Home » Main Dishes » Fish » Cashew and Curry Crusted Salmon

Cashew and Curry Crusted Salmon

Cashew and Curry Crusted Salmon

Nuts make an excellent coating for meat or fish because they make a great crust and the frying gives them a delicious toasted flavor. You can use any type of fish but I find that salmon or halibut hold up the best. The richness of salmon takes very well to the curry in this recipe.


  • 2 nice sized chunks of salmon
  • about 1 cup chopped cashews (or pecans)
  • 2 tbsp red curry paste
  • 1/4 cup flour
  • 1 tsp paprika
  • Good sized sprinkle of salt & pepper
  • 1 can coconut milk
  • olive oil


Pour the coconut milk into a deep bowl and mix in the paprika. Season the salmon liberally with salt and pepper and then coat the salmon pieces in the curry paste. Place in the bowl of milk and leave to soak and marinate- preferably overnight- but a couple of hours will do if that’s all you have. Mix the crushed nuts with the flour and coat the salmon. Put in hot pan with olive oil and cook each side evenly (including edges) about 7 minutes or until golden brown. If your salmon is thick put it in a 375 oven for a few minutes once it’s browned.

Prep Time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes (does not include marination time)

Yield: 2 servings

Leave a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Subscribe to F&P by Email