Crispy Skin Salmon with Thai Chili Slaw and Lime Cilantro Rice

Get ready to impress with this vibrant and flavorful dish that brings the taste of Southeast Asia to your kitchen. Perfectly seared salmon with irresistibly crispy skin is paired with a refreshing Thai chili slaw, combining sweet heat with crunchy textures. The bed of fragrant lime cilantro jasmine rice and toasted peanuts ties everything together for a meal that’s both satisfying and exciting.

This recipe is all about technique-achieving that shatteringly crisp salmon skin while keeping the flesh tender and flaky. The slaw, dressed in a tangy chili vinaigrette, cuts through the richness of the fish, while the aromatic rice provides a comforting base. Whether you’re a seasoned cook or a beginner, these steps will guide you to a stunning dinner that tastes like a trip to Bangkok.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, place peanuts in a medium dry, preferably nonstick, pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. Once peanuts are cool enough to handle, roughly chop.
3. Zest and quarter lime (zest one lime and quarter both for 4 servings). Trim and discard root end from lettuce; halve lengthwise, then thinly slice crosswise into bite-size pieces. Trim cucumber; using a peeler, shave lengthwise into ribbons (discard any ribbons that are solely cucumber skin). Roughly chop cilantro.
4. Pat salmon dry with paper towels; season all over with salt and pepper. TIP: Dry the salmon thoroughly to achieve crispy skin! Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add salmon to pan, skin sides down and press down with the back of a spatula for 10 seconds. Cook, undisturbed, until mostly cooked through, 5-7 minutes; flip and cook until opaque and cooked through, 1-2 minutes more. (For 4 servings, use a larger pan or work in batches if necessary.) Turn off heat. Transfer to a plate, skin sides up. Reserve pan.
5. Meanwhile, in a large bowl, whisk together chili sauce, vinegar, a large drizzle of olive oil, juice from one lime wedge (two large drizzles of olive oil and juice from two lime wedges for 4 servings) and as much Sriracha as you like. Add coleslaw mix, lettuce, cucumber ribbons, peanuts, half the cilantro, salt and pepper to bowl. Toss until combined.
6. Once salmon is cool enough to handle, use a butter knife to gently separate skin from salmon (start at one end, shimmying the knife between the flesh and the skin until skin is removed). Gently scrape off any large pieces of salmon stuck to skin (some small bits are OK). Heat pan used for salmon over medium heat; add salmon skin, cut sides down. Cook, pressing down with a spatula on any spots that still need crisping, 20-30 seconds per side. (TIP: It’s OK if the skin doesn’t appear fully crispy yet; it’ll crisp as it cools!) Transfer crispy salmon skin to a paper-towel-lined plate. Pat both sides with paper towels until completely dry.
7. Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt if desired. Divide rice between shallow bowls. Top with salmon (cut sides down) and as much slaw as you like. Spoon any remaining dressing over rice. Garnish with crispy salmon skin and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm-fleshed fish like trout or sea bass. Just adjust cooking time based on thickness.

How do I store leftovers?

Store the rice, salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a pan to avoid drying it out.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your sweet Thai chili sauce and Sriracha are certified gluten-free if needed.