Ingredients:

  • 4 salmon fillets (approximately 1 – 1.5 pounds total)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • Olive oil (for searing)
  • 3 – 4 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 1 tablespoon green curry paste
  • 1/2 tablespoon curry powder
  • 1 (15-ounce) can full-fat coconut milk
  • 2 tablespoons fresh cilantro (chopped, for garnish)
  • 2 tablespoons green onions (thinly sliced, for garnish)

Instructions:

  1. Prep: Preheat your oven to 400˚F and season salmon with salt and pepper.
  2. Sear the salmon: Heat olive oil in a large skillet over medium-high. When hot, add salmon skin-side down to the skillet. Sear until golden brown, about 4-5 minutes. Remove from the pan.
  3. Make the curry sauce: In the same skillet, add garlic, ginger, and curry paste; sauté for about 30 seconds until fragrant. Stir in curry powder and whisk in coconut milk until smooth.
  4. Bake the salmon: Return the seared salmon to the skillet, transfer to the oven and bake for about 15 minutes or until the internal temperature reaches 145˚F.
  5. Garnish and serve: Remove from the oven, let cool for 5 minutes. Adjust seasoning if needed and serve each fillet topped with curry sauce, cilantro, and green onions.