Cambodian grilled squid salad is a quick, no-fuss meal built around charred squid rings, crisp raw vegetables, and a punchy fish sauce and lime dressing. The whole thing comes together in 25 minutes. It earns a regular spot in the rotation because the dressing does real work โ salty, sour, sweet, and a little hot all at once โ and the ingredients are easy to find at any Asian grocery.
Why this recipe works
Two things make this salad land right. First, the squid gets a short marinade of fish sauce, lime juice, and garlic before it hits the grill. That marinade seasons the squid all the way through and helps it pick up color fast at medium-high heat, so youโre not leaving it on long enough to turn rubbery. Three to four minutes per side is genuinely enough โ squid overcooks quickly, and opaque with light char marks is exactly where you want to stop. Second, the dressing is built separately and poured on at serving, which keeps the cucumber and carrot from weeping and going soft. Dress it at the table โ a pre-dressed salad goes limp fast. The sugar in the dressing isnโt just sweetness; it pulls the fish sauce and lime into a single cohesive flavor instead of letting either dominate.
Common problems and fixes
- Squid sticks to the grill and tears: Pat the marinated squid dry with a paper towel before grilling. Excess moisture steams the squid instead of searing it, and wet protein sticks. A lightly oiled grill grate helps too.
- Dressing tastes flat or too sharp: Fish sauce brands vary a lot in saltiness. Taste the dressing before you pour it โ if itโs too salty, add a few more drops of lime juice; if itโs too sharp, dissolve in a pinch more sugar. Balance it in the bowl, not on the salad.
- Cucumber makes the salad watery: After slicing, toss the cucumber with a small pinch of salt and let it sit for five minutes, then blot it dry. This draws out excess water before it dilutes the dressing.
- Squid rings are chewy and tough: This almost always means they stayed on the heat too long, or the grill wasnโt hot enough when they went on. Get the grill fully preheated before adding the squid, and pull them the moment they turn opaque.
- Herbs wilt before you serve: Add the mint and cilantro last, right before tossing. If youโre making this ahead, keep the herbs separate in a small bowl and fold them in at the last minute.
Cambodian Grilled Squid Salad
Ingredients
Squid preparation
- 500 grams fresh squid cleaned and cut into rings
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice freshly squeezed
Salad dressing
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon sugar
- 1 ยฝ tablespoons fish sauce
- 1 teaspoon chili flakes adjust to taste
Salad assembly
- 1 cup cucumber sliced thinly
- 1 large carrot julienned
- 1 small red onion sliced thinly
- ยฝ cup fresh mint leaves roughly chopped
- ยฝ cup fresh cilantro leaves roughly chopped
Instructions
- Prepare the Squid. In a medium bowl, mix the cleaned squid rings with minced garlic, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice. Set aside to marinate for 10 minutes.
- Prepare the Grill. Preheat your grill to medium-high heat, approximately 200ยฐC (400ยฐF).
- Grill the Squid. Grill the marinated squid for about 3-4 minutes per side or until the squid is opaque and slightly charred. Remove from the grill and let it cool slightly.
- Make the Dressing. In a small bowl, whisk together 2 tablespoons of lime juice, sugar, 1 1/2 tablespoons of fish sauce, and chili flakes until the sugar is dissolved.
- Assemble the Salad. In a large mixing bowl, combine the grilled squid, cucumber, carrot, red onion, mint leaves, and cilantro leaves.
- Dress the Salad. Pour the dressing over the salad and toss gently to combine all ingredients.
Notes
Nutrition
Common questions
Can I use frozen squid instead of fresh?
Yes โ thawed frozen squid works fine here. Defrost it overnight in the fridge, then drain and pat it very dry before marinating, since frozen squid releases more water than fresh and that extra moisture will prevent a good sear on the grill.
What can I use instead of a grill?
A cast-iron grill pan over high heat on the stovetop is the closest substitute. Get it smoking hot before adding the squid, work in a single layer, and donโt crowd the pan โ cook in two batches if needed so the squid sears rather than steams.
Is there a substitute for fish sauce if I canโt find it?
Soy sauce is the most practical swap โ use the same amounts called for in both the marinade and the dressing. The flavor will be less funky and more straightforwardly salty, but the salad will still hold together well.