I recently stumbled upon a collection of Thai salmon recipes that are simply bursting with flavor. These dishes, like the aromatic Thai Coconut Curry Salmon and the zesty Spicy Thai Chili Lime Salmon, promise to deliver flaky bites that are both savory and bright. Whether you pair them with jasmine rice or fresh salads, these recipes offer a delightful balance of flavors. It’s a culinary adventure that’s perfect for your dinner table. You’re definitely going to want to explore these irresistible recipes further.
Thai Coconut Curry Salmon
Indulge in the rich and aromatic flavors of Thai Coconut Curry Salmon, a dish that combines the luscious taste of salmon with the exotic essence of Thai curry. This delightful dish is perfect for a family dinner or a gathering with friends, offering a satisfying and wholesome meal. The creamy coconut milk pairs beautifully with the bold spices, creating a harmonious blend that will transport your taste buds straight to Thailand.
Easy to prepare yet impressively flavorful, this Thai Coconut Curry Salmon is sure to become a favorite in your recipe repertoire. The dish brings together the succulent texture of salmon with a vibrant Thai curry sauce made from coconut milk, red curry paste, and a symphony of aromatic herbs and spices.
The addition of fresh vegetables not only enhances the nutritional value but also adds a delightful crunch to every bite. With a balance of savory, sweet, and spicy flavors, this dish is a true reflection of the versatility and depth of Thai cuisine. Prepare yourself for an unforgettable culinary experience that’s both comforting and invigorating.
Ingredients (serves 4-6):
- 4-6 salmon fillets (about 6 oz each)
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lime juice
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Salmon: Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper.
- Make the Curry Base: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant. Stir in the red curry paste and continue to cook for another 1-2 minutes, allowing the flavors to meld.
- Add Coconut Milk: Slowly pour in the coconut milk, stirring constantly to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Add the fish sauce and brown sugar to the skillet, stirring until the sugar is dissolved. Taste and adjust the seasoning as needed.
- Cook the Vegetables: Add the sliced onion, red bell pepper, and snap peas to the curry sauce. Allow them to cook for about 5 minutes until they’re slightly tender yet still crisp.
- Cook the Salmon: Gently place the salmon fillets into the sauce, skin side down. Spoon some of the sauce over the top of the fillets. Cover the skillet and let the salmon cook for about 8-10 minutes, or until it’s cooked through and flakes easily with a fork.
- Finish with Lime and Cilantro: Stir in the lime juice and garnish the dish with fresh cilantro leaves. Turn off the heat and let the flavors meld for a couple of minutes.
- Serve: Serve the Thai Coconut Curry Salmon over steamed jasmine rice, with lime wedges on the side for squeezing over the top.
Extra Tips:
For an extra depth of flavor, consider marinating the salmon in a mixture of lime juice, soy sauce, and a hint of honey for about 20 minutes before cooking. This will enhance the overall taste and tenderness of the fish.
Additionally, if you prefer a spicier dish, you can add sliced Thai bird chilies to the curry sauce. Be sure to taste the curry sauce as you go, adjusting the balance of sweetness, saltiness, and acidity to suit your palate.
Finally, feel free to experiment with other vegetables like broccoli, zucchini, or carrots to customize the dish to your liking.
Lemongrass and Ginger Baked Salmon
Lemongrass and Ginger Baked Salmon is a delightful fusion of flavors that brings together the aromatic essence of Thai cuisine with the richness of salmon. This dish is perfect for those who are looking to enjoy a healthy and delicious meal that’s both easy to prepare and impressive enough for a dinner party. The fresh lemongrass and ginger provide a fragrant backdrop that complements the natural flavors of the salmon, while a touch of soy sauce and lime juice adds a savory zing to the dish.
This recipe serves 4-6 people and can be prepared in under an hour, making it an excellent choice for a weeknight dinner or a gathering with friends and family. The salmon is marinated in a blend of herbs and spices, then baked to perfection. The result is a tender, flaky fish with a crispy outer layer that’s infused with the distinct flavors of lemongrass and ginger. Serve it with a side of steamed jasmine rice or a fresh green salad for a complete meal.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 2 stalks fresh lemongrass, finely chopped
- 2 inches fresh ginger, grated
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Prepare the Marinade: In a bowl, combine the finely chopped lemongrass, grated ginger, minced garlic, soy sauce, fish sauce, lime juice, honey, sesame oil, and chili flakes. Mix well until the honey is fully dissolved and the ingredients are thoroughly combined.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring that each fillet is well-coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, allowing the flavors to penetrate the fish.
