This easy Thai Salmon Salad recipe is full of healthy, fresh ingredients like kale, cabbage, and red peppers. It’s topped with chunks of salmon and an easy-to-make, incredibly flavorful Sesame-Ginger Dressing. This salad is light, yet filling – perfect for lunch or dinner.
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We probably eat salmon once every week or two, in addition to other types of seafood. It’s so good for you, has a nice mild flavor, and can easily be added to so many different recipes. It’s suitable for most diets, as well.
I first made this Thai Salmon Salad when I was eating a different salad every week in an attempt to eat more healthy, raw vegetables every day. I really loaded them into this salad.
During this time, I was going through bottle after bottle of an Asian salad dressing, so I thought it was time to learn to make my own. The Sesame Ginger Salad Dressing is so good – it really brings everything together perfectly!
Why This Recipe Works
It’s pretty quick to throw this salad together and very filling, also. If you’re short on time, you can prepare all of the ingredients ahead of time. The salmon can be eaten warm or cold with this recipe, and it’s a great way to use up leftover salmon.
This salad is perfect for either lunch or dinner. It’s loaded with healthy, crunchy vegetables, salmon, and a zesty dressing.
This recipe is naturally low carb and gluten free. With only 6 net carbs per serving, it is also a keto friendly recipe.
How to Make Thai Salmon Salad
What You Need To Make This Recipe
To make the salad, you will need:
- 1 cup kale, shredded
- 1 cup purple cabbage, sliced thin
- 1 cup Napa cabbage, sliced thin
- 1/2 cup carrots, cut into matchsticks or shredded
- 1 red pepper, cut into thin strips
- 1 pound salmon, cooked and flaked into chunks
- 2 tablespoons green onion, sliced thin
- 2 tablespoons cilantro, finely chopped
- sesame seeds (optional garnish)
Chef’s Tip: you can add more or omit any of the above ingredients depending on your own personal taste or what you have available.
To make the salad dressing, you will need:
- 1/4 cup extra virgin olive oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 1 clove garlic, minced
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If your salmon isn’t cooked, you’ll need to do that first. See the notes in the recipe card below for basic instructions on how to cook salmon.
Prep all of the ingredients needed for the salad.
Create!
Combine the kale, both types of cabbage, carrots, and red pepper in a large bowl and toss well to combine. The green onions, cilantro, and sesame seeds will be added later.
To make the Sesame Ginger Dressing, add all of the ingredients to a small bowl and whisk until thoroughly combined. Alternatively, you can place all the ingredients in a blender cup, then process until well combined.
Taste and adjust the flavor as needed. You may want to add more vinegar or soy sauce, depending on your own personal taste.
Present!
To serve, divide the salad between 2 large bowls. Top each salad with an equal amount of the salmon.
Drizzle on the dressing, then garnish with the green onions, cilantro, and sesame seeds.
Tips and Techniques
- To cook salmon, preheat your oven to 350°F. Place the salmon, skin side down, on a baking sheet and pat with a paper towel. Brush lightly with olive oil and season with salt and pepper. Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of your fillets, or until the internal temperature reached 145°F on a meat thermometer inserted into the center of the thickest fillet.
- You can add more or omit any of the ingredients for the salad depending on your own personal taste or what you have available.
- Store leftovers separately in airtight containers in the refrigerator. Use within 2-3 days for best results.
FAQ’s
What Is The Healthiest Salmon To Buy?
When possible, choose wild caught salmon. It contains less contaminants and more omega 3’s and 6’s.
Farmed salmon generally contains many more toxins. Faroe Island farmed salmon has the strictest farming standards in the world which reduces or eliminates the issues with most other farm-raised salmon.
More Salmon Recipes
Here are some more salmon recipes that you might like:
- Sheet Pan Salmon Fajitas
- Sheet Pan Teriyaki Salmon
- Sweet Chili Salmon
- Blackened Salmon Wraps
- Sweet Chili Salmon
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Thai Salmon Salad
Ingredients
Salmon Salad
- 1 cup kale * roughly chopped
- 1 cup purple cabbage * sliced thin
- 1 cup Napa cabbage * sliced thin
- 1/2 cup carrot * cut into matchsticks or shredded
- 1 red pepper * cut into thin strips
- 1 pound salmon * cooked and flaked into chunks
- 2 tablespoons fresh cilantro * finely chopped
- 2 tablespoons green onion * sliced thin
- sesame seeds * optional garnish
Sesame Ginger Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce * use gluten free if necessary
- 1 tablespoon ginger * minced
- 1 clove garlic * minced
Instructions
Salmon Salad
- Add the kale, both types of cabbage, carrots, and red pepper to a large bowl and toss to combine. Set aside.
Sesame-Ginger Dressing
- Combine all the ingredients for the dressing in a small bowl and whisk until well combined. Taste and adjust the flavor, as desired.
- To serve, divide the salad between 4 bowls and top with equal amounts of salmon. Drizzle on the dressing and garnish with green onions, cilantro, and sesame seeds.
Notes
Tips and Techniques
- To cook salmon, preheat your oven to 350°F. Place the salmon, skin side down, on a baking sheet and pat with a paper towel. Brush lightly with olive oil and season with salt and pepper. Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of your fillets, or until the internal temperature reached 145°F on a meat thermometer inserted into the center of the thickest fillet.
- You can add more or omit any of the ingredients for the salad depending on your own personal taste or what you have available.
- Store leftovers separately in airtight containers in the refrigerator. Use within 3-4 days for best results.
Nutrition
This recipe was originally posted on July 27, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in June 2020.