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Salmon with Curry Chutney Sauce

 Salmon with Curry Chutney Sauce
This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes.
4 ServingsPrep/Total Time: 20 min.


  • 2 tablespoons all-purpose flour
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 1/3 cup mango chutney
  • 1/4 teaspoon hot pepper sauce


  • In a large resealable plastic bag, combine the flour, curry and salt.
  • Add salmon; seal bag and shake to coat.
  • In a large skillet, cook salmon in butter for 5-6 minutes on each
  • side or until fish flakes easily with a fork.
  • Meanwhile, in a small saucepan, combine the broth, chutney and hot
  • pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for
  • 3-5 minutes or until heated through. Serve with salmon. Yield: 4
  • servings.
Nutritional Facts: 1 salmon fillet with 3 tablespoons sauce equals 462 calories, 24 g fat (7 g saturated fat), 116 mg cholesterol, 709 mg sodium, 22 g carbohydrate, trace fiber, 35 g protein.

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Salmon with Curry Chutney Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.