- Preheat the Oven: While the salmon is marinating, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Bake the Salmon: Remove the salmon from the marinade and place it on the prepared baking sheet, skin-side down. Season lightly with salt and pepper. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
- Garnish and Serve: Once the salmon is baked, remove it from the oven and allow it to rest for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges on the side. Pair the salmon with steamed jasmine rice or a fresh green salad for a complete meal.
Extra Tips:
For the best flavor, try to marinate the salmon for at least 30 minutes, but if time allows, marinating it for up to 2 hours will enhance the taste even more.
Be sure to use fresh lemongrass and ginger for the most aromatic and authentic Thai flavor. If you prefer a spicier dish, increase the amount of chili flakes or add a sliced red chili to the marinade.
When baking, keep an eye on the salmon to prevent overcooking; it should remain moist and tender. Finally, experiment with adding other herbs like basil or mint for additional layers of flavor.
Spicy Thai Chili Lime Salmon
Spicy Thai Chili Lime Salmon is a tantalizing dish that combines the rich flavors of fresh salmon with the vibrant and zesty notes of Thai cuisine. This dish is perfect for those who love a bit of heat balanced with invigorating citrus. The salmon is marinated with a blend of Thai chili, lime juice, and aromatic herbs, then baked to perfection.
Whether you’re preparing it for a family dinner or impressing guests at a dinner party, this recipe is sure to be a hit. This savory Thai-inspired salmon dish serves 4-6 people, making it ideal for larger gatherings or meal prep for the week. The key to its deliciousness lies in the marinade, which infuses the fish with its distinctive flavor.
Once cooked, the salmon is tender, flaky, and bursting with the bold essence of chili and lime. Prepare to be transported to the bustling streets of Thailand with every bite of this delightful seafood creation.
Ingredients:
- 4-6 salmon fillets (about 6 oz each)
- 3 tablespoons Thai red chili paste
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons honey
- Juice of 2 limes
- Zest of 1 lime
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine Thai red chili paste, soy sauce, fish sauce, honey, lime juice, lime zest, minced garlic, and grated ginger. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, allowing the flavors to penetrate the fish. For best results, marinate for up to 2 hours.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly grease it with vegetable oil to prevent sticking.
- Bake the Salmon: Remove the salmon from the marinade and place it on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. Avoid overcooking as this will dry out the fish.
- Garnish and Serve: Once cooked, remove the salmon from the oven and let it rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges for an extra burst of vitality. Pair the salmon with steamed jasmine rice or a light salad for a complete meal.
Extra Tips:
To enhance the flavor of your Spicy Thai Chili Lime Salmon, consider adding a touch of crushed red pepper flakes to the marinade for an extra kick. If you prefer a milder taste, reduce the amount of Thai chili paste.
Always use fresh lime juice for the best flavor, and remember that the longer you marinate the salmon, the more intense the flavors will be. Additionally, keep an eye on the salmon as it bakes to prevent overcooking, as salmon continues to cook slightly even after being removed from the oven.
Thai Basil Salmon With Jasmine Rice
Thai Basil Salmon with Jasmine Rice is a delightful fusion of flavors that combines the rich taste of salmon with the aromatic notes of Thai basil and jasmine rice. This dish is perfect for a family dinner or a small gathering and is sure to impress with its vibrant colors and enticing aroma.
The salmon is marinated in a savory blend of Thai spices and soy sauce, then seared to perfection. Paired with fluffy jasmine rice, the dish is finished with a garnish of fresh Thai basil leaves, adding a fragrant touch that enhances the overall taste.
This recipe is designed to serve 4-6 people, making it ideal for a cozy meal with loved ones. The key to this dish is the balance of flavors – the savory, slightly sweet, and herbal notes come together to create a harmonious and memorable dining experience.
With the following ingredients and step-by-step instructions, you’ll be able to recreate this restaurant-quality dish in the comfort of your own kitchen.
Ingredients (Serves 4-6):
- 4 salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 cup fresh Thai basil leaves
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until fluffy. Set aside and keep warm.
- Marinate the Salmon: In a bowl, mix together the soy sauce, fish sauce, brown sugar, minced garlic, and lime juice. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 20 minutes in the refrigerator.
