Vietnamese Caramel Salmon

By draingal

Ingredients

• 4 skin-on salmon fillets, preferably center cut (6 to 8 oz each)
• 1 tablespoon coconut or extra-virgin olive oil
• Fine sea salt to taste
• 1/3 cup packed light brown sugar
• 3 tablespoons Asian fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon grated peeled fresh ginger
• Finely grated zest of 1 lime
• Juice of 1/2 lime
• 1/2 teaspoon freshly ground black pepper
• Sliced scallions (white and green parts), for garnish
• Thinly sliced jalapeno, for garnish
• Fresh cilantro leaves, for garnish

Details

Adapted from familycircle.com

Preparation

Step 1

1 of 6
Set an oven rack 6 inches from heat source (usually the second rack position, not the one closest to heat source) and turn on broiler.
2 of 6
Brush salmon all over with oil and season lightly with salt.
3 of 6
In a 12-inch oven-safe skillet set over medium-high, combine brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper and 1 tbsp water. Bring to a simmer.
4 of 6
Place fish, skin side up, in skillet. Reduce heat to low and simmer, without moving fillets, until fish is halfway cooked, 4 to 6 minutes.
5 of 6
Spoon pan juices over fish and transfer skillet to oven. Broil until fish is just cooked through and skin is caramelized in spots, 2 to 5 minutes for medium-rare, depending on thickness of fish.
6 of 6
Transfer fish to a plate and garnish with scallions, jalapeno and cilantro. Drizzle with pan sauce.