Thai Herbal Salmon Salad (Phla Pla Salmon) Recipe

Updated April 01, 2025

A 20-minute salad that combines classic Thai flavors with gently poached salmon.

Recipe Details

Prep 10 mins

Cook 5 mins

Active 20 mins

Total 15 mins

Serves 4 servings

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Ingredients

Bring 6 cups of water to a boil in a medium saucepan. Meanwhile, remove tough center vein from lime leaves. Stack trimmed leave together and roll tightly into a scroll. Slice as thinly as possible. Set aside. Remove tough outer leaves from lemongrass, trim off bottom, then thinly slice into rounds, stopping when purple inner leaves end and stalk starts to become fibrous.
Lower heat to lowest setting (water should be barely quivering and register between 160 and 180°F on an instant read thermometer). Gently lower salmon into water and give a gently stir. Cook just until exteriors are opaque, about 1 minute. Immediately lift with a spider or slotted spoon and transfer to a large plate lined with paper towels to drain.
Transfer salmon to a medium mixing bowl. Season to taste with fish sauce and lime juice. Salad should be predominantly sour, then salty. Add lemongrass, shallots, and chilies. Transfer mixture to serving platter. Top with lime leaves and mint leaves. Serve immediately.

Nutrition Facts
Servings: 4
Amount per serving
Calories	458
% Daily Value*
Total Fat 22g	28%
Saturated Fat 4g	21%
Cholesterol 107mg	36%
Sodium 202mg	9%
Total Carbohydrate 27g	10%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 40g
Vitamin C 43mg	214%
Calcium 112mg	9%
Iron 8mg	46%
Potassium 1389mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.