- Cook the Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers and sauté until they’re tender and slightly caramelized, about 5 minutes. Remove from the skillet and set aside.
- Sear the Salmon: In the same skillet, add the sesame oil and increase the heat to medium-high. Remove the salmon from the marinade, letting any excess drip off, and place the fillets skin-side down in the skillet. Sear for 3-4 minutes per side or until the salmon is cooked through and has a nice golden crust.
- Combine and Finish: Reduce the heat to low, add the cooked vegetables back to the skillet with the salmon, and toss in the Thai basil leaves. Stir gently to combine, allowing the basil to wilt slightly.
- Serve: Spoon the jasmine rice onto plates and top with the salmon and vegetable mixture. Garnish with additional Thai basil leaves and serve immediately.
Extra Tips:
When cooking Thai Basil Salmon with Jasmine Rice, make certain that the salmon fillets are of even thickness to promote uniform cooking. Be careful not to overcook the salmon; it should be tender and flaky.
Adjust the seasoning to your taste – more lime juice can be added for extra tang, or a touch of chili for heat if desired. For an extra burst of flavor, you can sprinkle some toasted sesame seeds over the finished dish before serving.
Pan-Seared Salmon With Thai Peanut Sauce
Transport your taste buds to the vibrant streets of Thailand with this Pan-Seared Salmon With Thai Peanut Sauce. This dish marries the richness of salmon with the creamy, tangy, and slightly spicy flavors of Thai peanut sauce. It’s a perfect harmony of textures and flavors, making it an ideal meal for a weeknight dinner or even a special occasion.
The succulent salmon is seared to perfection, creating a crispy skin while keeping the flesh tender and moist. The homemade Thai peanut sauce is the star of this recipe, offering a beautiful balance of sweet, salty, and spicy notes. It complements the salmon wonderfully, adding depth and complexity to every bite.
Served with a side of steamed jasmine rice or a fresh cucumber salad, this dish will certainly become a favorite in your culinary repertoire. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.
Ingredients:
- 4-6 salmon fillets, skin-on
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon red curry paste
- 1/2 teaspoon garlic powder
- 1 cup coconut milk
- 1 tablespoon fresh ginger, grated
- 1/4 cup roasted peanuts, chopped (for garnish)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Cooking Instructions:
1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for about 10 minutes to guarantee even cooking.
2. Make the Peanut Sauce: In a medium saucepan, combine the peanut butter, soy sauce, fish sauce, honey, rice vinegar, lime juice, red curry paste, garlic powder, coconut milk, and grated ginger. Place over medium heat and stir until the mixture is smooth and heated through.
Taste and adjust seasoning if needed. If the sauce is too thick, add a little water to reach the desired consistency. Keep warm on low heat.
3. Sear the Salmon: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, or until the skin is crispy and the fillet releases easily from the pan.
Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through to your liking.
4. Serve: Plate the salmon fillets skin-side up and generously drizzle the Thai peanut sauce over each piece. Sprinkle with chopped roasted peanuts and fresh cilantro for garnish.
5. Accompaniments: Serve the salmon with steamed jasmine rice or a fresh cucumber salad to complement the rich flavors of the dish.
Extra Tips:
When searing the salmon, make sure that your skillet is hot enough before adding the fish to achieve a perfectly crispy skin. Avoid moving the salmon fillets around in the pan to guarantee an even sear.
For those who prefer a spicier kick, you can add a bit more red curry paste or a dash of Sriracha to the peanut sauce. Finally, if you prefer a smoother peanut sauce, you can blend it using an immersion blender for a silky texture.
Sweet and Sour Thai Salmon Skewers
Sweet and Sour Thai Salmon Skewers are a delightful combination of flavors that bring together the freshness of salmon with the tangy sweetness of a traditional Thai sauce. These skewers are perfect for a summer barbecue or a cozy dinner at home, offering a revitalizing twist on classic salmon dishes.
The combination of sweet, sour, and savory flavors, along with the charred edges from grilling, makes this dish a crowd-pleaser that’s both healthy and satisfying.
These skewers aren’t only easy to prepare but also allow for flexibility in presentation and serving. With a vibrant marinade made from Thai-inspired ingredients, the salmon absorbs all the rich flavors, creating a juicy and flavorful result.
Whether you’re an experienced cook or a beginner, these Sweet and Sour Thai Salmon Skewers will impress your family and friends. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.
