| Prep: 15 mins | Cook: 10 mins – 12 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 22g | 4g | 10g |
| sugars | fibre | protein | salt |
| 8g | 1g | 34g | 1.2g |
Why I Love Thai Grilled Salmon with Thai Chili Tamarind Glaze
When I first experimented with the recipe for Grilled Salmon with Thai Chili Tamarind Glaze, it felt like I was bridging two worlds—the laid-back, sun-kissed atmosphere of California’s wine country and the mystique of Thailand’s bustling street food scene. This dish exemplifies why I love to cook; it brings together an array of vibrant flavors, each one compelling in its own right, yet blending together harmoniously to create something greater than the sum of its parts.
The Inspiration Behind This Recipe
Dishes like this are deeply inspired by my travels and accumulated culinary experiences. On a trip to northern Thailand, I had the pleasure of meeting Chef Bo Songvisava, whose approach to incorporating traditional Thai ingredients into modern cuisine left an indelible mark on my heart. Her philosophy of balancing flavors—sweet, salty, sour, and spicy—resonated with me and guided the creation of this recipe. You can find her incredible work here.
But the inspiration doesn’t end there. The richness of the tamarind glaze coupled with the heat from the Thai chilies is reminiscent of the classic som tam (Thai green papaya salad) and pairs excellently with simple sides like jasmine rice or a crisp cucumber salad. The salmon, being a staple in my American-influenced kitchen, perfectly absorbs and complements the robust Thai flavors.
Why It Works for Busy Families
As a mother of three adopted children, one of my primary goals is to create meals that are nutritious, delicious, and family-friendly. Grilled Salmon with Thai Chili Tamarind Glaze checks all these boxes. The recipe is straightforward enough to prepare on weeknights, and the kids just love the slight sweetness from the brown sugar and honey, balanced by the tang from the lime juice.
Cooking this recipe also offers an engaging sensory experience. The aroma of garlic and ginger as they hit the pan, the vibrant sizzle of the salmon on the grill, and the visual appeal of cilantro garnish make for an inviting meal before you’ve even taken your first bite. This dish helps me introduce my children to new flavors and cultures, turning dinner time into a small, shared adventure.
Whether you’re a fan of traditional American cuisine or intrigued by Thai flavors, this recipe is a delightful intersection of both worlds. Give it a try—pair it with a light Pinot Grigio or even a zesty Thai iced tea, and you might just find it becomes a new favorite in your household.
What You’ll Need
- 6 salmon fillets (about 6 oz each)
- 1/2 cup tamarind paste
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1/4 cup water
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 3-4 Thai red chilies, finely chopped (adjust to taste)
- 2 tablespoons vegetable oil
- 1 bunch cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
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Method
Step One
In a medium bowl, combine the tamarind paste, fish sauce, soy sauce, lime juice, brown sugar, honey, and water. Stir until the sugar is dissolved and the mixture is smooth.
Step Two
Add the minced garlic, grated fresh ginger, and finely chopped Thai red chilies to the mixture. Stir well to combine. This will be your marinade and glaze.
Step Three
Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour half of the marinade over the salmon, making sure each fillet is well coated. Reserve the other half of the marinade for glazing. Marinate the salmon in the refrigerator for at least 30 minutes, but no longer than 2 hours.
Step Four
Preheat the grill to medium-high heat. Make sure the grill grates are clean and oiled to prevent sticking.
Step Five
Remove the salmon fillets from the marinade and discard the used marinade. Pat the salmon dry with paper towels and brush each fillet lightly with vegetable oil.
Step Six
Place the salmon fillets on the grill, skin-side down if they have skin. Grill the salmon for about 4-5 minutes per side, or until the salmon is just cooked through and flakes easily with a fork.
Step Seven
While the salmon is grilling, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 3-5 minutes, or until it thickens slightly.
Step Eight
During the last minute of grilling, brush the thickened glaze over the salmon fillets.
Step Nine
Remove the salmon from the grill and transfer to a serving platter. Garnish with freshly chopped cilantro and serve with lime wedges on the side. Enjoy your Grilled Salmon with Thai Chili Tamarind Glaze!
