Thai Grilled Salmon Recipe

Salmon: A rich, fatty fish that absorbs the marinade flavors beautifully.

Soy sauce: Adds a salty, umami depth to the marinade.

Fish sauce: Provides a distinct, savory flavor essential to Thai cuisine.

Lime juice: Freshly squeezed to add a bright, tangy note.

Brown sugar: Balances the saltiness and adds a hint of sweetness.

Garlic: Minced to infuse the marinade with a robust, aromatic flavor.

Ginger: Minced to add a warm, spicy undertone.

Red chili flakes: Adds heat and a touch of color to the dish.

To ensure your salmon fillets absorb maximum flavor, make small, shallow cuts on the surface of the fish before marinating. This allows the marinade to penetrate deeper into the flesh, enhancing the overall taste. Additionally, when grilling, lightly oil the grill grates to prevent the salmon from sticking and to achieve those perfect grill marks.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a good alternative for grilling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a comparable depth of flavor, though it is slightly less pungent.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the other flavors well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent quality of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is less aromatic and potent than fresh ginger.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used to achieve the desired spiciness.

• Allow the salmon fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled grilled salmon in an airtight container. If you have multiple fillets, layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the salmon fresh and flavorful.
• For longer storage, wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the bag with the date and contents. This helps you keep track of how long the salmon has been stored.
• Freeze the salmon fillets for up to 2 months. Beyond this, the quality may start to degrade.
• To reheat, thaw the salmon in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat it in a skillet over medium heat for a few minutes on each side.
• Avoid using the microwave to reheat, as it can make the salmon dry and rubbery.
• Serve the reheated Thai grilled salmon with fresh sides like steamed vegetables or a crisp salad to complement its flavors.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to prevent them from drying out.
  4. Heat for about 15 minutes or until the salmon reaches an internal temperature of 125°F (52°C).
  5. Serve with a squeeze of lime juice for added freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Garnish with some fresh cilantro or green onions.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it rest for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon fillets in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes, or until the salmon is heated through.
  4. Serve with a side of steamed vegetables or rice.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 3-4 minutes, checking halfway through to ensure they don't overcook.
  4. Serve with a drizzle of soy sauce or a sprinkle of red chili flakes for an extra kick.

• Grill: Used to cook the salmon fillets, providing a smoky flavor and beautiful grill marks.

• Mixing bowl: Used to whisk together the marinade ingredients.

• Whisk: Used to mix the marinade ingredients thoroughly.

• Shallow dish: Used to marinate the salmon fillets.

• Tongs: Used to place the salmon fillets on the grill and flip them.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and red chili flakes.

• Knife: Used to mince the garlic and ginger.

• Cutting board: Used as a surface to mince the garlic and ginger.

• Serving platter: Used to serve the grilled salmon fillets.

Prepare the marinade ahead: Mix the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and red chili flakes the night before to save time.

Use a grill pan: If you don't have an outdoor grill, a grill pan can give you similar results and is quicker to set up.

Marinate in a ziplock bag: Place the salmon fillets and marinade in a ziplock bag for even coating and easy cleanup.

Preheat the grill: Start preheating your grill while you prepare the ingredients to save time.