Red Curry Salmon
Published Oct 30, 2012•Updated Apr 26, 2023
This post may contain affiliate links. Please read our disclosure policy.
Red curry salmon is glazed with a sweet and spicy sauce, and then broiled until the top is caramelized and the fish is flaky and tender. Delicious Thai flavors in a simple, healthy package!
Adding naturally sweet honey and umami-rich soy sauce to the curry paste glaze creates the most mouthwatering salmon you’ve ever served. The warm and aromatic spiced curry flavors are perfect with fluffy Jasmine rice or fragrant coconut rice.
The secret to this recipe is broiling the salmon so that the sauce turns into a beautiful caramelized glaze on the outside, while staying fork-tender on the inside. Using store-bought red curry paste keeps the steps for making Thai salmon pretty simple, and the fish cooks quickly, so you can have a flavor-packed dinner ready in no time.
How to Make Red Curry Salmon
- Turn on the broiler. Adjust a rack so that it’s about 8 inches below the heat source.
- Prep the baking sheet. Line a baking sheet with foil and spray it with nonstick spray. Place the salmon on the sheet, skin-side down.
- Broil the salmon. Cook for about 4 minutes. Take care to not cook the salmon all the way through.
- Prepare the red curry glaze. Whisk together the red curry paste, soy sauce, cooking oil, and honey.
- Glaze the salmon. Brush the salmon with the sauce, and cook for an additional 2 to 3 minutes.
- Garnish and serve. Serve over rice with green onions and lime wedges.
What is Red Curry Paste?
Red curry paste is a blend of spices, aromatics, and umami-flavored shrimp paste that comes from Central Thailand. The ingredients in red curry paste can vary a bit, but you will generally see dried red chili peppers, lemongrass, garlic, shallots, cilantro root, shrimp paste, and galangal. You can grab my recipe for Thai Red Curry Paste here.
Ingredients for Red Curry Salmon
- Salmon – Use one large piece of fresh salmon, or 4 5-ounce pieces. If you use frozen salmon filets, make sure the fish is completely thawed before you begin working with it.
- Kosher Salt – Basic seasoning ingredient.
- Thai Red Curry – Thai red curry paste is a common cooking ingredient, and should be available at your local grocery store. Everyone has their own spice preference for curries, so adjust to make it as mild, sweet, or hot as you like.
- Soy Sauce – Soy sauce adds addicting umami flavors to the red curry glaze.
- Cooking Oil – A neutral oil like grapeseed, avocado, canola, or vegetable will allow the sweet, and mildly spicy flavors to sing.
- Honey – A little honey adds just the right amount of sweetness to the warming spice-filled curry flavors.
- Cooked Jasmine or Coconut Rice – Jasmine rice is a light and pillowy fragrant rice, while coconut rice is subtly creamy. Both rices complement this Thai salmon.
- Green Onions – For a fun crunchy topping, and extra aromatics.
- Lime – The bright acidity in fresh lime juice brings all of the flavors together.
- Don’t skip the step to line your pan with foil before broiling. The glaze can stick to the pan and be hard to clean up.
- Turn on your oven’s fan and / or open windows for ventilation when broiling salmon. It is so close to the heat source that it can occasionally smoke as it cooks.
- Not all red curry pastes are gluten-free. If you’re gluten-sensitive, always check that the label says ‘gluten-free’. Use Tamari for a gluten-free substitute for the soy sauce.
- Make salmon bowls – Use red curry salmon to make salmon bowls with your favorite rice and pickled or stir-fried veggies.
- Turn up the umami – Add a tablespoon of fish sauce to the red curry paste for more umami flavor.
- Try a different protein – Red curry sauces can also be used on chicken, pork, tofu, and shrimp.
What to serve with this dish
Red curry salmon is a super versatile dish. The ever-so-slight hint of coconut milk in creamy Coconut Rice is pretty much perfect with the robust curry flavors. You also can’t go wrong with aromatic Jasmine Rice. Craving something lighter? Cauliflower rice is reliably good with salmon. A plate of your favorite stir-fried veggies packs more nutrients into this easy weeknight meal.
Absolutely! Keeping the skin on the salmon filets while they broil creates a barrier between the baking sheet and the delicate fish. Some recipes will also call for placing the salmon skin-side down because it’s easier to use a spatula to flip the fish from under the fatty skin.
If spicy foods aren’t really your thing, you will be happy to know that red curry paste doesn’t have the same robust spice levels as green curry paste or yellow curry paste. In fact, even diners who are a little spice sensitive find that they can enjoy dishes made with this mild paste. Mixing the red curry salmon glaze with some honey and soy sauce creates the perfect balance of flavors.
More Salmon Recipes
- Sweet Chili Salmon
- Honey Paprika Broiled Salmon
- Moroccan-Spiced Salmon with Vegetable Couscous
- Teriyaki Salmon Stir-Fry
- Salmon Burgers with Creamy Lemon Herb Sauce
- Blackened Salmon with Citrus Salsa Verde
Pin this now to save it for laterPin It Now
Red Curry Salmon Recipe
- Half Sheet Pan
- Mixing Bowl
For the Salmon:
- 4 filets salmon (use 4 5-ounce filets or one large piece of salmon)
- 1/2 teaspoon kosher salt
- 2 tablespoons Thai red curry (see note)
- 1 tablespoon soy sauce (subtitute Tamari for gluten free)
- 1 tablespoon cooking oil
- 1 tablespoon honey
- cooked Jasmine or coconut rice, for serving
- 2 stalks chopped green onions, for topping
- 1 lime, quartered
- Turn on the oven's broiler. Move a rack so that it's about 8 inches below the heat source. Turn on the oven fan or open some windows for ventilation (this is just in case; if the glaze falls drips off the salmon it can burn and cause some smoke).
- Line a baking sheet with foil and spray it with nonstick spray. Place the salmon on the baking sheet, skin-side down.
- Season the salmon with salt.
- Broil the salmon until opaque on the top and sides (but not cooked all the way through), about 4 minutes.
- Meanwhile, whisk together the red curry paste, soy sauce, cooking oil, and honey.
- Brush the salmon generously with the sauce. Return it to under the broiler and continue cooking until the salmon is flaky and cooked through, 2 to 3 minutes more.
- Serve over rice with green onions and lime wedges to squeeze on top.
Nutrition information is automatically calculated, so should only be used as an approximation.