Glazed Grilled Salmon with Thai-inspired Tabbouleh

Shanthi Appelo
Shanthi Appelo

| 1 min read

Glazed Grilled Salmon
This recipe makes parsley the star of the show and combines its freshness with salmon. Traditionally a Lebanese dish, this tabbouleh takes a Thai twist by including lime, chili and sesame oil.
Serving Amount
  • 12 cup soy sauce

  • 14 cup maple syrup

  • 2 tbsp sesame oil

  • 1 Juice from lime

  • 1 tbsp grated ginger

  • 4 salmon filets

  • Spray oil

  • 12 cup bulgur

  • 12 English cucumber, diced

  • 2 Roma tomatoes, diced

  • 3 medium bunches curly parsley

  • 3 sprigs green onion, thinly sliced

  • 14 cup extra-virgin olive oil

  • 2 tbsp sesame oil

  • 14 cup lime juice

  • 1 medium clove garlic, pressed or minced

  • 1 tsp chili garlic sauce

  • Salt to taste

  • Step 1

    Prepare marinade. In a bowl, whisk soy sauce, maple syrup, sesame oil, lime juice and ginger. Reserve 3 tablespoons of marinade. 

  • Step 2

    In a flat dish, place salmon filets skin side up in the marinade. Allow the fish to marinate for 20-30 minutes. 

  • Step 3

    Prepare grill grates with spray oil. On a hot grill, grill skin-side down first until temperature registers 100 degrees F. Flip and apply remaining glaze and cook until desired internal temperature. Salmon tastes great at 125 degrees F. 

  • Step 4

    Cook bulgur according to package instructions. Drain excess water and set aside to cool. 

  • Step 5

    Prepare the parsley by removing thick stems, then finely chopping. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley. In a bowl, combine parsley, cucumber, tomato, green onion and bulgur.  

  • Step 6

    In a bowl, combine olive oil, lime juice, garlic, chili garlic sauce and salt to taste. Toss the dressing with the salad. Massage if needed. 

  • Step 7

    Let the salad rest for 15 minutes to let the flavors develop. Enjoy! 

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