Thai Coconut Salmon Recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 500 kCal 25%
Fat 40g 57%
  -  Saturates 30g 150%

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  • 2 x 200ml cartons coconut cream
  • 2tbsp Red Thai curry paste
  • 4 salmon fillets
  • lime wedges, to serve


  • Mix the coconut cream and the curry paste together and use to coat the salmon fillets. Leave to marinate for at least 1 hour, or preferably overnight.

  • When ready to cook, remove the salmon from the marinade and shake off the excess. Heat the barbecue and then cook on a hot plate or in a fish grill for about 10 minutes, turning once, or in a frying pan for the same length of time. Transfer the marinade to a saucepan and heat through until bubbling. Serve the marinade spooned over the salmon, with lime wedges on the side.

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(81 ratings)
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