Thai Grilled Salmon with Tangy Coriander-Chili Sauce
Spring is here, and there’s no better way to embrace the gorgeous weather on the Gold Coast than with a fresh and flavourful grilled seafood dish.
This Thai Grilled Salmon with Tangy Coriander-Chili Sauce is the perfect combination of bold flavours, vibrant colours, and easy preparation that will impress your dinner guests. Whether you’re enjoying a quiet evening or hosting a backyard BBQ, this quick and easy salmon recipe brings a touch of Thailand to your table with minimal effort.
Bright bold flavours
One of the highlights of this dish is the incredible balance of flavours that Thai cuisine is known for. The combination of coriander, red chiles, tamarind paste, garlic, and fish sauce creates a beautifully complex sauce that’s tangy, savoury, and slightly sweet. Coriander and lime bring an herbaceous brightness, while the tamarind paste adds a tangy depth. The red chiles offer a gentle kick of heat, and the fish sauce adds that signature umami note. Combined with the tender, flaky salmon.
Quick and Easy midweek recipe
This recipe is designed to be quick and easy, perfect for busy weeknights or casual outdoor gatherings. With just a few simple steps, you can have a delicious, healthy meal on the table in under 30 minutes. The grilled salmon requires minimal prep—just a dash of Aldergrills Basic Bish Rub, a squeeze of lime, and a few minutes on the grill. The coriander-chili sauce comes together effortlessly, so you can focus on enjoying your time rather than being stuck in the kitchen.
Ingredients
2 salmon fillets
Aldergrills Basic Bish Rub
2 limes plus wedges for serving
For the Sauce:
1/3 cup water
1/2 tbsp tamarind paste
3 cloves garlic, finely chopped
1 tsp brown sugar
1 thumb-sized piece of ginger, grated
1 cup fresh coriander leaves and stems plus more for garnish
2 tbsps fish sauce
1 fresh red chili, minced
1/2 red capsicum, diced
Method
STEP 1Preheat your Firehawk Kamado Grill to 250°C (482°F).
STEP 2Season the salmon fillets with a dash of Aldergrills Basic Bish Rub and squeeze fresh lime juice over them. Let them rest while you prepare the sauce.
STEP 3Finely chop the ginger, garlic coriander, red chiles, and red capsicum, add to a bowl and combine with the water, tamarind paste and brown sugar.
STEP 4Blend until smooth. Taste and adjust seasoning if needed (e.g., add more fish sauce for saltiness or more brown sugar for sweetness). Set aside.
STEP 5Place the salmon fillets on the preheated Firehawk grill, skin-side down.
STEP 6Grill for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and has nice grill marks. The salmon should flake easily with a fork.
STEP 7Transfer the grilled salmon to serving plates. Drizzle the tangy coriander-chili sauce generously over the salmon fillets. Garnish with additional fresh coriander andserve with lime wedges on the side for extra brightness.
Notes
Quick and Easy: With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch.
Flavourful: The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it.
Healthy: Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
Flathead can be cooked in several ways, but grilling is one of the best methods to bring out its natural flavours. The skin crisps up beautifully when grilled, adding a satisfying texture that contrasts with the soft flesh. Other popular methods include baking, frying, and steaming. Here’s why grilling is ideal for flathead:
Flavour Preservation: Grilling retains the fish’s delicate taste, enhancing it with the smokiness of the grill.
Crispy Skin: The high heat crisps up the skin, offering a delicious crunch.
Healthy: Grilling is a healthier cooking option, requiring minimal oil and keeping the fish’s nutrients intact.
Pair this grilled flathead with light and fresh sides to complete the meal. Here are some perfect accompaniments:
Grilled Vegetables: Zucchini, asparagus, and bell peppers are great options that can be grilled alongside the fish.
Herb Salad: A fresh salad with mixed greens, cherry tomatoes, and a simple vinaigrette balances the richness of the butter.
Rice Pilaf: A fragrant rice pilaf with herbs and a touch of lemon zest is an ideal starch to soak up the buttery juices.
Potato Wedges: Oven-baked potato wedges seasoned with herbs and spices provide a satisfying crunch.
