Vietnamese-Style Caramel Salmon
Thick salmon fillets are simmered in a glossy Vietnamese caramel sauce scented with fish sauce, garlic, shallot, ginger, and black pepper. The sauce becomes savory, sweet, and concentrated while the…
Ingredients
- 4 fillets, 170 g each salmon fillets, skin removed or left on
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon, plus more for finishing freshly ground black pepper
- 1 tablespoon neutral vegetable oil
- 60 g granulated sugar
- 120 ml hot water
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh ginger, finely grated
- 3 cloves garlic, finely minced
- 2 shallots Asian shallots, thinly sliced
- 1 small chili fresh red chili, thinly sliced
- 1 tablespoon rice vinegar
- 2 scallions scallions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 wedges lime wedges
- 4 servings steamed jasmine rice
Instructions
- Pat the salmon thoroughly dry with paper towels; surface moisture prevents proper browning. Inspect for pin bones and pull them out with clean tweezers, then season both sides evenly with the salt and 1/2 teaspoon black pepper. Leave the fillets at room temperature for 10 minutes while preparing the sauce ingredients.
- Measure the hot water, fish sauce, soy sauce, ginger, garlic, shallots, chili, and rice vinegar before starting the caramel. Caramel darkens quickly, so having every ingredient ready prevents the sugar from burning while you search for the next addition.
- Heat a heavy 28-centimeter skillet or shallow braising pan over medium heat, add the oil, and warm it until it shimmers but does not smoke. Add the salmon and sear for 2 to 3 minutes on the first side, undisturbed, until the underside is golden and releases easily; turn and sear the second side for 1 minute. Transfer the fish to a plate, since it will finish cooking in the sauce.
- Wipe out any loose burnt bits from the skillet, return it to medium-low heat, and add the sugar in an even layer. Let it melt without stirring for 2 to 4 minutes, occasionally tilting the pan to distribute the heat. The sugar is ready when it becomes a deep amber color and smells like toasted caramel; do not let it turn mahogany or smoky, which indicates bitterness.
- Remove the skillet from the heat and slowly pour in the hot water from arm's length, keeping your face away because the caramel will bubble vigorously. Once the bubbling subsides, return the pan to medium heat and stir with a wooden spoon until any hardened caramel dissolves into a smooth amber liquid, about 1 to 2 minutes.
- Add the fish sauce, soy sauce, ginger, garlic, shallots, chili, and rice vinegar to the caramel liquid. Bring it to a gentle simmer over medium heat, then cook for 3 to 4 minutes, stirring occasionally, until the shallots soften and the sauce smells aromatic rather than raw; the liquid should lightly coat a spoon but still pour easily.
- Return the salmon to the skillet, placing the browned side facing up, and spoon the sauce over each fillet. Reduce the heat to low, cover, and simmer gently for 6 to 9 minutes, depending on thickness. The sauce should bubble lazily, not boil hard; the salmon is ready when a thin knife inserted into the thickest center meets slight resistance and the flesh is mostly opaque with a moist, coral-colored center.
- Remove the lid and simmer uncovered for 1 to 3 minutes, basting the salmon repeatedly, until the sauce is glossy and thick enough to cling to the fish. If the sauce becomes sticky before the salmon is cooked, add 1 to 2 tablespoons of hot water; if it remains thin, briefly increase the heat to medium and reduce it while watching closely.
- Turn off the heat and let the salmon rest in the skillet for 2 minutes. Taste the sauce from a spoon and adjust only if necessary: a splash of water softens excessive saltiness, while a few drops of rice vinegar or lime juice balance an overly sweet finish. The residual heat will complete the cooking without drying the fish.
- Spoon steamed jasmine rice into four bowls and place a salmon fillet on each. Pour the caramel sauce and softened aromatics over the fish, then scatter with scallions, cilantro, and the remaining black pepper. Serve immediately with lime wedges, squeezing lime over the salmon at the table.
Watch the Vietnamese-Style Caramel Salmon cooking video
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