• 2-3 pieces of salmon fillets 
  • 1/2 cup of fresh chopped cilantro leaves (or coriander leaves)
  • 4 copped or minced cloves of garlic
  • 1/2 teaspoon of crushed white pepper
  • 1 1/2 tablespoons of sauce of fish
  • 2 tablespoons of oil of coconut (if not then can use any vegetable oil)
  • 1/4 cup of fresh lemon juice

For Sauce

  • 2 tablespoons of freshly chopped coriander (can also use cilantro)
  • 1/2 teaspoon of ground crushed white pepper
  • 3 to 4 chopped cloves of garlic
  • 2 tablespoons of sauce of fish
  • 1-2 whole chilies (can also use Jalapeño or chili flakes)
  • 1 tablespoon of sauce of soy
  • 3 tablespoons of brown sugar 
  • 2 tablespoons of milk (preferably use coconut milk)


  1. Marinate first, in a blender add cilantro/coriander, garlic cloves, white pepper, fish sauce, coconut oil, and some lemon juice and blend it all very well to make a paste, this is our spicy Thai paste
  2. Wash salmon pieces and dry completely. Bring a bowl and add the Thai paste everywhere throughout the fish, guaranteeing all surfaces are secured. Marinate the fish for a minimum of 10 minutes and max up to 24 hours.
  3. Sauce it up, for sauce take a small bowl to add some coriander, white pepper, fish sauce, garlic, soy sauce, chilies brown sugar, and some coconut milk and then mix gently as mixing too much will break down the sugar At that point trial it, searching for a tart flavor that is a harmony between sweet, sharp, hot and salty. Include more lime juice if excessively salty or sweet as per your taste. In the event that excessively hot, includes more coconut drain. Put aside.

  1. Warmth up your flame broils and drizzles with a little vegetable oil. Flame broil the salmon, enabling each piece to cook a few minutes previously exasperating/turning (this will keep substance from tearing). Season the first occasion when you turn it with a portion of the extra marinade. Salmon is cooked when the inward substance is never again translucent. 
  2. Give it a final touch, serve the salmon with rice and mixed greens, in addition to the sauce as an afterthought.


  • For better results serve or use the sauce at the temperature of a room.
  • You can preserve this dish for almost 2 days by keeping it in a fridge.