Red Curry Salmon feels like you’ve made a feast, so it’s the perfect meal all year long. It was so fun to make in the @nocrumbsleft kitchen; sitting down to this gorgeous dish makes people feel so celebrated and special! It’s so lovely to serve when your best friend comes over for lunch. Total slam dunk!

red curry glazed salmon with white rice avocado crema and asparagus

A Note From Teri On This Dish

The key to serving wonderful fish dishes is to get the freshest fish available. I shop at Dirk’s Fish & Gourmet Shop. I called Dirk’s before making this dish and he gave me a few tips for grilling such a large piece of salmon. The biggest cue that your fish is done is the change in color. The salmon will turn from a deep, translucent orange to a pale pink. Dirk likes to take a fork or knife and open it up a little to see the color inside. He also suggested to marinate at room temperature for a half hour to 45 minutes so you’re not putting cold salmon on the grill.

Juicy, seasoned salmon fillet with rich tomato sauce on baking sheet.
Juicy seasoned pork loin with grilled asparagus and charred lemons on a metal tray.

Always begin by giving the fish a thorough rinse to remove any debris or bacteria then pat dry with a disposable cloth. Here’s something that people have different opinions on: I love mixing a marinade for my fish and letting it sit for about 15 minutes at room temperature because I find that room temperature helps the fish soak up the marinade better. Of course it’s best to refrigerate the fish if you aren’t planning to cook it for a while.

Fresh green asparagus spears on wooden cutting board for healthy cooking recipes.
asparagus on grill

I find overcooked salmon to be a disaster! Use a fork to gently press the grilled salmon–it should flake apart easily along the white lines of muscle. If it resists, give it another minute. If it’s stiff when you press the top, it’s overcooked. When grilling on a gas grill, use a combination of following the directions and listening to your intuition. Our recipe says to cook at 375 degrees for 11-17 minutes, but the temperature of gas grills will vary, so it’s difficult to keep it at a certain temperature. When I made this recipe the other day, it took 11 minutes, but when I made it originally, it took 17minutes. By the way, always clean and oil your grill to create a non-stick barrier for your fish to help with removing it. You’re going to need a large spatula as well so your fish doesn’t fall apart.

Grilled salmon with asparagus and rice on colorful ceramic plates, healthy meal idea, no crumbs left.

This pillowy coconut rice is a wonderful complement to my grilled salmon. I am of the opinion that rice should be rinsed before cooking. I cooked the rice in water and coconut and it was amazing, but chicken stock is another way to make rice extra delicious. Mixing in a bit of butter when you cook this rice just takes it over the top. I like to double the rice because the leftovers are perfect for fried rice the next day.

Ingredients

Fresh salmon fillet and seasonings for healthy, flavorful seafood meal prep.
Fresh ingredients for guacamole on a wooden board, including avocado, lime, cilantro, garlic, salt, and lime juice.

Avocado Crema:

  • avocado
  • coconut milk
  • fresh lime juice
  • garlic
  • fresh cilantro
  • kosher salt
  • coconut aminos or soy sauce

Coconut Rice:

  • coconut oil or oil of preference
  • white rice
  • water
  • coconut milk (use the remaining coconut milk from the avocado crema)
  • kosher salt
  • shredded unsweetened coconut

Salmon:

  • Thai Kitchen Red Curry Paste (I only use this brand, it might be different with a different brand)
  • extra virgin olive oil
  • garlic
  • kosher salt
  • cayenne pepper
  • 1 ½-pound filet fresh salmon, skin on, boneless
  • limes

Asparagus:

  • bunch of asparagus
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • butter

How to Make This Red Curry Salmon with Avocado Crema

Make the avocado crema. Add the avocado, coconut milk, lime juice, garlic, cilantro, salt, and coconut aminos to a blender or food processor and blend until smooth and creamy. Taste and adjust seasoning as needed (you may want more salt or lime juice depending on your preference). Transfer to a small bowl, cover, and refrigerate until ready to serve.

Next, make the coconut rice. In a saucepan over medium-high heat, heat the oil. Add the rice and stir. Add the water, coconut milk, and salt, bring to a boil, then reduce heat to low and cook according to package instructions. Cook for an additional ten minutes to allow for all of the liquids to absorb. Turn off the heat and let the rice rest for 5 – 10 minutes then fluff with a fork and add the coconut flakes.

