Lemongrass, Lime Leaf and Chilli Baked King Salmon

Prep time: 30 mins | Cook time: 5 mins
Lemongrass, Lime Leaf and Chilli Baked Salmon



Lemongrass and Chilli Paste

  • 1 stalk lemongrass, white part only, finely chopped

  • 1 double makrut lime leaf, spine removed, roughly chopped

  • ½- 1 long red chilli, seeds removed or leave in for a spicy version, roughly chopped

  • 2 cloves garlic, peeled and chopped

  • 2 teaspoons chopped fresh ginger

  • 1 tablespoon brown sugar

  • 1 teaspoon fish sauce

  • 1 teaspoon oyster sauce

  • ½ teaspoon sesame oil

Coconut Rice

  • 1 cup basmati rice, rinsed and drained

  • 1¼ cups water

  • ½ cup coconut milk

  • 1 double makrut lime leaf

  • 1 teaspoon sea salt

To Cook

  • 280 gram packet Big Glory Bay Fresh King Salmon Portions


Preheat the grill to it’s highest setting. Place the oven shelf two racks down from the grill. Line a small shallow baking tin with a lightly greased piece of foil.

Lemongrass and Chilli Paste

Using a stick blender, blitz the lemongrass, lime leaves, chilli, garlic and the ginger together until well chopped. Add all the remaining ingredients and blitz again to make a fine paste. Tip into a small frying pan, place over a low heat and cook for about 2 minutes, stirring constantly until fragrant and is reduced to a thick paste. Cool for a few minutes.

Coconut Rice

Put all the ingredients in a medium pot and bring to the boil. Give it a good stir then cover with a tight-fitting lid. Reduce the heat to low and cook for 18 minutes. Turn off the heat and leave to stand for 5 minutes before uncovering and fluffing up with a fork.

To Cook

Put the salmon on the baking tin and spread the paste over the top. Place under the grill and cook for 3-4 minutes or until golden and the salmon is cooked to your liking.

To Serve

Divide the rice between bowls and top with the salmon. Garnish with fresh herbs and lime wedges to serve.

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