Thai Grilled Salmon with Tangy Corriander-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.One of the highlights of this dish is the incredible balance of flavours that Thai cuisine is known for. The tangy coriander-chili sauce adds a burst of freshness to the rich, buttery salmon. 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.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.If you're new to grilling fish, this recipe is a great introduction. Grilling salmon is simple: preheat your grill to medium-high heat, place the salmon skin-side down, and cook for 4-6 minutes per side. The salmon should have nice grill marks and flake easily with a fork when done. For perfectly cooked salmon, aim for an internal temperature of 57°C/135°F for medium doneness. If you prefer your salmon slightly less cooked, remove it from the grill at 52°C/125°F.While this recipe is designed for salmon, it’s incredibly versatile and works well with a variety of other fish. Snapper and trout are excellent alternatives that will pair beautifully with the tangy coriander-chili sauce. Both of these fish have a slightly lighter flavour compared to salmon, which allows the boldness of the sauce to shine through. When grilling these alternatives, follow the same cooking instructions as for salmon, adjusting the cooking time based on the thickness of the fillets. The key is to ensure the fish is tender, flaky, and cooked through, without drying out.
Cost: 10
Equipment
- Firehawk Kamado Grill (16") Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- Thermapen® ONE ThermoWorks
Ingredients
- 2 salmon fillets
- Aldergrills Basic Bish Rub
- 2 limes plus wedges for serving
For the Sauce:
- 1/3 cup water
- 1/2 tablespoon tamarind paste
- 3 cloves garlic finely chopped
- 1 tsp brown sugar
- 1 thumb-sized piece ginger grated
- 1 cup fresh coriander leaves and stems plus more for garnish
- 2 tbsp fish sauce
- 1 fresh red chiles minced (deseeded for less heat)
- 1/2 red bell pepper deseeded and diced
Instructions
Prepare the Salmon
- Preheat your Firehawk Kamado Grill to 250°C/482°F.
- Season 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.
Make the Tangy Coriander-Chili Sauce:
- Finely chop the ginger, garlic coriander, red chiles, and red capsicum, add to a bowl and combine with the water, tamarind paste and brown sugar.
- Blend until smooth. Taste and adjust seasoning if needed (e.g., add more fish sauce for saltiness or more brown sugar for sweetness). Set aside.
Grill the Salmon:
- Place the salmon fillets on the preheated Firehawk grill, skin-side down.
- Grill 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.
Serve:
- Transfer the grilled salmon to serving plates.
- Drizzle the tangy coriander-chili sauce generously over the salmon fillets.
- Garnish with additional fresh coriander.
- Serve with lime wedges on the side for extra brightness.
Notes
| Salmon | Internal Temp °C | INTERNAL TEMP °F |
| MEDIUM RARE | 49-52 | 120-125 |
| MEDIUM | 54-57 | 130-135 |
| WELL DONE | 60 | 140 |
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
