BBQ tamarind salmon with lemongrass, chilli and ginger

  • serves 6
  • Easy

Sour tamarind counters salmon’s rich, oily flavour and gives this Thai-inspired dish a real wow factor. Find tamarind purée in the spice or Asian section of most major supermarkets.



  • tamarind purée 100g jar
  • lemongrass 2 stalks, sliced (woody layers removed)
  • red chilli 1 small, seeds removed and finely chopped
  • root ginger 3cm, grated
  • palm sugar or honey 3 tbsp
  • mint a small bunch, chopped
  • salmon 700g piece, skin on
  • coriander a small handful, chopped


  • Step 1

    Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on an oiled piece of foil or a banana leaf (find these in the frozen section at asian supermarkets). Brush a thick layer of the sauce over the salmon and grill for 10 minutes.

  • Step 2

    Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.