Salmon Marinated with Thai Spices

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This recipe is an Asian interpretation of gravadlax, a Scandinavian speciality. Use very fresh salmon. The raw fish is marinated for several days in a brine flavoured with Thai spices, which effectively “cooks” it.


  • tail piece of 1 salmon, weighing about 675 g/ lb, cleaned, scaled and filleted (see


  1. Remove any remaining bones from the salmon – a pair of tweezers is the best tool for doing this, as they are likely to be both tiny and slippery.
  2. Put the coarse sea salt, sugar, ginger, lemon grass, lime leaves, lime rind, chopped chilli, crushed black peppercorns and chopped coriander in a bowl and mix together.