Spicy Thai Baked Salmon
Updated: Feb 6
In this recipe, the tangy taste of kaffir lime champions the dish, and marries well with the fatty flavor of the fish. Honey and fish sauce in the marinade balances it further and creates a delicious glaze when baked or broiled.
This recipe serves 4 people. Prep time 5 minutes, ready in 15 minutes.
4 slices salmon fillet
2 cloves garlic, pounded into a paste
Knob of ginger, pounded into a paste with the garlic
3 kaffir lime leaves, chopped thinly
2 chili padi, chopped
3 tablespoons fish sauce
1 tablespoon honey
1/2 tablespoon dark soy sauce
1/2 tablespoon sesame seed oil
Spring onion to garnish
Roasted sesame seeds to garnish
1. In a mixing bowl, add the garlic and ginger paste, chopped kaffir line, chilli padi, fish sauce, honey, dark soy sauce and sesame seed oil. Stir until marinade is completely combined.
2. Add the fish and mix until fish is evenly coated. Cover and set aside in the fridge for at least 1 hour.
3. Line baking sheet with baking paper. Drizzle olive oil on the sheet and place the salmon on top, skin side down. Coat with remaining marinade if any.
4. Broil or bake in a preheated oven for 10 - 15 minutes. Depending on the thickness of the slices, the cooking time will vary. You will need to check on the fish to make sure it is not overcooked.
5. When ready to eat, sprinkle with chopped spring onion and sesame seeds and serve warm over rice, noodles or a fresh salad!
ALY'S COOKING TIPS
1. The longer the fish is left to marinade, the stronger and tastier the end product will be. Make sure to allow the fish to marinade for at least 1 hour, although 2 is best!
2. Pound equal parts garlic and ginger in bulk and keep it in the fridge. It's great to have this handy as the base of most Asian recipes, and it's safe to keep for a month.