Make the salmon. I used a gas grill but please look under variations for steps on how to make this dish with a charcoal grill or an oven.

  1. Preheat a gas grill to 350 – 400F. Tip: Always make sure that your grill is well-oiled and clean, particularly when grilling fish.
  2. In a small bowl, combine curry paste, olive oil, garlic, salt, and cayenne pepper. Stir together to create a smooth marinade paste. (If you are using another brand of red curry and are unsure about the heat, start with 1 ½ tablespoons for the marinade and add more depending on your desired spice level.)
  3. Brush olive oil onto the skin side of the salmon to prevent sticking during grilling. Flip the fish over and use a brush or spoon to generously apply the marinade paste onto the flesh side of the salmon. Cover and let it marinate for 15-30 minutes to allow the flavors to soak into the fish. If you don’t have time to marinate, you can still proceed with grilling right away, though marinating will deepen the flavors.
  4. Place the salmon skin-side down on the grill. Cover or close the lid, and grill for 11-17 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill.
  5. To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.

Make the asparagus. Add the asparagus to a bowl and add the oil, salt and pepper and toss to coat completely. Place them on the grill and cook for about 8 – 10 minutes or until crispy and tender. Take the asparagus off the grill and brush with softened butter.

Storage and Variations

This dish is best eaten right away but can be stored in airtight containers in the fridge for 1-2 days. Reheat the items separately on the stovetop.

I served my Red Curry Salmon with beautiful asparagus, but feel free to make whatever looks lovely. Zucchini is also a wonderful vegetable to serve with grilled salmon. You could blanch green beans and saute just before serving instead. This salmon would also be lovely with a boiled potato or a simple arugula salad. Or, if you’re in the mood to cook, why not serve them all?

If you do not have a gas grill you can make the salmon on a charcoal grill or in an oven.

Make the salmon on a charcoal grill.

  1. If using charcoal, place hot coals on one side of the grill to create a two-zone heat set up.
  2. Marinate the salmon like instructed above and when ready to cook, place the fish skin-side down on the indirect heat side. Cover or close the lid, and grill for 11-17 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill.
  3. To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon filet and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.

Roast the salmon in the oven.

  1. Preheat the oven to 475 F. Place a roasting pan in the oven for 5 minutes to get it nice and hot. Drizzle 2-3 tablespoons of olive oil in the bottom of the pan and then place the salmon filet in the pan skin-side up. Place the pan in the oven and roast for 4 minutes. Remove the pan from the oven and try pulling off the skin at one of the corners, it should come right off. If it does not lift off easily, place it back in the oven for 2 more minutes.
  2. After peeling off the skin, use two spatulas to flip the fish. Return to the oven and roast 3-5 minutes more, depending on the thickness. Squeeze the limes directly over the fish before serving.
  3. Serve with the delicious coconut rice, avocado crema, and asparagus if making (see below) alongside.

Check Out These Other Salmon Recipes

If you make this Red Curry Salmon with Avocado Crema,  be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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red curry glazed salmon with white rice avocado crema asparagus and lime slices

Red Curry Salmon with Avocado Crema

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  • Author: nocrumbsleft
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Seafood
  • Diet: Gluten Free
Print Recipe

Description

This is the perfect, slam-dunk meal to make your all of your eaters feel extra special! Succulent, flavorful salmon glazed with a red curry sauce paired with perfect coconut rice and a cooling avocado crema. 

Ingredients

For the Avocado Crema: 

  •   1 ripe avocado, peeled and pitted 
  •   5 tablespoons coconut milk 
  •   2 tablespoons fresh lime juice 
  •   1 clove garlic, pressed or grated, about 1/2 teaspoon 
  •   1/4 cup fresh cilantro, chopped 
  •   1/2 teaspoon kosher salt, or more to taste 
  •   1/8 teaspoon coconut aminos, or soy sauce 

 

For the Coconut Rice: 

  •   1 tablespoon coconut oil or oil of preference 
  •   1 1/2 cups white rice 
  •   1 ½ cups water 
  •   1 ½ cups coconut milk (use the remaining coconut milk from the avocado crema) 
  •   1 ½ teaspoons kosher salt
  •   2 1/2 tablespoons shredded, unsweetened coconut

