Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vietnamese Caramel Salmon

Scott Phillips

Servings: 4

Dark caramel is so commonly used in Vietnamese kitchens that it’s often made in batches and kept by the stove. While it adds a hint of sweetness, it’s prized more for its savory, toasty notes. On salmon, it’s incredible, especially when paired with a tangy carrot slaw to balance the flavors.

Ingredients

  • 1/4 cup granulated sugar
  • 3 Tbs. fresh lime juice; more to taste
  • 1 Tbs. fish sauce
  • 2 medium carrots, coarsely grated or julienned (about 1-1/2 cups)
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • 1 Tbs. canola oil
  • 4 scallions, thinly sliced (about 3/4 cup)
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • 1-1/2 lb. skinless salmon fillet, preferably wild, pin bones removed, cut into 1-1/2-inch pieces

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 100
      Sodium (mg): 740
      Carbohydrates (g): 19
      Fiber (g): 1
      Protein (g): 41

Preparation

  • Heat the sugar in a small nonstick skillet over medium heat. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber (like maple syrup), about 3 minutes. (If your pan is dark, test the color by dribbling some on a white plate.) Remove from the heat and carefully add 1/4 cup water; it will steam and bubble. Put the skillet over medium-low heat and cook, stirring constantly, until smooth, about 2 minutes. Add 1 Tbs. of the lime juice and the fish sauce and bring to a simmer. Cook until thick enough for a spoon to leave a trail in the skillet, about 1 minute. Remove from the heat and set aside.
  • In a medium bowl, combine the carrots, cilantro, and the remaining 2 Tbs. lime juice. Season to taste with more lime juice and salt.
  • Heat the oil in a wok or 12-inch nonstick skillet over medium heat. Add the scallions and garlic and cook, stirring occasionally, until fragrant, about 45 seconds. Add the caramel sauce and 3/4 tsp. pepper and bring to a simmer. Add the fish and toss gently to coat. Distribute the fish in a single layer and simmer vigorously, stirring once, until cooked through, 4 to 5 minutes. Serve with the carrots.

Reviews

Rate or Review

Reviews

  • 2020tb | 04/08/2017

    When melting the sugar, DO NOT REMOVE IT FROM HEAT. Instead, turn the heat to low and SLOOOWLY add water (a few drops at a time). If you add water too quickly, the water will cool down the sugar and it will turn into hard candy.

  • MaryLouM | 06/28/2016

    This is delicious. LIke others, caramel took me longer, so leave enough time. There is a Vietnamese noodle dish here that also caramelizes the meat and, in making the caramel, they add hot water instead of cold and it is much easier. The noodle salad, btw, it also amazing!!

  • MaryLouM | 06/28/2016

    This is delicious. LIke others, caramel took me longer, so leave enough time. There is a Vietnamese noodle dish here that also caramelizes the meat and, in making the caramel, they add hot water instead of cold and it is much easier. The noodle salad, btw, it also amazing!!

  • TeresaMpls | 12/04/2015

    An excellent recipe, but the timing on the caramel seems way off to me. I've made this several times, and last night actually timed the caramel steps. Took 4.5 minutes to melt the sugar, 4 minutes to stir it smooth after adding the water, and 7 to 8 minutes to cook it until a spoon left even a moderate trail. As long as you plan on enough time, this recipe won't disappoint!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks