Ingredients

  • 2 servings
  • 150 g 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

  • 20 g shallot (sliced)

  • 10 g spring onion (sliced)

  • 10 g sawtooth coriander (sliced)

  • for serving:

    lettuce

  • mint

  • deep-fried dried chilies

Salmon Larb
Recipe Courtesy of
Phol Tantasathien

Salmon Larb

{{totalReview}}
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!
  • Easy
  • 10 min
  • 15 min
  • 10 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 10 min
  • 15 min
  • 10 min

Directions

  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.

    Use firm fish that will not break apart during cooking.

    Sear the salmon


  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.  

    Toss salmon in dressing


Plate and Serve!

  • Plate the salmon larb.
  • Serve with lettuce, mint and deep-fried dried chili.
Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • 2 servings
    • 150 g 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

    • 20 g shallot (sliced)

    • 10 g spring onion (sliced)

    • 10 g sawtooth coriander (sliced)

    • for serving:

      lettuce

    • mint

    • deep-fried dried chilies

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy