Red Curry Baked Salmon

I have this fantasy that after I graduate from culinary school, I get to work in an area where the world’s best resources are available (food wise, not fine European cars). Which means my future husband will most likely be a hunter, fisherman, or a farmer. OR,

Well hullooooo fresh resources! It’s no secret, Eric Ribert inspires me.

At the end of the day, every cook wants to create food the way it was meant to taste. None of us should have to work so hard to buy organic meats for 30% percent the regular price and double the price on good vegetables. Mass supermarkets are the worst. People have absolutely no relationship with where their food comes from. So since we can’t communicate and interact with the people who produce our goods, we know nothing about where it comes from and less about the labor behind the final product. I intend on doing something to change that.

For tonight, I going to share a great recipe for baked salmon rubbed all over with red curry paste and lemongrass. This goes great with steamed rice and roasted asparagus.


  • 2 pounds of salmon fillet (boneless, cut into 4 pieces)
  • 1 stalk of lemon grass, sliced and chopped finely
  • 1 thai chili pepper, sliced and chopped finely
  • 1 tablespoon red curry paste
  • olive oil
  • kosher salt
  1. Preheat oven at 400 degrees.
  2. Mix the lemongrass and chili together. Pat each fillet dry on a towel. Drizzle olive oil on each side and season with salt. Pat the lemongrass chili mixture evenly on the skin side of the salmon.
  3. In a nonstick pan, add a generous amount of olive oil on high heat. When pan is hot enough, add salmon skin side down. Cook for 3 minutes and move pan in the oven and cook for another 10-12 minutes.
  4. Remove each fillet with a spatula and flip skin side up. You should get a beautiful, crispy lemongrass crust. ENJOY!

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