Best Easy Grilled Thai Salmon Recipes

Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

Make rice:
Preheat oven to 400°F.
In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
Make sauce:
In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
Prepare vegetables:
In a bowl toss together all vegetable ingredients.
Prepare grill.
Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

Thai-Ginger Rubbed Grilled Salmon With Green Curry Sauce image

Provided by Borealis Beegirl

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

2 1/2 lbs boneless salmon fillets
olive oil
2 teaspoons lime juice
2 teaspoons ground ginger
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 1/2 tablespoons green curry paste
1/2 tablespoon curry powder
2 cups coconut milk
1 cup chicken broth
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon basil leaves
4 teaspoons lime juice
1 1/2 tablespoons fresh basil, chopped

Steps:

Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up.
Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down ( or boned side up if it is skinned); Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary.
You may bake the salmon at 475°F for about 15 minutes.
For the green curry sauce, stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar, and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.

Nutrition Facts : Calories 646, Fat 36.7, SaturatedFat 25, Cholesterol 147.2, Sodium 1732.4, Carbohydrate 17.6, Fiber 4.1, Sugar 12, Protein 62.5

Easy Grilled Thai Salmon image

Provided by Skip Davis

Time 25m

Number Of Ingredients 16

4 medium salmon fillets or steaks (preferably fresh wild caught)
MARINADE:
4 Tbsp thai sweet chili sauce (bottled or homemade)
1 Tbsp freshly squeezed lime juice and zest
1 Tbsp fish sauce (or substitute 1 extra tablespoon soy sauce)
3 Tbsp soy sauce
1/4 c fresh cilantro, chopped
1/4 tsp freshly ground black pepper
4 clove garlic, minced
COCONUT SAMBAL SAUCE:
1 c good-quality un-sweetened coconut milk
2 small fresh red chilies, minced or 3/4 teaspoon dried chili flakes
1 small thumb-size piece galangal or ginger, grated
1-1/2 tsp fresh lime juice
1 Tbsp asian fish sauce or 1-1/2 tablespoons soy sauce
1 Tbsp brown sugar (or to taste)

Steps:

1. MAKE MARINADE: Combine all marinade ingredients in a bowl.
2. Rinse and pat dry the salmon fillets or steaks. Leave the skin on. Place them in a long flat-bottomed dish and pour the marinade over. Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10 to 15 minutes.
3. HEAT UP THE GRILL: Prepare the grill by brushing with a little vegetable oil to prevent sticking.
4. MAKE COCONUT SAMBAL: Stir all the sauce ingredients together in a bowl until the sugar has dissolved. Taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, more sugar if too sour, add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
5. GRILL THE SALMON: Allow it to cook at least 2 minutes before turning. Baste with some of the left-over marinade. Salmon is cooked when light pink in color. Do not overcook !
6. Serve the grilled salmon with plain white rice and Coconut Sambal on the side.