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.
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
- 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.
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.
I used lemon juice and 3 tb of the fish sauce. I left the marinade on the fish and broiled it, then drizzled the sauce over it. It was great. Will definitely do this again.
I, too, reduced the fish sauce (am watching my sodium intake). And due to inclement weather here in the Great Northwest, I cooked the marinated salmon on a shallow-rimmed, thick cedar plank meant for the kitchen oven (as opposed to the thin-type of cedar plank meant to burn/smoke over an outdoor fire or grill). It was wonderful! I really enjoyed the unique flavor of this dish, and a I can't wait to prepare salmon this way on my charcoal Webber grill for family and friends. Thank you for sharing this outstanding recipe, GaylaJ!