How do I adjust the heat level if I can’t handle too much spice?

It’s easy to customize the heat to your comfort. If you prefer a milder version, start with just one chili instead of three, and remove the seeds before blending. The seeds hold most of the heat, so taking them out will soften the spice but still keep the flavor. You can also replace Thai chilies with milder ones like red jalapeños or Fresno peppers. They have a gentle warmth without the intense burn. Another option is to balance the dressing by adding more lime juice or a small spoonful of sugar, which helps round out the heat. If someone at your table likes it spicy, you can serve extra chopped chili on the side so they can mix it into their own plate. That way, everyone gets the version that suits them best. Remember, the goal is not to overwhelm your mouth but to create a lively, refreshing bite that makes you want another forkful.

What can I serve with this salad to make it a complete meal?

This salad shines on its own, but it also pairs wonderfully with a few side dishes. Light and simple foods complement its clean, spicy flavor. A small bowl of jasmine rice or sticky rice adds a bit of warmth and makes the meal feel more filling. If you prefer something with crunch, a plate of cucumber slices, grilled corn, or a crisp green papaya salad offers texture and coolness. Soups like clear Thai chicken broth or a mild coconut soup balance the spice without overwhelming your palate. For a special dinner, I sometimes serve it with small skewers of grilled shrimp or chicken satay, letting the contrast between cooked and raw create excitement on the table. You can even pair it with miso soup and seaweed salad if you want a mix of Japanese and Thai flavors. The beauty of this recipe is how easily it fits into different menus without losing its character.

Can I make this dish without a blender or food processor?

Yes, you absolutely can. Many Thai home cooks rely on a mortar and pestle, which can handle small amounts and gives the dressing a more textured feel. Start by chopping your cilantro stems finely, then pound them until they release their aroma. Add garlic and chilies and continue pounding until you have a rough paste. Mix in the sugar, salt, fish sauce, and lime juice until everything dissolves into a fragrant, chunky dressing. This version has more character than one made in a blender. It might take a little extra effort, but the reward is a sauce with layers of flavor that hold beautifully on the delicate slices of fish. Plus, there’s something satisfying about making the dressing by hand, hearing the crack of chilies and smelling the burst of herbs as you pound. It turns cooking into a sensory experience rather than just another kitchen task.

How can I tell if the fish I’m using is safe to eat raw?

This is one of the most important questions when preparing a dish like this. You always want to buy fish that is specifically labeled as sashimi or sushi grade. That label means it has been handled and frozen properly to eliminate any potential parasites. When choosing your salmon, look for a piece that smells clean, almost like the ocean after a storm, not fishy or sour. The color should be bright, not dull, and the flesh should look moist but never wet or slimy. If you’re uncertain, ask the person at the seafood counter directly whether it’s safe for raw use. A reputable market will know exactly where the fish came from and how it was processed. Once you bring it home, keep it cold until you slice it. The colder your fish stays, the smoother and safer your experience will be.

Spicy Salmon Sashimi Salad Recipe: The Most Delicious Thai-Style Seafood Dish

Description

A bright Thai-style raw salmon salad tossed in a zesty Nam Jim Seafood dressing with lime, fish sauce, chilies, garlic, cilantro, and fresh mint. Silky slices of sashimi-grade salmon meet a punchy, balanced sauce for a refreshing appetizer or light meal.

Ingredients

Scale

6 sprigs cilantro, leaves and stems separated
3 red Thai chilies, adjust to taste
4 cloves garlic, smashed
2 tablespoons fish sauce
3 tablespoons fresh lime juice
1 1/2 tablespoons palm sugar, finely chopped, packed
1/8 teaspoon fine grain salt
12 oz sashimi grade salmon, skinless
10 to 15 fresh mint leaves
2 cloves garlic, very thinly sliced, optional
1/2 lime, thinly sliced for garnish, optional

Instructions

Make the dressing with a blender: Add cilantro, Thai chilies, smashed garlic, fish sauce, lime juice, palm sugar, and salt to a bullet or immersion blender cup. Blend on low, then increase speed until the mixture is mostly smooth with a few visible bits for texture.
Make the dressing with a mortar and pestle: Finely chop cilantro stems and pound to a paste. Add garlic and chilies, pound until fine. Add palm sugar and salt, pound until dissolved. Stir in fish sauce and lime juice to combine, then finely chop cilantro leaves and mix them into the sauce.
Prep the salmon: Pat the fish dry. Cut the fillet into halves or thirds to create pieces about 2 inches wide. Using a sharp knife, slice across the grain into 1/4 inch thick pieces. Place slices in a chilled mixing bowl.
Toss and taste: Add the dressing to the salmon and gently toss until every slice is coated. Taste and adjust with a splash of fish sauce for more savoriness, a squeeze of lime for brightness, or a pinch of sugar to temper heat.
Plate and garnish: Arrange the dressed salmon on a shallow plate. Garnish with mint leaves, optional thin garlic slices, and lime slices.
Serve: Enjoy immediately or within 20 minutes so the citrus does not over-cure the fish.

Notes

Use sashimi or sushi grade salmon that has been properly handled for raw consumption.
For small batches the dressing blends best in an immersion or bullet blender; a large jug blender may struggle.
If using only a large blender, double the dressing and refrigerate extra for up to 3 days.
Mortar and pestle yields a rustic texture and deep flavor in the dressing.
Keep fish very cold for clean slicing; chill the knife for a few minutes if needed.
Dress just before serving and enjoy within 20 minutes for the best color and texture.
To reduce heat remove chili seeds or use fewer chilies.
Serve as an appetizer, over chilled noodles, or with crisp lettuce for a light meal.
If freezing raw salmon portions, thaw slowly in the refrigerator before use.
Always follow safe raw seafood handling practices.

Nutrition

Serving Size: 1/4 of recipe
Calories: 195
Sugar: 4.5 g
Sodium: 700 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 17 g
Cholesterol: 60 mg

Keywords: Spicy Salmon Sashimi Salad, Thai salmon salad, Nam Jim Seafood, salmon sashimi recipe, chili lime salmon, easy sashimi salad, Thai seafood salad, gluten free salmon salad, raw salmon salad, Thai dressing