Salmon Kinilaw Recipe

Our classic Kinilaw recipe uses chunks of salmon coated in a dressing of calamansi juice, vinegar, and coconut milk. It’s tangy, refreshing, and the perfect Filipino appetizer!

Instructions

Prepare the salmon by marinating it in the 1/2 cup of vinegar. Mix well to combine and let sit for 10 minutes.

In the meantime, combine together the cucumber, cilantro, ginger, tomato, and onion in a large mixing bowl. Pour in the vinegar, calamansi, coconut milk, salt and black pepper. Mix well to combine.

Once the salmon has finished marinating in the vinegar, using a slotted spoon, transfer the salmon to the large bowl. Toss gently to combine and to coat the salmon in the dressing. 

Optional, Prepare the Rice Paper Chips: Heat about 1-inch worth of oil in a large pan over medium-high. Once hot, carefully drop in the rice paper pieces (they will puff up almost immediately!). Using tongs or a large spoon, remove the fried rice paper chips and drain on a wire rack to cool completely for about 5 minutes.

Serve the kinilaw immediately with the chips. Enjoy!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Salmon: You can use any of your favorite fish for kinilaw (the most common ones being tanigue and tuna). Just make sure they’re sushi grade or previously frozen to reduce chances of getting sick.

White vinegar: Traditional kinilaw typically uses Filipino coconut or cane vinegar, but feel free to use standard white vinegar or rice vinegar as quick replacements.

Onion, ginger, cucumber, tomato, cilantro: A few of these mix-ins will help freshen up the overall dish!

Calamansi: This adds additional acidity to the dish with a more tangy, fruity taste. You may also use lemon or lime juice as substitutes.

Coconut milk: A splash of coconut milk will help provide richness to the dressing and also help tone down the sharpness of the vinegar. You can choose to omit this if you’re not a fan of coconut!

Quick Tips

Don’t over-marinate: If the fish soaks in the acidic dressing for too long, it can change the texture and turn the fish mushy. Kinilaw is best served right away or within the same hour of preparing!

Keep your knife sharp: Slicing the salmon into small, uniform pieces allows for even marination and prevents tearing the fish, leading to better texture.

Balance your flavors: Feel free to adjust the dressing as you see fit. You can add a bit of Thai chiles in the mix for some spice or added coconut for more creaminess and richness.

Pair with the right sides: While Kinilaw is traditionally enjoyed as a pulutan (appetizers eaten with drinks), this is also great alongside rice and grilled meats!

FAQs (Frequently Asked Questions)

How do I store leftovers?

Ideally, this is best eaten immediately after preparation. If needed, you can refrigerate it for up to 4 to 6 hours. The texture will change as the fish continues to cure in the acidic dressing, so for freshness, avoid storing overnight!

What’s the difference between Kinilaw and Ceviche?

Kinilaw and ceviche are similar raw seafood dishes but come from different cultures. Kinilaw is Filipino and typically uses a mixture of calamansi, vinegar, and sometimes with coconut milk. Ceviche, from Latin America, usually relies on lime or lemon juice.

Can you use frozen fish?

Yes, so long as the fish is high-quality and properly thawed! Be sure to buy sushi-grade or previously frozen salmon to reduce the risk of parasites. Always thaw in the refrigerator or in cold water, never at room temperature, for food safety.