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Homemade BBQ Salmon Curry with Mango Avocado Salsa. recipe photo
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BBQ Salmon Curry with Mango Avocado Salsa.

A vibrant dish of broiled spiced salmon served with a creamy Thai red curry coconut sauce and a fresh mango-avocado salsa.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 pound salmon sliced into 1-inch long fillets
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste
  • 4 tablespoons salted butter
  • 3-4 cloves garlic chopped
  • 1 can full-fat coconut milk
  • 2-3 tablespoons Thai red curry paste
  • 2 tablespoons tamari or soy sauce
  • 1.5 cups mango diced
  • 1 avocado cubed
  • 1-2 jalapeños seeded if desired and chopped
  • 1 shallot chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup basil chopped
  • 1 tablespoon lime zest plus 1/4 cup lime juice
  • 1 teaspoon honey

Instructions

  • Position the oven rack 6–8 inches from the broiler and preheat the oven to high broil (or 500°F if using bake).
  • On a rimmed baking sheet, combine the salmon pieces with the olive oil, smoked paprika, chili powder, chipotle powder, garlic powder, onion powder, and a pinch of salt so they are evenly coated.
  • Arrange the salmon in a single layer on the baking sheet (optionally thread onto skewers). Broil until the edges begin to crisp and the fish is cooked through, about 5–8 minutes—watch closely to avoid burning.
  • While the salmon broils, heat a large skillet over medium heat and melt the butter. Add the chopped garlic and red curry paste and cook, stirring, for 2–3 minutes until fragrant.
  • Pour in the coconut milk and tamari (or soy sauce), stir to combine, and simmer gently for 3–5 minutes until slightly thickened. Stir in a handful of the chopped cilantro and/or basil, then remove from heat.
  • Make the mango-avocado salsa by mixing diced mango, cubed avocado, chopped jalapeño, shallot, chopped cilantro, chopped basil, lime zest, lime juice (from 1/4 cup), and honey in a bowl; taste and adjust salt as needed.
  • Divide rice (optional) among bowls, spoon the curry sauce into each bowl, top with broiled salmon, and finish with a generous spoonful of mango-avocado salsa.

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups

Notes

  • Watch the salmon closely while broiling to prevent burning.
  • Adjust curry paste to taste for spice level.
  • Seed jalapeños for a milder salsa.
  • Use tamari for a gluten-free option.