• 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
Total votes: 135

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.


  • 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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