Ingredients:
- 2 pounds of salmon fillets, skin removed and cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon red pepper flakes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Skewers (wooden or metal)
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine soy sauce, fish sauce, lime juice, honey, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Whisk the ingredients together until the sugar is dissolved and everything is well combined.
- Marinate the Salmon: Place the salmon cubes in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse the salmon.
- Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
- Assemble the Skewers: Thread the salmon cubes onto the skewers, alternating with pieces of red bell pepper, yellow bell pepper, and red onion. Leave a small space between each piece to guarantee even cooking.
- Grill the Skewers: Place the skewers on the preheated grill. Grill for about 8-10 minutes, turning occasionally, until the salmon is cooked through and the vegetables are slightly charred. The salmon should flake easily with a fork.
- Serve and Garnish: Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of revitalization.
Extra Tips:
For the best results, make sure the salmon is fresh and of high quality, as this will greatly impact the dish’s flavor and texture.
If you prefer a spicier kick, consider adding more red pepper flakes or a dash of Sriracha to the marinade.
When grilling, keep a close eye on the skewers to prevent the salmon from overcooking, as it can become dry if left on the grill for too long.
Finally, feel free to customize the vegetable mix on the skewers to your preference, as zucchini or cherry tomatoes can also be great additions.
Thai Green Curry Salmon
Thai Green Curry Salmon is a delightful fusion of flavors that brings the vibrant tastes of Thailand to your table. This dish combines fresh salmon with the rich, aromatic essence of green curry paste, creating a harmonious blend that’s both savory and slightly spicy. The coconut milk adds a creamy texture, while the fresh herbs and lime juice provide a revitalizing contrast.
Perfect for a family dinner or a special occasion, this dish is sure to impress with its bold flavors and stunning presentation. The recipe isn’t only delicious but also simple to prepare, making it ideal for both novice and experienced cooks. By using fresh, high-quality ingredients, you can create a meal that’s both healthy and indulgent.
The salmon is cooked to perfection, ensuring that it remains tender and moist while absorbing the rich flavors of the curry sauce. Served over a bed of jasmine rice or with a side of steamed vegetables, Thai Green Curry Salmon is a complete meal that’s both satisfying and nutritious.
Ingredients (Serving Size: 4-6 people):
- 4-6 salmon fillets
- 2 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 can (400ml) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1-2 kaffir lime leaves, finely sliced
- 1 red chili, sliced (optional for extra heat)
- 1 cup green beans, trimmed and halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Fresh basil leaves for garnish
- Lime wedges for serving
- Jasmine rice, cooked, for serving
Cooking Instructions:
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel and season with a pinch of salt. Set aside while you prepare the curry sauce.
- Make the Curry Base: In a large pan, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for about 1-2 minutes until fragrant. This step helps to release the flavors of the curry paste.
- Add Coconut Milk: Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Flavor the Curry: Stir in the fish sauce, brown sugar, and kaffir lime leaves. Let the sauce simmer for another 2-3 minutes, allowing the flavors to meld together.
- Cook the Vegetables: Add the green beans, red bell pepper, and zucchini to the pan. Cook for about 4-5 minutes until the vegetables are tender but still crisp.
- Cook the Salmon: Carefully place the salmon fillets into the curry sauce, skin-side down. Spoon some of the sauce over the top of the salmon. Cover and let simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Remove from heat and garnish with fresh basil leaves and sliced red chili if using. Serve with lime wedges and a side of jasmine rice.
Extra Tips:
For the best results, choose fresh, high-quality salmon fillets. If you prefer a milder curry, adjust the amount of green curry paste to your taste. Additionally, you can experiment with different vegetables like baby corn or snap peas to suit your preference.
If you find the sauce too thick, add a splash of water or additional coconut milk to reach your desired consistency. Remember that the kaffir lime leaves are key to achieving an authentic Thai flavor, so try not to skip them if possible. Enjoy your cooking!
Salmon and Mango Thai Salad
Set out on a culinary adventure with this rejuvenating and flavorful Thai Salmon and Mango Salad. Combining the rich, buttery taste of salmon with the sweet juiciness of mango and a zesty Thai dressing, this dish is sure to be a hit at any gathering. Perfect for a summer lunch or dinner, it not only tantalizes your taste buds but also offers a nutritional punch with omega-3 fatty acids, vitamins, and minerals.
