Indian Salmon Crockpot


  • one salmon fillet for each person
  • 15g of butter
  • 1 large chopped onion
  • 10g crushed dried chopped chilli
  • 5g turmeric
  • 5g ground cumin
  • salt and ground black pepper
  • 20g tomato puree
  • half a litre of coconut or Almond milk


  1. Place 1-4 filets of salmon I your slow cooker
  2. Place butter, with a splash of olive oil to prevent burning, in the pan and gently fry off the chopped onions then after a few minutes cooking
  3. Add to your slow cooker Crockpot
  4. Add spices to the pan then fry for 30 seconds then add both tomato puree and half a litre coconut milk (or almond milk if preferred)
  5. Squeeze a little lemon juice into milk then simmer gently together before coating the salmon in the Crockpot slow cooker
  6. Fish cooks quickly, so when cooked, serve with some flavoured jasmine rice or new potatoes tossed in lemon and butter and a little broccoli

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