• 500g piece of salmon cut into large chunks
  • 4 kebab skewers
  • 2tbsp sweet chilli sauce
  • of 1 lime lime juice
  • 4 lime leaves optional
  • 1 clove garlic crushed
  • 2cm piece fresh ginger peeled and grated
  • 1tsp fish sauce
  • 1tbsp fresh coriander finely chopped
  • 1 fresh green shilli finely chopped
  • cut into 4 lime
  • to serve sweet chilli sauce


  • STEP 1

    Combine the sweet chilli sauce, lime, ginger and fish sauce marinade ingredients in a bowl. Stir in the salmon pieces so they’re well covered. Cover and refrigerate for up to 2hrs.

  • STEP 2

    If using wooden skewers, soak these for 30mins in advance. Thread the salmon onto four skewers.

  • STEP 3

    Heat a griddle pan until very hot. Shake excess marinade from the kebabs. Griddle for about 8mins, turning occasionally, until the salmon’s just cooked. Transfer the kebabs to a plate, scatter over the coriander and fresh chilli, and serve with the lime wedges and extra chilli sauce.