Green Curry–Glazed Salmon
This article provides a recipe for Green Curry–Glazed Salmon, highlighting the use of canned green curry paste for flavor. The recipe is designed to be quick and easy, taking only 20 minutes to prepare. It includes tips for cooking both farm-raised and wild salmon, as well as serving suggestions.
- ▪The recipe features a 1½-lb. skin-on salmon fillet and a flavorful glaze made from green curry paste, mayonnaise, sugar, soy sauce, and vinegar.
- ▪It is recommended to use Maesri brand green curry paste for the best flavor, but other types can be substituted.
- ▪The cooking process involves broiling the salmon for 12–14 minutes until cooked through and the glaze is blistered.
Bon Appétit files mainly under food. We currently carry 84 of its stories.
Story provenance
Source · retrieval · rights · ranking — open for full record
inspect →
Story provenance
Attribution is not the same as permission. This drawer separates discovery metadata, excerpts, WeSearch-generated summaries, reuse status, and whether the publisher receives the visit. Nothing here claims a legal grant the publisher has not made.
Record
| Original publisher | Bon Appétit |
| Canonical URL | https://www.bonappetit.com/recipe/green-curry-glazed-salmon |
| Publication time | Wed, 27 May 2026 13:30:00 +0000 |
| Retrieval time | 2026-05-27T13:38:00.837Z |
| Last seen | 2026-05-27T13:50:04.120Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | PyOmrHLcBD4j |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
Rights status (four layers)
WeSearch handling by dimension
| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
RecipesGreen Curry–Glazed SalmonBy Shilpa UskokovicMay 27, 2026Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Emma RingnessArrowJump To RecipePrintCanned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon. Maesri is our favorite brand; it’s well-balanced and intensely flavorful. If your curry paste is milder (such as Thai Kitchen), increase the amount by a tablespoon. Switch up the green for never-boring variations—red, yellow, or panang curry pastes are all great substitutes.Most grocery store salmon is farm-raised and releases enough fat as it cooks to negate the need for extra oil in this recipe.
…
Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
Discussion
0 commentsMore from Bon Appétit
