Vietnamese Caramel Salmon

Vietnamese Caramel Salmon

Cookbook:  Dinner Changing the Game by Melissa Clark

I know my last recipe was from this same cookbook, but honestly, it is quickly becoming one of my favorite cookbooks!  I also know I just did a salmon recipe not that long ago, but salmon is one of my favorite things and this recipe sounded too yummy to pass up.  Guess What?  It didn’t disappoint.  I roasted some asparagus to go along with this great dish and had a glass of Merlot for no other reason than that is what was open.

Vietnamese Caramel Salmon

August 29, 2018
: 4
: 20 min
: 10 min
: 30 min
: Easy


  • 4 skin-on salmon fillets, preferable center-cut pieces (6 to 8 ounces each)
  • 1 tablespoon coconut or extra-virgin olive oil
  • Fine sea salt to taste
  • 1/3 cup packed light brown sugar
  • 3 tablespoons Asian fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • Finely grated zest of 1 lime
  • Juice of 1/2 lime
  • 1/2 teaspoon freshly ground black papper
  • Sliced scallions (white and green parts) for garnish
  • Thinly sliced jalapeno for garnish
  • Fresh cilantro leaves for garnish
  • Step 1 Oven rack should be 6 inches from broiler and turn on broiler
  • Step 2 Brush the oil all over the salmon fillets and season with salt
  • Step 3 In a 12 inch cast iron pan, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water over medium heat. Bring to simmer.
  • Step 4 Place the fish, skin-side up, in the skillet. Reduce heat to low and simmer until fish is cooked halfway through or 4 to 6 minutes.
  • Step 5 Spoon the juice from the pan over the fish and transfer to the oven. Broil until fish is cooked through and the skin is caramelized in spots, 2 to 5 minutes.
  • Step 6 Transfer to serving plate and garnish. Drizzle with the pan sauce and serve.

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