Salmon Fillet With Crispy Skin And Thai Cucumber Salad

  • Prep Time
    45 minutes
  • Cook Time
    10 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • Salmon fillet pieces with skin on, 200 g to 250 g each and about 50 mm thick
  • Olive oil
  • Salt

For the salad 

  • 2 continental cucumbers
  • ½ cup chopped coriander
  • 6 large shallots, thinly sliced
  • 1 medium red chilli, seeded and finely diced
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons peanut oil
  • Freshly ground black pepper


Step 1
Lightly brush the salmon fillets all over with olive oil. Season with salt.

Place the salmon on the pre-heated hotplate, skin side down, for 4 minutes. Turn the fillets and barbecue for another 2 or 3 minutes.

Step 2
To make the salad:

Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber from one end to the other. Discard the centre seeds.

Place cucumber in a colander and allow to drain for around 30 minutes.

Toss cucumber with the chopped coriander, shallots and chilli, and set aside until ready to serve.

To make the dressing, in a bowl dissolve the brown sugar in the lime juice and fish sauce, then whisk in the vinegar. Season with black pepper and add the peanut oil. Mix well before pouring over salad to serve with salmon.