Curry-scented salmon

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7 min


4 servings

* PLUS Baking Time: 15 minutes


  • 4 salmon fillets , each about 180 g
  • 2 tsp curry paste , preferably hot
  • 2 tsp vegetable oil
  • 1 tsp freshly squeezed lime juice
  • generous pinch salt
  • 2 green onions


  • Preheat oven to 400F (200C). Place 4 large square pieces of foil on counter. Place a fillet in centre of each. In a small bowl, stir curry paste with oil, juice and salt. Spread evenly over salmon. Slice green onions into 1-inch (2.5-cm) pieces. Scatter overtop. Bring edges of foil together. Fold over and seal tightly to form a bundle.
  • Place bundles, seam-side up, on a baking sheet. Bake in centre of 400F (200C) oven until a knife tip inserted in centre of fish comes out warm, 15 to 20 minutes. Remove from oven and place wrapped bundles directly on dinner plates. Unwrap at table. Serve with green beans, rice and lime wedges.

Nutrition (per serving)

  • Calories
  • 346,
  • Protein
  • 34.1 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 21.9 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 102 mg.

Baking individual pieces of fish wrapped snugly in foil seals in moisture, ensuring incredibly tender fillets. Plus, there’s hardly any cleanup.

Hot stuff

This recipe works well on the barbecue. Lightly oil grill and preheat to medium. Place bundles, seam-side up, on grill. Barbecue with lid closed until a knife tip inserted in centre of fish comes out warm, 12 to 17 minutes. Don’t turn packages.