Best 6 Pan Roasted Salmon With Ginger And Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pan-roasted salmon is a classic dish that is both elegant and easy to make. This recipe takes the classic preparation and adds a flavorful twist with a ginger-curry marinade. The salmon is roasted until crispy on the outside and flaky on the inside, and the marinade infuses it with a delicious blend of spices. Serve the salmon with roasted vegetables, quinoa, or rice for a complete meal.

This article also includes two additional salmon recipes:

* **Lemon-Herb Roasted Salmon:** This simple but flavorful recipe is perfect for a weeknight meal. The salmon is roasted with lemon, herbs, and olive oil until it is cooked through and flaky.
* **Honey-Glazed Salmon:** This sweet and sticky salmon is perfect for a special occasion. The salmon is roasted with a honey-Dijon glaze until it is caramelized and delicious.

All three of these salmon recipes are easy to make and are sure to impress your family and friends. So next time you're looking for a delicious and healthy seafood dish, give one of these recipes a try.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED SALMON WITH GINGER AND CURRY



Pan-Roasted Salmon with Ginger and Curry image

This is a simple and quick Asian flavored dish. From Gourmet September 1999.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 5

2 tsp ginger, minced
1 tsp curry powder
2 6-oz salmon fillets
1 Tbsp olive oil
3 scallins, chopped

Steps:

  • 1. Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon.
  • 2. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
  • 3. Add scallions to skillet with salmon and cook 30 seconds.

PAN-ROASTED SALMON WITH GINGER AND CURRY



Pan-Roasted Salmon With Ginger and Curry image

Make and share this Pan-Roasted Salmon With Ginger and Curry recipe from Food.com.

Provided by L. Duch

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb soba noodles
4 teaspoons peeled minced fresh ginger
2 teaspoons curry powder
salt and pepper, to taste
4 (6 ounce) center cut salmon fillets, with skin, patted dry
2 tablespoons olive oil
6 scallions

Steps:

  • Bring large saucepot of water to a boil.
  • Season with salt.
  • Add 1/2 pund soba noodles and cook al dente, about 8 minutes.
  • Stir together ginger and curry and season with salt and pepper.
  • Pat spice mixture on to flesh sides of salmon and let salmon set for 10 minutes before cooking it.
  • Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes.
  • Chop scallions; set aside.
  • Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
  • Add scallions to skillet with salmon and cook 30 seconds.

GINGER ROASTED SALMON



Ginger Roasted Salmon image

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely good for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 7

Nonstick cooking spray
4 center-cut boneless salmon fillets (6 ounces each), skin on
1 tablespoon seasoned rice vinegar
2 teaspoons grated fresh ginger
2 teaspoons honey
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
  • Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
  • Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER



Sheet-Pan Salmon and Broccoli With Sesame and Ginger image

A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

Provided by Lidey Heuck

Categories     dinner, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
1/2 lime, for serving
Sesame seeds, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
  • Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
  • While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
  • Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
  • Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
  • Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Steps:

  • Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  • Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

Tips:

  • Choose the freshest salmon fillet: Look for a fillet that is firm to the touch and has a bright, vibrant color. Avoid fillets that are dull or have brown spots.
  • Pat the salmon fillet dry before cooking: This will help to prevent the fish from steaming instead of roasting.
  • Use a non-stick skillet: This will help to prevent the salmon from sticking to the pan.
  • Heat the skillet over medium-high heat: This will help to create a nice sear on the salmon.
  • Cook the salmon for 4-5 minutes per side: This will cook the salmon through without overcooking it.
  • Serve the salmon immediately: Salmon is best served hot, so don't let it sit for too long before eating.

Conclusion:

Pan-roasted salmon with ginger and curry is a delicious and healthy meal that is easy to make. With its simple ingredients and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #seafood     #salmon     #fish     #dietary     #one-dish-meal     #low-saturated-fat     #high-protein     #inexpensive     #high-in-something     #low-in-something     #saltwater-fish

Related Topics