Red Curry Salmon Kabobs – a delicious recipe with red curry, canola oil, lime juice, honey, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak 6 wooden skewers in water for 2 hours.
2
In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for 1/2 hour.
3
In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
4
Heat stove-top grill pan or outdoor grill on medium-high heat.
5
Remove skewers from water. Thread the salmon onto 6 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy sauce.
539
kcal
Calories
41
g
Fat
5
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons Thai red curry paste, 2 tablespoons canola oil, 3 tablespoons fresh lime juice divided, 1 tablespoon honey, and more.
Yes, Red Curry Salmon Kabobs falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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