Ingredients:

  • 5 salmon fillets, skin on or off, about 5-6 ounces (140-170g) each
  • 5 cloves garlic, finely chopped
  • 1 dash chili sauce (Sriracha or similar), or to taste
  • 3 tablespoons (45 ml) green curry paste (reserve remaining 2 tablespoons for pan sauce)
  • 2 tablespoons (30 ml) mushroom stir-fry sauce (vegetarian oyster sauce)
  • ½ teaspoon (2.5 ml) cumin powder
  • ½ teaspoon (2.5 ml) paprika
  • Salt, to taste
  • Ground black pepper, to taste
  • 4 tablespoons (60g) Butter - cut into small pieces
  • ½ cup (120 ml) pan drippings from baking the salmon
  • 2 tablespoons (30 ml) green curry paste (reserved)
  • Optional: a squeeze of lime or lemon juice to brighten the flavour

Instructions:

  1. In a mixing bowl, combine the chopped garlic, chili sauce, 3 tablespoons green curry paste, mushroom stir-fry sauce, cumin powder, paprika, salt, pepper, and melted butter.
  2. Place the salmon fillets in the baking dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover the dish and refrigerate for at least 1 hour, or up to 2 hours.
  3. Preheat oven to 400°F (200°C).
  4. Bake the salmon in the preheated oven for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork. Check for doneness – internal temperature should reach 145°F (63°C).
  5. Remove the salmon from the baking dish and set aside. Place the baking dish on the stovetop over medium heat. Add the reserved 2 tablespoons of green curry paste to the pan drippings and whisk constantly, scraping up any browned bits from the bottom of the dish. Cook for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste. Add a squeeze of lime or lemon juice, if desired.
  6. Spoon the pan sauce over the baked salmon fillets and serve immediately. Leave the salmon to rest for 5 mins before serving