Spicy Thai Salmon Salad

    40 mins

    A salad of warm salmon, thinly-sliced onions, tomatoes and basil with a spicy Thai-inspired salad dressing.

    52 people made this

    Serves: 6 

    • 4 tablespoons fish sauce
    • 4 tablespoons lime juice
    • 2 teaspoons brown sugar
    • 4 Thai bird's eye chillies, chopped
    • 750g salmon fillet
    • 1 teaspoon olive oil
    • 1 red onion, thinly sliced
    • 1 large tomato, chopped
    • handful chopped fresh Thai basil
    • 1 head cos lettuce

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Prepare the dressing by combining the fish sauce, lime juice, sugar and chopped chillies in a small bowl; set aside.
    2. Place the salmon on a baking tray, and rub with olive oil. Bake for 20 minutes in preheated oven, or until easily flaked. Let cool for at least 15 minutes.
    3. Place salmon into a large bowl; use fork to break salmon into large pieces. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
    4. Place mixture on lettuce leaves, and serve immediately.

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    Reviews and ratings
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    Reviews in English (41)


    the dressing is great - make some up and keep in fridge as your favourite salad dressing  -  12 May 2013


    This is a very pretty dish. The dressing was light yet very flavorful. Truely a wonderful summer dish.  -  24 Aug 2001  (Review from Allrecipes US | Canada)


    Beware, you must LOVE basil! I was also a little worried about using Fishsauce in a salad, because it is quite strong in smell and taste. But the combination of fishsauce, lime juice and sugar was quite good and I eagerly looked forward to the finished dish. And then I added the fresh Thai Basil which I have growing in my garden. It nearly ruined the whole dish for me because in that quantity it was just too overbearing! I will do this recipe again, but instead of basil, I think I'll add some green onions or maybe just a hint of basil. Oh yeah, be sure your onions are mild as well - mine weren't. I also used quite a bit of fresh cayenne peppers and was surprised that they weren't hot. Maybe the lime juice obscured their "bite".  -  25 Aug 2003  (Review from Allrecipes US | Canada)