Thai Grilled Salmon with Mango and Cucumber Salad

Name: Thai Grilled Salmon with Mango and Cucumber Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 fillets salmon (about 170g each); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice (freshly squeezed); 1 tablespoon brown sugar; 1 teaspoon chili flakes; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 mango (peeled and diced); 1 cucumber (thinly sliced); 1 tablespoon sesame seeds (toasted); 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 1 red chili (thinly sliced, optional); 2 tablespoons fresh cilantro (chopped)

35 min 4 servings Medium

All Recipes

Experience a burst of flavours with Thai grilled salmon paired with a refreshing mango and cucumber salad sprinkled with sesame seeds.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Thai grilled salmon is a vibrant dish that combines the rich flavours of marinated salmon with the refreshing taste of a mango and cucumber salad. The combination of sweet, spicy, and tangy elements creates a harmonious balance that is both satisfying and light. This recipe is perfect for a quick weekday dinner or a weekend gathering, offering a delightful taste of Thai cuisine that is sure to impress your family and friends. With simple ingredients and easy preparation, you can bring the taste of Thailand to your table in no time.

Instructions

Prepare the Marinade

In a bowl, mix soy sauce, fish sauce, lime juice, brown sugar, chili flakes, garlic, and ginger until the sugar dissolves.

Pro tip: Adjust chili flakes to taste for desired spice level.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.

Pro tip: Marinate in the refrigerator for up to 2 hours for more flavour.

Prepare the Grill

Preheat the grill to medium-high heat, about 400°F (200°C). Lightly oil the grill grates.

Pro tip: Use a brush or paper towel to apply oil to prevent sticking.

Grill the Salmon

Place the salmon fillets on the grill, skin-side down. Grill for 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C).

Pro tip: Use a fish spatula to carefully flip the salmon.

Make the Mango and Cucumber Salad

In a large bowl, combine mango, cucumber, sesame seeds, rice vinegar, honey, sesame oil, red chili, and cilantro. Toss well.

Pro tip: Chill the salad for 10 minutes for a refreshing taste.

Serve

Divide the salad among plates and place a grilled salmon fillet on top. Serve immediately.

Pro tip: Garnish with extra cilantro if desired.

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Tips & Tricks

Ensure your grill is preheated for even cooking.
Use ripe mangoes for the best sweetness in the salad.
Toast sesame seeds lightly for enhanced flavour.
Serve immediately for the freshest taste.

Frequently Asked Questions

What is Thai grilled salmon?

Thai grilled salmon is a dish where salmon fillets are marinated in a Thai-inspired sauce and grilled, served with a vibrant mango and cucumber salad.

How long should I grill salmon?

Grill salmon for about 6-7 minutes per side at medium-high heat, or until the internal temperature reaches 145°F (63°C).

Can I make the salad ahead of time?

Yes, the mango and cucumber salad can be made ahead and stored in the refrigerator for up to 2 days, but it's best enjoyed fresh.

What temperature should I grill salmon?

Preheat the grill to medium-high heat, approximately 400°F (200°C), for even cooking.

What pairs well with Thai grilled salmon?

Serve Thai grilled salmon with steamed jasmine rice, quinoa, or a light salad for a complete meal. A crisp white wine or light beer complements this dish well.

Serving Suggestions

Serve this Thai grilled salmon with mango and cucumber salad as a main course, complemented by steamed jasmine rice or quinoa for a complete meal. The salad can be made ahead of time and stored in the refrigerator for up to 2 days, but it's best eaten fresh for the most vibrant flavours. The grilled salmon is delicious when served immediately, but leftovers can be refrigerated and used in sandwiches or wraps for a tasty lunch. Pair the dish with a crisp white wine or a light beer to enhance the meal's refreshing qualities.