clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
red curry salmon kebabs on skewers with a drizzle of aioli sauce

Red Curry Salmon Kebabs

  • Author: Asian Caucasian
  • Prep Time: 40 min
  • Cook Time: 8 min
  • Total Time: 48 min
  • Yield: 6 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Asian Fusion


Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy Red Curry Salmon Kebabs have all the flavor and none of the guilt!



  • 1½ tablespoonThai red curry paste
  • 2 tablespoons avocado oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  •  pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise (or vegan mayonnaise)
  • 1 tablespoon sambal oelek (or Sriracha sauce)


  1. Soak 6 wooden skewers in water for 30 minutes.
  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 30 minutes.
  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 a 1/4 inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Drizzle the kebabs with the spicy aioli sauce.


  • Grill the salmon skewers over medium-high heat on a grill pan or an outdoor grill for around 8 minutes total. Don’t flip too soon or they will stick to the grill!
  • If you can’t find wild salmon, use whatever salmon is available but try to find a thick piece. Otherwise, the salmon will slide off the skewers.
  • I like to drizzle the salmon when ready to serve with a mildly spicy aioli sauce made with a mixture of low-fat mayonnaise and sambal oelek. You can substitute the sambal with sriracha sauce as well.

Adapted from: Food & Wine.

Keywords: salmon, kebabs, grilled salmon