Green Curry–Glazed Salmon
This article provides a recipe for Green Curry–Glazed Salmon, highlighting the use of canned green curry paste for flavor. The recipe is designed to be quick and easy, taking only 20 minutes to prepare. It includes tips for cooking both farm-raised and wild salmon, as well as serving suggestions.
- ▪The recipe features a 1½-lb. skin-on salmon fillet and a flavorful glaze made from green curry paste, mayonnaise, sugar, soy sauce, and vinegar.
- ▪It is recommended to use Maesri brand green curry paste for the best flavor, but other types can be substituted.
- ▪The cooking process involves broiling the salmon for 12–14 minutes until cooked through and the glaze is blistered.
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RecipesGreen Curry–Glazed SalmonBy Shilpa UskokovicMay 27, 2026Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Emma RingnessArrowJump To RecipePrintCanned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon. Maesri is our favorite brand; it’s well-balanced and intensely flavorful. If your curry paste is milder (such as Thai Kitchen), increase the amount by a tablespoon. Switch up the green for never-boring variations—red, yellow, or panang curry pastes are all great substitutes.Most grocery store salmon is farm-raised and releases enough fat as it cooks to negate the need for extra oil in this recipe.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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