 

For the Salmon: 

  •   2 tablespoons Thai Kitchen Red Curry Paste (I only use this brand, it might be different with a different brand)
  •   1 tablespoon extra virgin olive oil, plus extra for brushing 
  •   2 garlic cloves, pressed, about 1 teaspoon 
  •   1 teaspoon kosher salt
  •   1/4 teaspoon cayenne pepper, or more for heat 
  •   1 ½-pound filet fresh salmon, skin on, boneless
  •   1-2 limes, cut in half 

For the Asparagus:

  •   1 bunch of asparagus, ends trimmed
  •   1 tablespoons olive oil 
  •   1/2 teaspoon kosher salt 
  •   1/4 teaspoon freshly ground black pepper 
  •   ½ tablespoons butter, softened 

Instructions

Make the Avocado Crema: 

Add all ingredients to a blender or food processor and blend until smooth and creamy. Taste and adjust seasoning as needed (you may want more salt or lime juice depending on your preference).

 

Transfer to a small bowl, cover, and refrigerate until ready to serve.

 

Make the Coconut Rice: 

In a saucepan over medium-high heat, heat the oil. Add the rice and stir. Add the water, coconut milk, and salt, bring to a boil, then reduce heat to low and cook according to package instructions. Cook for an additional ten minutes to allow for all of the liquids to absorb. Turn off the heat and let the rice rest for 5 – 10 minutes then fluff with a fork and add the coconut flakes. 

 

Make the Salmon: 

 

If using a gas grill: Preheat a gas grill to 350 – 400F. Tip: Always make sure that your grill is well-oiled and clean, particularly when grilling fish. 

 

In a small bowl, combine curry paste, olive oil, garlic, salt, and cayenne pepper. Stir together to create a smooth marinade paste. (If you are using another brand of red curry and are unsure about the heat, start with 1 ½ tablespoons for the marinade and add more depending on your desired spice level.)

 

Brush olive oil onto the skin side of the salmon to prevent sticking during grilling. Flip the fish over and use a brush or spoon to generously apply the marinade paste onto the flesh side of the salmon. Cover and let it marinate for 15-30 minutes to allow the flavors to soak into the fish. If you don’t have time to marinate, you can still proceed with grilling right away, though marinating will deepen the flavors.

 

Place the salmon skin-side down on the grill. Cover or close the lid, and grill for 18-20 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill. 

 

To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.

 

If using a charcoal grill: 

If using charcoal, place hot coals on one side of the grill to create a two-zone heat set up. 

 

Marinate the salmon like instructed above and when ready to cook, place the fish skin-side down on the indirect heat side. Cover or close the lid, and grill for 18-20 minutes, or until the salmon has reached your desired level of doneness. For a thinner filet, start checking around 14 minutes. Place the limes cut-side down on the grill 2-3 minutes prior to taking the fish off the grill.

 

To remove the salmon from the grill, gently slide two spatulas between the skin of the salmon filet and the meat, you want to leave the skin on the grill when you remove the salmon. Carefully lift the salmon from the grill using the two spatulas, one for support and the other for lifting. Squeeze the charred limes directly over the fish before serving.

 

If roasting salmon in an oven: Preheat the oven to 475 F. Place a roasting pan in the oven for 5 minutes to get it nice and hot. Drizzle 2-3 tablespoons of olive oil in the bottom of the pan and then place the salmon filet in the pan skin-side up. Place the pan in the oven and roast for 4 minutes. Remove the pan from the oven and try pulling off the skin at one of the corners, it should come right off. If it does not lift off easily, place it back in the oven for 2 more minutes. 

 

After peeling off the skin, use two spatulas to flip the fish. Return to the oven and roast 3-5 minutes more, depending on the thickness. Squeeze the limes directly over the fish before serving.

 

Serve with the delicious coconut rice, avocado crema, and asparagus if making (see below) alongside. 

 

Make the Asparagus: 

Add the asparagus to a bowl and add the oil, salt and pepper and toss to coat completely. Place them on the grill and cook for about 8 – 10 minutes or until crispy and tender.  Take the asparagus off the grill and brush with softened butter.