The blend of fresh vegetables, herbs, and the citrusy dressing also adds layers of texture and depth to the dish, making it a well-rounded meal. This recipe serves 4-6 people and is great for entertaining or a family meal. It’s simple to prepare, allowing you to enjoy more time with your guests or family while still serving a dish that looks and tastes like it came from a gourmet kitchen.
The balance of flavors in the salad is enhanced by the dressing, which combines lime juice, fish sauce, and a hint of chili for that authentic Thai kick. Give your taste buds a treat with this vibrant and delicious salad that celebrates the best of Thai cuisine.
Ingredients:
- 4 salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 ripe mangoes, peeled and sliced
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup peanuts, roasted and chopped
Dressing:
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1-2 red chilies, finely sliced
- 1 tablespoon sesame oil
Cooking Instructions:
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Heat olive oil in an oven-safe pan over medium-high heat. Sear the salmon fillets, skin side up, for about 3 minutes until golden. Flip the fillets, then transfer the pan to the oven. Bake for 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
- Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, minced garlic, sliced chilies, and sesame oil until the sugar is dissolved and the ingredients are well combined.
- Assemble the Salad: In a large salad bowl, combine the sliced mangoes, cucumber, cherry tomatoes, red bell pepper, red onion, cilantro, and mint leaves. Toss the ingredients gently to mix them evenly.
- Dress the Salad: Pour the prepared dressing over the salad. Toss the salad again, ensuring that all the ingredients are well coated with the dressing.
- Serve: Place the salad on a serving platter or individual plates. Top with the cooked salmon fillets. Garnish with roasted peanuts for a crunchy finish. Serve immediately.
Extra Tips:
To enhance the flavors even further, consider marinating the salmon briefly in some of the dressing before cooking. This will give the salmon a more pronounced Thai flavor.
When choosing mangoes, opt for ones that are firm yet ripe to maintain a balance of sweetness and texture. If you prefer a milder salad, you can reduce the amount of chili in the dressing or remove the seeds to cut down the heat.
Finally, feel free to customize the salad with additional vegetables or herbs according to your liking for a more personalized touch.
Thai Red Curry Salmon Soup
Thai Red Curry Salmon Soup is a delightful fusion of flavors that combines the richness of salmon with the aromatic spices of Thai red curry. This dish is perfect for those who appreciate a hearty, flavorful soup that’s easy to prepare yet sophisticated enough to impress dinner guests.
The creamy coconut milk base, tangy lime juice, and the fresh herbs bring a revitalizing balance to the spicy curry, making it a satisfying meal any time of year.
Whether you’re a seasoned cook or new to Thai cuisine, this recipe is approachable and rewarding. It requires minimal prep time and uses ingredients that are readily available in most supermarkets.
The star of the dish, salmon, isn’t only delicious but also packed with omega-3 fatty acids, making this soup both nutritious and delicious. Serve it as a standalone meal or alongside a simple salad or steamed rice to complete your dining experience.
Ingredients for 4-6 servings:
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lb salmon fillet, skin removed, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 zucchini, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for about 1-2 minutes until it becomes fragrant. This helps to release the essential oils and deepen the flavor of the curry paste.
- Add Liquids: Pour in the coconut milk and stir thoroughly to combine with the curry paste. Add the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Season the Soup: Stir in the fish sauce and brown sugar, allowing them to dissolve completely. Adjust the seasoning to taste with salt and pepper.
- Cook the Vegetables: Add the sliced red bell pepper, mushrooms, and zucchini to the pot. Let them cook for about 5-7 minutes until they begin to soften but still have a bit of crunch.
- Add the Salmon: Gently add the salmon pieces to the pot, making sure they’re submerged in the liquid. Simmer for about 5 minutes or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Stir in the lime juice to add a bright, tangy finish to the soup. Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Extra Tips:
When cooking Thai Red Curry Salmon Soup, be mindful of the balance between spicy, sweet, and tangy flavors. Adjust the amount of curry paste to suit your spice tolerance, and remember that the sweetness from the coconut milk and brown sugar can help temper the heat.
If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid slightly. Finally, make sure the salmon is added towards the end of cooking to prevent overcooking, which will keep it tender and juicy.
Grilled Salmon With Thai Herb Marinade
Grilled Salmon with Thai Herb Marinade is a delightful dish that combines the rich flavors of Thai herbs with the succulent taste of grilled salmon. This recipe is perfect for those who love the complexity of Thai cuisine but want to keep their meal preparation simple and healthy. The marinade, which is bursting with fresh herbs and spices, infuses the salmon with a vibrant taste that’s both invigorating and satisfying.
