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Salmon with Curry Chutney Sauce Recipe

Salmon with Curry Chutney Sauce Recipe

This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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 over salmon. Yield: 4 servings.

Nutritional Facts

1 each: 462 calories, 24g fat (7g saturated fat), 116mg cholesterol, 709mg sodium, 22g carbohydrate (12g sugars, 0 fiber), 35g protein.

Reviews for Salmon with Curry Chutney Sauce

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Reviewed Oct. 29, 2014 Edited Mar. 3, 2015

"We both liked this a great deal. I omitted the hot pepper sauce because the mango chutney I use is spicy enough on its own. Next time I will increase the amount of curry powder, since that flavor is one of our favorites."

Reviewed Jul. 31, 2013

"I made my own mango chutney recipe to go with this recipe. I loved the sweetness of the mango against the peppery spices. Would definitely make again."

Reviewed Jan. 30, 2010

"DH and I both really liked this one. I will definitely make it again."

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