Thai Green Curry–Glazed Salmon Fillets

A flavorful Thai-inspired dish featuring individual salmon fillets glazed with a spicy-sweet green curry sauce, served over jasmine rice with fresh cooling vegetables.

25 min total Base: 4 servings 420 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Salmon fillets (6 oz each), Green curry paste, Mayonnaise, Sugar, Soy sauce, Vinegar, Cooked jasmine rice, Fresh cilantro leaves, Cucumber, Avocado, Radishes — quantities stay the same regardless of serving count.

Salmon fillets (6 oz each)

4 pieces(fixed)

Green curry paste

2 tablespoon(fixed)

Mayonnaise

2 tablespoon(fixed)

Sugar

2 tablespoon(fixed)

Soy sauce

1 tablespoon(fixed)

Vinegar

1 teaspoon(fixed)

Cooked jasmine rice

4 cup(fixed)

Fresh cilantro leaves

0.5 cup(fixed)

Cucumber

1 medium(fixed)

Avocado

1 medium(fixed)

Radishes

4 medium(fixed)

Instructions

Pat the salmon fillets dry with paper towels to ensure the glaze adheres properly.

Preheat your broiler to high. Line a rimmed baking sheet with foil.

In a small bowl, whisk together the green curry paste, mayonnaise, sugar, soy sauce, and vinegar until smooth.

Place salmon fillets on the baking sheet and spread the glaze evenly over the tops.

Broil for 6–8 minutes, or until the glaze is blistered and the internal temperature of the thickest part of the fish reaches 145°F.

Divide cooked rice among four plates, top with a salmon fillet, and garnish with cucumber, avocado, radishes, and cilantro.

💡 Chef's Tip

For the best texture, use an instant-read meat thermometer to pull the salmon once it hits 145°F; this prevents overcooking regardless of fillet thickness. If you prefer a richer flavor, you can brush the fillets with a tiny amount of neutral oil before applying the glaze.

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