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Spicy & Refreshing Thai Salmon Salad (Yum Pla Salmon Sod)

Cooks in 30 min Difficulty Easy
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Learn how to make Thai Salmon Salad (Yum Pla Salmon Sod) with this easy recipe! Sashimi-grade salmon is tossed in an aromatic and tangy Thai seafood sauce, creating a refreshing and spicy appetizer.

What Is Yum Pla Salmon Sod?

Yum Pla Salmon Sod is a Thai-style salmon salad that combines fresh, sashimi-grade salmon with a bold and flavorful nam jim seafood sauce. This dish is a popular Thai appetizer known for its spicy, tangy, and umami-rich flavors, making it a perfect starter for seafood lovers.Unlike traditional salmon salads, this dish is served raw, similar to ceviche or poke, but with the signature Thai balance of heat, citrus, and umami. The salmon is sliced and marinated in a vibrant sauce made with fish sauce, lime juice, Thai chilies, garlic, and palm sugar, then garnished with fresh mint, sliced garlic, and lime wedges for a burst of freshness.

Tips for the Best Thai Salmon Salad

✔ Use sashimi-grade salmon – Since the fish is served raw, high-quality salmon is essential. Make sure it has been frozen (best if frozen-at-sea).

 ✔ Balance the flavors – Thai cuisine is all about sweet, sour, salty, and spicy flavors. Adjust the sauce to your preference.

✔ Let it marinate – Letting the salmon sit in the sauce for a few minutes enhances the flavor.
✔ Customize the spice level – Reduce or increase Thai chilies based on your heat tolerance.

Spicy & Refreshing Thai Salmon Salad (Yum Pla Salmon Sod)

Spicy & Refreshing Thai Salmon Salad (Yum Pla Salmon Sod)

Recipe by Patrick Kong

Yum Pla Salmon Sod is a delicious Thai-inspired take on raw salmon dishes, offering a spicy, citrusy kick that seafood lovers will adore. It’s easy to make, incredibly refreshing, and packed with bold flavors. Serve it as an appetizer or pair it with sticky rice or fresh vegetables for a complete meal.

Course: AppetizersCuisine: ThaiDifficulty: Easy
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Servings

2

servings
Prep time

30

minutes
Cooking time

0

minutes

Ingredients

  • Thai Seafood Sauce (Nam Jim Seafood)

  • 6 sprigs 6 cilantro

  • 1-6 1-6 red thai chilies

  • 1-6 1-6 green thai chilies

  • 4 cloves 4 garlic, smashed

  • 2 tbsp 2 fish sauce

  • 3 tbsp 3 lime juice

  • 2 tbsp 2 palm sugar

  • salt, to taste

  • Other

  • 400-500 g 400-500 salmon filet

  • 10 10 mint leaves

  • 2 cloves 2 garlic, thinly sliced

  • 1/2 1/2 lime, cut into small wedges

Directions

  • (Optional) Cure the Salmon
  • To enhance the texture and flavor, lightly cure the salmon by sprinkling it with a mixture of 2 parts salt to 1 part sugar.
  • Refrigerate for 30 minutes, then rinse the salmon in ice water and pat dry.
  • Make the Nam Jim Seafood Sauce
  • Chop the cilantro stems and pound them in a mortar and pestle along with the garlic, red and green chilies, and palm sugar until a smooth paste forms.
  • Stir in fish sauce, lime juice, and chopped cilantro leaves.
  • Adjust seasoning with additional salt or sugar to taste.
  • Slice the Salmon
  • Using a sharp knife, slice the salmon into ½-inch (1 cm) thick pieces.
    Arrange the salmon slices on a plate or in a serving bowl.
  • Assemble the Salad
  • Pour the nam jim seafood sauce over the salmon and gently mix.
  • Garnish with mint leaves, thinly sliced garlic, and lime wedges for added freshness.

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