Roast Salmon Recipe

Prepare marinade

In a medium bowl whisk together 1 cup coconut milk, 2 tablespoons yellow curry paste, 2 tablespoons fresh lime juice, 2 teaspoons minced garlic, 1 teaspoon grated ginger, 1 teaspoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon kosher salt and 1 teaspoon neutral oil until smooth.

Marinate salmon

Place the salmon fillets, skin-side down, in a shallow dish or zip-top bag. Pour about half of the marinade over the fillets (reserve the other half for the sauce). Turn fillets to coat, cover and refrigerate for 20–30 minutes (up to 1 hour). Remove salmon from refrigerator 10 minutes before roasting to come closer to room temperature.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and lightly oil or mist it.

Roast salmon

Arrange the marinated salmon fillets skin-side down on the prepared sheet, spacing them apart. Spoon a little of the marinade that was on the fish over the tops. Roast in the preheated oven for 8–12 minutes depending on thickness: about 8–10 minutes for 1-inch thick fillets, 11–12 minutes for thicker pieces, until the flesh is opaque and flakes easily with a fork (internal temperature about 125–130°F for medium).

Finish

If you want lightly crisped tops, switch oven to broil on high for 1–2 minutes while watching closely. Remove from oven and let rest 2–3 minutes.

While salmon roasts (or immediately after removing it), make the sauce. In a small saucepan set over medium heat, add 1 tablespoon neutral oil or use same pan juices, then add the finely chopped shallot and sauté 2–3 minutes until soft and translucent.

Add 1 teaspoon minced garlic and 1 tablespoon yellow curry paste; cook 30–45 seconds, stirring, until fragrant.

Pour in 1 cup coconut milk, 1 teaspoon turmeric (optional), 1/2 teaspoon fish sauce, 1/2 teaspoon brown sugar, 1 tablespoon lime juice and 1/2 teaspoon lime zest. Bring to a gentle simmer, reduce heat to low and simmer 3–5 minutes to meld flavors. If sauce is too thick, thin with up to 2 tablespoons water to desired consistency.

Taste and adjust seasoning (add a pinch salt or a little more lime or fish sauce). Keep warm until serving. Optionally strain for a smoother sauce.

Prepare broccolini while salmon marinates: trim tough ends. Toss broccolini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to coat.

Roast broccolini on a separate sheet or alongside salmon (if space permits) at 425°F for 8–10 minutes until stems are tender and tips slightly charred. Alternatively, sauté in a large skillet over medium-high heat 4–6 minutes until bright green and tender-crisp.

When salmon and broccolini are ready, plate each fillet over a spoonful of warm yellow coconut curry sauce and arrange broccolini alongside. Sprinkle cilantro leaves over the salmon and broccolini, and serve with lime wedges.