Curry Leaf Butter: Serving Suggestions

Ingredient Breakdown

• Salmon: Rich and delicious, salmon is the perfect canvas for the vibrant curry leaf butter sauce. Opt for a high-quality, fresh salmon side, if possible.
• Ground Turmeric: Adds a warm, earthy flavour and a beautiful golden colour to the salmon.
• Kashmiri Chilli Powder: Provides a mild heat and deep red hue. It’s milder than regular chilli powder, which allows the other flavours to shine.
• Vegetable Oil: A neutral oil that helps in evenly distributing the spices on the salmon. It also helps the salmon crisp up on the outside.
• Salted Butter: The base of the sauce, offering richness and a slightly salty taste.
• Curry Leaves: Fresh curry leaves add an aromatic, citrusy and slightly nutty flavour that’s irreplaceable in this dish. They’re very much the star of the show.
• Garlic: Thinly sliced garlic infuses the sauce with a savoury depth, becoming slightly sweet as it browns.
• Lemon Wedges: Adds a burst of freshness and acidity, balancing the richness of the buttery sauce.

Let’s Talk Curry Leaves

Curry leaves are a staple in South Indian cooking, prized for their distinct aroma and flavour. They’re definitely the star of the show in this dish, adding a subtle, citrusy note to the buttery sauce, which seriously enhances its complexity and depth of flavour. You can typically find fresh curry leaves in most South Asian supermarkets. They’re also stocked in some large nationwide supermarkets, depending on where you live (if you’re UK based, Waitrose and some big Sainsbury’s stock them).

Unfortunately, there are no true substitutes for fresh curry leaves. While the dried variety exists, it lacks the punch and freshness of its fresh counterpart, so much so that I don’t think it’s worth using at all.

Can’t Find Curry Leaves?

If you can’t find fresh curry leaves, might I recommend trying one of my many other salmon recipes? Some of my favourites include:

• Miso Salmon: this is a delightful and simple dish featuring a three-ingredient glaze made from miso paste, mirin, and sugar. It’s perfect for a quick weeknight meal, served with steamed rice and greens.
• Salmon in a Turmeric Coconut Sauce: this wholesome main is healthy and packed with flavour, featuring a fragrant sauce made with coconut milk, turmeric, lemongrass, kaffir lime leaves, ginger and garlic.
• Chilli Za’atar Salmon with Herby Butter Beans: this balanced dish combines roasted salmon with creamy butter beans cooked with onion, garlic, lemon and white wine, finished with fresh parsley and dill.
• Salmon with Mango & Avocado Salsa: this bright and zesty dish pairs oven-roasted salmon with a refreshing mango and avocado salsa. It’s quick to make and perfect for a light, healthy meal.

What is Brown Butter and Why Is It SO Good?

Brown butter, or beurre noisette, is regular butter that has been cooked until the milk solids caramelise, creating a nutty, rich flavour. It differs from simply melted butter in both taste and aroma, adding a deeper complexity to dishes. Here’s how you brown butter:

• Start with the Right Pan: Use a light-coloured saucepan or skillet with tall edges. This will help you see the colour change as the butter browns, preventing it from burning. The call edges will also make things less messy and the butter will splutter.
• Melt the Butter: Place the butter in your saucepan over medium heat. Allow it to melt completely, stirring occasionally with a spatula to ensure it melts evenly.
• Watch for Foam and Bubbles: As the butter melts, it will start to foam, bubble and splutter. This is the water content evaporating. Continue to stir gently to keep the butter cooking evenly.
• Listen and Smell: The butter will start to sizzle as the water evaporates. You’ll hear a hissing sound which will eventually subside. Pay close attention to the aroma; it will change from a fresh butter scent to a nutty, caramel-like fragrance.
• Look for the Colour Change: After the sizzling subsides, the milk solids will begin to brown. Stir continuously and watch the butter carefully. The colour will change from yellow to golden brown. Once you see brown flecks forming on the bottom of the pan, it’s nearly done.
• Use Immediately: For this recipe, as soon as the butter reached a golden brown colour with a nutty aroma, add the curry leaves and garlic, then follow the rest of the recipe.

Tips for Making Brown Butter

• Keep Stirring: Continuous stirring helps prevent the milk solids from sticking to the bottom of the pan and burning.
• Don’t Walk Away: Brown butter can go from perfect to burnt in seconds, so it’s crucial to stay attentive.
• Use Immediately or Store For Later: For this recipe, you’ll want to use it as soon as it browns, but you can also make it ahead. Stored in a sealed container, it’ll keep for up to 2 weeks in the fridge and up to 3 months in the freezer.

Salmon Cooks Much Faster Than You Think

I’ll go out on a limb here and say that most if not all package instructions suggest cooking salmon for way longer than necessary, leading to overcooked, dry salmon. While this recipe provides roasting times, it’s important to note that there are several factors that can affect the cook of your salmon, from the size and thickness of your fillet, to individual oven quirks to how cold the salmon was going into the oven.

Understanding the visual indicators of doneness can help ensure your salmon is perfectly cooked every time:

• Visual Indicators of Doneness: Look for the salmon to turn opaque and flake easily with a fork. The flesh should be slightly translucent in the centre if you prefer it medium-rare. For well-done, ensure the centre is fully opaque.
• Use Your Hands: One of the easiest way to check if your salmon is done is to gently press down on the fillet with a fork or your finger. If the flesh of the salmon flakes—i.e., it separates easily along the white lines that run across the fillet —it’s ready to serve.
• Factors Affecting Cooking Time: The size and thickness of your salmon fillet, oven temperature, and even the type of oven can all affect cooking time.
• It’ll Keep Cooking When You Take It Out: Remember, the salmon will continue to cook slightly even after being removed from the oven due to residual heat.

Roasted Salmon with Curry Leaf Butter: Serving Suggestions

This Roasted Salmon with Curry Leaf Butter is versatile and pairs well with various side dishes. Here are some ideas to round out your meal:

• Rice: Serve the salmon over a bed of steamed jasmine or basmati rice. The rice will soak up the delicious curry leaf butter sauce, making each bite flavorful.
• Quinoa: For a healthier option, try serving it with quinoa. The nutty flavour of quinoa complements the rich butter sauce and adds a satisfying texture.
• Salad: A fresh green salad with a simple vinaigrette can balance the richness of the salmon. Consider adding ingredients like cucumber, avocado and cherry tomatoes for added freshness and crunch.
• Roasted Vegetables: Pair the salmon with roasted vegetables such as asparagus, bell peppers, or zucchini. The vegetables can be roasted alongside the salmon for a convenient and healthy side.
• Naan or Flatbread: For a more indulgent meal, serve the salmon with warm naan or flatbread. It’s perfect for mopping up any extra butter sauce.