Easy Grilled Thai Salmon

Skip Davis


Quick & easy recipe. Spicy THAI flavor and great grilled Salmon. A Coconut Sambal sauce is made to accompany fish.

pinch tips: How to Perfectly Cook Fish in a Pan



4 as main course with rice


15 Min


10 Min


4 medium
salmon fillets or steaks (preferably fresh wild caught)


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


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)

Directions Step-By-Step

MAKE MARINADE: Combine all marinade ingredients in a bowl.
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.
HEAT UP THE GRILL: Prepare the grill by brushing with a little vegetable oil to prevent sticking.
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.
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 !
Serve the grilled salmon with plain white rice and Coconut Sambal on the side.

About this Recipe

Course/Dish: Fish, Dips, Marinades, Other Sauces
Other Tags: Quick & Easy, Healthy