Thai Salmon Skewers in Lime-Coconut Marinade Recipe
Juicy pieces of salmon in a delicate coconut and lime marinade are a Thai answer to classic grilled salmon. In Thailand, fish is often marinated in coconut milk and herbs, which keeps the flesh tender and fragrant even after intense grilling.
Fish skewers are a common sight on Thai beaches, where fish is quickly marinated in coconut, lime and herbs, then thrown straight onto the grill. This recipe simplifies the street-food version so you can easily make it on a home grill or grill pan.
The combination of rich salmon with a creamy coconut-lime marinade gives a flavour that feels like a Thai beachside eatery. The gentle sweetness of coconut softens the sharpness of lime, so the overall taste is fresh but not overly tangy or spicy. It’s an interesting alternative to classic lemon salmon, especially for summer grilling.
Why this version works
- Coconut milk acts as a gentle shield that protects the salmon from drying out on the grill.
- A short marinating time boosts the flavour of the fish instead of overwhelming it with too much lime acidity.
- Even-sized pieces ensure even cooking and a neat, consistent look to the skewers.
Chef's tips
The most common mistake is overcooking the salmon – take the skewers off the grill when the centre is still slightly translucent, as it will finish cooking in the residual heat. Be sure to shake off any excess marinade before grilling, otherwise it will burn and turn bitter on the grates. If you’re grilling on a metal rack, heat it well and brush with oil until it looks glossy – that’s the easiest way to prevent sticking.
How to serve
Serve the skewers with a simple salad of cucumber, coriander and lime, or with jasmine rice to soak up all the coconut-lime juices from the plate. While you’re at the grill, add courgette, bell pepper, asparagus or corn on the cob – that way you can prepare the whole meal on one grill without extra pots and pans.
Watch out for
- Don’t marinate the salmon for longer than about 30 minutes, as the lime juice will start to “cook” the protein and the fish will be dry after grilling.
- Don’t grill over too low a heat – the salmon will dry out before it has a chance to brown and release easily from the grates.
- If the pieces stick when you try to turn them, give them another several seconds so they can brown properly and release on their own.
Substitutions
- You can replace salmon with rainbow trout or cod, shortening the grilling time slightly.
- You can swap honey for maple syrup or demerara sugar if you avoid animal products.
- If you don’t like the taste of fresh coriander, use flat-leaf parsley instead.
- For a milder version, omit the chilli or use sweet paprika powder instead.
Ingredients
- skinless salmon fillet - 600 g
- coconut milk kokosowe z puszki - 120 ml
- lime juice - 3 tablespoons
- finely grated lime zest - 1 teaspoon
- garlic - 2 cloves
- fresh ginger - 10 g
- soy sauce sojowy - 1.5 tablespoons
- honey - 1 tablespoon
- oil roślinny - 1 tablespoon
- fresh coriander - 2 tablespoons
- red chili pepper - 0.5 pieces
- skewers - 8 pieces
Preparation
- If using wooden skewers, soak them in water for at least 20 minutes so the ends don’t burn and crumble during grilling.
- Remove any bones from the salmon fillet and cut it into even cubes about 3 cm (1¼ in) across – the pieces should be compact, without thin “tails”, so the ends don’t dry out.
- In a bowl, mix the coconut milk, lime juice and zest, finely grated garlic and ginger, soy sauce and honey until you have a smooth, slightly thick marinade with no lumps.
- Add the salmon pieces to the marinade and gently mix with your hand or a spoon so each piece is evenly coated in a thin layer. Cover and chill for 20–30 minutes, until the fish turns slightly pale on the surface.
- Heat a grill, grill pan or regular frying pan over medium-high heat. Lightly brush the grate or pan with oil until it’s evenly glossy.
- Lift the salmon from the marinade and gently shake off any excess. Thread the cubes onto the skewers, leaving tiny gaps between pieces so the heat can reach the centre.
- Place the skewers on the well-heated surface. Grill for 3–4 minutes on the first side, until the bottom is well browned and the sides turn opaque to about halfway up.
- Carefully turn the skewers and grill for another 2–3 minutes, until the salmon is opaque in the centre and just starts to flake with a fork but is still moist and springy.
- Transfer the skewers to a plate and sprinkle with chopped coriander and, if you like, finely chopped chilli. Serve right away while they’re hottest and juiciest.
Storage
No storage information available for this dish.
I made these skewers for the first time over the May holiday when friends asked for something lighter on the grill than pork neck. Since then I always throw on a few salmon pieces without skewers for the kids, who prefer eating from a plate with a fork.
