Serious Salads: Grilled Salmon With Thai Cucumber B

Name: Serious Salads: Grilled Salmon With Thai Cucumber Basil Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cloves garlic, minced (about 1 tablespoon); 1/4 cup freshly squeezed lime juice, from 2-3 limes; 1/4 cup vegetable oil; 2 tablespoons fish sauce; 1 teaspoon ground coriander; 2 tablespoons sugar; Kosher salt; 1 large English cucumber, seeded and cut into 1/2-inch dice (about 2 cups); 1/4 cup loosely packed fresh basil leaves, finely sliced; 4 salmon fillets, about 6 ounces each; Vegetable oil; Kosher salt and freshly ground black pepper

Servings: persons

3 medium cloves garlic, minced (about 1 tablespoon)
1/4 cup freshly squeezed lime juice, from 2-3 limes
1/4 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon ground coriander
2 tablespoons sugar
Kosher salt
1 large English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil leaves, finely sliced
4 salmon fillets, about 6 ounces each
Vegetable oil
Kosher salt and freshly ground black pepper

1
Combine garlic, lime juice, oil, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.
2
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
3
and
4
the grilling grate.
5
Rub salmon fillets lightly with vegetable oil and season with salt and pepper. Place fillets skin side down on grill and cook until golden brown and slightly charred, 3 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until instant-read thermometer inserted into center of filet registers 125u00b0F for medium rare or 130u00b0F for medium, 2 to 3 minutes longer. Transfer to a large plate and tent with foil. Allow to rest for five minutes.
6
Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top and drizzle remaining dressing on and around salmon. Serve immediately.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium cloves garlic, minced (about 1 tablespoon), 1/4 cup freshly squeezed lime juice, from 2-3 limes, 1/4 cup vegetable oil, 2 tablespoons fish sauce, and more.

Yes, Serious Salads: Grilled Salmon With Thai Cucumber Basil Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Serious Salads: Grilled Salmon With Thai Cucumber Basil Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions