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Thai grilled salmon on a platter with zucchini in coconut sauce and Basmati Rice pilaf

Thai Grilled Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Karen
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Fish & Seafood
  • Method: Grill
  • Cuisine: Thai
  • Diet: Gluten Free


Salmon is the most popular fish because it’s easy, delicious, and nutritious. The best way to cook Thai Grilled Salmon is to grill it outside with this easy citrus marinade.


Units Scale
  • 1.251.5pounds salmon fillet or (4) 5-6 oz. skin-on salmon fillets (1 per serving)
  • 1 lime zested and juiced – reserve some zest for garnish after cooking
  • 1 lime, sliced
  • 2 Tablespoons olive oil
  • 1/2 teaspoon of sea salt
  • 1/4 cup fresh cilantro, chopped (reserve a small amount for garnish)


  1. Whisk together the lime juice, olive oil, and salt in a small bowl.
  2. Place salmon on a plate skin side down, pour marinade over pieces, and top with lime slices. Sit fish on the counter for 15 – 30 minutes.
  3. Preheat grill to 400º.
  4. Brush the fish basket with olive oil and place the fish inside and close and lock the handle.
  5. Place fish skin side down on the grill and cook for 8 – 10 minutes. Turn and cook for an additional 2– 3 minutes. This skin side can take more heat than- the flesh side, so I do that side a little longer. Fish is done when it is the same color throughout.
  6. Place on a platter and cut into individual pieces.
  7. Sprinkle with lime zest and cilantro.


Excellent with Basmati Rice Pilaf and Zucchini in Coconut Sauce. If eating a paleo diet, eliminate the rice.

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