Whether you’re planning a family dinner or a small gathering with friends, this dish is sure to impress. The recipe is designed to serve 4-6 people, making it ideal for a family meal or a small dinner party. The Thai Herb Marinade is a blend of ingredients that are easy to find in most grocery stores or Asian markets. Once the salmon is marinated, it grills up quickly, making it a convenient yet impressive dish. Pair it with a side of jasmine rice or a fresh salad to complete the meal.
Ingredients:
- 4-6 salmon fillets (about 6-8 ounces each)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 red chili, finely chopped (optional)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine chopped cilantro, basil, and mint with fish sauce, soy sauce, lime juice, olive oil, minced garlic, grated ginger, brown sugar, and chopped chili. Mix well to make sure all ingredients are fully combined into a smooth marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making certain all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor infusion.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn white before cooking. Make sure the grates are clean and lightly oiled to prevent the salmon from sticking.
- Grill the Salmon: Remove the salmon from the marinade and place it skin-side down on the grill. Discard the excess marinade. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nice charred appearance.
- Serve the Salmon: Once cooked, remove the salmon from the grill and let it rest for a couple of minutes. Serve hot, garnished with additional fresh herbs if desired.
Extra Tips:
For best results, always use fresh herbs as they provide the most vibrant flavors. If you prefer a milder dish, you can omit the red chili or adjust the amount to suit your taste.
When grilling the salmon, be careful not to overcook it as salmon is best when it’s juicy and tender. If you don’t have access to a grill, you can cook the salmon on a stovetop grill pan or bake it in the oven at 400°F (200°C) for about 12-15 minutes.
Enjoy your Grilled Salmon with Thai Herb Marinade as a healthy, delicious, and aromatic meal.
Thai Salmon Cakes With Cucumber Relish
Thai Salmon Cakes With Cucumber Relish is a delightful fusion of flavors and textures that brings the vibrant taste of Thai cuisine to your dining table.
These salmon cakes are a perfect appetizer or light meal, combining fresh salmon with aromatic herbs and spices. The cucumber relish complements the rich flavors of the salmon cakes, adding a revitalizing crunch and a burst of tanginess. This dish captures the essence of Thai culinary traditions with its balance of savory, sweet, and spicy elements.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The salmon cakes are made with fresh ingredients and seasoned with traditional Thai spices, guaranteeing an authentic taste experience. The cucumber relish is a quick and easy side that elevates the dish, making it both delicious and visually appealing.
Now, let’s explore the ingredients you’ll need to create this flavorful dish.
Ingredients:
- 1 ½ pounds fresh salmon fillets, skin removed, finely chopped
- 1 cup panko breadcrumbs
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
Cucumber Relish:
- 1 large cucumber, diced
- 1 small red onion, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 red chili, finely sliced (optional)
- 2 tablespoons chopped fresh mint
Cooking Instructions:
- Prepare the Salmon Mixture: In a large mixing bowl, combine the finely chopped salmon, panko breadcrumbs, red curry paste, fish sauce, lime juice, soy sauce, green onions, cilantro, ginger, garlic, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Salmon Cakes: Divide the salmon mixture into equal portions and shape them into patties, about 3 inches in diameter. Make sure each patty is compact to prevent them from falling apart during cooking.
- Cook the Salmon Cakes: Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, add the salmon cakes, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
- Prepare the Cucumber Relish: In a separate bowl, combine the diced cucumber, red onion, rice vinegar, sugar, salt, red chili, and mint. Mix well and let it sit for at least 10 minutes to allow the flavors to meld together.
- Serve: Arrange the salmon cakes on a serving platter and spoon the cucumber relish over or alongside them. Serve immediately while the salmon cakes are still warm, and enjoy the delightful blend of flavors and textures.
Extra Tips: For the best flavor, use the freshest salmon available; you can also use canned salmon if fresh isn’t an option, but be sure to drain it well and remove any skin or bones.
If you prefer a spicier kick, you can increase the amount of red curry paste or add a diced chili to the salmon mixture. The cucumber relish can be prepared in advance and stored in the refrigerator, making it a convenient component for meal prep or entertaining.
Thai-Inspired Salmon Stir-Fry
Thai-Inspired Salmon Stir-Fry is a delightful combination of flavors and textures that brings the best of Thai cuisine to your table. This dish features succulent salmon pieces, infused with a medley of traditional Thai spices and stir-fried with vibrant vegetables. The result is a harmonious blend of sweet, savory, and spicy notes that will tantalize your taste buds.
