Recipe: Thai salmon larb salad

How to make a spicy, tangy Thai salmon larb salad, ideal for summer.
Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

Though salmon may not be a common ingredient in Thai dishes, it has been gaining popularity with its health benefits.

This salmon larb hits all the right notes with its spicy and tangy elements, a refreshing twist to this local dish for sure!

This recipe creates two servings.


  • 150g salmon
  • ½ tsp rice bran oil
  • 1 ½ tbsp fish sauce
  • 1 tbsp sugar
  • 1 ½ tbsp lime juice
  • 2 tsp chili flakes
  • 1 ½ tbsp toasted rice
  • 20g shallot (sliced)
  • 10g spring onion (sliced)
  • 10g sawtooth coriander (sliced)

For serving:

  • Lettuce
  • Mint
  • Deep-fried dried chilies


1) Sear the salmon

  • Cut salmon into bite-size pieces and sear in the pan with oil to your desired doneness.
  • Cook salmon to your desired doneness or use sashimi grade salmon if eaten raw.
  • Note: Be sure to use firm fish that will not break apart during cooking.

2) Toss salmon in dressing

  • Combine fish sauce, sugar and lime juice. 
  • Add cooked salmon, toasted rice, chili flakes, shallot, spring onion and sawtooth coriander, toss lightly.
Thai salmon larb salad recipe.
Toss the salmon in the dressing. Photo credit: Asian Food Network

Plate and serve

  • Plate the salmon larb and serve with lettuce, mint and deep-fried dried chili.

Asian Food Network