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Thai Salmon Dish: A Flavorful Journey into Thai Cuisine

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This Thai-inspired baked salmon features a zesty marinade of fish sauce, soy sauce, lime juice, and spices, topped with a creamy coconut sauce. Served over jasmine rice and garnished with fresh herbs, it’s a quick, healthy, and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red chili, finely chopped (adjust to taste)
  • 1 cup coconut milk
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • 1 tablespoon green onions, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Steamed jasmine rice (for serving)

Instructions

  1. In a medium bowl, combine olive oil, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped red chili. Whisk until the sugar is dissolved and the mixture is well combined.
  2. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
  3. Preheat your oven to 400°F (200°C). Remove the salmon from the refrigerator and let it sit at room temperature for about 10 minutes.
  4. Line a baking sheet with parchment paper or lightly grease it. Place the marinated salmon fillets on the prepared baking sheet, skin-side down. Reserve the leftover marinade.
  5. Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork (internal temperature should reach 145°F or 63°C).
  6. In a medium saucepan, combine the reserved marinade and coconut milk. Stir to combine and bring to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally.
  7. Taste the sauce and adjust seasoning if necessary. Add more chopped red chili or a dash of sriracha for spice, or a squeeze of lime juice if too salty.
  8. Once the salmon is done, let it rest for a couple of minutes. Serve by placing a scoop of steamed jasmine rice on each plate, topping with a salmon fillet, and drizzling with coconut sauce.
  9. Garnish with chopped cilantro and green onions. Serve with lime wedges on the side for an extra burst of flavor.

Notes

  • Choosing the Right Salmon: Opt for wild-caught salmon for better flavor and texture.
  • Marinating Time: Allow enough time for marinating, but avoid over-marinating to prevent the fish from “cooking” in the acid.
  • Cooking Method: You can grill the salmon instead of baking it if preferred, cooking for about 4-5 minutes per side.

Find it online: https://anasrecipes.com/thai-salmon-dish/