Pan-Fried Salmon with Green-Coconut Chutney

Updated: Sept 4, 2020

Prep & Cook Time

• Prep Time: 15 minutes (including chutney prep)

• Cook Time: 10 minutes

• Total Time: 25 minutes

Ingredients

Green-Coconut Chutney

• 1 cup packed fresh or frozen (thawed) grated coconut

• 1 cup packed cilantro stems and leaves

• 1 fresh hot green chile (e.g., serrano or Thai chile), stemmed

• 2 tbsp grated fresh ginger

• 2 tbsp lime juice

• Kosher salt (to taste)

Salmon (2 skin-on fillets, ~6 oz each)

• 1 tbsp ghee or unsalted butter

• 1 tbsp olive oil

• Kosher salt (for seasoning)

• 2 tbsp grapeseed or canola oil (for tadka)

Tadka (Tempering Oil)

• 1 tsp black or brown mustard seeds

• 10–12 fresh curry leaves (or 25–36 dried curry leaves)

• 1 tsp red-pepper flakes (e.g., Maras, Urfa, or Aleppo)

Preparation

Step 1: Prepare the Green-Coconut Chutney

In a food processor, combine the grated coconut, cilantro, green chile, ginger, and lime juice. Add 2–3 tablespoons of water and pulse for 2–3 seconds to achieve a coarse, textured mixture (avoid over-blending for a fresh, chunky consistency). If a smoother texture is preferred, transfer to a high-speed blender and blend until ultra-smooth. Adjust consistency with 1 tablespoon of additional water if needed, then season with kosher salt to taste. Transfer to an airtight container and refrigerate for up to 3 days (or prepare 1 day in advance).

Step 2: Prep & Sear the Salmon (Crispy Skin)

Pat the salmon fillets dry with paper towels (excess moisture prevents crispy skin). Season both sides generously with kosher salt.

Heat the ghee and olive oil in a medium non-stick skillet over medium heat, swirling to coat the pan. Once the oil shimmers (2–3 minutes), place the fillets skin-side down (this ensures the skin sears evenly). Reduce heat to medium-low and cook undisturbed for 8 minutes—allow the skin to turn golden and crispy at the edges.

Step 3: Baste to Finish Cooking

After 8 minutes, tilt the skillet slightly and use a spoon to collect the hot oil pooling at the pan’s edge. Ladle this oil over the salmon 3–4 times to baste the top. Continue basting until the top turns opaque and a digital thermometer inserted into the center reads 125°F (52°C) (medium-rare; add 1–2 minutes for thicker fillets).

Step 4: Rest & Serve the Salmon

Using a spatula or tongs, carefully transfer the fillets to a plate, skin-side up. Rest for 1 minute to redistribute juices before serving.

Step 5: Prepare the Tadka (Tempering Oil)

Heat the 2 tablespoons grapeseed/canola oil in a small saucepan over medium heat. Once hot, drop in 1–2 mustard seeds; they should sizzle immediately. Add the remaining mustard seeds and stir—they will pop and release a fragrant aroma in 30–45 seconds.

Add curry leaves (fresh or dried) and cover briefly, swirling to coat. Cook for 15 seconds until the curry leaves release their bright aroma (dried leaves may take 20–30 seconds to toast). Remove from heat, stir in red-pepper flakes, and let sit 1 minute to infuse flavors.

Step 6: Assemble & Serve

Divide the green-coconut chutney between two warm plates. Place the rested salmon fillets (skin-side up) on top of the chutney. Drizzle the tadka over the salmon and chutney, ensuring the hot oil sizzles slightly. Serve immediately.

Chef’s Notes & Reader Tips

• Curry Leaves Substitute: Dried curry leaves work, but use 25–36 and toast in tadka oil for 15–20 seconds (reduce time to avoid burning).

• Dried Coconut: For dried coconut (no fresh option), soak in warm water for 10 minutes, drain, and reduce chutney water by 1–2 tbsp.

• Coconut Puree: Frozen coconut puree may result in watery chutney—blend with extra ginger or add 1 tbsp grated dry coconut to thicken.

• Crispy Skin Fix: For thicker fillets, reduce initial heat to low-medium during searing and extend cooking by 2–3 minutes.

• Tadka Flexibility: The red hue comes from red pepper flakes—omit or substitute with curry powder for a neutral tempering (no red color).

"This is absolutely the best way to cook salmon, regardless of the sauce!" – Family & Readers

"Using dried coconut still yields 'restaurant quality' results," – Verified by user feedback.