This easy Thai salmon salad recipe is quick, healthy, and packed with protein. It’s ready in 20 minutes and tossed with a refreshing dressing that’s gluten-free and perfect for summer.
🤔 What is yum salmon?
Yum salmon is a spicy Thai salad made with salmon, fresh herbs, lime juice, fish sauce, and syrup. The dressing tastes spicy, sour, salty, and sweet all at once.
🍚 Ingredient notes and substitutes
You can make this salad recipe with any cooked fish that’s firm enough to hold its shape. I used salmon, but mackerel, tuna, or even leftover grilled white fish all work well.
- Salmon Authentic Thai salmon salad is made with raw salmon fillets, but you can also pan-sear or gently poach them if preferred. Leftover salmon works great too.
- Fresh chili peppers I use Thai Jinda chilies. Add more if you like it hot, or reduce the amount for a milder version.
- Garlic
- Fresh lime juice Adds a tangy, refreshing flavor that balances the dressing’s heat and saltiness.
- Syrup Use palm sugar syrup, simple syrup, or a similar liquid sweetener.
- Fish sauce Adds saltiness and umami. I recommend using Megachef brand.
- Fermented fish sauce Optional, for deeper funk and umami.
- Culantro If you can’t find culantro, regular cilantro is a decent substitute, but the flavor isn’t quite the same.
- Red onion Shallots can be used too.
🥗 More Thai salad recipes to try
Make this easy Asian salmon salad and enjoy it cold. It’s perfect for warm summer days. Let me know in the comments if you give it a try! Follow me on social media: Facebook, Instagram, and Pinterest for more!
Easy Thai Salmon Salad Recipe
Equipment
- Measuring spoons and cups
- Mortar and pestle
- Cutting board and knife
- Serving plate
- Large mixing bowl
Ingredients
- 2 cloves garlic
- 4 fresh chilies
- 8 oz salmon raw or cooked
- 2½ tbsp fresh lime juice
- 1½ tbsp sugar syrup
- 1½ tbsp fish sauce
- ½ tbsp fermented fish sauce optional
- 2 culantro leaves finely chopped
- ½ red onion thinly sliced
Instructions
- Pound the fresh chilies and garlic together in a mortar and pestle until fragrant. Set aside.
- Cut the salmon into small, bite-sized cubes and set aside on a serving plate.
- In a mixing bowl, combine the chili-garlic mixture with lime juice, fish sauce, sugar syrup, and fermented fish sauce (if using). Stir to mix well.
- Add the sliced red onion and culantro. Mix until everything is evenly coated in the dressing.
- Pour the dressing over the salmon. Serve immediately while fresh and cold.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make Thai salmon salad
- Pound the garlic and fresh chilies in a mortar and pestle, then set aside on a serving dish.
- Chop the salmon into small, bite-sized cubes.
- Transfer the chili-garlic mixture to a large mixing bowl. Add fish sauce, fermented fish sauce (if using), lime juice, and syrup, then stir well to combine.
- Toss in the sliced shallots and culantro. Mix everything together so the flavors blend.
- Pour the dressing over the chopped salmon and serve immediately while it’s fresh and cold. Enjoy!
❓ Frequently asked questions
Can I add vegetables? Yes! Feel free to add cucumber, shredded carrot, green beans, cherry tomatoes, or anything you like.
Can I used canned salmon? Yes, you can make this salad with canned salmon! Just be sure to drain it well and flake it before mixing with the dressing. Fresh is best, but canned works too.
