• 1x 415g can Pink Salmon drained, flaked
  • ¼ Chinese cabbage, finely shredded
  • 1 carrot thinly sliced diagonally
  • 1 red capsicum halved thinly sliced
  • 1 punnet amoroso tomatoes, halved
  • 4 spring onions trimmed thinly sliced
  • ½ cup loosely packed coriander leaves
  • ¼ cup loosely packed fresh Thai basil leaves and ¼ cup fresh mint leaves

Dressing ingredients

  • 1 ½ tbs sweet chilli sauce
  • 1 ½ tbs fresh lime juice
  • 2 tsp fish sauce
  • 2 tsp brown sugar

Author of this recipe



Amateur cook

After a visit to Thailand I just loved this Thai salmon salad. It is pretty popular at our house especially when the troops come home! Read more

Thailand is one of the most beautiful places I've visited. I just can't stop going back. The scenery, the people, and the food, especially the food! Thai cuisine is so deliciously healthy. It tastes fresh and has what I call 'clean' flavours.

This Thai salmon salad is no exception. The combination of a little fish sauce and brown sugar gives a lovely sweet yet salty taste. The flavours are distinct, but blend well, while the coriander gives it a beautiful fragrance. It's very healthy which is great for the waistline and contains lots of Omega 3. It's a meal in itself, and the best part is that it is so easy to prepare.

I take a salad to work every day for lunch. But I've never taken this one – it's so good that there are never any leftovers. I like to close my eyes when I eat it and savour the smell and taste, and dream about my next trip to a gorgeous Thai beach.

Total votes: 823


  • Combine sweet chilli sauce, lime juice, fish sauce and sugar in a small jug. Set aside
  • Place half the salmon in a large bowl with the cabbage, carrot, capsicum, tomato, spring onion, coriander, basil and mint. Toss to combine
  • Drizzle with sweet chilli dressing and toss. Spoon the salad evenly among serving plates
  • Top with remaining salmon to serve

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