Grilled Fillet of Pacific Salmon with Thai Red Curry Sauce and B
Elevate your dinner table with this Grilled Fillet of Pacific Salmon with Thai Red Curry Sauce and Basil—a fusion dish that marries smoky, tender salmon with the bold and creamy flavors of Thai cuisine. Perfectly grilled Pacific salmon fillets, seasoned simply with olive oil, salt, and pepper, pair harmoniously with a velvety sauce made from fragrant Thai red curry paste, rich coconut milk, tangy lime juice, and a hint of sweetness from brown sugar. The savory-spicy sauce is balanced with a touch of fish sauce and finished with fresh basil for a burst of herbaceous flavor. Served atop fluffy jasmine rice, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s ideal for weeknight dinners or special occasions, delivering restaurant-quality results in the comfort of your own kitchen! Keywords: grilled salmon, Thai red curry sauce, fusion cuisine, Pacific salmon recipe, jasmine rice, 30-minute meals.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Pacific salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Thai red curry paste
- 1 can (14 oz) Coconut milk
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 0.25 cup Fresh basil leaves
- 4 servings Cooked jasmine rice
Instructions
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Rub the salmon fillets with 1 tablespoon of olive oil and season both sides with salt and black pepper.
Grill the salmon fillets skin-side down for about 4-5 minutes, then flip and grill for another 3-4 minutes until just cooked through and slightly charred. Remove from the grill and set aside.
While the salmon is grilling, prepare the Thai red curry sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the Thai red curry paste to the saucepan and sauté for 1-2 minutes until fragrant.
Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Turn off the heat and stir in the fresh lime juice. Taste the sauce and adjust seasoning with more fish sauce or sugar if needed.
To plate, place a serving of cooked jasmine rice on each plate. Top with a grilled salmon fillet and spoon the Thai red curry sauce generously over the top.
Garnish with fresh basil leaves and serve immediately. Enjoy your flavorful Grilled Fillet of Pacific Salmon with Thai Red Curry Sauce and Basil!
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 34.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
