Easy Indian salmon curry skewers

Easy Indian salmon curry skewers are an effortless, flavour-packed weeknight dinner that balances fragrant spices, creamy coconut and juicy salmon threaded onto quick-grill skewers. This recipe brings a bright lemony marinade to the fish, a spoonable spiced tomato-coconut curry to serve, and a sprinkle of fresh coriander for contrast. It’s approachable, uses pantry-friendly spices, and comes together in under an hour.

Before you start, lay out your ingredients and skewers. The salmon is marinated then briefly grilled in a hot pan so you keep its tender, flaky texture. The curry sauce is made on the stove while the salmon rests, so everything finishes at the same time and you get warm, saucy skewers ready to spoon over rice or flatbread.

Why you’ll love this recipe

• Fast: From prep to plate in about 45–60 minutes.
• Bright and balanced: zesty lemon in the marinade and creamy coconut in the sauce.
• Versatile: Serve it with steamed rice, quinoa, naan or a simple salad.
• One-pan cooking for the sauce; the salmon is quick to sear, keeping cleanup easy.

Ingredients

For the salmon marinade

• ½ tsp ground cumin
• ½ tsp smoked sweet paprika
• ½ tsp curry blend
• ½ lemon zest and juice – use the other half to cut into wedges to serve
• 3 cloves garlic, minced
• 3 tbsp plain yoghurt
• 400gms – 450 gms salmon fillet – pin boned
• 4 medium-sized skewers
• olive oil to fry

For the curry sauce

• 1 onion, finely chopped or grated
• 2 clove garlic, minced
• ½ red chilli, finely chopped
• 15 gms coriander – stalks and leaves separated. Use the stalks in the curry sauce and half the leaves to garnish at the end
• ½ tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp smoked sweet paprika
• ½ tsp curry blend
• 1 x 400 gm can tomatoes – chopped
• 150 ml fish stock prepared
• 185 ml– 200 ml can of coconut milk
• salt, to taste

Equipment

• Mixing bowl
• Frying pan or skillet
• Saucepan
• Skewers (soaked if wooden)
• Sharp knife and chopping board
• Spoon or spatula

Make-ahead and storage

The salmon marinade can be made and refrigerated for up to 2 hours before cooking. The curry sauce keeps well in the fridge for 2–3 days and freezes for up to 1 month. Reheat gently on the stove before serving.

Taste and texture notes

This dish rides a lovely line between tangy, smoky and creamy. The smoked paprika and curry blend add depth while lemon brightens the fish. The coconut milk mellows the tomatoes and spices, producing a velvety sauce that complements salmon’s rich flesh without overpowering it.

Step-by-step instructions

1. Prepare the marinade and marinate the salmon

1. In a medium bowl, combine ½ tsp ground cumin, ½ tsp smoked sweet paprika, ½ tsp curry blend, the zest and juice of ½ lemon, 3 cloves garlic (minced) and 3 tbsp plain yoghurt. Stir until smooth and well combined.
2. Pat the 400gms – 450 gms salmon fillet dry with paper towel and check for any remaining pin bones. Cut the salmon into pieces sized to fit comfortably on each of your 4 medium-sized skewers.
3. Coat the salmon pieces evenly with the yoghurt-spice mixture. Cover and refrigerate for 10–30 minutes while you start the sauce, or up to 2 hours if preparing ahead.

2. Prepare the curry sauce base

4. Finely chop or grate 1 onion. Heat a saucepan over medium heat with a drizzle of olive oil to gently sweat the onion.
5. Add the grated onion to the pan and cook, stirring occasionally, until translucent and soft, about 5 minutes.
6. Add 2 clove garlic (minced), ½ red chilli (finely chopped), and the coriander stalks (from the 15 gms coriander). Cook for a further 1–2 minutes until fragrant.

3. Add spices to the sauce

7. Lower the heat slightly and stir in ½ tsp ground coriander, ½ tsp ground turmeric, ½ tsp smoked sweet paprika and ½ tsp curry blend. Toast the spices in the pan for 30–60 seconds, stirring constantly so they don’t burn; this releases their aromas.

4. Build the tomato-coconut sauce

8. Pour in the 1 x 400 gm can chopped tomatoes and the 150 ml prepared fish stock. Stir to combine, scraping any browned bits from the pan.
9. Bring the mixture to a gentle simmer and let it reduce slightly for about 6–8 minutes so the flavours meld and the sauce thickens a bit.
10. Stir in 185 ml–200 ml can of coconut milk and simmer very gently for another 3–4 minutes. Taste and season with salt to your preference. Keep the sauce warm on low heat while you cook the salmon skewers.

5. Thread and cook the salmon skewers

11. Thread the marinated salmon pieces onto the 4 medium-sized skewers, leaving a small gap between each piece for even cooking.
12. Heat a frying pan or skillet over medium-high heat and add a little olive oil to coat the surface.
13. Once the oil is hot, add the salmon skewers. Sear the salmon for about 2–3 minutes per side, depending on the thickness of your pieces, until a golden crust forms and the fish is cooked through but still moist inside. Turn carefully so the pieces don’t break apart.
14. When the salmon is done, transfer the skewers to a plate and let them rest for a minute. Squeeze the remaining half lemon over the skewers for a fresh, bright finish.

6. Assemble and garnish

15. Divide the tomato-coconut curry between serving bowls or a shallow platter.
16. Lay the cooked salmon skewers on top of the sauce.
17. Chop the remaining coriander leaves (use half of the 15 gms coriander leaves) and scatter them over the skewers as a fresh garnish.
18. Serve immediately with lemon wedges, steamed rice or warm flatbread to soak up the sauce.

Tips for success

• If using wooden skewers, soak them for 20–30 minutes in water before threading the salmon to prevent burning.
• Do not overcook the salmon; it should flake easily but remain moist. Aim for an internal appearance just opaque through the centre.
• Adjust the heat of the curry by increasing or omitting the red chilli to suit your taste.
• For extra charred flavor, finish the skewers under a hot grill for 1–2 minutes per side instead of pan-searing.

Serving suggestions

• Steamed basmati rice or jeera rice to complement the fragrant sauce.
• Warm naan or roti to scoop up every last drop of the tomato-coconut curry.
• A crisp cucumber and yoghurt raita or a simple salad of sliced cucumber, tomato and red onion to add crunch and coolness.

Allergy and dietary notes

This recipe contains fish and dairy from the plain yoghurt. You can substitute a plain dairy-free yoghurt for a lactose-free or plant-based alternative while keeping the same quantities. The spices provided are pantry staples and gluten-free.

What to do with leftovers

Leftover curry makes a great next-day lunch. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Leftover salmon is best eaten within 24 hours and can be flaked into salads or stirred into grain bowls with warmed curry sauce.

Notes on ingredient swaps

If you don’t have fish stock, you can use a light vegetable stock in the same amount. The spice quantities are balanced for a fragrant, mildly spiced curry; increase smoked sweet paprika or the curry blend by small increments if you prefer deeper, smokier heat.

Final thoughts

These Easy Indian salmon curry skewers offer bright, layered flavors and quick assembly, making them a perfect midweek showstopper. The marinade infuses the salmon with citrus and spice, while the tomato-coconut sauce brings comfort and richness. Serve them with rice or flatbread and a scattering of fresh coriander for a satisfying meal the whole table will enjoy.

Enjoy your meal and experiment with serving styles: remove the salmon from the skewers for casual bowls, or present them whole for a beautiful, shareable centerpiece.