Curried Salmon Bake

I doubled the spice and still felt it needed more. The fish was nicely moist. Served it with fried rice.

Plain yogourt instead of sour cream, a 1/4 cup curry powder for the paste and the garlic powder and thin onion slices as recommended by another reviewer. Very good.

I made this but didn’t have curry paste and instead substituted with curry powder. I mixed it in with the sour cream until the mixture tasted right. And it was delicious! Such a simple recipe and so tasty. The fish was moist and full of flavor. Thank you for sharing this!

Oh my gosh! This dish was heaven from the sea. I’ve been eating fish and shellfish for the past 3 months and was running out of recipes. This dish added a lot of spice to my pescetarian lifestyle. With every bite my tastebuds bursted with flavor. This baked curried fish was quite delectable! You MUST try it.

First of call, thank you to the 1,300 plus members who have saved this recipe, and for those who have taken the time to recreate and review. Here is a bit of clarifying information re some differences between curry ‘paste’ which my recipe calls for, and curry ‘powder’. I created this very simple recipe using Yellow Curry Paste. The brand name I prefer is Mae Ploy, a well-known Thai brand. Here is the ingredients list: Garlic, lemongrass, shot, dried red chile, salt, galanga, cumin, cinnamon, star anise, tumeric, kaffir lime peep and coriander seed. On the other hand, a typical curry powder, McCormick’s is the most widely used one here in the U.S. contains: Coriander, fenugreek, tumeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, redd pepper and ginger. Very different products, and like apples to oranges when comparing the ‘right’ amount to use. McCormick suggests 2 teaspoons for a standard 4 serving recipe as a jumping off point, however this particular recipe was not formulated using the quite different tasting powder. Call it a pet peeve, but I will never down-rate a recipe as being ‘too mild’ or ‘too plain’ or ‘not enough flavor/heat etc’ when substitutions have been made, as in the case of paste vs powder. Yogurt is a great sub for the sour cream, and I have made it with both regular and lowfat sour cream as well as lowfat plain (regular and Greek) yogurt and found it quite good. Hopefully this claification will be of help!

Curry paste is not the same as curry powder. Curry paste is.. well.. a paste. Personally I think paste is ten times better than powder. I have used brown and yellow, but I think green would be just as good. Depending on the kind of paste you get, one tablet is good, or even one tablespoon. Depending on the brand of the paste, you may have some trouble mixing it into the sour cream. I heated up my paste a bit of oil with some garlic. Added a bit of cayenne for a good kick and topped off with some cilantro and steamed peas. Yum.

This was very good! Salmon turned out moist. I did however only have curry powder so I used 1 tab curry, added some coriander,cumin,chili, onion and garlic powder. Topped this with scallions and cilantro. Also do not forget the salt.

Made Salmon edible for us… Definitely will make it again.

Awesome, my fiance and kids love this, and it’s so fast and easy that it could easily become a busy night regular in our house.

very good and will make many times but better with curry paste.

Pretty good, however, curry was a staple in my house growing up, so I made a few changes; some chopped cilentro, a bay leaf in the sauce, salt to taste, cubed potatoes, minced habenaro, and garlic. I served it over rice with stuffed mushrooms, and it was gone in no time.

Kind of bland. Made this recipe as directed. Needs additional spices to give it a kick.

Pretty good and darned easy. I did have to double the curry paste to get enough flavor, though. (I used massaman curry paste — I wonder which kind the recipe writer used?) I also added a bit of garlic and salt, and garnished the finished dish with cilantro leaves and chopped peanuts. People who are substituting curry powder — it is probably tasty in its own way, but curry powder isn’t substitutable for curry paste. It’s a different beast, really. Please don’t rate this recipe low if you substitute curry powder and it doesn’t work for you. I think the recipe’s pretty forgiving, though. If you mix the spice with the sour cream and it tastes good at that point, it will probably make tasty fish. If it tastes bland at that point, add more spice! The basic technique works with other flavors, too.

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.

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.

Very good! I am always looking for new salmon recipes and I would never have thought to put these ingredients together. I used green curry paste, and probably quadrupled the amount. It was delicious with fresh cilantro sprinkled on top after baking.

Makes a pretty good meal. I had curry powder, so I heated up a bit of olive oil first, sauteed some leek and then mixed in about 2 Tbsp of curry until it turned into a paste. Mixed the paste into the sour cream and followed the recipe.

Made this recipe as per posted recipe but increased the curry. Turned out very nice, quite tasty and just spicy enough for my taste.

This was pretty tasty. It was fast and simple. I subbed yogurt for the sour cream, and that was just fine. I think I quadrupled the curry paste, but I didn’t keep track. I also added a touch of honey for some sweetness; It could have used some garlic powder and lime juice but I didn’t have any. All in all, this was something I would make again.

Boring. Even though I doubled the red curry paste, added coriander, salt and pepper, this was still too flat tasting. Won’t be making again.

Very tasty! I used thai red curry paste and substituted plain low fat yoghurt for the sour cream to lower the fat content. I might increase the curry paste next time for more ‘bite’ but the salmon was moist and full of flavour.. A definite keeper.