Recipe by GaylaJ
We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.
Top Review by Vicki in CT
The marinade was absolutely perfect. I wasn't crazy about the sauce however. I think the fish sauce came through a little too strong. Next time I'll try cutting it back by half in the sauce.
For The Salmon
- 2 tablespoons vegetable oil
- 2 tablespoons coarsely chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 1⁄4 lbs salmon fillets
For The Sauce
- 1⁄4 cup fish sauce
- 3 tablespoons freshly-squeezed lime juice
- 2 tablespoons water
- 2 tablespoons sugar
- 1⁄4 teaspoon chili-garlic sauce
- 1 tablespoon thinly sliced green onion
Directions See How It's Made
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.