Jamie Oliver Vietnamese Salmon Salad

This one came together on a Tuesday when I was too tired to fuss but needed something that didn’t come out of a cardboard sleeve. You know the feeling — not full-on “treat yourself,” but definitely not toast. I had salmon in the fridge and half a bunch of mint leftover from… something I forgot I even made.

The thing about this Vietnamese salmon salad? It’s weirdly satisfying. Flaky salmon, pickled veg with a nice bite, herbs doing their thing, and that sweet-salty nuoc cham drizzle that makes it all feel brighter than it should on a midweek night. I didn’t plate it pretty. Just ate it straight from the mixing bowl, standing at the counter. No regrets.

Why You’ll Love It

• Cooks fast but feels fancy — perfect for lazy weeknights
• Packed with flavour and texture (crunchy, tender, tangy, fresh)
• The nuoc cham dressing works on everything — make extra
• You’ll have pickled carrots for days — future-you will thank you
• It’s light but still fills you up in the good way
• No oven required. Just a pan and some herbs

Ingredients

For the Salad

• 1 tbsp vegetable oil
• 2 x 200g (7 oz) salmon fillets
• Sea salt
• 1 cup watercress
• 1 long red chilli, finely sliced
• ½ cup mint leaves
• 3 shiso leaves, finely sliced (or just add extra mint)
• 1 tbsp roasted peanuts, crushed
• 2 tbsp crispy fried shallots

Nuoc Cham Dressing

• 3 tbsp fish sauce
• 2 tbsp white vinegar
• 3 tbsp sugar
• 2 tbsp lime juice
• 2 garlic cloves, finely chopped

Quick Pickled Carrots & Daikon

• 1 large carrot, peeled and cut into thin batons
• 1 small daikon radish, peeled and cut into batons
• ¼ cup sugar
• ¼ cup vinegar
• 2 tsp sea salt

How to Make It

Quick pickle comes first:

Toss the carrot and daikon batons in a bowl with the sugar, vinegar, and salt. Mix it around with your hands a bit — let it sit while you sort the rest. Should get tangy and soft-ish after 15 mins or so.

Whip up the dressing:

In a small bowl, combine fish sauce, white vinegar, sugar, lime juice, and chopped garlic. Stir until the sugar’s dissolved. It should smell strong but good — salty, sweet, a bit funky in the best way.

Sear the salmon like you mean it:

Pat your salmon dry, sprinkle over a bit of salt. Heat the oil in a nonstick pan until it’s shimmering — not smoking. Add the fillets skin-side down (if they’ve got skin). Let them get golden — about 1 minute per side on high heat. Then turn the heat to low and finish cooking for 4 minutes or so. I flip mine once or twice more, just out of habit.

Let the fish cool down:

Take the salmon off the heat and give it a rest for 5 minutes. It’ll flake easier and won’t steam the salad into a soggy mess. Trust the process.

Time to toss:

In a big bowl, add your watercress, chilli, mint, shiso, and a good handful of the pickled veg. Flake the salmon into big pieces and chuck it in too. Pour on about half the nuoc cham and give it all a gentle toss.

Final flair:

Pile it up on a plate (or not, eat it from the bowl if that’s the kind of night it is). Sprinkle over the peanuts and crispy shallots. Maybe a little more dressing if it needs it. That’s it.

Common Mistakes and How to Dodge Them

Why does my salmon taste dry?
You probably overcooked it. It only needs a few minutes — remember it keeps cooking a bit even after you take it off the heat.

Do I need shiso?
Nah, I love the flavour but you can skip it or double the mint. Don’t overthink herbs — just use what you’ve got.

My pickles are too salty.
That’s down to the type of salt or maybe too much time in the brine. Rinse ’em quickly if they’re too strong — I’ve done it and it still worked.

Everything got soggy.
Flake the salmon once it’s cooled a bit and don’t overdress the salad. Add the crispy stuff last minute.

Storage and Reheating

Fridge:
Leftovers (if you have any) can go in the fridge for a day. Keep the crispy shallots separate so they don’t go sad.

Freezer:
Wouldn’t bother freezing this — herbs and pickles don’t bounce back well.

Microwave:
Not ideal here. If you want to warm the salmon, do it gently in a pan or low oven.

Oven:
Low and slow — about 150°C (300°F) for 5 mins will warm the salmon if needed.

Frequently Asked Questions

Can I make it ahead?
Yep — pickle the veg, mix the dressing, even cook the salmon in advance. Just assemble last minute so nothing gets soggy.

What can I use instead of salmon?
Grilled prawns, tofu, or even shredded rotisserie chicken. The dressing and herbs do the heavy lifting here.

Is this spicy?
Only if you add the chilli. Leave it out if you’re spice-sensitive (or just give people the option to add their own).

Nutrition Facts (Per Serving):

• Calories: 410
• Fat: 24g
• Carbs: 17g
• Protein: 30g
• Sodium: 980mg
• Sugar: 9g