This Pla Rad Prik Salmon easy version brings that classic Thai sweet and spicy sweet chili sauce together with crispy pan-fried fish you can make at home any night of the week!

What Is Pla Rad Prik?

Pla Rad Prik sounds fancy, but it’s one of those impressive Thai dishes that’s so doable at home. Instead of deep-frying a whole fish like they do in Thailand, I use salmon fillets so you can get that same crisp texture and bold, bright Thai flavor on a weeknight.

And the sauce, whoa! It’s the same sweet-spicy chili sauce Thai Hubby and I love from Thailand, and it comes together in minutes!

And if you want more Thai seafood dishes after this, don’t miss my Easy Thai Steamed Fish, which is so tender and simple for weeknights, Quick Thai Salmon Red Curry that’s flavor-packed and perfect for midweek hosting, or my The Best Creamy Tom Yum Pasta that somehow wakes you up and gives you a hug at the same time for other fun seafood ideas!

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Why You’ll Love This Pla Rad Prik Salmon Recipe

• Fast enough for a weeknight: You get restaurant-level flavor with almost no fuss, which is my favorite kind of win.
• Totally flexible: Make it mild, make it spicy, swap in whatever fish you’ve got, it always works!
• The sauce alone is worth it: Seriously dear, you’ll want to spoon it over everything in your fridge!

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Pla Rad Prik Salmon Ingredients You’ll Need

For the Salmon

• 4–6 salmon fillets – Salmon gets beautifully crisp on the outside and stays tender inside, and it soaks up the chili sauce so well.
• 1/2 tsp salt – Simple seasoning that helps the salmon shine.
• 1/2 cup corn starch – Your secret to that golden, crispy crust without deep-frying.
• 2–3 tbsp neutral oil – Helps the salmon crisp evenly in the pan.

For the Sweet and Spicy Pla Rad Prik Chili Sauce

• 1 tbsp oil – Just enough to wake up the aromatics.
• 6 garlic cloves, minced – The aromatic base every good Thai sauce needs.
• 2 tbsp cilantro stems, minced – Extra brightness and flavor most people miss.
• 1 tsp. white pepper powder – Adds a warm, subtle peppery note you find in so many Thai dishes.
• 1 shallot, diced – Adds a soft sweetness that balances the heat.
• 3-6 Thai bird’s eye chilies, minced – Bring the heat. Add fewer or more depending on your spice tolerance.
• 1 tsp. paprika  – For a touch of color and gentle warmth.
• 2–3 tbsp tamarind paste – Gives that tangy backbone you taste in Pla Rad Prik.
• 3 tbsp fish sauce – Deep savory flavor that rounds out the sauce.
• 1/3 cup palm sugar or brown sugar – Sweetness that balances the heat and tang perfectly.
• 1/4 cup water – Helps everything simmer together into that glossy finish.
• Chopped cilantro – For a fresh pretty sprinkle on top.

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How to Make Pla Rad Prik

STEP 1: PREP THE FISH

Pat the fish very dry with a paper towel so it crisps well. Sprinkle all the fish with 1/2 tsp salt, then dredge it in about 1/2 cup cornstarch, coating both sides really well. It might look like a lot of cornstarch, but that good, even layer is what gives you that beautiful crispy crust. You may have some extra cornstarch left on the plate, and that’s totally fine.

STEP 2: PAN-FRY UNTIL CRISPY

Heat 2–3 tbsp oil in a large cast iron or skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, until golden, crispy, and flaky in the center. Set aside.

Air-Fryer Option:

For the air-fryer, we like to cut it into cubes and coat it in the corn starch so it’s like little salmon bites that my kids love, but feel free to leave it filets.

Add the cornstarch coasted salmon to the air-fryer basket. Spray fish lightly with oil. Air-fry at 400°F for 8–10 minutes, flipping halfway, until edges are crispy.

STEP 3: MAKE THE CHILI SAUCE

Pound the 6 peeled garlic cloves in a mortar and pestle until they’re a paste. Add the 3–6 Thai bird’s eye chilies and pound again, then add the 2 tbsp cilantro stems and keep pounding until everything is smooth and fragrant. Mix in 1 tsp white pepper powder and 1 tsp paprika at the end.

