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Grilled Panang Curry Salmon by ThaiFusions

Difficulty 2/5
Prep time 35 mins

Cook time 15 mins
Serves 2-4

Hardwood Alder

Spice up your salmon routine with the bold taste of ThaiFusion’s Panang Curry and Traeger’s signature wood-fired flavor. And don’t forget to go big by adding mussels and prawns for the ultimate smokin’ seafood dish.


Panang Curry Salmon

1 (12 oz) jar Thaifusions Panang Curry

1 (4-7 lb) salmon fillet

2 sprigs Thai Basil, roughly chopped

1/2 red bell pepper sliced thinly, lengthwise

1 lime, sliced into thin crosscut pieces

Mussels with Prawns (Optional)

1/2 lb prawns, shelled and deveined

1/2 lb mussels debearded and washed

Handful Thai basil, chopped


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 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 Traeger. 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!

*Cook times will vary depending on set and ambient temperatures.

This recipe was provided by ThaiFusions. To learn more, visit their website and Instagram @ThaiFusions.

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