Today I’ve been cleaning out my freezer. Too many things in there that I like having but don’t really want them taking up space at the moment.
Deep down between the frozen octopus and soft shell crabs, I found a small pack of banana leaves I’d forgotten I had. This baked salmon recipe immediately came to mind.
Unfortunately I didn’t have large enough leaves to package all the salmon I had purchased earlier. No worries though, foil, though not as flavourful does a great job.
The baked salmon recipe you are hopefully about to try is on the shortlist for a Thai cookbook I’m writing. It’s supposed to be out early next year but I have my doubts about that now.
Thai oven steamed salmon is so good. It’s great on the BBQ too if you want to wait for a nice day.
Shall I try to pick up banana leaves for my baked salmon?
The banana leaves impart a subtle and delicious flavour to the salmon but they are porous. Some of the sauce marinade will leak out but that isn’t a problem. Just scoop it up and spoon it over the salmon at the table.
If using foil, you will be able to wrap the salmon into a much tighter packet. All of the liquid will stay in the packet as well.
As I doubt many of you will have banana leaves in your freezer, just use foil. However, if you do, try this recipe with them.
Baked salmon ingredient alternatives.
I really had to wing it with this one. I had no fresh chillies in so couldn’t make my Thai sweet chilli sauce. If I could have made it, I would not have used the honey or dried chilli flake. The good news it, those ingredients actually work great in the sauce.
Thai food is all about getting the perfect combination of sweet, salty, sour and spicy. Taste it before adding the fish to ensure you’re happy with the combination.
Of course you could always use freshly chopped chillies. They are always good in Thai recipes like this one. For sweetness, you could also add a sweet chilli sauce or other sweetener. Palm or white sugar would work just fine.
I used fresh (frozen) Kaffir lime leaves which always have amazing flavour. If you don’t have them on hand, just use a bit more lime or lemon juice to make the sauce sour.
If you like this recipe, you might also like to try these
- 1 side of salmon
- SAUCE INGREDIENTS
- 5 tbsp runny honey
- 2 tbsp sriracha sauce - preferably Thai
- 1 x 2.5cm (1 inch) piece of ginger - minced
- 5 cloves garlic - minced
- 1 tsp dry red chilli flakes
- 2 tbsp Thai fish sauce
- 2 tbsp light soy sauce
- 2 tbsp lime juice
- 4 Kaffir lime leaves - very finely chopped (optional)
- TO GARNISH
- 3 tbsp coriander (cilantro) finely chopped
- Lime wedges to serve
- Pre-heat your oven to 200c/400f
- If needed, you could cut the side of salmon into two or more pieces. I had to do this so I could wrap it in both foil and banana leaves.
- Stir all of the sauce ingredient into a bowl and stir well to combine.
- Place the salmon on top of a sheet of foil inside a baking dish. Pour the sauce ingredients over the salmon and then wrap tightly with the foil.
- Place the dish in your pre-heated over and bake for 15 - 20 minutes. Cooking times with vary depending on the thickness of you salmon and your own personal preferences.
- To serve, sprinkle with the coriander and serve with the lime wedges at the table.
- This recipe is delicious served with jasmine rice. I served it this evening with rice noodles and steamed broccoli.