Thai-Inspired Salmon Salad Recipe

Name: Thai-Inspired Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEANUT DRESSING:; 1/4 cups Peanut Butter; 2 Tablespoons Raw Honey; 1/4 teaspoons Ground Ginger; 1 pinch Cayenne Pepper; 2 Tablespoons Soy Sauce; 2 teaspoons Fish Sauce; 2 teaspoons Rice Vinegar; 2 cloves Garlic, Minced; FOR THE SALAD:; 3 cups Arugula; 1 cup Shredded Purple Cabbage; 2 Carrots, Peeled And Shredded; 3 Tablespoons Sliced Almonds; 3 Tablespoons Chipped Desiccated Coconut; 2 whole (4 To 6 Oz. Size) Salmon Fillets; Salt And Pepper, to taste; Oil, For Frying Salmon; 2 Green Onions, Sliced

Servings: persons

FOR THE PEANUT DRESSING:
1/4 cups Peanut Butter
2 Tablespoons Raw Honey
1/4 teaspoons Ground Ginger
1 pinch Cayenne Pepper
2 Tablespoons Soy Sauce
2 teaspoons Fish Sauce
2 teaspoons Rice Vinegar
2 cloves Garlic, Minced
FOR THE SALAD:
3 cups Arugula
1 cup Shredded Purple Cabbage
2 Carrots, Peeled And Shredded
3 Tablespoons Sliced Almonds
3 Tablespoons Chipped Desiccated Coconut
2 whole (4 To 6 Oz. Size) Salmon Fillets
Salt And Pepper, to taste
Oil, For Frying Salmon
2 Green Onions, Sliced

1
For the dressing:
2
Whisk together all of the dressing ingredients until smooth. You may need to add a bit of warm water to get it to the right consistency.
3
For the salad:
4
In a medium bowl, toss arugula, cabbage, and carrots. Refrigerate until ready to serve.
5
Toast almonds and coconut in a dry skillet over medium heat, stirring often, until fragrant and beginning to turn golden brown. Remove to a plate to cool.
6
Score the salmon several times halfway down the thickness of the fillet, skin side up. Flip and season the flesh of the salmon generously with salt and pepper.
7
Heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of oil and wait for it to get hot. Carefully add the fillets, skin side down. Fry until you can see that the fillet is cooked halfway up, about 3-4 minutes. Flip and cook until done to your liking, about 3-4 minutes more. Remove from pan and allow to cool slightly.
8
Divide greens mix between salad bowls. Top with green onions, almonds, and coconut. Drizzle with some of the dressing. Place the slightly cooled fillets on top and drizzle with extra dressing. Serve immediately.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PEANUT DRESSING:, 1/4 cups Peanut Butter, 2 Tablespoons Raw Honey, 1/4 teaspoons Ground Ginger, and more.

Yes, Thai-Inspired Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai-Inspired Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions