This Thai Salmon Salad balances sweet, sour, salty, and spicy flavors in a vibrant, textural masterpiece. It features rich, flaky salmon against crisp vegetables and fresh herbs, all coated in a zesty umami dressing. You’ll love how this impressive dish comes together quickly for a satisfying meal.

Why You’ll Love This Thai Salmon Salad

• Flavor explosion: A powerful mix of lime, fish sauce, and chili wakes up your taste buds.
• Quick & easy: Ready in under 30 minutes from fridge to table.
• Versatile serving: Enjoy warm, at room temperature, or chilled with rice, noodles, or lettuce cups.
• Light yet satisfying: Protein-rich salmon and fresh herbs make it nourishing and filling.

Ingredients & Tools

• 2 salmon fillets (about 150g each), skin on or off
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 small red onion, thinly sliced
• 1 small cucumber, halved and sliced
• 1 large carrot, julienned or grated
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tbsp roasted peanuts, roughly chopped
• 3 tbsp fresh lime juice (about 1-2 limes)
• 2 tbsp fish sauce
• 1 tbsp palm sugar or light brown sugar
• 1-2 red bird’s eye chilies, finely minced (adjust to taste)
• 1 small garlic clove, finely minced

Tools: A large mixing bowl, a small bowl for the dressing, a whisk, a sharp knife, and a large skillet or non-stick pan.

Notes: The quality of your fish sauce and the freshness of your lime juice really make a difference here—they’re the backbone of that iconic Thai flavor. Don’t skip the fresh herbs, either; they provide that essential burst of fragrance.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Get your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, giving you a tender, flaky result instead of a tough, overcooked exterior.
• Don’t be shy with the fish sauce. It might smell potent straight from the bottle, but when balanced with lime and sugar, it creates an incredible savory depth. It’s the secret to that authentic Thai taste.
• Taste your dressing and adjust. The perfect balance is subjective. Taste it before you pour it over the salad! Want more tang? Add lime. More saltiness? A dash more fish sauce. Too sharp? A pinch more sugar.
• Prep your veggies uniformly. Try to slice your onion, cucumber, and carrot into similar sizes. This isn’t just for looks—it ensures you get a bit of every flavor and texture in each single bite.

How to Make Thai Salmon Salad

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 1 day; textures will soften as vegetables release water.
• Freezer: Not recommended—freezing will severely degrade texture.
• Reviving: If needed, refresh with an extra squeeze of lime and a sprinkle of fresh herbs before serving.

Serving Suggestions

Complementary Dishes

• Sticky Jasmine Rice — The slight sweetness and soft, clingy texture of the rice is the perfect vehicle for sopping up every last drop of that incredible dressing.
• Fresh Lettuce Cups — Serving the salad inside crisp butter or romaine lettuce leaves makes for a fun, hands-on meal and adds another refreshing layer of crunch.
• Simple Vermicelli Noodles — For a more substantial meal, serve the salad over a bed of cool, soft rice vermicelli noodles to make it a complete, filling bowl.

Drinks

• A Crisp Lager — The clean, effervescent bubbles of a light lager help cut through the richness of the salmon and cleanse the palate between spicy, flavorful bites.
• Thai Iced Tea — The creamy, sweet, and spiced notes of this classic drink are a fantastic contrast to the salad’s sharp, salty, and sour flavors.
• Sparkling Water with Lime — Sometimes simplicity is best. The bubbles and citrus accent the salad’s flavors without competing with them, keeping everything feeling light.

Something Sweet

• Mango with Sticky Rice — You can’t go wrong with this iconic Thai dessert. The sweet, ripe mango and creamy coconut rice are a heavenly end to this vibrant, savory meal.
• Coconut Ice Cream — A few scoops of rich, not-too-sweet coconut ice cream provide a cool, creamy finish that soothes the palate after the chili heat.
• Lychees Chilled in Their Syrup — This is the easiest, most refreshing dessert. The floral, juicy lychees are a light and elegant way to end the meal on a sweet note.

Top Mistakes to Avoid

• Overcooking the salmon. This is the biggest pitfall. Overcooked salmon becomes dry and chalky. Remember, it will continue to cook a little after you take it out of the pan. You want it just opaque and flaky.
• Adding the herbs too early. If you toss the delicate mint and cilantro in with the veggies at the very beginning, they’ll wilt and lose their bright color and fresh punch. Fold them in at the last second.
• Not tasting the dressing. The balance of sour, salty, and sweet is everything. Your limes might be more or less juicy than mine, so always taste and adjust before committing it to the salad.
• Skipping the resting time for the salmon. If you flake the salmon straight from the pan, all those precious juices will run out onto your cutting board instead of staying in the fish, making your salad drier.

Expert Tips

• Tip: For an extra layer of flavor, marinate the salmon. You can rub the fillets with a little extra minced garlic and chili from the dressing recipe and let them sit for 10-15 minutes before cooking. It infuses the fish itself with flavor.
• Tip: If your red onion is particularly sharp, soak the slices in a bowl of ice water for 10 minutes before adding them to the salad. This tames their pungency and gives them an even crisper texture.
• Tip: Make it a make-ahead meal by preparing the components separately. Cook and flake the salmon, chop the veggies, and make the dressing, but store them in separate containers in the fridge. Combine everything just before serving to keep the textures perfect.
• Tip: For a beautiful presentation, build the salad in layers. Place the vegetable base on a platter, artfully arrange the flaked salmon on top, then drizzle with dressing and garnish with herbs and peanuts just before bringing it to the table.

FAQs

Can I use a different type of fish?
Absolutely! While salmon is fantastic for its rich flavor and flaky texture, this recipe is very adaptable. Firm white fish like cod or halibut work well—just adjust the cooking time as they may cook faster. Pan-seared shrimp or even shredded rotisserie chicken are also excellent protein swaps if you’re not in the mood for fish.

Is there a substitute for fish sauce to make this vegetarian?
Yes, you can create a similar umami depth with a vegetarian alternative. Light soy sauce or tamari is the most straightforward swap, though the flavor profile will shift slightly. For a more complex option, try a combination of soy sauce and a tiny bit of miso paste dissolved in the lime juice. It won’t be identical, but it will still be delicious.

How long do the leftovers keep?
This salad is best enjoyed the day it’s made, as the vegetables will release water and the herbs will wilt over time. However, you can store leftovers in an airtight container in the fridge for up to one day. The flavors will meld and it will still taste great, though the texture will be softer. I don’t recommend freezing it.

What if I can’t find bird’s eye chilies?
No problem! You can use other fresh chilies like serrano or jalapeño, keeping in mind they are generally milder, so you might need to use more. Alternatively, a half to one teaspoon of crushed red pepper flakes or a squirt of Sriracha sauce stirred into the dressing will provide the heat you’re looking for.

Can I grill the salmon instead of pan-searing it?
Grilling adds a wonderful smoky flavor that is fantastic in this salad! Just make sure your grill grates are very clean and well-oiled to prevent sticking. Cook the salmon over medium-high heat, following the same timing guidelines—about 4-6 minutes on the first side, until it releases easily, then 1-2 minutes on the second side.