Grilled Thai Coconut Curry Salmon Skewers

This Thai-inspired coconut curry salmon recipe is bursting with flavor and a perfect recipe for a weeknight dinner in the summer months or for your next backyard party. It is ideal for summer days when you are craving the flavors of savory curry, but don't want to be cooking a time-consuming saucy dish over the stove. This version has an added smoky layer from being cooked on the grill. The tender flaky salmon is grilled to perfection along with crisp vegetables, and topped with a delicious homemade coconut curry sauce and fresh aromatic herbs. 

Reasons to love this recipe 

It is packed with flavor from simple and easy-to-find ingredients and is a delicious recipe for a summer evening meal. 

It makes great leftovers. Save any leftovers from dinner in an airtight container in the refrigerator, and serve them for lunch the next day. 

It's a versatile recipe and can be made with many different types of seafood and seasonal vegetables. Summer vegetables including zucchini and bell peppers are highlighted here, but many others could be used. It is a great way to take advantage of whatever is in season. 

Recipe Variations 

Salmon skewers made up and sitting in square dish

This grilled coconut curry salmon recipe is a delicious meal as it is made with keta salmon, but can also be made with another type such as sockeye salmon, shrimp, cod, scallops, or halibut if desired. For an even more seafood-forward meal, consider making these skewers with a combination of several of your favorites. 

Zucchini and bell peppers are called for in the recipe, but others such as cherry tomatoes, diced eggplant, broccoli, cauliflower, red onions, or small mushrooms could be used as well. 

The skewers are best served over a bed of steamed jasmine rice or basmati rice to soak up the extra curry sauce, though if you would like to take advantage of even more vegetables on your plate, consider serving over some homemade cauliflower rice or a bed of fresh greens to turn it into a salad. 


Salmon marinating in curry sauce

Sharp chef's knife: A sharp chef's knife or fillet knife is needed to easily remove the skin of the salmon fillet, and dice the salmon into cubes. A sharp knife is also used to dice the vegetables. 

Whisk: Coconut milk often separates in the can into liquid coconut water and solid coconut cream and a whisk makes combining the two again an easy task. Plus, it is the best tool for mixing up the sauce. 

Mixing bowls: Several mixing bowls are needed in this recipe. One small one to mix the sauce, and one medium one to combine the salmon with the marinade.

Saucepan: A small saucepan is needed to reduce the creamy coconut curry sauce.

Grill: A gas grill is used to cook the skewers, giving them the signature smoky grilled flavor. If you do not have a grill available, use a cast iron grill pan on the stovetop instead. 

Bamboo skewers: Bamboo skewers are easy to find and used to hold all of the ingredients for grilling. This recipe requires about 12 skewers. 

Grill tongs: Long-handled tongs make flipping the skewers easy as they keep your hand away from the heat. 


All ingredients to the Thai coconut salmon skewers laying out on a countertop

Wild for Salmon Keta Salmon: Keta is a mild salmon that is perfect for soaking up the delicious tangy flavors of the curry. 

Coconut milk: Be sure to use full-fat canned coconut milk or regular coconut milk in this recipe, as the coconut cream is responsible for the richness of the sauce. Light coconut milk will not give the sauce the structure it needs. 

Red Curry Paste: Thai curry paste is made of flavorful aromatic ingredients including chili peppers, lemongrass, ginger, and garlic. Store-bought curry paste is readily available and delicious, or if you are feeling extra adventurous, consider making your own homemade curry paste in a big batch and freezing the extra in ice cube trays.

Fish Sauce: Fish sauce is responsible for giving Thai recipes their signature salty savory flavor. 

Brown Sugar: Sugar gives a touch of sweetness to the curry marinade and helps aid caramelization on the grill. A bit of sugar is typical in Thai recipes. 

Lime: Lime zest is used in the marinade and the juice is used to finish off the sauce. The acid helps bring brightness to the dish and cuts the richness of the sauce.

Cut up keta salmon in bowl surrounded by ingredients

Zucchini: Zucchini is an ideal vegetable for skewers because it holds up well and is delicious when grilled. Yellow squash could also be used. 

Bell pepper: Yellow bell pepper adds a bright sweetness to the skewers and wonderful color, though any color bell pepper can be used.

Fresh herbs: Thai basil and cilantro are two classic Thai ingredients and add a wonderful freshness to the end of the recipe. Thai basil can be tricky to find, so in that case, sweet basil or purple basil could be used instead. 




[[ recipeID=recipe-8lkl4cekv, title=Grilled Thai Coconut Curry Salmon Skewers ]]


Chef Marisa in her kitchen chopping up vegetables


Marisa Dooley of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!

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