Ideal for a family dinner or a special occasion, this stir-fry is both nutritious and satisfying, making it a perfect choice for those who enjoy bold flavors without spending hours in the kitchen.
This recipe serves 4-6 people and is perfect for a quick yet impressive meal. The preparation is straightforward, with the fresh ingredients coming together in a matter of minutes once you start cooking. The luscious salmon, rich in omega-3 fatty acids, pairs beautifully with the crisp vegetables, while the fragrant sauce ties everything together.
Whether you’re a fan of Thai food or a newcomer to its exotic flavors, this dish is sure to become a favorite in your household.
Ingredients:
- 1.5 lbs salmon fillets, skinless, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon red chili flakes (adjust to taste)
- 1/2 cup fresh basil leaves
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Salmon: Rinse the salmon fillets under cold water, pat them dry with paper towels, and cut them into bite-sized pieces. Set aside.
- Make the Sauce: In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, lime juice, brown sugar, and red chili flakes. Stir until the sugar is dissolved and set aside.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
- Cook the Salmon: Add the salmon pieces to the pan, and cook for about 2-3 minutes on each side until they’re golden brown and cooked through. Remove the salmon from the pan and set aside on a plate.
- Stir-Fry Vegetables: In the same pan, add the sliced red and yellow bell peppers, sugar snap peas, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes until they’re tender-crisp.
- Combine and Sauce: Return the salmon to the pan with the vegetables. Pour the prepared sauce over the salmon and vegetables, gently tossing to combine and heat through for about 2 minutes.
- Finish with Basil: Add the fresh basil leaves to the pan and give everything a final toss. The basil should wilt slightly from the heat.
- Serve: Serve the Thai-Inspired Salmon Stir-Fry immediately over a bed of cooked jasmine rice.
Extra Tips:
When preparing this dish, make sure that the salmon is thoroughly dried before cooking to achieve a nice sear. You can adjust the level of spiciness by varying the amount of red chili flakes or by adding fresh sliced chili peppers for extra heat.
For a touch of additional flavor, consider garnishing the stir-fry with chopped peanuts or a squeeze of fresh lime juice before serving. If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce mixture before adding it to the pan.
Thai Salmon Noodle Bowl
Thai Salmon Noodle Bowl is a delightful fusion dish that brings together the rich and aromatic flavors of Thai cuisine with the delicate taste of salmon. This recipe showcases the perfect harmony between the tender, flaky salmon and the vibrant, spicy, and slightly sweet Thai-inspired sauce. The dish is completed with a bed of tender rice noodles, fresh vegetables, and fragrant herbs, creating a meal that’s as visually appealing as it’s delicious.
This Thai Salmon Noodle Bowl is an excellent choice for a family dinner or a gathering with friends, as it serves 4-6 people. The preparation involves marinating the salmon to infuse it with flavor, while the noodles and vegetables are cooked to perfection before everything is tossed together in a savory sauce. The end result is a satisfying, healthful meal that captures the essence of Thai cooking, with a balance of flavors and textures that will leave everyone asking for seconds.
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 12 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 2 carrots, julienned
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1/4 cup roasted peanuts, chopped (optional)
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Salmon: In a small bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, and red curry paste. Whisk until the sugar is dissolved. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- Sauté the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the red bell pepper, snow peas, and carrots, stirring frequently, and cook for about 3-4 minutes until the vegetables are crisp-tender.
- Cook the Salmon: Remove the salmon from the marinade and season with salt and pepper. In the same skillet, push the vegetables to the side and add the salmon fillets, skin-side down. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Combine and Serve: Add the cooked rice noodles to the skillet, tossing gently to combine with the vegetables and salmon. Sprinkle with green onions, cilantro, and basil leaves. If using, top with chopped roasted peanuts for an added crunch. Serve immediately.
Extra Tips: When cooking the salmon, guarantee that the skin is crispy by cooking it skin-side down first. This will help prevent the salmon from sticking to the pan and will add a delightful texture to the dish. If you prefer a spicier kick, consider adding a chopped red chili or a bit more red curry paste to the marinade. Additionally, feel free to adjust the vegetables based on what you have available or prefer; bok choy, broccoli, or bean sprouts are excellent alternatives or additions.
