If you like Thai BBQ chicken, you'll love this seafood version. What could be more delicious than Thai BBQ salmon with Thai chimichurri for dinner? Plus, it's so easy to make!
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Watch how to make this
What makes this dish special
When I was growing up, every Sunday after church, my friends and I would debate whether we would have KFC or Thai BBQ for lunch. If we did have Thai BBQ, we always chose either pad thai, pad see ew, or Thai BBQ chicken. What can I say? We weren't adventure-seekers at 12 years old.
Flash forward years later, and I still sometimes crave Thai BBQ for my Sunday lunch. Today, I wanted to mix it up a bit by using the flavors of Thai BBQ but applying it to seafood. To make it extra glamorous, I paired it with amazing Thai chimichurri which is now my favorite Asian condiment. I can safely say that this Thai BBQ salmon with Thai chimichurri is one dish I will crave any day. And for another delicious Thai-inspired seafood dish, check out my sesame crusted salmon with green curry!
Ingredients
- Salmon: Since the fish is the main star of the recipe, make sure to use good quality salmon.
- Shallots: Small, mild-flavored onions with a hint of garlic. They have purplish-brown skin and a white, purple, or reddish interior. You can substitute shallots with red or yellow onions for a milder flavor or with green onions (scallions) for a slightly different taste.
- Lemongrass: A tropical herb with a strong lemon flavor and fragrance, imparting citrusy and herbal notes. If fresh lemongrass is unavailable, use lemongrass paste or dried lemongrass. Alternatively, you can use grated lemon zest for a milder citrus flavor.
- Thai chile: Small, hot peppers with a bright red or green color. They add spiciness to dishes and are a staple in Thai cuisine.
- Coconut milk: The creamy liquid adds a subtle coconut flavor to the fish.
- Fish sauce: A savory, umami-rich condiment made from fermented fish. It adds depth of flavor and saltiness.
- Thai basil: Thai basil has a sweet, anise-like flavor and a distinct aroma. If Thai basil is unavailable, you can use Italian basil or sweet basil, although the flavor profile will be slightly different.
Substitutions and variations
- Protein: While salmon works wonderfully with this Thai BBQ marinade, you can experiment with other firm-fleshed fish like trout, cod, or mahi-mahi. Alternatively, replace the seafood with another protein such as chicken, tofu, pork loin, or steak.
- Non-spicy: You can omit the chilies for a mild version.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
Step-by-step instructions
Step 1: Marinate salmon
This Thai BBQ salmon recipe has many ingredients, but the procedure is quite simple. Marinate the salmon, cook, and make the chimichurri.
To make the marinade, chop up the aromatics including the lemongrass, shallot, ginger, garlic, and Thai chile. Combine it with the spices, coconut milk, and vegetable oil and pour it over the salmon, turning to coat. Let it sit at room temperature for 30 minutes.
Step 2: Prepare chimichurri
Meanwhile, make the chimichurri. Chimichurri is originally an Argentinian sauce made of parsley, garlic, olive oil, and acid. Call it their version of pesto. I've been making my chimichurri for years now and have paired it with tri-tip and Philly cheesesteaks amongst many other dishes. Today's version has a twist using Asian aromatics to tie it to the dish.
The three dominant herbs in the Thai chimichurri are Thai basil, scallions, and cilantro. Thai basil is a little spicy with notes of star anise whereas Italian basil is sweeter. It also has streaks of purple in the leaves and can be referred to as "purple basil." Side note, did you know there are between 50 and 150 different varieties of basil? Incredible!
Pulse all the ingredients in a food processor until finely chopped. Add the olive oil, season with salt and pepper and you are good to go! If you don't have a food processor, you can finely chop all the ingredients by hand and stir in the olive oil, lime juice, and fish sauce.
Step 3: Bake
Roast the salmon until the flesh flakes easily with a fork and serve it with a big dollop of the Thai chimichurri. You can also pan-fry or grill the salmon but because of the marinade, I find it easier to bake it.
I loved the layers of flavors in this Thai BBQ salmon. The fish alone is already delicious, but that chimichurri is just heaven. Make extra sauce and get ready to put it on everything.
Make-ahead and storage
- Make-ahead: The Thai chimichurri and salmon marinade can be prepared the day before.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
The spice level of the chimichurri can be adjusted based on your preference. If you're sensitive to heat, you can reduce the amount of Thai chile or omit it altogether.
Pair the salmon with a bowl of rice or this Thai red curry fried rice for something different. You can also serve it alongside sauteed vegetables or a Thai omelet for extra protein.
Store any leftover chimichurri in an airtight container in the refrigerator. It can be refrigerated for a few days, although the color may dull over time.
More salmon recipes
Looking for more salmon dishes? Try these:
Recipe
Thai BBQ Salmon with Thai Chimichurri
Ingredients
Thai BBQ Salmon
- 1 shallot minced
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 1 Thai chile chopped
- ½ cup coconut milk
- 2 tablespoons vegetable oil
- 1 stalk lemongrass chopped
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 teaspoons brown sugar
- 1 ½ pounds salmon filet
Thai Chimichurri
- ½ cup Thai basil
- ½ cup scallions
- ½ cup cilantro
- 1 shallot peeled
- 1 garlic clove
- 1 Thai chile
- 1 tablespoon fish sauce
- zest and juice of 1 lime
- ½ teaspoon black pepper
- ½ cup olive oil
Instructions
- Preheat oven to 400 degrees F.
- Combine the ingredients for the salmon including the shallot, garlic, ginger, Thai chile, coconut milk, vegetable oil, lemongrass, fish sauce, black pepper, coriander, curry powder, and brown sugar, stirring to combine. Add the salmon and marinate for 30 minutes. Remove salmon from marinade and place on a lined baking sheet with the skin side down. Bake for 12-15 minutes or until the skin flakes easily with a fork. Remove from heat and let rest 10 minutes.
- Meanwhile, prepare the chimichurri. Add all ingredients except the olive oil in a food processor and pulse until herbs are coarsely chopped. Add the olive oil and pulse until combined. Alternatively, chop all of the ingredients by hand and stir in the olive oil, lime juice, and fish sauce.
- Transfer the salmon to a serving platter and drizzle chimichurri on top. Serve with extra chimichurri on the side and lime wedges if desired.
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