This recipe? It’s what happens when Oregon’s finest King Salmon meets your favorite Thai takeout flavors—only fancier (and way easier than it looks). We’re talking about a rich, silky glaze made with Thai and True’s Red Curry Paste, a spoonful of Jonjiri Red Miso, and creamy coconut milk. It’s spicy, savory, a little sweet—and totally indulgent. Honestly, we’ve been slathering it on everything from salmon to roasted veggies like it’s our new personality. Give it a go, and don’t be surprised if your dinner guests start asking for the recipe before the plates are cleared.
Serves: 4
Difficulty: easy
Prep time: 15 min
Inactive time: 30
Cook time: 12-15 min.
Allergens: fish, tree nuts
Ingredients
- 1.5 lb. Oregon King Salmon fillets, 6 oz. portions
- 1 T neutral oil
- 1 T each ginger and garlic, minced
- 1 c coconut milk
- 2 T Thai and True Red Curry Paste
- 1 T lime juice
- 1 T Sriracha
- 1 T fish sauce
- 1 T JorinJi Red Miso
- ¼ t each salt and pepper
- ¼ c fresh cilantro, leaves only
- ¼ c green onion, chopped
- 4 c cooked jasmine rice
- 1 lime wedged
Steps
- Heat oil in sauce pan with garlic and ginger until sizzling and fragrant, 1 min.
Add coconut milk, curry paste, lime juice, Sriracha, fish sauce, miso, salt and pepper and stir well, bringing to a simmer. Remove from heat and divide sauce in half. - Preheat oven to 350F (or heat grill). Place salmon on parchment-lined sheet pan and brush 2 T of curry sauce over each fillet. Bake for 10-12 min. until 140F internal temp in center of fish, basting repeatedly with more curry sauce to form a glaze. If desired, turn on broiler for last 1-2 min. to set glaze.
- Meanwhile, prepare freshly made warm jasmine rice. Stir in 1/3 cup of curry glaze, cilantro and green onions.
- Serve immediately with lime wedges, salmon and remaining glaze.
