Vietnamese Salmon Salad

You’ll be requesting salad every day of the week after trying this zingy, fresh and flavour-packed recipe! I love that the extra dressing and leftover pickled vegies can be saved in the fridge for another dish. The true gift that keeps on giving!


Vietnamese Salmon Salad

15 minutes
15 minutes

1 tbsp vegetable oil

2 x 200g (7 oz) salmon fillets

1 cup watercress

1 long red chilli, finely sliced

½ cup mint leaves

3 shiso leaves, finely sliced

1 tbsp roasted peanuts, crushed

2 tbsp crispy fried shallots

sea salt


Nuoc cham dressing:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

2 tbsp lime juice

2 garlic cloves, finely chopped


Quick pickled carrots & daikon:

1 large carrot, peeled, cut into batons

1 small daikon radish, peeled, cut into batons

¼ cup sugar

¼ cup vinegar

2 tsp sea salt

  • Step 1

    Combine the ingredients for the quick pickled carrots and daikon. Set aside while you prepare the other ingredients.

  • Step 2

    Whisk together the ingredients for the nuoc cham dressing.

  • Step 3

    Season the salmon fillets with salt.

  • Step 4

    Heat a large frying pan over high heat. When the pan is hot, add the oil. Then add the salmon and sear for about a minute or until a golden crust forms. Then sear on the other side for a minute. Now turn the heat down to low and cook for about 4 minutes (for medium and juicy), flipping every so often, or until cooked to your liking. Transfer the salmon to a plate to cool down slightly.

  • Step 5

    In a large bowl, add the watercress, a handful of quick pickled carrots and daikon, chilli, mint, shiso and peanuts. Flake the salmon into large chunks and add into the mix. Drizzle with about half of the nuoc cham dressing. Gently toss, adding more dressing to taste. Transfer to a serving plate and sprinkle over the crispy fried shallots.

  • Notes

    – You’ll have more quick pickled carrots and daikon than you need for this recipe. Store the remainder in the fridge for up to 2 weeks. These are great in salads and stir-fries.

    – Extra nuoc cham dressing can be stored in the fridge for a few days and used as a salad dressing or dipping sauce.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 3 reviews)
Very good0%

Really good

October 2, 2023


Avatar for Lily

Super salad

July 7, 2023

Love this salad . Made it with salmon , barramundi or prawns before. Couldn’t get watercress but I grow Asian greens in the garden plus rocket that gives you the same pepper spicy as watercress does

Avatar for Bea

I eat this every week !

April 17, 2023

Very good recipe, I had no herbs so I used scallions, tasted really nice. The dressing was delicious and I can’t stop using it on everything I cook now!

Avatar for HUXUXU

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