2 scallions finely chopped
2 teaspoons lime zest (about 1 lime)
2 tablespoons coconut cream
2 teaspoons Thai red curry paste
1 teaspoon fish sauce
4 6-oz. salmon fillets, skin on
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Position a rack in the center of the oven and heat the oven to 400°F.
Mix together scallions, lime zest, coconut cream, red curry paste and fish sauce in a small bowl. Sprinkle salmon fillets with salt and pepper. Spread each evenly with the mixture.
Set a large skillet over medium-high heat. When hot, add the oil. Add salmon fillets, skin-side down. They should immediately start to sizzle. Transfer pan to the oven and roast for 8 to 10 minutes, or until flesh is firm, opaque and flakes easily (or until fully cooked).