Vietnamese-style King Salmon Salad

Prep time: 30 mins | Cook time: 8 mins
Vietnamese Style King Salmon Salad




  • 3 tablespoons fish sauce

  • 3 tablespoons brown sugar

  • 1 lemongrass stalk, white part only, finely grated

  • 1 clove garlic, smashed

  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 150 grams / 5 ounces each)

  • 1 tablespoon olive oil for frying


  • 120 grams / 4.2 ounces vermicelli rice noodles

  • 1 carrot, peeled and julienned

  • ½ cucumber, julienned

  • 16 snow peas

  • ¼ cup fresh mint leaves

  • ¼ cup fresh coriander leaves


  • 4 tablespoons lime juice

  • 2 tablespoons water

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • 1 clove garlic, finely chopped

  • 1 red chilli, deseeded and finely chopped



1. Combine the fish sauce, brown sugar, lemongrass and garlic in a bowl. Add the salmon and turn to coat.

2. Heat oil in a large nonstick frypan over medium heat. Fry the salmon, skin side down for 3 minutes or until crisp. Turn the salmon over and fry for a further 2-3 minutes or until cooked through.


3. Bring a large pot of water to the boil. Remove from the heat and add the vermicelli rice noodles, stir to separate noodles. Set aside for 5-7 minutes or until soft, then drain

4. Meanwhile, in a large bowl combine remaining salad ingredients. Add the noodles and gently toss.


5. In a small jar, combine all dressing ingredients. Shake to combine thoroughly. Then pour over salad and combine.

6. Serve salad topped with salmon.

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