Recipes

Thai Style Barbecued Salmon

SERVES
8
COOK TIME
8
PREP TIME
15
DIFFICULTY
Easy
Ingredients
  • 1 side salmon (approx. 1.5 – 1.8 kg), skin on and pin boned
  • 2 tbsp olive oil
Thai style dressing
  • 1 long red chilli, halved and chopped
  • 1/4 cup coriander root, rinsed and finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons fish sauce
  • 1/3 cup lime juice
  • 1 tbsp light brown sugar
Garnish
  • 1/4 cup coriander sprigs
  • 1/4 cup mint leaves
  • 1 long red chilli, halved, deseeded and thinly sliced
  • 2 spring onions, thinly sliced
  • 1/4 cup fried shallots
  • Lime wedges, to serve
Method
  1. For the dressing, place chilli, coriander root, garlic, fish sauce, lime juice and sugar together in a small food processor and blend to a paste. Set aside until required.
  2. Preheat a barbecue with a cover (eg. Webber) to medium-high.
  3. Brush salmon both sides with oil and place salmon skin side down on a sheet of aluminium foil slightly longer than the salmon on a large baking tray.  Note:The foil helps prevent salmon sticking to the barbecue and makes it easier to lift on and off the barbecue.
  4. Slide prepared salmon and foil onto preheated barbecue, cover and cook for 5 minutes. Carefully slide the salmon and foil back onto baking tray. Place an oiled sheet of foil and second baking tray on top of salmon. Carefully flip the salmon and gently remove the foil from the skin side and slide salmon and foil back onto the barbecue. Cover and cook for 3 minutes. Carefully slide salmon back onto a baking tray and place a serving platter or board on top. Flip the salmon onto the board or platter and gently remove the foil.
  5. To serve, drizzle half the dressing over the barbecued salmon, placing the remaining in a serving bowl. Garnish with coriander sprigs, mint leaves, chilli, spring onions and fried shallots, with lime wedges on the side.

Thai Style Barbecued Salmon

SERVES
8
COOK TIME
8
PREP TIME
15
DIFFICULTY
Easy
Tags -
Collections Christmas, Family, Featured Recipe, Special occasion, Spring, Summer
Ingredients
  • 1 side salmon (approx. 1.5 – 1.8 kg), skin on and pin boned
  • 2 tbsp olive oil
Thai style dressing
  • 1 long red chilli, halved and chopped
  • 1/4 cup coriander root, rinsed and finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons fish sauce
  • 1/3 cup lime juice
  • 1 tbsp light brown sugar
Garnish
  • 1/4 cup coriander sprigs
  • 1/4 cup mint leaves
  • 1 long red chilli, halved, deseeded and thinly sliced
  • 2 spring onions, thinly sliced
  • 1/4 cup fried shallots
  • Lime wedges, to serve
Method
  1. For the dressing, place chilli, coriander root, garlic, fish sauce, lime juice and sugar together in a small food processor and blend to a paste. Set aside until required.
  2. Preheat a barbecue with a cover (eg. Webber) to medium-high.
  3. Brush salmon both sides with oil and place salmon skin side down on a sheet of aluminium foil slightly longer than the salmon on a large baking tray.  Note:The foil helps prevent salmon sticking to the barbecue and makes it easier to lift on and off the barbecue.
  4. Slide prepared salmon and foil onto preheated barbecue, cover and cook for 5 minutes. Carefully slide the salmon and foil back onto baking tray. Place an oiled sheet of foil and second baking tray on top of salmon. Carefully flip the salmon and gently remove the foil from the skin side and slide salmon and foil back onto the barbecue. Cover and cook for 3 minutes. Carefully slide salmon back onto a baking tray and place a serving platter or board on top. Flip the salmon onto the board or platter and gently remove the foil.
  5. To serve, drizzle half the dressing over the barbecued salmon, placing the remaining in a serving bowl. Garnish with coriander sprigs, mint leaves, chilli, spring onions and fried shallots, with lime wedges on the side.