Thai Seafood Salad (Yum Talay)
If you’re craving something light, refreshing, and packed with bold flavours, this Thai Seafood Salad (Yum Talay) is the perfect dish to try. A classic spicy Thai salad, Yum Talay is famous for combining fresh seafood with crisp vegetables, fragrant herbs, and a tangy chili‑lime dressing. This version goes a step further by grilling the shrimp, squid, and octopus instead of simply boiling them, adding a subtle smoky character that makes the dish truly irresistible.
What makes this Yum Talay recipe stand out is the dressing – the heart of every Thai salad. It strikes the signature Thai balance of flavours: fiery chilies for heat, fresh lime juice for brightness, savoury fish sauce for depth, and a touch of sugar for sweetness. Tossed together with herbs like mint, cilantro, and finely sliced lemongrass, the salad becomes a vibrant celebration of both taste and texture. Every bite delivers a refreshing mix of smoky, spicy, tangy, and aromatic notes.
One of the best things about Thai seafood salad is that it’s incredibly versatile. While shrimp and squid are most common, you can easily customize Yum Talay with mussels, scallops, or crab – whatever seafood you love most. Here, the addition of grilled octopus adds a sophisticated twist and satisfying bite, making it a show‑stopping dish for both casual dinners and special occasions.
Whether you serve it as a light lunch, part of a summer cookout, or alongside other Thai dishes, this grilled seafood salad is guaranteed to impress. Bursting with colour, freshness, and bold authentic flavours, Yum Talay is a dish that doesn’t just feed you – it excites your palate and transports you straight to the streets of Thailand.
Q&As on Thai Seafood Salad (Yum Talay)
1. What does Yum Talay mean in Thai?
In Thai, the word “Yum” refers to a whole category of salads that are defined by their bold, balanced flavours – usually a lively mix of spicy, sour, salty, and sweet. Thai salads often don’t use creamy dressings like Western salads but instead rely on fresh lime juice, chilies, fish sauce, and herbs for flavour. “Talay” translates to “sea” or “seafood”, so Yum Talay simply means seafood salad. It’s one of the most celebrated Thai salads, enjoyed across Thailand as a light but flavour-packed dish, often sold by street vendors and served in restaurants alike.
2. Can I make Yum Talay with different seafood?
Definitely! Yum Talay is one of the most versatile Thai salads. Although shrimp, squid, and octopus are popular, you can use any seafood you like. Mussels, scallops, white fish fillets, or even crab meat are all excellent additions. Many Thai restaurants use a medley of shellfish together in one salad, and some even add glass noodles for extra texture (called Yum Woon Sen Talay). The key is to make sure the seafood is fresh, lightly cooked, and then tossed in the dressing while still slightly warm so it soaks up all the flavour.
3. Is it better to grill or boil the seafood?
Both methods are authentic, and it depends on the flavour and convenience you’re after. Traditionally, Yum Talay is made by briefly boiling (or blanching) seafood in hot water or broth, which keeps the cooking simple and fast while allowing the dressing to shine brightly. However, grilling the seafood – as in this recipe – adds another dimension. The smoky charred edges of grilled shrimp, squid, and octopus bring extra depth that pairs beautifully with the fresh herbs and dressing. So while boiling is more common, grilling creates a restaurant-quality salad with richer, more complex flavours.
4. Can I make Thai Seafood Salad ahead of time or store leftovers?
For the best flavour and texture, Yum Talay is best enjoyed immediately after it’s assembled. The fresh herbs like mint and cilantro can wilt quickly, and the seafood can become tougher or lose its smoky char if left sitting in the dressing for too long. However, you can definitely prep components in advance: cook and slice the seafood, chop all the vegetables and herbs, and prepare the dressing. Store each component separately in airtight containers in the refrigerator. Then, simply combine and toss everything together just before serving for a fresh and vibrant salad. If you do have leftovers, store them in an airtight container in the fridge and consume within 1-2 days, but be aware the texture and freshness will diminish.
5. How should I serve Thai Seafood Salad?
Yum Talay can be enjoyed in many ways. On its own, it makes a refreshing, protein-packed light meal – perfect for a summer lunch or as a healthy dinner option. It also works wonderfully as part of a Thai-inspired spread alongside jasmine rice, sticky rice, or complementary dishes like Tom Yum soup, Thai curries, or papaya salad. For presentation, many people like to arrange it over a bed of crisp lettuce leaves to contrast the juicy seafood and herbs, but that’s entirely optional. The key is to serve Yum Talay right after tossing, so the herbs remain vibrant and the seafood doesn’t lose its smoky aroma and tender texture.
Recipe for Thai Seafood Salad (Yum Talay)
Equipment
- 1 grill
Ingredients
Seafood
- 200 grams shrimp (peeled, deveined)
- 200 grams squid
- 150 grams pre-cooked octopus tentacles
Vegetables & Herbs
- 200 grams cherry tomatoes
- ½ medium red onion
- 2 green onions
- A small bunch cilantro leaves
- A small bunch fresh mint leaves
- 1 stalk lemongrass
- 1 tablespoon fried shallots
- Mixed lettuce leaves (optional, for serving base)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3-5 Thai chilies (finely minced)
- 1 tablespoon freshly minced garlic
- A little bit of sesame oil
Instructions
- Prepare the Vegetables:Thinly slice the red onion. Chop the green onions into small pieces, and roughly chop the cilantro leaves. Leave the fresh mint leaves whole, since they are tender and small enough to enjoy as is.Halve the cherry tomatoes. Finally, take the lower third of the lemongrass stalk - where the flesh is most tender - and remove any tough outer layers before slicing it very finely.
- Grill the Seafood:Heat a grill pan or outdoor grill to medium‑high heat. Place the shrimp on first and cook them for about one to two minutes per side, just until they turn pink and slightly charred around the edges. Next, add the squid; grill it quickly for about one to two minutes per side, making sure to take it off as soon as it turns opaque to keep the texture tender. Place the octopus tentacles on the grill and cook them for around two to three minutes, turning occasionally so they develop a smoky char on all sides. Once finished, slice the squid and octopus into bite‑sized pieces so they’re easy to eat in the salad.
- Make the Dressing:While the seafood rests, prepare the dressing. In a large mixing bowl, combine the lime juice, fish sauce, sugar, minced garlic and Thai chilies, and sesame oil, then stir until the sugar has dissolved completely. Taste the mixture and adjust if needed - it should strike a lively balance of sour, salty, spicy, and lightly sweet.
- Assemble the Salad:To bring everything together, add the cherry tomatoes, red onion, grilled seafood, green onion, cilantro, lemongrass and mint leaves into the mixing bowl with the dressing. Gently toss all the ingredients together until the seafood and vegetables are evenly coated and glistening with the chili‑lime dressing. If you like an extra layer of crunch and flavour, sprinkle over some crispy fried shallots and toss briefly one more time.
- Serve:To plate, you can line a serving dish with fresh lettuce leaves if you’d like, but this is optional. Spoon the salad over the top, making sure the seafood and vegetables are beautifully arranged. Garnish with more fried shallots. Serve right away.