Skip to Main Content
Grilled Panang Curry Salmon

Grilled Panang Curry Salmon

By Thaifusions

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.

Prep Time

35 Minutes

Cook Time

15 Minutes




Number of people serving


Activating this element will cause content on the page to be updated.
Units of measurement:
To Taste salt
To Taste pepper
1 Whole Salmon Filet (4-7 lb)
To Taste canola oil
1 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
2 Sprig Thai Basil


  • 1

    Season both sides of the salmon with salt and pepper.

  • 2

    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.

  • 3

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

  • 4

    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.

  • 5

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

    500 ˚F / 260 ˚C

    145 ˚F / 63 ˚C

  • 6

    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.

  • 7

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

My Notes

In order to add notes for this recipe, you must log in or create an account.