Red Curry Salmon Recipe
Red curry salmon is glazed in a sweet, mild sauce, and then broiled until the top is caramelized and the fish is flaky and tender. The comforting flavors in this easy weeknight dinner are blissful, and hard to resist.
Servings: 4
Cost: $10.00
Equipment
- Half Sheet Pan
- Mixing Bowl
Ingredients
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
Instructions
- 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
Calories: 307kcal | Carbohydrates: 7g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 879mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1317IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg