Pan Seared Salmon with Thai Cucumber Salad

For best results, make the cucumber salad part a day before or even the morning of and let it sit in the fridge for the flavors to combine. Any fish will work for this recipe, I am using salmon in the picture. Sriracha sauce has quickly become popular lately and people use it in anything – so leave the bottle out for your guests to add more to their liking.

Pan-Seared Fish with Thai Cucumber Salad


  • 4 servings
  • 4 6- ounce fish fillets skin removed
  • 3 Tbls vegetable oil
  • 3 Tbls low-sodium soy sauce
  • 1 tsp Sriracha or any Asian Chili Garlic Sauce

Cucumber Salad

  • 3 cups cucumber; peeled halved, seeded and thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 3 green onions chopped
  • 2 garlic cloves minced
  • 1 chile pepper – Serrano Thai, jalapeno – seeded and minced
  • 1/3 cup fresh basil leaves chopped
  • 1/3 cup fresh mint leaves chopped
  • 1/2 tsp kosher salt
  • 1/4 cup lime juice
  • 1 teaspoon sugar
  • 1 Tbl vegetable oil
  • 1/4 cup dry roasted peanuts chopped


  • Combine cucumber salad ingredients in a medium bowl and toss gently. It’s best chilled for an hour or two, but in a pinch you can serve immediately.
    Heat oil in a large skillet over medium-high heat. Lightly brown fish on one side, flip over and cook for 2 minutes more. Combine soy sauce and Sriracha and pour over fish. Cook for two minutes more or until fish is just cooked. Mound cucumber salad on plates and arrange fish on top of salad.

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