Go Back
Print

Thai BBQ Salmon with Thai Chimichurri

Course Main Course
Cuisine Thai
Keyword seafood
Total Time 45 minutes
Servings 4
Author Christine Ma

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.

Notes

The Thai chimichurri can be prepared the day before.