Sprinkle salt on the salmon fillets evenly. Wrap with kitchen towels and leave to stand for 30 minutes to remove excess moisture.
When you touch the fillets and feel some bones, it remove. You don't need to skin but if you do skin, careful not to damage the flesh.
Combine the flour and the curry powder.
Coat the salmon fillets thinly with the flour and curry powder mixture.
Heat butter in a pan over a medium heat. Place the salmon fillets in the pan and fry until brown. Turn over and reduce the heat to cook through gently.
Transfer the salmon onto a plate. Add the combined ★ ingredients and reduce the sauce to half over a medium heat. Stir occasionally.
After the sauce is reduced, add the chopped parsley and bring to a boil. Turn off the heat.
Pour the sauce over the salmon fillets to coat the surface. Serve.
I used my own curry powder mix (recipe ID: 1183031).
Story Behind this Recipe
I wanted to try salmon fillets with different seasonings.
My own curry powder mix doesn't have salt. If you use shop-bought one which contains salt, adjust the amount of salt you use. By salting the salmon fillets, the fishy smell and excess moisture can be removed. When you cook thick fillets, cook over a low heat gently, being careful not to burn it.