Green Curry–Glazed Salmon Recipe | Epicurious

Canned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon. Maesri is our favorite brand; it’s well-balanced and intensely flavorful. If your curry paste is milder (such as Thai Kitchen), increase the amount by a tablespoon. Switch up the green for never-boring variations—red, yellow, or panang curry pastes are all great substitutes.

Most grocery store salmon is farm-raised and releases enough fat as it cooks to negate the need for extra oil in this recipe. If using wild salmon, drizzle a tablespoon or two of olive oil over the fish after it comes out of the broiler. If you have an old-school, drawer-style broiler at the bottom of your oven, start checking the salmon about 5 minutes before the recommended time to prevent it from charring to a crisp.