Thai Lime Salmon

Firm salmon fillets, lightly seared, deliver a satisfying crispness and rich, buttery depth. A bright, citrus-y lime glaze — accented with garlic, soy and a whisper of honey and oyster sauce — wraps the fish in a lively balance of tang, savoury umami and gentle sweetness. As the sauce warms and thickens, it clings to the salmon, adding layers of shine and flavour that lift the natural richness of the fish. With each forkful comes the contrast: tender flesh, zesty lime brightness, and a subtle savoury-sweet undertone. Elegant yet comforting, this dish celebrates simple ingredients transformed into a vibrant, flavour-packed dinner — perfect with a bowl of steamed rice or fresh greens.

Ingredients

• 400 g salmon fillets with skin
  
• 1/2 onion (chopped)
  
• 3 cloves garlic (chopped)
  
• 1 tablespoon butter
  
• 2 limes (sliced and seed removed)
  
• Salt (to marinate salmon)
  
• Black pepper (to marinate salmon)
  
• 1 pack of wasabi
  
• 2 tablespoons soy sauce
  
• 1 tablespoon oyster sauce
  
• 1 tablespoon honey
  

Steps

1. Start by marinating the salmon with salt and pepper for 10 minutes
   
2. In a pan with medium low heat, fry the salmon with skin down for about 2 minutes
   
3. Flip sides until all sides are browned
   
4. Remove from pan and leave aside
   
5. In the same pan, fry diced onion and garlic
   
6. Once softens, add in butter and prepared sauce
   
7. Add salmon back to the pan and thicken the sauce
   
8. Lastly, add in sliced lime and prepare to serve!
   

Languages

Lachs mit thailändischer Limette - Deutsch (German) version
Salmón tailandés con lima - Española (Spanish) version
Saumon au citron vert thaï - Français (French) version
Salmon Jeruk Nipis Thailand - Bahasa Indonesia (Indonesian) version
salmone al lime thailandese - Italiana (Italian) version
タイ風ライムサーモン - 日本語 (Japanese) version
태국산 라임 연어 - 한국인 (Korean) version
แซลมอนมะนาวไทย - แบบไทย (Thai) version
泰式青柠三文鱼 - 简体中文 (Simplified Chinese) version
泰式青檸三文魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version