Thai Glazed Salmon Recipe
One of the most popular ingredients I’m asked to give recipes for is salmon. Over recent years we’ve been advised to eat more fish, especially of the ‘oily’ variety, meaning fish containing omega 3 oil. As well as mackerel and sardines, salmon falls into this category. Salmon has become so much cheaper than it used to be due to the success of the farmed product, and, let’s be honest it’s delicious.
The thing I love most about salmon is that it can be paired with so many flavours. With subtle flavours you can showcase the creamy salmon and with stronger flavours it holds it’s own and bring balance to a dish.
This recipe is perfect for a mid-week dinner, it’s easy and quick, especially if you make sure you have a larder with a few Thai ingredients ready to go, or, you can make this for a group of friends when you want to impress.
Thai Glazed Salmon Recipe
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients for 4 Servings
700gr / 1.5 lb. of skinless salmon filet sliced into strips of about 2cm / just less than an inch thick
2 x tbsp of sunflower oil
4 x spring onions (scallions) chopped finely (keep a little back to dress the dish)
1 x red chili chopped finely
50gr / 1.7 oz. of fresh ginger sliced julienne (matchsticks)
2 x garlic cloves chopped finely
4 x tbsp of sweet chili sauce
Juice of one lime
2 x tbsp honey
2 x tbsp Thai fish sauce
Some fresh coriander (cilantro) leaves, lime wedges and spring onion (scallion)
- Heat the oil on a high heat in a heavy bottomed frying pan.
- Season the salmon with a little salt and when the oil is hot place the salmon filets in the pan. They should sizzle a bit but not too aggressively. Cook the salmon on each side for about 3 minutes. Be careful not to over load the pan, if you have too much salmon, then cook it off in batches.
- While the salmon is cooking you can prepare the glaze mix by measuring the chili sauce, honey, lime and fish sauce into a bowl and mix through with a fork.
- Remove the salmon from the pan and set aside on a clean plate.
- Put your pan straight back on the heat and add the spring onions (scallions), garlic, ginger and chili to the pan and fry off for a minute or so.
- Add the glaze mix, stir through and let it bubble and reduce for a couple of minutes until it is quite thick and syrupy .
- Serve the glaze poured over the salmon with the spring onions (scallions) and coriander (cilantro) and a few lime wedges on the side for squeezing.
Tips and Variations
- You can make this glaze to cover chicken to. I like to use chopped chicken breast, but I don’t remove the chicken from the pan to make the glaze. I also prefer this version with soy sauce instead of fish sauce.
- Serve with rice noodles.