Coconut Free Vietnamese Caramelized Ginger Salmon
Total time55 min
Prep time15 min
Cook time25 min
4.7(26)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For the braising sauce
- 3 tbsp honey
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp fish sauce
- ¼ cup water
For cooking
- 1 tbsp avocado oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 shallot, thinly sliced
- 1–2 thai chili peppers, thinly sliced
For serving
- 2 scallions, cut into 1-inch pieces
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper. Let them rest at room temperature for 15 minutes while you prepare the sauce.
- 2
In a small bowl, whisk together the honey, coconut aminos, fish sauce, and water until combined. Set aside.
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