Grilled Thai salmon

We made this fish in our newest Thai cooking class two weeks ago.  I brought home a little bite for my husband and he raved about it.  (He’s not usually a big fan of salmon so I was delighted that he liked it so well.)  It was cooked perfectly and the flavoring was delicious.  When we did it in class we broiled it wrapped in foil – tonight we’re going to grill it wrapped in foil.  I can’t wait!

Grilled marinated salmon 

  • 1 TB cumin
  • 1 TB black peppercorns
  • 2 TB coriander seeds
  • ¼ cup chopped cilantro stems
  • ¼ cup minced fresh ginger
  • 1 tsp ground dried toasted Thai chilis
  • ¼ cup Golden Mountain soy sauce (or low sodium soy sauce)
  • juice of 1 lime
  • ¼ cup palm or brown sugar
  • canola oil
  • salmon

Toast cumin, peppercorns and coriander seeds over medium heat in a dry saucepan until aromatic (4 – 5 minutes), tossing frequently.  Grind spices in a mortar and pestle.  Add cilantro stems, ginger and dried chilis and grind.

Put paste in a glass bowl and stir in sugar, soy sauce, lime juice.  Taste marinade – you should taste a blend of salt (soy sauce), spice (pepper, cumin, ginger), heat (chilis), sweet (sugar) and sour (lime).  Adjust to your taste as needed.

Line a baking sheet with aluminum foil and brush with oil.  Place fish on foil and pour marinade over fish.

Marinate 30 – 40 minutes and then broil until just done, about 7 – 10 minutes depending upon thickness of fish.   (If fish is slightly undercooked, you can wrap it back up in foil for a few minutes, it will bring up the internal temperature.)  You don’t want to overcook the fish.

Serve with rice.   (Make extra rice for shrimp fried rice later in the week.)


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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