Wild Alaska Butter Salmon

Roasted tandoori-spiced salmon gets tossed in a creamy, tomato-forward sauce with ginger, garlic, and warm spices. It’s rich but nourishing, cozy, and weeknight-friendly with minimal fuss.

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Wild Alaska Butter Salmon

Servings: 4

Prep Time: 15 minutes (+ marinating)

Cook Time: 25 minutes

Print the Recipe

Ingredients

• For the Salmon:
  • 1 lb (450g) Wild Alaska salmon fillets, skin removed, cut into 1 1/2-inch pieces
  • 4 tbsp tandoori masala spice mix
  • 1 cup (250ml) full-fat plain yogurt
• For the Sauce:
  • 3 tbsp butter or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced (or 1 tbsp garlic paste)
  • 1 tbsp ginger paste or freshly grated ginger
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 tbsp tomato paste
  • 3/4 cup (175ml) water
  • 1/2 cup (125ml) heavy cream
  • 1 tbsp chopped cilantro, plus more for serving
  • Salt, as needed

Instructions

1. Marinate the salmon. In a medium bowl, mix the yogurt and tandoori masala. Add the salmon pieces and gently toss to coat. Cover and refrigerate for at least 30 minutes, up to 1 hour.
2. Roast the salmon. Preheat the oven to 425°F. Line a sheet pan with parchment. Arrange the marinated salmon pieces in a single layer, letting excess marinade drip off slightly. Roast for 8–10 minutes, until just cooked through and lightly charred at the edges. Set aside.
3. Build the sauce. In a large pan, melt 2 tablespoons of the butter or ghee over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the coriander, turmeric, and tomato paste and cook for another minute to deepen the flavor.
4. Simmer. Pour in the water to loosen everything, scraping up any bits from the pan. Stir in the reserved marinade and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Finish the sauce. Add the heavy cream and the remaining tablespoon of butter and stir to combine. Simmer for another 2–3 minutes until the sauce is smooth and rich.
6. Bring it together. Add the roasted salmon to the sauce and gently toss to coat. Simmer for 2–3 minutes just to warm through. Taste and adjust salt if needed.
7. Serve. Finish with chopped cilantro and serve with basmati rice and warm naan.

DIY Tandoori Spice Blend

Makes about 4 tbsp

• For the Spice Blend:
  • 2 tsp paprika (use smoked paprika if you want that classic tandoor flavor)
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper (optional, for extra heat)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger (if not using fresh in the recipe)
  • 1/2 tsp ground fenugreek (optional, for restaurant-like flavor)

Homemade | homemadecooking.com

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