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Easy salmon with Thai-style salad

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  • Healthier living
  • Wheat free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free
  • Shellfish free
  • High in dietary fibre
  • High in protein

Dive into this Thai-inspired salmon dish. It’s perfect for a tasty weeknight meal.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting time


  • 1/4 cup (60ml) lime juice
  • 1 tablespoon light soy sauce
  • 1 tablespoon caster sugar
  • 1 long red chilli, seeded, finely chopped (optional)
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 garlic clove, crushed
  • 4 (about 120g each) skinless salmon fillets
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 red onion, thinly sliced
  • 200g Perino tomatoes, halved
  • 1/2 cup (75g) cashews, toasted, coarsely chopped
  • 1 cup mint leaves
  • 1 cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place lime juice, soy sauce, sugar, chilli, if using, ginger and garlic in a small bowl. Stir until sugar dissolves.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
  3. Step 3

    Combine the cucumber, onion, tomato, cashew, mint and coriander in a large bowl. Drizzle with 2 tbs of the sauce mixture and toss to combine. Divide among serving plates. Top with salmon. Drizzle with the remaining sauce mixture.

Nutrition Information

Per Serve

Energy: 1816kJ/434 Cals (21%)

Protein: 32g (64%)

Fat: 26g (37%)

Sat fat: 5g (21%)

Carb: 15g (5%)

Sugar: 11g (12%)

Fibre: 7g (23%)

Sodium: 352mg (15%)