Thai salmon with cucumber and dipping sauce

  • serves 4
  • Easy

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! A really refreshing Thai salmon dish with a sweet and fragrant marinade, which also works on chicken breasts, white fish fillets and even steaks.



  • salmon fillets 4
  • red chilli 1 thumb sized, deseeded and finely chopped
  • garlic 2 cloves, finely chopped
  • coriander 1 handful, roughly chopped
  • fish sauce 1 tbsp
  • sesame oil 1 tbsp
  • clear honey 2 tbsp
  • cucumber ¼, diced
  • red onion ½, diced
  • sweet chilli sauce 4 tbsp, mixed with
  • lime juice a squeeze


  • Step 1

    Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey. Season with pepper and refrigerate for at least 20 minutes.

  • Step 2

    Barbecue the salmon until it is crisp at the edges. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels firm to the touch.

  • Step 3

    Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce.