Thai Salmon Kebabs

  • Serves 4

These succulent skewers are packed with great-quality protein for muscle health as well as omega-3 fatty acids, B vitamins and potassium to help reduce inflammation, lower blood pressure and protect you from disease. Recipe from our expert nutritionist, Kate Percy...



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


  • 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.