Vietnamese Salmon




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4 skin-on salmon fillets, preferably center-cut pieces (6 to 8 ounces each)

1 tablespoon coconut or extra-virgin olive oil

Fine sea salt to taste

½ cup packed light brown sugar

3 tablespoons Asian fish sauce

2 tablespoons soy sauce

1 teaspoon grated peeled fresh gi

Finely grated zest of 1 lime

Juice of ½ lime

½ teaspoon freshly ground black pepper

Sliced scallions (white and green parts), for garnish

Thinly sliced jalapeño

Fresh cilantro leaves,


1. Set an oven rack 6 inches from the heat source (usually the second rack position, not the one closest to the heat source), and turn on the broiler.

2. Brush the salmon fillets all over with the oil and season them lightly with salt.

3. In a 12-inch oven-safe skillet set over medium-high heat, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water. Bring to a simmer.

4. Place the fish, skin-side up, in the skillet. Reduce the heat to low and simmer, without moving it, until the fish is cooked through halfway, 4 to 6 minutes.

5. Spoon the pan juices over the fish and transfer the skillet to the oven. Broil until the fish is just cooked through and the skin is caramelized in spots,

2 to 5 minutes for medium rare, depending upon the thickness of the fish (thicker ones will take longer).

6. Transfer the fish to a serving plate and garnish it with scallions, jalapeños, and cilantro. Drizzle with the pan sauce, and serve.




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