epicurious5.0
Green Curry–Glazed Salmon
Canned green curry paste, mixed with sugar, soy sauce, and vinegar, forms a flavorful crust on salmon for an impressively quick dinner.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat broiler (if your broiler is in the oven, place a rack in upper third). Line a small rimmed baking sheet or ovenproof skillet large enough to snugly fit one 1½-lb. skin-on salmon fillet with a large piece of foil. Place salmon, skin side down, on baking sheet; season lightly with kosher salt. Bring foil up around edges of salmon to form a boat around it (this will catch any drips from the sauce; it doesn’t need to be perfect).
1½-lb. skin-on salmon fillet1Kosher salt
2
Stir together 2 Tbsp. green curry paste, 2 Tbsp. mayonnaise, 2 Tbsp. sugar, 1 Tbsp. soy sauce, and 1 tsp. vinegar (any kind) in a small bowl.
. green curry paste (preferably Maesri)2 Tbsp. mayonnaise2 Tbsp. sugar2 Tbsp. soy sauce1 Tbsp. vinegar (any kind)1 tsp
3
Using a pastry brush or spoon, spread curry paste mixture over salmon. Broil until salmon is cooked through and sauce is heavily blistered, 12–⏱️ 14 minutes, depending on thickness of fillet. (Don’t be alarmed if spots are deeply charred; this is just the sugars caramelizing and the fish will taste fine.) Remove salmon from oven.
4
Divide cooked white or brown rice or quinoa among shallow bowls. Using a large spoon, break up salmon into pieces and arrange on top of rice, leaving skin behind. Top with cilantro leaves with tender stems, sliced cucumber, sliced avocado, and sliced radishes.
Cooked white or brown rice or quinoa, cilantro leaves with tender stems, sliced cucumber, sliced avocado, and sliced radishes (for serving)
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