salmon with gochujang sauce and green onions on blue platter

Thai Red Curry and Coconut Salmon Fillets



  • 2 scallions, finely chopped
  • 2 teaspoons lime zest (about 1 lime)
  • 2 tablespoons coconut cream
  • 2 teaspoons Thai red curry paste
  • 1 teaspoon fish sauce
  • 4 6-oz. salmon fillets, skin on
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil


  1. Position a rack in the center of the oven and heat the oven to 400°F.

  2. Mix together scallions, lime zest, coconut cream, red curry paste and fish sauce in a small bowl. Sprinkle salmon fillets with salt and pepper. Spread each evenly with the mixture.

  3. Set a large skillet over medium-high heat. When hot, add the oil. Add salmon fillets, skin-side down. They should immediately start to sizzle. Transfer pan to the oven and roast for 8 to 10 minutes, or until flesh is firm, opaque and flakes easily.