clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a plate of seared salmon with corn and bean salsa

Thai Salmon with Thai Corn Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews


A healthy recipe that's also quick, easy, and very fresh tasting. Pan seared salmon is topped with a corn salsa inspired by Thai green papaya salad. Accented with grapefruit, it is the perfect spring and summer fish recipe.


  • 1 lb salmon filet or other fish of your choice
  • 2-3 cloves garlic
  • 2-3 Thai chilies
  • 1 Tbsp chopped palm sugar (or substitute honey)
  • 3 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 3/4 cup cooked corn kernels (about 1 medium ear of corn)
  • ¼ cup long beans, cut into ¼ inch pieces
  • ⅓ cup black beans, canned, drained and rinsed
  • 1 grapefruit, segmented (see video @2:42 for how to segment a grapefruit)
  • ¼ cup mint leaves, roughly chopped
  • ½ cup cilantro leaves, roughly chopped

Ingredients and Kitchen Tools I Use


Make the dressing: In a mortar and pestle, pound garlic and chilies into a fine paste. Add palm sugar and pound until mostly dissolved. Add lime juice and fish sauce; stir until the sugar is completely dissolved; set aside.

In a mixing bowl, combine the corn, black beans and long beans, toss to mix and set aside.

Cook the fish: You can cook the fish however you like—grill, bake, pan-fry, deep-fry, steam—this salsa works with all methods! For my salmon, I salted the filet and pan-seared it for about 3-4 minutes per side for medium doneness.

When the fish is almost ready, finish the salsa: To the corn and bean mixture add the grapefruit segments (do not add the extra juice), mint, cilantro, and the dressing; toss to mix. To serve, spoon the salsa over the fish and enjoy on its own or with some jasmine rice.

Join us on Patreon for bonus content and rewards!