Thai Salmon with chilli, ginger, and wild rice is an easy and super tasty meal. Ready in under 30 minutes, it's perfect for mid-week. The salmon fillets cook in a simple Thai marinade made from sweet chilli sauce, soy, grated ginger, and lime, which is both spicy and sweet at the same time.
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Salmon is an oily fish and very good for you. Another quick salmon dish you'll love is Salmon Creme Fraiche Pasta, ready in 20 minutes, or how about a Salmon and Spinach Lasagne for a delicious seafood lasagne? Homemade Salmon Fishcakes are hands down better than any shop-bought fishcakes and freeze well so you can make them in batches.
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Ingredients
To make this Thai salmon recipe, you need just four ingredients for the marinade.
- Salmon Fillets - a typical salmon fillet for one person weighs between 120g and 140g /4oz-5oz. Buy with the skin on. Look for fillets that are moist and avoid anything that has brown or grey blemishes as this means it is not fresh. It should also smell slightly salty and the fish smell shouldn't be unpleasant.
- Sweet Chilli Sauce - this is widely available. You can buy versions with reduced sugar.
- Soy sauce - this adds the umami to the marinade.
- Ginger - buy fresh root ginger if you are able and grate it yourself for the best flavour.
- Lime - you will use the zest and juice.
- Wild Rice - this comes in different forms. You can buy 100% wild rice or a mixture of wild rice and basmati. The cooking time for 100% wild rice varies so check the packet. Wild rice has a firm texture and a slightly nutty, earthy flavour. I've used wild rice with basmati here as the cooking time is shorter at just under 20 minutes.
- Tenderstem broccoli - this cooks quickly and goes very well with the flavours.
See recipe card for quantities.
How to make Thai Salmon fillets
Rinse the rice and put it on to cook as per the packet instructions. Heat the oven to 220C/430F.
Line an oven dish with baking or parchment paper and lay the salmon fillets skin side down.
Mix the marinade ingredients together in a bowl.
Spoon the marinade over the salmon, covering the entire length of the fillet.
Bake in the oven for 10 -15 minutes, depending on the thickness of the fillets until the flesh easily flakes.
Steam the tenderstem broccoli over the rice for the last 3 -4 minutes until it is bright green in colour.
Alternative Cooking method
If you prefer, you can grill your salmon fillets for 6 - 8 minutes. Place your oven dish on the middle shelf under the grill.
Top Tip
Don't overcook your salmon or it will be dry. To check if your salmon is cooked, press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist.
Variations
This is a basic thai salmon recipe and you can easily swap the rice or the vegetables. See below for more serving suggestions.
- Spicy - add some diced fresh red chilli if you want to spice up the marinade.
- Kid-friendly - most children like the sweet taste of the chilli sauce. If you're not sure, you can cook one fillet without a marinade and keep a small amount of the sauce to one side, and add it at the table.
- Gluten Free - Shop-bought sweet chilli sauces sometimes contain gluten as does regular soy sauce. You can buy gluten-free versions of both.
Homemade Sweet Chilli Sauce
If you want to make your own homemade sweet chilli sauce, check out this great recipe from Nicky at Kitchen Sanctuary.
Equipment
You will need
- Oven proof dish
- Baking paper / parchment paper (optional)
- Small bowl for the marinade
- Grater
- Measuring jug
- Large pan for the rice
- Steamer or colander with a lid for the broccoli
Serving Suggestion
Serve the salmon fillets, wild rice, and broccoli with a wedge of lime. You can also add a few fresh coriander leaves (cilantro).
Instead of rice, serve the sweet Thai salmon fillets with Asian noodles. As an alternative to tender stem broccoli, serve with slaw, stir-fried vegetables, pak choi (bok choy), or crispy green vegetables such as mange tout (snow peas) or sugar snap peas.
Storage, leftovers and re-heating
The cooked salmon fillets will keep in the fridge for 3 - 4 days. Leftover salmon and rice are delicious eaten cold as a salad the next day. If you have leftovers, cool them quickly and place them in the fridge. Don't leave fish or rice out at room temperature.
