This vibrant dish features tender grilled salmon fillets coated in a warm turmeric spice rub and finished with a rich, complex tamarind sauce. The sauce balances sweet brown sugar and sharp tamarind pulp with savory notes from soy and fish sauce, while fresh garlic and serrano chiles add depth and heat. It is a quick yet impressive weeknight dinner that brings bold Thai-inspired flavors to the table. The combination of smoky grilled fish and glossy, tangy sauce creates a satisfying meal perfect for pairing with steamed rice or fresh vegetables. Simple ingredients come together quickly for a restaurant-quality experience at home.
Salmon With Tamarind Sauce
Description
This vibrant dish features tender grilled salmon fillets coated in a warm turmeric spice rub and finished with a rich, complex tamarind sauce. The sauce balances sweet brown sugar and sharp tamarind pulp with savory notes from soy and fish sauce, while fresh garlic and serrano chiles add depth and heat. It is a quick yet impressive weeknight dinner that brings bold Thai-inspired flavors to the table. The combination of smoky grilled fish and glossy, tangy sauce creates a satisfying meal perfect for pairing with steamed rice or fresh vegetables. Simple ingredients come together quickly for a restaurant-quality experience at home.Ingredients
Directions
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Rinse salmon fillets and pat them completely dry with paper towels.
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In a small bowl, combine salt, turmeric, and pepper.
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Rub the spice mixture evenly over the surface of each salmon fillet.
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Lightly coat the fillets with 1 teaspoon of the oil.
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Heat a grill or grill pan over medium heat and lightly oil the grates.
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Place salmon fillets skin-side down on the grill.
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Cook until the fish is opaque and flakes easily with a fork, about 4-5 minutes per side depending on thickness.
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Transfer cooked salmon to a serving platter and cover loosely to keep warm.
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In a small stainless steel skillet, heat the remaining 1 teaspoon of oil over low heat.
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Add minced garlic and saut until fragrant and lightly golden, about 30 seconds.
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Stir in soy sauce, fish sauce, brown sugar, and tamarind liquid.
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Increase heat to medium and bring the mixture to a boil.
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Reduce heat and simmer for 2 minutes, or until the sauce thickens slightly.
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Add sliced serrano chile and chopped scallions to the sauce.
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Simmer for 1 more minute to blend the flavors.
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Pour the hot tamarind sauce evenly over the grilled salmon fillets.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 267.3kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 3.5g18%
- Cholesterol 55.0mg19%
- Sodium 2702.2mg113%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 0.3g2%
- Sugars 7.6g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish with fresh cilantro leaves before serving for added freshness and color.
If fresh tamarind pulp is used instead of liquid, soak 2 tablespoons of pulp in 1/4 cup warm water for 10 minutes, then strain and use the liquid.
For a milder sauce, remove the seeds and membranes from the serrano chile before slicing.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Ensure the grill is clean and properly oiled to prevent the salmon skin from sticking.