If you don’t have a mortar and pestle, no worries! Use a mini chopper or food processor to blend the garlic, chilies, and cilantro stems into a rough paste. 

In a small pot over medium-high heat, warm 1 tbsp oil and add the 1 diced shallot. Sauté for about 2 minutes until soft and fragrant.

Stir in the garlic–chili–cilantro paste along with 2–3 tbsp tamarind paste, 3 tbsp fish sauce, 1/3 cup palm sugar or brown sugar, and 1/4 cup water. Let the sauce simmer for about 2 minutes until it turns glossy.

If the sauce looks too thick, add a splash of water until it becomes pourable. Thai Hubby likes ours a little thinner, so I often add an extra tablespoon or two. If you prefer a thicker glaze, leave it as is.

Taste and adjust. Add more tamarind for tang, more sugar for sweetness, or more fish sauce for savoriness.

STEP 4: POUR & SERVE

Place the crispy fish on a plate and spoon the warm Pla Rad Prik sauce over the top. Sprinkle with cilantro and serve with jasmine rice.

Additions and Substitutions

• Salmon substitute: Tilapia, cod, or snapper.
• Tamarind paste substitute: The same amount of rice vinegar.
• Thai chili substitute: Spur chilies or jalapeños for milder heat, or cayenne or serrano peppers for a similar spicy flavor. If you want the red color without the spice, add 1/4 cup chopped red bell pepper and pound it in a mortar and pestle (or pulse it in a mini chopper) to bring the red color into the sauce.
• Fish sauce substitute:  1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos. 
• Corn starch substitute: Tapioca starch or flour.
• Shallot substitute: Red onion.

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Tips for the Best Pla Rad Prik

• Dry the fish well for the crispiest crust.
• Use enough oil and medium high heat so the fish browns evenly.
• Taste & tweak the sauce until it hits that sweet-tangy-spicy balance you love.
• Make extra sauce if you love drizzling it on rice or veggies!

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Behind the Pla Rad Prik Recipe

When people ask what Thai dish I miss the most from Thailand, I always say a whole fried fish like Pla Rad Prik. There’s just something magical about eating it by the beach in Thailand, where the fish is so fresh and so perfectly crisp that it spoils you forever.

Living in the mountains, whole fish at the supermarket just isn’t the same, and it’s way more expensive. So instead of deep-frying a whole fish at home, I love using salmon to make Pla Rad Prik, especially since it’s my kids’ favorite fish and it cooks so quickly.

I make it two ways depending on the day. If I’m in a hurry or want something fun for the kids, I cut the salmon into little bites and air-fry them. They devour them like Thai chicken nuggets! If I want something a little more classic, I pan-fry salmon fillets until the edges get nice and crispy.

But the real magic of Pla Rad Prik is the sauce! That perfect balance of sweet, spicy, tangy, and savory is what makes Thai food so the best in the world, in my opinion.

Whether you’ve eaten Pla Rad Prik on a beach in Thailand, ordered it from your favorite Thai place in the States, or you’re tasting it for the first time at home, I hope this recipe brings a little joy and a whole lot of Thai flavor to your table dear!

Pla Rad Prik Frequently Asked Questions

Want More Thai Recipes With Bold Flavor?

• Thai Chili Paste Fried Rice (Khao Pad Nam Prik Pao) – Sweet, smoky, and a little spicy thanks to Nam Prik Pao. One of Thai Hubby’s favs!
• Prik Nam Pla aka Thai Flavor Bomb Sauce– My five-ingredient Thai Flavor Bomb that adds instant brightness and heat to any Thai dish.
• 35 Popular Thai Dishes – A round-up of my fav Thai dishes to help you with brainstorming your meals!
• Pad Prik King (Thai Red Curry Stir-Fry) – A spicy Thai stir-fry with red curry paste and crunchy green beans, full of big flavor and texture.

If you want to learn Thai dishes like this in person, come join one of my Thai cooking classes in Boone, NC. I love getting to teach these flavors hands-on.

Want more Thai kitchen confidence? Sign up for my Thai-Foodie Substack newsletter and grab my free Substitution Hacks Guide so you can swap Thai ingredients no matter where you live.

If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!

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