Grilled Salmon In Banana Leaves Recipe

Soften banana leaves

If using fresh banana leaves, pass each leaf briefly over an open flame or hot skillet until pliable and glossy (a few seconds per side). If using frozen leaves, thaw and warm in a dry skillet or microwave (30–60 seconds) so they do not tear when folded. Wipe leaves clean with a damp cloth and cut into 8 x 10 inch rectangles.

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/4 tsp per fillet) and 1/8 tsp black pepper. Place fillets on a tray while preparing the marinade.

In a mortar and pestle or small food processor, combine shallots, garlic, cilantro stems, Thai basil, kaffir lime leaves (or lime zest), lemongrass, and Thai chilies. Pound or pulse until a coarse paste forms.

Transfer the herb paste to a small bowl. Stir in fish sauce (2 tbs), light soy sauce (1 tbs), palm sugar (1 tsp), fresh lime juice (1 tbs), and neutral oil (1 tsp). Mix until the sugar dissolves and the mixture is cohesive.

Reserve about 2 tablespoons of the marinade per fillet. Place the salmon fillets in a shallow dish or zip-top bag, coat evenly with the marinade, and refrigerate for 20–30 minutes (do not marinate much longer than 30 minutes to avoid 'cooking' the fish with acid).

Place one banana leaf rectangle on a work surface, shiny side up. Brush the center lightly with 1/2 teaspoon vegetable oil to prevent sticking.

Place a marinated salmon fillet in the center of the leaf. Spoon 1/2 tablespoon of the reserved marinade over the top of each fillet (maintain even coverage). Fold the long sides of the banana leaf over the fish, then fold the short ends to make a neat parcel. Secure with a toothpick or tie with kitchen twine if needed. Repeat for all fillets.

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or preheat oven to 400°F (200°C) if roasting. Oil grill grates lightly to prevent sticking.

If grilling: place parcels seam-side down on the grill. Cook 6–8 minutes per side, turning once, until the salmon registers 125–130°F (52–54°C) for medium-rare to medium (carryover will raise temp slightly). If oven-roasting: place parcels on a baking sheet and roast for 10–12 minutes, then broil 1–2 minutes briefly to add char if desired. Cooking time will vary by thickness—do not overcook; salmon should be moist and flake easily.

Remove parcels from heat and rest 2–3 minutes. Carefully open one parcel to check doneness; watch for hot steam when opening.

While parcels cook, whisk together lime juice (3 tbs), fish sauce (1.5 tbs), and sugar (1 tsp) in a small bowl until the sugar dissolves.

Stir in minced garlic, thinly sliced shallot, sliced chile, chopped cilantro leaves, and toasted rice powder (if using). Taste and adjust balance—add more fish sauce for salt, lime for acidity, or sugar for sweetness. Set aside at room temperature until serving.

Place each salmon parcel on a serving plate. Serve whole for a dramatic presentation or open the parcel at the table to reveal the cooked salmon.

Spoon 1–2 tablespoons of the spicy lime dressing over each fillet or serve the dressing on the side. Garnish with lime wedges and cilantro sprigs. Recommend serving with steamed jasmine rice and a crisp green salad or lightly blanched greens.