The best thing to do with leftover salmon — Big Daddy’s quick curry that wastes nothing
Leftover salmon is not a problem. In Big Daddy’s kitchen, leftover salmon is an opportunity — and this curry is proof. The sauce is built from scratch with a long simmer that integrates the curry powder, Harvey’s sauce, and anchovy into a unified, deeply flavored base before the salmon ever goes in. The fish only needs five to ten minutes at the end to heat through. That sequencing is the whole recipe: build the sauce properly first, add the protein last. Treat it as a second-rate meal at your peril — this curry is better than most things made from scratch.
Quick and Easy Leftover Salmon Curry with Harvey’s Sauce and Lemon
Ingredients
Method
- Cut the onion into small pieces. Fry in the butter over medium heat until pale brown.
- Add all remaining ingredients except the salmon: stock, curry powder, Harvey’s sauce, anchovy sauce, lemon juice, cayenne, and salt.
- Simmer gently until the onion is tender, approximately 30-35 minutes. Stir occasionally.
- Carefully remove all skin and bone from the salmon. Cut into small square pieces.
- Add the salmon pieces to the pan. Let heat through gently — do not allow to boil hard.
- Cook just until the salmon is heated through, about 5-10 minutes.
- Taste and adjust seasoning. Serve hot.
Why This Works
The long simmer before the salmon goes in is what makes this curry great rather than just okay. Frying the onion to a pale brown first develops sweetness and removes the harsh raw edge — rushing this step is the most common mistake. Letting the sauce cook down for 30–35 minutes without the salmon allows the curry powder, Harvey’s sauce, and anchovy to fully integrate into a unified flavor base. The salmon only goes in at the end and barely cooks through — it’s already cooked from the first preparation, so you’re just warming it and letting it absorb the sauce. Hard boiling breaks it apart and makes the dish watery.
What to Serve With This
Serve over steamed basmati rice or with warm naan bread to scoop up the sauce. A simple side of sliced cucumber with a squeeze of lemon and a pinch of salt cools the heat of the cayenne and cleanses the palate. For drinks, a cold lager or pale ale works brilliantly with the curry spice. Mango chutney on the side adds a sweet contrast that plays well against the anchovy’s saltiness.
Make It Your Own
Harvey’s sauce is an old British condiment — Worcestershire sauce is a perfectly acceptable substitute if you can’t find it. No anchovy sauce? A small squeeze of fish sauce achieves a similar umami depth. For more heat, increase the cayenne or add a fresh chopped green chili with the onion. This recipe is also excellent with leftover poached cod, haddock, or any firm white fish. Add a handful of frozen peas in the last 5 minutes for color and texture.
Storage & Leftovers
The curry base (without salmon) keeps refrigerated for up to 4 days and actually tastes better the next day as the flavors develop. With the salmon added, eat within 2 days. Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce — do not microwave, as it makes the salmon rubbery and the smell intense. This dish does not freeze well due to the cream and fish content.
You Might Also Love
If you loved this recipe, try these next:
Classic Boiled Salmon
Baked Salmon with Classic Caper Sauce
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