Grilled Thai salmon

The sweet, Asian flavours in this light dish make it ideal for a quick lunch

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 281
  • fat 17g
  • saturates 3g
  • carbs 3g
  • sugars 2g
  • fibre 0g
  • protein 29g
  • salt 1.52g


  • 4 x 140g/5oz salmon fillets
  • 2 tsp sunflower oil
  • small knob of root ginger, peeled and grated
  • 1 mild red chilli, finely sliced (deseed if you want less heat)
  • bunch spring onions, finely sliced
  • 1½ tbsp sweet soy sauce
  • ¼ tsp sugar
  • 1 x 20g pack coriander, leaves only chopped


Make it with chicken
SPICY CHICKEN WRAPS Use 4 chicken breasts instead of the salmon. Slice the chicken into strips, then stir-fry with 2 tbsp oil over a high heat for 5 mins. Add the ginger, chilli, spring onions and soy as above. Toss in the coriander, then roll up in warmed tortilla wraps.Tip
For perfect salmon, always undercook it slightly, then cover and leave to stand for a few mins. As it stands it will carry on cooking gently, resulting in velvety, just-cooked fish.


  1. Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.

  2. Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

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