Thai Salmon Salad with Tangy Sweet Chili Dressing

This healthy Thai salmon salad combines crisp lettuce, fresh vegetables and herbs with a sweet-spicy Asian chili dressing, then is finished with flaky pieces of salmon. It makes a light, flavorful lunch or dinner.

I recently tried a salmon recipe from Australian chef Pete Evans’ book Every Day Healthy when friends came for dinner. I roasted a very large salmon fillet for the gathering and ended up with a generous amount of leftovers — perfect for transforming into a fresh salad.

Leftover salmon is ideal in this Thai-inspired salad. The bright, herb-forward flavors of Thai cuisine pair beautifully with cooked salmon. For the dressing I used a sweet chili sauce I often make at home; it keeps well and adds a pleasant sweet-heat to the dressing.

Fish sauce is listed among the dressing ingredients — don’t be put off by its strong aroma on its own. When combined with lime juice and sweet chili sauce it blends into the dressing and contributes a deep umami note without an overpowering fishy taste.

If you don’t already have cooked salmon on hand, you can easily bake fresh fillets (notes below). This recipe is quick to assemble and works well for meal prep or a light dinner.

Thai Salmon Salad with Sweet Chili Sauce Dressing

Light, fresh and healthy: crunchy lettuce, vegetables and herbs are tossed with a sweet-and-spicy Asian-style dressing, then topped with flaky salmon. Serves 2 as a main course.

Details

• Course: Main Course, Salad
• Cuisine: Asian
• Prep time: 20 minutes
• Total time: 20 minutes
• Servings: 2
• Calories: 314 kcal per serving

Ingredients

• 7 oz (200 g) cooked salmon fillets, flaked (see notes)
• 2 large handfuls shredded lettuce
• 8 cherry tomatoes, halved
• ½ small carrot, peeled and thinly sliced
• ½ red bell pepper, thinly sliced
• ½ Lebanese cucumber, peeled, cut lengthwise and thinly sliced
• ¼ cup fresh cilantro leaves, lightly packed and roughly chopped
• ¼ cup fresh mint leaves, lightly packed and roughly chopped
• ¼ cup fresh Thai basil leaves, lightly packed and roughly chopped (different from sweet basil)
• 2 scallions (green onions), thinly sliced (green and white parts)

Dressing (makes about 4 servings)

• 1 ½ tbsp sweet chili sauce (homemade or store-bought)
• 1 ½ tbsp fresh lime juice (about 1 large lime)
• 3 tsp fish sauce
• 2 tsp honey

Instructions

1. Combine all dressing ingredients in a small blender and pulse until smooth, or whisk them together in a bowl.
2. In a large bowl or on individual plates, combine the shredded lettuce, tomatoes, carrot, bell pepper, cucumber, herbs and scallions. Add the flaked salmon on top.
3. Drizzle about half the dressing over the salad, toss gently to combine, and serve. Reserve any extra dressing for another use.

Notes

• If you need to cook the salmon: Preheat the oven to 170°C (about 340°F). Rub a large salmon fillet (skin on, around 1–1.2 kg / 2.5 lbs) lightly with coconut oil, season with salt and pepper, and bake 30–45 minutes depending on thickness until just cooked through. Avoid overcooking to keep it moist. Let cool, then flake for the salad.
• You can use canned salmon in a pinch, but fresh cooked salmon is preferable for texture and flavor.
• To serve more people, simply double the salad ingredients and adjust the dressing to taste.

If you try this Thai salmon salad, please rate the recipe and share how it turned out. I love hearing feedback and seeing variations — enjoy!

More salmon recipes you might like:

• Easy Glazed Salmon with Soba Noodles, Broccoli & Edamame
• Sheet Pan Herbed Salmon with Green Beans and Cherry Tomatoes
• Baked Salmon in Provençale Sauce
• Baked Salmon with Mango Jam