Lemongrass Chili Coconut Salmon Skewers
Tender salmon chunks marinated in a vibrant blend of lemongrass, chili, garlic, and creamy coconut milk, then grilled to perfection. These skewers offer a delightful balance of zesty, spicy, and subtly sweet flavors, making them a perfect appetizer or light main course.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Cut the salmon fillet into approximately 1-inch cubes and set aside.
~5 min - 2
In a mixing bowl, whisk together coconut milk, finely chopped lemongrass, red chilies, minced garlic, grated ginger, fish sauce, lime juice, and brown sugar to create the marinade.
~5 min - 3
Add the salmon cubes to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
~30 min - 4
Preheat your grill to medium-high heat. Thread the marinated salmon cubes onto skewers, leaving a small space between each piece.
~10 min - 5
Brush the grill grates with vegetable oil to prevent sticking. Grill the salmon skewers for 3-4 minutes per side, or until cooked through and slightly charred.
~8 min - 6
Remove skewers from the grill and garnish with fresh chopped cilantro before serving.
~2 min
Tips
- For extra flavor, you can marinate the salmon for up to 2 hours, but be mindful that the lime juice can start to 'cook' the fish if left too long.
- Serve these skewers with steamed jasmine rice and a side of cucumber salad for a complete Thai-inspired meal.
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