Grilled Asian salmon
★★★★★ Rating

Grilled Asian salmon

Grilled salmon with a fiery kick! Marinated in our Thai Chilli Paste or Lemongrass & Ginger Spice Paste then grilled to perfection, and topped with coriander, pickled red onions, and lime. Perfect with a side of extra paste for dipping. Delicious on the BBQ too.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
50

INGREDIENTS

To Serve
  •  Coriander leaves
  •  Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)
  •  Lime wedges

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99
TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£4.99

DIRECTIONS

  1. Place the salmon in a dish and coat the flesh with the either the Lemongrass + Ginger Paste or the Tamarind Garlic + Chilli Paste. Cover with clingfilm, refrigerate and leave to marinate for at least 30 mins.
  2. To cook on a BBQ, heat the BBQ to medium-high. Remove the fish from the fridge around 15 mins before cooking.
  3. Wipe the skin of the fish with a paper towel to remove any marinade or moisture then rub with a little oil and sea salt.
  4. Place skin side down on the BBQ and cook for around 3 mins each side until the skin is lovely crispy.
  5. You can also do this in a frying pan or on a griddle if you prefer.
  6. Once cooked, scatter over coriander leaves and pickled red onions.
  7. Serve with lime wedges and extra Lemongrass + Ginger Paste or the Tamarind Garlic + Chilli Paste on the side.
LEAVE FEEDBACK