Deboning a fish may seem daunting, but with a little practice, it becomes a simple task. Here’s a step-by-step guide to deboning a flathead:
Prepare the Fish: Rinse the flathead and pat it dry. Place it on a clean cutting board.
Make the Initial Cut: Using a sharp filleting knife, make a cut behind the gills, just above the backbone. Insert the knife into the flesh, angling it toward the head.
Follow the Backbone: Turn the knife and slide it along the backbone toward the tail, keeping the blade as close to the bones as possible.
Remove the Fillet: Lift the fillet off the bones. Repeat the process on the other side.
Remove Rib Bones: Use tweezers to pull out any remaining rib bones from the fillets.
Trim: Trim away any uneven edges or remaining skin.
Scaling a fish is a necessary step to ensure a clean and delicious dish, especially if you’re grilling it. Here’s how to scale a flathead:
Rinse the Fish: Rinse the flathead under cold water to remove any loose scales and slime.
Use a Scaling Tool: Hold the fish firmly by the tail. Use a fish scaler or the back of a knife to scrape off the scales. Work from the tail towards the head in short, quick strokes.
Rinse Again: Rinse the fish under cold water to remove any scales sticking to the skin.
Pat Dry: Pat the fish dry with paper towels to prepare it for cooking.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
The smoked salt adds a hint of smoky depth, while the butter keeps the flesh moist and rich. A final squeeze of lemon brings a bright acidity that perfectly complements the fish.
Medium length headline
With minimal prep and cook time, this dish is perfect for a weeknight dinner or a casual weekend lunch. The combination of smoked salt, butter, and lemon enhances the natural taste of flathead without overpowering it. Grilling is a healthier cooking method that locks in flavour and nutrients without adding extra fat.
What is Flathead?
Flathead is a type of demersal fish found in the coastal waters of Australia. They have a distinctive elongated, flat body and are often camouflaged with sandy or muddy substrates, making them adept at ambushing prey. Several species of flathead inhabit the Australian coastline, but the most common ones include the dusky flathead and sand flathead.
What Does Flathead Taste Like?
Flathead has a delicate, slightly sweet flavour with a firm yet tender texture. It’s not as oily as other fish like salmon, which gives it a clean taste that pairs well with various seasonings and cooking styles. Because of its mild flavour, flathead is versatile and can be enjoyed by those who prefer less “fishy” seafood.
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
1 whole flathead scaled and deboned
Smoked salt to taste
4 tbsp butter melted
1 lemon for squeezing
STEP 1Set your grill to 250°C (482°F) to get it nice and hot for grilling the flathead.
STEP 2Lay the scaled and deboned flathead on a tray. Pat it dry with paper towels to ensure the skin gets crispy when grilled.
STEP 3Generously sprinkle smoked salt over both sides of the flathead to enhance its natural flavours.
STEP 4Place the flathead on the grill, skin side down. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork. Brush with melted butter occasionally to keep it moist and add richness.
STEP 5Once grilled, remove the flathead from the grill and squeeze fresh lemon juice over the top.
STEP 6Serve hot, accompanied by your choice of sides (suggestions below).
For perfectly crispy salmon skin, start by patting the salmon fillets completely dry with a paper towel before seasoning. Grill the salmon skin-side down over medium-high heat, without moving it for the first 4-6 minutes. This ensures the skin crisps up beautifully without sticking to the grill.
For medium doneness, remove the salmon when it reaches an internal temperature of 57°C (135°F). If you prefer your salmon slightly less cooked, aim for 52°C (125°F) for medium-rare. Use an instant-read thermometer to check for precision.
For a milder sauce, deseed the red chiles before mincing. If you prefer a spicier kick, leave the seeds in or add an extra chile to the blend. Taste as you go to find your perfect level of heat!
This tangy coriander-chili sauce works well with other types of fish like snapper or trout. Adjust the grilling time based on the thickness of the fillets and enjoy the same bold flavours with a different twist!
For an extra layer of texture and flavour, try frying a handful of coriander leaves for garnish. Simply heat a small amount of vegetable oil and quickly fry the coriander until crisp, then drain on paper towels. It adds a crispy, aromatic finish to the dish!
GRILL
Firehawk Kamado Grill
KNIVES
15% OFF
The Cooking Guild Knives
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
