I love the bold flavours of Thai cooking. The combination of sweet, sour and spicy flavours combined with crunchy textures creates a party in your mouth! I created this recipe for a salmon signature dish cooking challenge at culinary school and was honoured to be a finalist with this recipe. This recipe has been ‘Aussiefied’ with the use of lemon myrtle spice and toasted macadamia nuts. I hope this recipe helps you create a party in your mouth at home.

Yours in good taste,



Clockwise: Blackened salmon served skin side up with pickled cucumber and rice • Bubbling caramel and roasting macadamias • Salmon prepared without skin.



  • 2 x 160 gms salmon fillets, boned, skin on (see notes below)
  • 1/4 cup Macadamia nuts, roasted
  • 10 x coriander leaves
  • 1/4 red onion, thinly sliced
  • 2 tsp light brown sugar
  • 2 tsp sea salt flakes
  • 1 tsp freshly ground white pepper
  • 8 tsp toasted ground rice (Khaow Khua – see notes below)

Chilli Ginger Lemon Myrtle Glaze:

  • 1/2 cup white balsamic vinegar
  • 1/2 cup light brown sugar
  • 2 tbsp ginger, finely grated
  • 2 tbsp fish sauce
  • 2 x birdseye chillies, seeded and finely sliced
  • 2 tsp lemon myrtle spice (see notes below)

Serves 2


  1. Rub the top and bottom sides of the salmon fillets with the light brown sugar, salt flakes and pepper.
  2. Place all glaze ingredients in a small saucepan and bring to the boil. Continue to cook for 3-4 minutes until sauce is slightly thickened and glossy. Remove from heat.
  3. Preheat non-stick pan on a low-medium heat, then add a good splash of oil.
  4. Place salmon skin side down and cook for 4-5 minutes or until skin is just blackened and crispy.
  5. Gently flip the salmon and cook the other side for 2 minutes or to your preferred doneness. Remove from the pan and let the salmon rest for 2 minutes on paper towel.
  6. Serve the salmon skin side up, drizzle a little glaze over the top.  Additional glaze may be served on the side. Top with roasted macadamias, coriander leaves, sliced onion and toasted ground rice.
  7. Serve with jasmine or basmati rice infused with coconut water and lemon myrtle spice.

Notes: You can cook this recipe with skin on or off your salmon fillets. It’s up to you if you’d like to try a little extra crunch. You can always discard the skin if you don’t like it. If you’d prefer to cook the salmon with the skin off reduce the cooking time by 1 minute. If you are preparing this recipe in Australia, I recommend buying sustainably farmed Tasmanian salmon from Tassal.

I buy my lemon myrtle spice from Perry’s Lemon MyrtleIf you are in a hurry to make this recipe and can’t wait to get to the spice shop, you can substitute with 5 bruised kaffir lime leaves to infuse the sauce.

Preparing toasted ground rice is very easy. Here’s a link to a quick video tutorial: 

ground rice video link









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I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.