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This deeply flavorful roasted salmon is served with an aromatic sweet-savory fish sauce glaze accented with lemongrass and shallots.
Published on February 2, 2023
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Total Time:
50 mins
Servings:
4 servings
Yield:
4 salmon fillets, about 1 cup sauce
This roasted salmon recipe takes direct inspiration from the Vietnamese dish cá kho tộ, or catfish in a clay pot with fish sauce caramel (known as nước màu). Gently roasting the salmon results in a super tender texture. The glaze is seasoned with lemongrass, shallots, and garlic. Adding cornstarch to the sauce turns it into a glaze; if you don’t have cornstarch on hand, the sauce will be less of a glaze and have more of a caramel consistency. Whatever you choose, it’s delicious.
The recipe comes together in less than an hour but if you make the sauce ahead of time, it can be on the table in less than 30 minutes, making it perfect for a weeknight dinner but also elegant enough to serve at a dinner party. While the recipe calls for a braiser, it can also be cooked in a Dutch oven or Vermicular Musui-Kamado. Lime wedges and cilantro add brightness and fresh herbal notes. Serve the salmon alongside a steaming pile of rice and drizzle the sauce on top. It is also delicious with fried rice or vegetable stir-fry.
Ingredients
2 1/2 tablespoons canola oil, divided
2 tablespoons finely chopped shallot (from 1 small shallot)
1 tablespoon finely chopped garlic (from 4 medium garlic cloves)
2 teaspoons thinly sliced lemongrass (from 1 [3-inch] stalk)
1/2 cup packed dark brown sugar
3 tablespoons fish sauce (such as Squid)
1/4 teaspoon crushed red pepper
3/4 cup, plus 1 tablespoon water, divided
1 teaspoon black pepper, divided
4(6 - 8-ounce) skin-on salmon fillets or steelhead trout fillets
1 teaspoon kosher salt (such as Diamond Crystal)
1 tablespoon cornstarch
Roughly chopped fresh cilantro leaves
1 medium lime, cut into wedges
Directions
Preheat oven to 325°F. Heat 1 1/2 teaspoons of the oil in a small saucepan over medium until shimmering. Add shallot, garlic, and lemongrass; cook, stirring constantly, until softened, 1 to 2 minutes, adjusting heat as needed to prevent overbrowning. Add brown sugar, fish sauce, crushed red pepper, 3/4 cup of the water, and 1/2 teaspoon of the black pepper. Increase heat to medium-high, and bring to a simmer, stirring to help sugar dissolve. Reduce heat to medium-low, and simmer, stirring occasionally, until mixture is reduced by one-quarter (about 1 cup), 8 to 12 minutes; adjust heat as needed to maintain a simmer.
Pat salmon dry using a paper towel. Sprinkle evenly with salt and remaining 1/2 teaspoon black pepper.
Heat remaining 2 tablespoons oil in a 12-inch braiser over medium until shimmering. Add salmon, skin side down. Pour 1/2 cup fish sauce mixture over salmon, reserving remaining mixture for later. Cover braiser, and transfer to oven. Bake in preheated oven until salmon is just cooked and an instant-read thermometer registers 110°F to 125°F, 8 to 10 minutes.
Transfer salmon to a platter using a fish spatula; add reserved fish sauce mixture to braiser. Whisk together cornstarch and remaining 1 tablespoon water. Whisk cornstarch mixture into fish sauce mixture in braiser; bring to a boil over medium, whisking often. Cook, whisking constantly, over medium until thickened, 1 to 2 minutes.
Spoon and spread thickened fish sauce mixture over fish. Garnish with cilantro; serve with lime wedges and any remaining fish sauce mixture.
Make Ahead
Reduced (but not yet thickened) fish sauce mixture may be kept in an airtight container in refrigerator for 3 to 5 days.
As a seasoned culinary expert with a passion for diverse cuisines, I can confidently guide you through the intricate details of the delightful roasted salmon recipe you've shared. My extensive experience in the culinary realm has equipped me with a profound understanding of the nuances involved in creating a dish that marries tradition with innovation.
The article you've presented is a testament to the fusion of Vietnamese flavors with a Western cooking technique, resulting in a mouthwatering roasted salmon dish. Let's delve into the key concepts and ingredients used in this recipe:
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Inspiration from Vietnamese Cuisine:
- The recipe draws inspiration from the Vietnamese dish cá kho tộ, a clay pot preparation of catfish with fish sauce caramel (nước màu). This dish is renowned for its rich and savory flavors.
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Cooking Technique:
- Gently roasting the salmon is the focal point of this recipe, contributing to a super tender texture. The choice of using a braiser, Dutch oven, or Vermicular Musui-Kamado offers versatility in cooking options.
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Flavorful Glaze:
- The glaze is a harmonious blend of lemongrass, shallots, garlic, dark brown sugar, fish sauce (Squid brand), crushed red pepper, and black pepper. The combination of these ingredients creates a complex sweet-savory profile.
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Cornstarch as a Thickening Agent:
- Cornstarch is introduced to the sauce, transforming it into a glaze. The article emphasizes that if cornstarch is not available, the sauce will have a caramel consistency instead.
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Quick and Elegant Preparation:
- The recipe boasts efficiency, coming together in less than an hour. By preparing the sauce in advance, the total cooking time can be reduced to under 30 minutes, making it suitable for both weeknight dinners and elegant dinner parties.
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Accompaniments:
- Lime wedges and cilantro are suggested as garnishes, imparting brightness and fresh herbal notes to the dish. The recommendation to serve the salmon with rice or alongside fried rice or vegetable stir-fry adds versatility to the meal.
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Make-Ahead Option:
- The article provides a make-ahead option, allowing the reduced fish sauce mixture to be stored in the refrigerator for 3 to 5 days before thickening and using it to complete the dish.
In conclusion, this roasted salmon recipe is a testament to the creative exploration of flavors and techniques, showcasing the culinary prowess of blending global inspirations into a delightful and accessible dish. If you embark on this culinary adventure, you're sure to impress both yourself and your guests with the result.
