Serves 8
10 min
Curried Salmon Skewers
Recipe GLPR984a690fe03216
Quick and elegant salmon skewers brushed with aromatic Thai red-curry paste and safflower oil, then grilled to perfection. Ready in just 10 minutes, these skewers deliver bold, warming spices paired with the delicate richness of salmon. Serve with fresh lime wedges for brightness.
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Ingredients
1¼ pounds Skin-on salmon fillet, no more than 1 inch thick (preferably tail end)
2 tablespoons Thai red-curry paste
2 tablespoons Safflower oil
Lime wedges, for serving
Directions
Pat the salmon fillet dry with paper towels. Cut the salmon into 16 cubes (about 1 to 1.5 inches each), keeping the skin attached when possible for structural integrity.
Thread 2 salmon cubes onto each of 8 wooden or metal skewers, spacing them slightly apart.
In a small bowl, whisk together the Thai red-curry paste and safflower oil until smooth and well combined.
Brush the curry-oil mixture generously over all sides of the salmon skewers.
Heat a grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 4 to 5 minutes, turning once halfway through, until the salmon reaches an internal temperature of 145°F and is cooked through with lightly charred edges.
Transfer the skewers to a serving platter and serve immediately with lime wedges on the side for squeezing over the salmon.
