Easy Grilled Thai Salmon Recipes

GRILLED THAI SALMON

Steps:

• Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
• Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

GARLIC GINGER BASIL SALMON RECIPE

Steps:

• Gather the ingredients.
• Add all the ingredients-ginger, garlic, rice vinegar, brown sugar, chili sauce, soy sauce, water, and basil-except the salmon, salt, and oil, into a small bowl, and mix to combine.
• Season both sides of the salmon with salt.
• Add the vegetable oil to a non-stick skillet, and preheat on medium-high flame . When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, pour the sauce into the pan. The sauce will thicken, and as it does spoon over the salmon to glaze.
• Turn off the heat, transfer the salmon to a plate, and drizzle with the thickened sauce.
• Serve and enjoy!

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

GRILLED THAI SALMON

Steps:

• MIX chili paste, oil and lemongrass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.
• GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

THAI BARBECUED SALMON

Steps:

• In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving., Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce.

GRILLED SALMON RECIPE BY TASTY

Steps:

• Heat a grill to medium-high heat.
• Season the salmon with salt and pepper.
• Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
• Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
• Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
• Enjoy!

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

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.