Roasted Salmon with a Cheat's Vietnamese Caramel Sauce

By • May 14, 2010 • 7 Comments


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Author Notes: I've been on a Bill Granger kick recently. His fresh, Asian-influenced recipes are perfect for the warmer weather that's coming our way. This recipe has been adapted from one of his, but with the method simplified a bit and the flavor boosted by the addition of ginger, cilantro, scallions and chili. This cheat's version of a Vietnamese caramel sauce is by no means traditional, but is much easier, with no boiling sugar to fret over. The sweet sauce also makes this dish a big hit with kids. Kristin

Food52 Review: WHO: Kristin is a freelance editor living in Ireland with her husband and two kids.
WHAT: A speedy weeknight dinner, with a sauce you'll want to put on everything.
HOW: Roast your salmon with olive oil, salt, and pepper; make a sauce with soy sauce, fish sauce, sugar, and lime; garnish with scallions, red chile, and cilantro; and serve it all with steamed rice.
WHY WE LOVE IT: Kristin's salmon is a testament to how a quick, flavorful sauce can liven up any weeknight dinner -- in this case, roasted salmon and steamed rice. We could (and did!) eat it by the spoonful.
A&M

Serves 4

  • Four 7-ounce salmon fillets
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 1/2 cup soft brown sugar
  • 1 teaspoon freshly grated ginger
  • Juice of 1 lime
  • Steamed rice, to serve
  • Handful of fresh cilantro, chopped, to serve
  • 3 to 4 scallions, chopped, to serve
  • 1 red chili, deseeded and finely chopped, to serve
  • Lime wedges, to serve
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Place the salmon, skin side down, on the sheet. Brush or lightly drizzle the salmon with the olive oil, then sprinkle with salt and pepper. Roast for about 11 or 12 minutes, until the salmon is just opaque in the center.
  2. Meanwhile, heat a frying pan over a medium heat. Add the soy sauce, fish sauce, brown sugar, ginger and lime juice and stir together, until the sugar has dissolved and the sauce is syrupy.
  3. Serve the salmon on steamed rice with the sauce generously drizzled over, then sprinkle over some chopped cilantro, scallions and red chili with lime wedges on the side.

Comments (7) Questions (0)

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about 1 month ago mblossom

Made this tonight for dinner- what a perfect weeknight dish! So easy and incredibly tasty. It all comes together in less than the amount of time it takes to boil the rice. Beautiful and delicious enough for company as well. We made the full amount of sauce for 1 1b of salmon and were glad to have some extra for drizzling on rice and eating with a spoon! This will definitely become a regular in our weeknight rotation.

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2 months ago Kels Murdoch

Just made this tonight for dinner and it was delicious! I pulled my salmon out of the oven after five minutes to glaze it with some of the sauce, and again before the last two minutes. It carmelized beautifully and gave the fish a lovely crust.

This sauce is MONEY. Thanks for sharing!

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2 months ago Samantha

This was really delicious especially for how simple it was. I plan to make this often :)

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2 months ago Sugartoast

Made it last night for a big dinner party last night (28) and it was a big hit. Very easy to pull of for a crowd and held well through the buffet...

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2 months ago lisabu

How did you cook the salmon for so many people?

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2 months ago Sugartoast

Same technique as described in the recipe. I tripled the sauce for two two large fillets (about 4 1/2 lbs each), which we roasted on half-sheet pans at 425 for about 25 minutes or so. Pulled fish from oven, brushed with glaze, and then returned to oven for about 5 more minutes. I poured some of the remaining sauce over the finished salmon once it was plated. Used limes and scallions to garnish.

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3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great-looking, nice and straightforward recipe. I look forward to trying it soon. ;o)