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Delicate Thai Salmon

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  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Fish
  • Cuisine: Thai


  • 4 pieces of skinned, boneless salmon fillets, each approx. 6 oz. each
  • ground white pepper
  • oil to grease pan
  • 1/2 cucumber, sliced very thin


  • 1 stalk lemongrass with tough outer layer removed
  • 3 Tbsp freshly-squeezed lime juice
  • 3 Tbsp. fish sauce (nam pla)
  • 11/2 tsp. finely chopped ginger
  • 2 large garlic cloves, finely minced
  • 1 fresh Thai red mild chili, seeded and finely chopped


  1. Lay the salmon in a shallow, nonmetal dish and season with white pepper(and also Adolf’s ‘Lemon Pepper’.
  2. Make the marinade: smash the lemongrass stalk with a rolling pin, slice it into thirds, and place the pieces in the pan with the salmon.
  3. Mix all of the remaining marinade ingredients in a medium-sized bowl with 1 teaspoon of water. Set aside 2 Tbsp. of the marinade to use at the point of serving. Pour all of the remaining marinade over the salmon. Cover and chill for 2 hours minimum (up to overnight), turning the fish only once.
  4. Preheat the broiler for 5 minutes on its highest setting. Meantime, line a baking tray or broiler pan with foil and brush it with a little oil. Remove and discard the lemongrass from the marinade. Transfer the salmon from the marinade to the baking tray or broiler pan, placing it skinned-side down. Spoon the marinade over the salmon and brroil for about 10 minutes. Do not turn the salmon or it may break.
  5. While the salmon is broiling, peel the cucumber and then slice it into wafer-thin slices. Put the siced cucumber in a wide, shallow dish, and pour over the reserved marinade.
  6. Serve the salmon fillet with the cucumber slices on the side. Spoon the marinade from the cucumber over both the salmon and the cucumber.
  7. Serve immediately.

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