Grilled Thai-Spiced Salmon
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Grilled Thai-Spiced Salmon

Grilled Thai-Spiced Salmon

with Cucumber Salsa and Sweet Chili Glaze

Crunchy lime-pickled cucumbers and smoky grilled fish are the star of this super simple recipe that's packed with fresh and aromatic flavours!

Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

1 unit


2 unit

Green Onion

66 g

Mini Cucumber

1 unit

Garlic, cloves

56 g

Spring Mix

80 g


¾ cup

Basmati Rice

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber4 g
Protein35 g
Cholesterol61 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Medium Bowl
Small pot
Paper Towel
Aluminum Foil


Cook rice

Before starting, wash and dry all produce. While you prep, preheat the grill to 500°F over medium-high heat Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, cut cucumber into 1/4-inch pieces. Thinly slice green onions. Cut tomato into 1/2-inch pieces. Peel, then mince or grate garlic. Zest, then juice lime.

Make cucumber salsa and vinaigrette

Add 1 tsp lime juice, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then whisk until sugar dissolves. Add cucumbers and half the green onions, then stir to combine. Set aside. Add remaining lime juice, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Make sweet chili glaze

Add soy sauce, sweet chili sauce, remaining garlic and 2 tbsp water (dbl for 4 ppl) to a small pot. Bring to a boil over medium-high heat. Once boiling, cook, stirring often, until glaze thickens slightly, 30 sec-1 min. Remove the pot from heat.

Grill salmon

Pat salmon dry with paper towels. Add salmon, Thai Seasoning and 1 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then gently toss to coat. Stack two 6x-12-inch sheets of foil, then arrange on the grill. Place salmon on the foil, skin-side down. Close lid and grill, 4-5 min. Flip, then grill until salmon is cooked through, 2-3 min.**

Finish and serve

Add tomatoes and spring mix to the large bowl with vinaigrette, then toss to combine. Set aside. Add lime zest and remaining green onions to the pot with rice, then fluff with a fork. Divide rice and salad between plates. Arrange salmon over rice. Drizzle sweet chili glaze over salmon, then top with cucumber salsa.