Crispy salmon and chilli caramel salad

Crispy salmon and chilli caramel salad
  • 0:15 Prep
  • 0:10 Cook
  • 8 Servings
  • Capable cooks

“This luscious Asian salad is a riot of flavours, colours and textures. It’s got everything a good salad could wish for – crispy salmon, crunchy coconut and sweet, sour, spicy flavours that really pack a punch.” – Marion Grasby

Featured in
Dinner party recipes, Caramel recipes


  • 35g (1/2 cup) shredded coconut
  • 4 (about 200g each) skinless salmon fillets
  • Sea salt flakes, to season
  • 45g (1/4 cup) rice flour
  • Vegetable oil, to shallow-fry
  • 2 Granny Smith apples, cored, cut into matchsticks
  • 1 cup fresh mint leaves, loosely packed
  • 1 cup fresh Thai basil leaves, loosely packed
  • 1/2 cup fresh coriander, loosely packed, coarsely chopped
  • 1 red shallot, peeled, thinly sliced
  • 1 long fresh red chilli, deseeded, thinly sliced

Chilli caramel

  • 100g palm sugar, shaved or grated
  • 1 tablespoon water
  • 2 teaspoons fish sauce
  • 1 lemongrass stalk, white part only, finely chopped
  • 1/4 teaspoon chilli flakes, or to taste
  • 1 tablespoon lime juice


  • Step 1
    For the chilli caramel, place the sugar, water, fish sauce, lemongrass and chilli in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Set aside to cool. Stir through the lime juice. Set aside.
  • Step 2
    Toast the coconut in a frying pan over medium heat, stirring often, for 2-3 minutes or until golden brown. Set aside to cool.
  • Step 3
    Slice each salmon fillet in half lengthways to make 8 long pieces. Season each piece generously with salt. Place the flour on a plate. Roll the fish in the flour to lightly coat, shaking off any excess.
  • Step 4
    Add enough oil to a large deep-sided frying pan to reach a depth of 5mm. Heat over medium-high heat until hot. Add the fish and cook, turning occasionally, for 2-3 minutes or until golden brown and the flesh flakes easily when tested with a fork. Drain on paper towel. Set aside to cool slightly. Break into large pieces.
  • Step 5
    Combine the salmon, coconut, apple, mint, basil, coriander, shallot, chilli and 60ml (1/4 cup) of the chilli caramel in a bowl. Gently toss until just combined. Divide the salad among 8 serving plates and drizzle with a little extra chilli caramel.


To serve this dish as a main course, keep the salmon fillets whole and serve them with the salad on the side.

Store leftover chilli caramel in the fridge for up to 2 weeks. Use as a dressing or dipping sauce.

Store the apple in water with lemon juice to prevent browning.

  • Author: Marion Grasby
  • Image credit: Al Richardson
  • Publication: Taste Magazine



Please enter your comment!
Please enter your name here