Thai-Inspired Salmon Sashimi
Fresh, spicy, tangy, and packed with garlic, chilies, and cilantro, this Thai-inspired Salmon Sashimi is perfect on its own or served with hot rice and roasted seaweed. When it’s getting so hot, I just want a dish that’s refreshing, but still healthy. This spicy, slightly fruity salmon checks all the boxes. And, it’s incredibly easy to make in only 10 minutes. The next time you find sashimi-grade salmon, try this tasty Thai version!
Thai Spicy Salmon Sashimi
If you love bold, fresh flavors, you have to try this Thai-Inspired Salmon Sashimi, or Salmon Chae Nam Pla (แซลมอนแช่น้ำปลา)! Made with buttery slices of sushi-grade salmon tossed in a tropical seafood sauce with fish sauce, calamansi, lemon, garlic, Thai chilies, and cilantro, every bite is refreshing, spicy, tangy, and packed with umami.
While salmon isn’t traditionally used in Thai cuisine, it has become really popular in Thailand over the years. Now, you can find this Spicy Salmon dish in Thailand everywhere from restaurants to street food stands. It comes together in just 10 minutes, and is perfect as everything from a light appetizer to an easy weeknight meal with steamed rice and roasted seaweed on a hot summer day.
Thai Salmon Sashimi Ingredients
- 12 oz Sashimi-grade Salmon sliced into sashimi-sized pieces
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon calamansi juice optional, about 3–4 calamansi
- ½ cup water
- ½ tablespoon sugar adjusted to taste
- ½-1 teaspoon wasabi
- ¼ small red onion finely chopped
- 1-2 Thai red chilies finely chopped, adjusted to your preferred spice level
- 4-5 Cloves garlic finely minced
- ½ lemon thinly sliced or cut into small wedges
- ½ cup chopped fresh cilantro
For Serving
- Hot steamed rice
- Roasted seaweed
Salmon Sashimi
I really enjoy raw salmon dishes in the summer. It’s refreshingly cold, yet creamy. Salmon is high in omega-3 fatty acids, protein, vitamin D and B, so it’s a protein option I love when I don’t want a heavy meal. For this recipe, always use Sashimi-grade Salmon, which has been flash frozen at low temperature so it is safe to eat raw. The salmon is sliced into ½-inch thick, bite-sized pieces to make it easy to eat.
Thai-Inspired Seafood Sauce
The soul of this summery dish is that bright, savory Thai-inspired Seafood Sauce. Inspired by Thai Nam Jim Seafood sauce, it is savory, but has a bright citrus fruitless. It’s delicious paired with any other type of seafood as well, like tuna, shrimp, and scallops. The sauce has a base of soy sauce, fish sauce, water, sugar, chopped red onion, minced garlic, and a ton of cilantro. It’s made extra fruity and tart with lemon and calamansi juice, but also has a kick with wasabi and red chili.
How To Make Thai Salmon Sashimi
- In a large bowl, combine the soy sauce, fish sauce, lemon juice, calamansi juice, water, sugar, and wasabi. Mix well until the sugar has dissolved.
- Add the chopped red onion, Thai red chilies, minced garlic, sliced lemon, and plenty of fresh cilantro. Mix everything together and let the sauce sit for 5–10 minutes so the flavours can develop.
- Arrange the sushi-grade salmon sashimi in a shallow serving bowl or on a plate.
- Pour the Thai-inspired sauce and aromatics generously over the salmon.
- Serve immediately on its own, or enjoy it with hot steamed rice and roasted seaweed.
Tip: Taste the sauce before pouring it over the salmon. Add more sugar if it is too tart, more lemon or calamansi for extra acidity, or more Thai chili for additional heat.
No Cook Summer Dishes To Make with Thai Salmon Sashimi
Thai-Inspired Salmon Sashimi
By Tiffy Cooks
Ingredients
- 12 oz Sashimi-grade Salmon sliced into sashimi-sized pieces
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon calamansi juice optional, about 3–4 calamansi
- ½ cup water
- ½ tablespoon sugar adjusted to taste
- ½-1 teaspoon wasabi
- ¼ small red onion finely chopped
- 1-2 Thai red chilies finely chopped, adjusted to your preferred spice level
- 4-5 Cloves garlic finely minced
- ½ lemon thinly sliced or cut into small wedges
- ½ cup chopped fresh cilantro
For Serving
- Hot steamed rice
- Roasted seaweed
Instructions
- In a large bowl, combine the soy sauce, fish sauce, lemon juice, calamansi juice, water, sugar, and wasabi. Mix well until the sugar has dissolved.
- Add the chopped red onion, Thai red chilies, minced garlic, sliced lemon, and plenty of fresh cilantro. Mix everything together and let the sauce sit for 5–10 minutes so the flavours can develop.
- Arrange the sushi-grade salmon sashimi in a shallow serving bowl or on a plate.
- Pour the Thai-inspired sauce and aromatics generously over the salmon.
- Serve immediately on its own, or enjoy it with hot steamed rice and roasted seaweed.