To re-heat a salmon fillet, it's best to do it on a low heat to avoid it drying out. Place the fillet on a baking tray and cover with foil. Re-heat at 135C / 275F for about 15 minutes.
To reheat rice, place it in the microwave with a few tablespoons of water and re-heat until it is piping hot all the way through.
Remember you should only re-heat foods once.
This salmon dish won't freeze well.
Sustainability
Look for salmon fillets that have been sustainably sourced. The blue Marine Stewardship Council logo is a good indicator.
Soy sauce, limes, and fresh ginger can all be bought as Fairtrade items. The Fairtrade movement works with around 2 million of the poorest farmers globally to help them enjoy secure and sustainable livelihoods, improve their living standards, invest in their communities and businesses, and protect our shared environment.
Green Tip
Steaming the broccoli over the rice helps save on energy.
More Salmon Fillet Recipes
Looking for other salmon recipes like this? Try these:
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📖 Recipe
Thai Salmon with Chilli Ginger and Wild Rice
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Equipment
- 1 Oven proof dish
- Baking Parchment optional
- 1 Small bowl
- 1 Grater
- 1 Measuring Jug
- 1 Large Pan
- 1 Steamer or colander with a lid
Ingredients
- 280 g Wild Rice or wild rice mixed with basmati
- 520 g Salmon Fillet 120g - 140 g per person
- 50 g Sweet Chilli Sauce
- 2 tablespoon Soy Sauce
- 1 tablespoon Fresh Ginger grated
- 1 Lime juice and zest
- 200 g Tenderstem Broccoli
Instructions
- Rinse the rice and put it on to cook as per the packet instructions. Heat the oven to 220C/430F.
- Line an oven dish with baking or parchment paper and lay the salmon fillets skin side down.
- Mix the marinade ingredients together in a bowl.
- Spoon the marinade over the salmon, covering the entire length of the fillet.
- Bake in the oven for 10 -15 minutes, depending on the thickness of the fillets until the flesh easily flakes.
- Steam the tenderstem broccoli over the rice for the last 3 -4 minutes until it is bright green in colour.
Notes
Ingredient Notes
-
- Salmon Fillets - a typical salmon fillet for one person weighs between 120g and 140g /4oz-5oz. Buy with the skin on. Look for fillets that are moist and avoid anything that has brown or grey blemishes as this means it is not fresh. It should also smell slightly salty and the fish smell shouldn't be unpleasant.
-
- Sweet Chilli Sauce - this is widely available. You can buy versions with reduced sugar.
-
- Soy sauce - this adds the umami to the marinade.
-
- Ginger - buy fresh root ginger if you are able and grate it yourself for the best flavour.
-
- Lime - you will use the zest and juice.
-
- Wild Rice - this comes in different forms. You can buy 100% wild rice or a mixture of wild rice and basmati. The cooking time for 100% wild rice varies so check the packet. Wild rice has a firm texture and a slightly nutty, earthy flavour. I've used wild rice with basmati here as the cooking time is shorter at just under 20 minutes.
-
- Tenderstem broccoli - this cooks quickly and goes very well with the flavours.
Alternative Cooking Method
If you prefer, you can grill your salmon fillets for 6 - 8 minutes. Place your oven dish on the middle shelf under the grill.Storage, reheating and leftovers
The cooked salmon fillets will keep in the fridge for 3 - 4 days. Leftover salmon and rice can be eaten cold the next day. Cool leftovers quickly and place them in the fridge. Don't leave fish or rice out at room temperature. To re-heat a salmon fillet, place the fillet on a baking tray and cover with foil. Re-heat at 135C / 275F for about 15 minutes. To reheat rice, place it in the microwave with a few tablespoons of water and re-heat until it is piping hot all the way through. Remember you should only re-heat foods once. This salmon dish won't freeze well.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Jan Bennett
This looks delicious!!