Thai Curry Salmon Skewers

Thai Curry Salmon Skewers


For a quick and easy weeknight meal, prep the marinade and fish on Sunday and enjoy a special dinner with family on Monday or Tuesday.

38 hrs 20 min
8 servings


2 Tbsp
yellow Thai curry paste
3 Tbsp
1 tsp
fish sauce
2 Tbsp
coconut milk
1 Tbsp
2 tsp
cilantro (chopped)
Kaffir lime leaf (minced)
1 lb
salmon steak or fillet (cut into 3/4" x 5" pieces)
oil for frying
1 cup
panko bread crumbs
Prep Time:
38 hrs
Cooking Time:
20 min
Total Time:
38 hrs 20 min


In a small mixing bowl, combine the Thai curry paste, mayonnaise, fish sauce, coconut milk, sugar, cilantro and Kaffir lime leaf, if using; stir well.

Divide the salmon into equal portions and thread the pieces onto 8 skewers. Brush the marinade on all sides of each skewer, coating well. Place onto a platter or pan and pour the remaining marinade over the fish. Cover and chill for 1 to 2 days to marinate.

In a deep skillet or fryer, heat enough oil to cover skewers to 350°F. Remove the fish from the fridge and coat with panko. Deep fry for 3 to 4 minutes; remove from oil and place on paper towel-lined platter to drain excess oil.

Serve with sliced cucumber and carrot for a light springtime lunch or pupu. 

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