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Vietnamese caramel salmon from Dinner: Changing the Game (page 119) by Melissa Clark

  • salmon fillets
  • soy sauce
  • fish sauce
  • fresh ginger
  • limes
  • coconut oil

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Notes about this recipe

  • meduff on January 05, 2019

    So super easy and earns a 10 out of 10. The salmon, brown sugar, chiles, ginger, fish sauce, lime, and soy makes this fabulously caramelized sauce. The skin came out super crispy, sweet, a little spicy from the ginger - all good things. I made this twice. Once with farm raised salmon, that was 1/4” thick. It was an incredibly thin piece of fish and I wondered if I would ruin it because it was so thin. The second time going back to the market they had the most amazingly beautiful and super thick King Salmon Fillets that were 1½” thick and perfect. Both were excellent. The king salmon made a much more impressive presentation and I would do it again for company or any special event. This dish gets rave reviews from anyone I serve it to - impressive to look at, tastes great, and super easy.

  • TrishaCP on November 04, 2018

    Good and quick preparation for salmon.

  • Lepa on October 17, 2018

    My husband and I liked this, especially topped with the jalapenos, scallions and cilantro. My kids, however, LOVED this fish. My son said it was the best fish I've ever made. I couldn't believe the enthusiasm. I guess we'll be eating this frequently. It's a very easy dish, so I'm not complaining.

  • stockholm28 on April 01, 2018

    I liked this and it was very quick to prepare. The caramel sauce burned in the parts of the pan that were not covered by fish, but the fish was fine.

  • sosayi on December 18, 2017

    I also loved this preparation. Good, quick recipe that had fantastically complex flavors. I cooked half the amount of fish, but did not cut the sauce in half. Served over coconut rice , drizzled with extra sauce, and with ginger-garlic stir-fried green beans on the side. Definitely needed the hit of heat from the jalapeno and would recommend using the cilantro, too. Both were "suggested" toppings, but I'd argue that they should be required.

  • DKennedy on March 29, 2017

    I am the second person to review this recipe and I am coming to a completely different conclusion. Absolutely fantastic, lip smacking, delicious. This is an easy to prepare, and delicious way to broil salmon. I broiled mine by mounting a round cake cooling rack inside a small round Chantal pan. I used wild caught salmon sold in two packs from TJs. I will be serving this on a salad with a light sesame dressing mixed with the leftover pan juices. Oh, and I 1/2ed the marinade amounts, adding a little extra water to ensure it didn't burn out when under the broiler.

  • joanhuguet on March 25, 2017

    This is the first recipe from this book that I wouldn't repeat. The sauce, which uses brown sugar instead of actual caramel, lacks the complexity of an actual Vietnamese caramel sauce, and tastes mainly of sugar and ginger. In addition, I found that it competed with the fishiness of the salmon instead of complementing it.

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