It must have been a Friday – another salmon recipe. Salmon is such a great fish. It is sturdy, has a great flavor on its own and it takes on so many different flavors. This Thai Salmon is flavored simply with a red Thai curry powder and it packs a punch. What this recipe also demonstrates is a tried and true cooking method.
I have been suggesting to you and talking recently about cooking recipes more often so you can get really good at making a dish. The unique thing I realized while writing this post and thinking through the process is that a method can be repeated, repeated and repeated again to get really good. That repetition does not mean you have to eat the same thing over and over again. You can change the spice, and therefore, the taste. This idea is my learning. I make salmon all the time but I make it with so many different flavors. The cooking method is simple. Start the cooking in a cast iron skillet flesh side down. Flip to the skin side and move to the oven to finish the cooking process. The fish will be cooked perfectly every time. Different spices can be applied at the beginning of the cooking process. Either as a marinade or more used as a baste, or specifically, applied as a dry rub.
- 2 pounds salmon
- 2 tablespoons Thai red curry spice
- 2 tablespoons grape seed oil, divided
- Cut the salmon into fillets
- Take the curry powder and combine with 1 tablespoon of the oil and mix into a paste.
- Take the and apply to the flesh side of the salmon. Let soak in for up to an hour.
- Heat a cast iron skillet on medium high heat.
- Add the oil and warm until shimmering.
- Add the salmon flesh side down and cook for 2 minutes.
- Flip the salmon to the skin side and move the skillet to a 325 degree oven.
- Cook for 10 minutes.
- Remove from oven and let rest for 1 - 2 minutes.
- Serve and enjoy!
The final plated Thai Salmon.