Crispy Thai Salmon Rice Bowl

Video

Recipe

Why You’ll Love This Recipe

This Crispy Thai Salmon Rice Bowl is a perfect balance of textures and bold Thai flavours. The crispy-skinned salmon pairs beautifully with fresh herbs, a zesty fish sauce dressing, and a little heat from the chilli. It’s a restaurant-quality dish that’s surprisingly easy to make at home! Plus, you’ll learn the secrets to achieving ultra-crispy salmon skin with simple pro techniques.

How to Buy and Cook the Best Salmon

Salmon is a versatile fish that can be grilled, baked, or pan-fried like in this recipe. When buying salmon, look for fillets with firm flesh and bright, even colouring. For the freshest salmon, check that it has a mild, clean smell (it shouldn’t smell overly ‘fishy’). If possible, ask your fishmonger for wild-caught or sustainably farmed salmon.

Cooking salmon is all about personal preference, but for me, crispy skin and a tender, slightly pink centre are key. This method guarantees

perfectly crispy skin

every time!

Tips for the Crispiest Skin

Pat the skin dry:

Moisture is the enemy of crispiness. Use paper towels to dry the salmon skin completely before cooking.

Use a good pan:

Non-stick

stainless steel

carbon steel

are all good options.

If using stainless steel, try the

water drop test

—heat the pan and flick a drop of water on it. If it sizzles and skates across the surface, it’s ready!

Weigh it down:

Cover the salmon with baking paper and place another

pan

or a small

saucepan

on top to press it evenly onto the pan. This ensures full contact with the heat, preventing curling and uneven cooking.

Placing the

baking paper

over the salmon and pressing it down prevents oil splatter and ensures an even sear.

If you like your salmon

medium-rare

, cook for

2 minutes per side

instead of 3.

Don’t move it too soon:

Let the skin crisp up undisturbed for the first 2–3 minutes before flipping.

What You Need

Skin-on salmon fillets

Sea salt

Vegetable oil

Asian shallots

Asian herbs e.g. mint, coriander and spring onion (scallions)

Fish sauce

Lime juice

Palm sugar

Garlic & chilli

Steps

Place the chilli, garlic, and a pinch of salt in a

mortar

. Use a

pestle

to pound to a rough paste. Transfer the paste to a small bowl, then add the fish sauce, lime juice, and palm sugar. Stir well to dissolve the sugar. Set aside.

Pat the salmon skin dry with paper towel, then sprinkle with salt. Heat a frying pan over high heat. When the pan is hot, add the oil. Place the salmon fillets skin-side down and cover with a sheet of baking paper. Weigh the fillets down by placing a small

saucepan

pot

on top of the baking paper. Cook for 2–3 minutes, then remove the top pan and baking paper. Flip the salmon and cook for another 3 minutes, or until the salmon is cooked to your liking. Transfer to a

plate

to rest, then break into rough chunks.

Just before serving, add the shallots, herbs and dressing to the salmon.

Gently toss, making sure not to break up the salmon too much. Enjoy!

Storage Tips

Best Fresh:

This dish is best enjoyed immediately after cooking to keep the skin crispy.

Leftovers:

If you have leftover salmon, store it in an airtight container in the fridge for up to

2 days

. Reheat gently in a

pan

to restore some crispiness.

Dressing Storage:

The dressing can be made in advance and kept in the fridge for

up to 3 days

WATCH THIS RECIPE

Crispy Thai Salmon Rice Bowl

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PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

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Ingredients

For the Salmon:

2 x 200g (7 oz) skin-on salmon fillets

sea salt

1 tbsp vegetable oil

3 small Asian shallots, sliced

2 spring onions (scallions), trimmed, cut into batons

2 cups (loosely packed) Asian herbs e.g. mint, coriander and/or spring onion (scallions)

For the Dressing:

2 long red chilies, roughly chopped

2 garlic cloves

3 tbsp fish sauce

3 tbsp lime juice

2 tbsp shaved palm sugar

Instructions

Step 1: Make the Dressing

Place the chilli, garlic, and a pinch of salt in a

mortar

. Use a

pestle

to pound to a rough paste. Transfer the paste to a small bowl, then add the fish sauce, lime juice, and palm sugar. Stir well to dissolve the sugar. Set aside.

Step 2: Prep the Salmon

Pat the salmon skin dry with paper towel, then sprinkle with salt. Heat a

frying pan

over high heat. When the pan is hot, add the oil. Place the salmon fillets skin-side down and cover with a sheet of baking paper. Weigh the fillets down by placing a small

saucepan

pot

on top of the baking paper. Cook for

2–3 minutes

, then remove the top pan and baking paper. Flip the salmon and cook for another 3 minutes, or until the salmon is cooked to your liking. Transfer to a

plate

to rest, then break into rough chunks.

Step 3: Assemble the Bowl

Just before serving, add the shallots, herbs and dressing to the salmon. Gently toss, making sure not to break up the salmon too much. Enjoy!