Vietnamese Caramel Salmon with Chilli By Chef Nina Timm

Serve 4 people ( or two hungry ones)


  • 4 salmon or trout fillets, skinless
  • 150 g of dark brown sugar
  • 4-5 T / 60-75 ml water
  • 3/7
  • 8 – 10 cm piece of ginger, cut in thin strips
  • 2-3 garlic cloves, finely sliced
  • 1 – 2 red chilies, finely sliced
  • 3 T/ 45 ml fish sauce
  • Juice and zest of 1 lime
  • 1 T light soy – optional
  • 1 handful of chopped coriander
  • 1-2 spring onion – finely sliced (white and green parts)
    2 bok choy – halved and steamed

To serve
Noodles of your choice
Black sesame seeds



Use a big pan or wok for this recipe. Place the sugar and water in the pan and bring to a
boil. Cook for about 4-5 minutes until you have a dark caramel. It is important to swirl the
pan every now and then to prevent the caramel from burning. Keep your eye on it. Now,
add in the salmon fillets, garlic, lime zest and juice, chilli and ginger, turning to coat
completely in the mixture.
Add the other half of the water, the fish sauce and soy and cook for about 5-6 minutes
until the salmon is cooked and the sauce reduced to a syrupy deliciousness. Serve with
steamed bok choy and noodles or Jasmine rice.