Thai Inspired Salmon Peanut Salad

This vibrant Thai-inspired salad combines crisp kale, red cabbage, edamame, and crunchy peanuts with warm, marinated pan-seared salmon. Tossed in a creamy, zingy peanut dressing, it’s fresh, flavour-packed, and perfect for a quick lunch, dinner, or meal prep.

Thai Inspired Salmon Peanut Salad

Bold, crunchy, peanutty—and topped with perfectly cooked salmon.

Prep Time: 20-30 minutes, including marinating time
Cook Time: 8-10 minutes
Serving Size: 6 servings

Ingredients

Salmon

6 filets salmon

1½ tbsp soy sauce, gluten free or regular

2 tsp fish sauce

1 tbsp sweet chili sauce

1 tbsp sesame oil

1 tbsp honey

Salad

6 cups kale, cleaned and chopped

2 cups red cabbage, cleaned and chopped

1 cup shredded carrot

1 cup edamame, shelled

1-2 scallion, thinly sliced

½ large cucumber, quartered and chopped

½ cup salted peanuts

2 tbsp chopped cilantro

Dressing

2 inches fresh ginger, peeled and minced

¼ cup soy sauce, gluten free or regular

2 tsp sesame oil

¼ cup peanut butter

1 tbsp + 1 tsp honey

1 tbsp +1 tsp rice vinegar

¼ cup sweet chili sauce

Optional Toppings

Sesame Seeds

Cilantro

Lime Wedges, for serving

Instructions

Marinate Salmon

1. Place the salmon filets into a bowl or sealable plastic bag.

2. In a small bowl combine the soy sauce, fish sauce, sweet chili sauce, sesame oil, and honey needed for the marinade. Whisk to combine.

3. Pour the marinade into the bowl or plastic bag. Be sure to fully cover the salmon filets. If using a bowl, cover the bowl or seal the bag and place in the refrigerator for 30 minutes to overnight.

Prepare the salad

1. In a large bowl, toss together the kale, red cabbage, carrot, edamame, scallions, cucumber, peanuts, and cilantro. Set to the side.

2. In a small bowl, whisk together the dressing ingredients. One combined, slowly whisk in up to ¼ cup water, adding 1 tablespoon at a time, until you have reached your desired consistency.*

Cook the Salmon

1. Before eating, heat a large skillet over medium heat. Add 1 tablespoon of sesame oil.

2. Once hot, add in the salmon, skin side down, if it has skin.

3. Cook undisturbed until most of the sides of the salmon have turned a pale, cooked pink. About 4-5 minutes. Flip the salmon and cook another 4 minutes or until cooked to desired doneness.

Assemble Salad

1. If serving the entire salad now, toss the salad with 1/2-3/4 the dressing. Be sure that all of the salad is coated in dressing. Add more dressing if desired.

2. If serving part of the salad now, package up what you would like to save and toss the rest with the proportionate about of dressing.

3. Plate the salad and place 1 salmon filet on top.

4. If desired, top with black or white sesame seeds and extra cilantro. Serve with lime wedges and any extra dressing on the side.

Notes & Tips

1. When making the dressing, I usually use the full 1/4 cup of water. I like the dressing to be thinner which I find easier to mix into the salad. 

2. I love a lot of the dressing on this salad. It’s so good that I could just drink it. Some people prefer lighter dressing though which is why I advise to toss the salad with less than the recipe calls for. Serving whatever is extra on the side allows people to add more if they would like. If the extra dressing is not used – it can be used as a marinade or dipping sauce!