grilled panang curry salmon


  • To Taste salt

  • To Taste pepper

  • 1 Whole Salmon Filet (4-7 lb)

  • To Taste canola oil

  • 1/2 Cup Thaifusions Panang Curry, Jar

  • To Taste canola oil

  • 1/4 Cup Thaifusions Panang Curry, Jar

  • 1/2 Whole Red Bell Pepper, Sliced Thinly Lengthwise

  • 1 Whole Lime, Sliced into thing crosscut pieces

  • 1/2 Pound Mussels, debearded, washed

  • 1/2 Prawns, shelled and deveined

  • 1/4 Cup Thaifusions Panang Curry, Jar

  • 2 Sprig Thai Basil



Season both sides of the salmon with salt and pepper.


Brush a little canola oil on the salmon fillet and marinate with a 1/2 cup of Thaifusions Panang Curry in a shallow pan. Cover and marinate at room temperature for about 30 minutes.


When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.


Brush some canola oil onto the grill so the salmon won't stick. Place salmon fillet directly on the grill grate and brush on about another 1/4 cup of Thaifusions Panang Curry and top with sliced red bell pepper and lime slices.


Grill salmon until an internal temperature of 145℉, about 10-15 minutes.


For the Mussels and Prawns: Pour last 1/4 cup of Panang Curry into a sauce pan, add prawns, mussels, Thai basil and cover sauce pan and finish on the Z Grill. When the mussels have opened, take off the grill and set aside.


Take salmon off the grill as gently as possible and top salmon with mussels and prawns if desired. Garnish with Thai basil. Enjoy!

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