Skip to main content

Fernando Morales/The Globe and Mail

When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming. Rather than go out and look for it, I kept to my own kitchen and made exciting dishes such as this salmon in Thai curry. It's very easy to make and you can find the ingredients just about anywhere. With drop-dead gorgeous flavour, it can be the centrepiece of a buffet (the recipe doubles well) or served at brunch or lunch with my crunchy iceberg lettuce salad that gives texture to the meal. The coconut sauce (here mixed together with some of the marinade) has a myriad of uses, including as the base of a great salmon- or tuna-salad sandwich.

Servings: 4 to 6

Ready time: 2 1/2 hours, including marinating time


2 tsp Thai red curry paste

1 tbsp fish sauce

1 tbsp grated ginger

2 tbsp lime juice

1/4 cup coconut milk

1 tsp sugar

2 tbsp vegetable oil

2 lb (1 kg) salmon fillet with the skin


1/4 cup coconut milk

1/4 cup mayonnaise

1/4 cup chopped cilantro

1 tsp grated lime zest

1/4 tsp sugar


1/3 cup lime juice

2 tbsp fish sauce

1 tsp lime zest

2 tsp brown sugar

Pinch of dried red chilies

6 cups shredded iceberg lettuce

3 green onions, julienned

1 large carrot, julienned or grated

1/2 cup cilantro leaves


To make the marinade, stir together red curry paste, fish sauce, ginger, lime juice, coconut milk and sugar. Stir in oil. Pour half of the marinade over the salmon in a shallow dish and refrigerate for 2 hours.

To make the sauce, stir together coconut milk, mayonnaise, cilantro, lime zest and sugar in a medium bowl. Add remaining half of the marinade mixture to the sauce. Reserve.

Preheat oven to 450 F.

For the salad dressing, mix lime juice with fish sauce, lime zest, brown sugar and red chilies. Reserve. Toss lettuce with green onions, carrots and cilantro.

Place salmon in a metal baking dish and bake for 12 minutes or until juices begin to turn white. Remove from oven.

Toss salad with dressing. Divide salmon into individual portions and drizzle it with sauce. Serve with salad on the side.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