Thai-spiced salmon cutlets

For a deliciously different way to cook your salmon cutlets, try serving it with our creamy spiced Thai marinade. It's packed full of flavour, and makes eating seafood more seafood easy.

  • 10 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 4
  • Print


Thai marinade
  • 1 tablespoon thai red curry paste
  • 1/2 cup (125ml) coconut cream
  • 1/2 cup (70g) coarsely chopped macadamias
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoon olive oil
  • 1 kaffir lime leaf, thinly sliced
  • 2 tablespoon coarsely chopped lemon grass
  • 2 tablespoon coarsely chopped fresh coriander
Salmon cutlets
  • 4 x 250g salmon cutlets
  • 6 long green chillies, halved, de-seeded
  • 2 limes, quartered
  • mint leaves, to serve
  • thai basil, to serve
  • steamed rice, to serve


Thai-spiced salmon cutlets
  • 1
    Make Thai marinade: Combine all the ingredients in a small food processor; process until almost smooth.
  • 2
    Place the salmon cutlets onto a shallow dish and pour over the Thai marinade. Turn to coat the cutlets on both sides. Refrigerate for 30 minutes.
  • 3
    Preheat a barbecue or grill pan to medium-high. Cook the chillies for 2-3 minutes on each side or until slightly charred and tender.
  • 4
    Take a sheet of baking paper about the same size as the hot plate and place it on the surface of the grill; cook the salmon cutlets for 2-3 minutes on each side or until cooked as desired.
  • 5
    Serve the cutlets with the lime wedges, herbs and steamed rice, if desired.


Not suitable to freeze or microwave.

More From Women's Weekly Food