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Green Curry Panko Salmon
with spicy Brussels sprouts

Active: 45 Total: 45

This is a brand new version of one of our most popular meals, Maple-Dijon Panko Salmon. In this version, the spice of Thai Green Curry is balanced with sweet honey and savory fish sauce. It's a flavor and texture-packed way to serve salmon.



White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Green Curry Panko Salmon:
  • Salmon - 1 lb
  • Cilantro leaves - 1 Tbsp , finely chopped
  • Butter - 3 Tbsp
  • Curry paste, green - 2 Tbsp
  • Honey - 2 tsp
  • Fish sauce - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Limes - 1 , wedges
  • Foil - for lining pan
Spicy Brussels Sprouts with Fish Sauce:
  • Brussels sprouts - 1 lb , halved
  • Oil, cooking - 1 Tbsp
  • Fish sauce - 1 Tbsp
  • Honey - 2 tsp
  • Red pepper flakes - 1/2 tsp


  1. Rice - (If prepping right before cooking, get oven heating while continuing with prep.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)

  3. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Season with some salt and pepper.

  4. Make crust - Chop cilantro. Melt butter in the microwave (~1 minute). Mix butter with green curry paste, honey (portion for salmon), fish sauce (portion for salmon), panko, and cilantro.

  5. Limes - Slice into wedges.

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  1. Heat oven to 400F / 204C degrees. Line a sheet pan with foil.

  2. Toss Brussels sprouts with oil, fish sauce (portion for Brussels sprouts), honey (portion for Brussels sprouts), red pepper flakes, and some salt. Spread out on sheet pan and roast, shaking the pan halfway through cooking, until bright green and starting to turn tender, about 10 minutes (depending on size).

  3. After the initial 10 minutes has passed, remove pan from the oven and move the Brussels sprouts to the edges of the pan. Place salmon in the center of the pan. Spoon crust over fish, pressing gently to help it stick.

  4. Return the pan to the oven and continue cooking until the salmon is flaky and cooked through and the Brussels sprouts are tender, 12 to 16 minutes more. (Keep an eye on the salmon towards the end of cooking. If the crust begins to burn, cover it loosely with a piece of foil for the remainder of the cooking time.)

  5. Squeeze half the lime wedges over the Brussels sprouts and fish.

  6. If rice was cooked ahead, reheat in the microwave.

  7. Serve salmon over rice with Brussels sprouts and extra lime wedges on the side. Enjoy!



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