Easy Cá Hồi Nướng Recipe: Vietnamese Grilled Salmon Delight

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Written By Hot Thai Restaurant

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Imagine the sizzle of salmon as it hits the grill, the aroma mingling with the scent of fresh herbs and spices. That’s the essence of Cá Hồi Nướng, a beloved Vietnamese grilled salmon dish that has captured the hearts of food lovers worldwide. This dish isn’t just a treat for your taste buds; it’s a journey through Vietnam’s vibrant culinary landscape.

Grilling is a cooking method that enhances the natural flavors of salmon, and when paired with the unique blend of Vietnamese seasonings, it transforms into a mouthwatering masterpiece. Whether you’re a seasoned chef or a curious novice, mastering Cá Hồi Nướng will add a standout dish to your cooking repertoire.

Ready to impress at your next dinner party or looking for a delightful new recipe to spice up your meal routine? Let’s dive into the world of Vietnamese cuisine with this simple yet spectacular grilled salmon recipe.

Ingredients

Embark on a culinary journey by preparing a delightful Vietnamese grilled salmon dish, Cá Hồi Nướng, with fresh ingredients and simple pantry staples. Here’s what you’ll need to create this aromatic and flavorful meal.

Fresh Ingredients

  • 4 salmon fillets (about 6 ounces each)
  • 1 fresh lemongrass stalk, finely minced
  • 3 cloves garlic, minced
  • 1 small ginger root (about 2 inches), peeled and grated
  • 1 large lime, juiced and zested
  • 2 tablespoons fresh cilantro, chopped
  • Freshly ground black pepper to taste

Pantry Staples

  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • Grill or grill pan
  • Brush for oiling the grill
  • Mixing bowls
  • Measuring spoons and cups
  • Citrus zester and juicer
  • Garlic press (optional)

Preparation

Get ready to infuse your salmon with a symphony of flavors that epitomize Vietnamese cuisine. Follow these steps to prepare both the salmon and the marinade for an exceptional Cá Hồi Nướng.

Prepping the Salmon

  1. Begin by rinsing 4 salmon fillets, each about 6 ounces, under cold water. Pat them dry with paper towels to ensure the marinade adheres well.
  2. If your salmon has any remaining scales, scrape them off with a knife. Check for any bones and use tweezers to pull them out gently.
  3. Lay the fillets skin-side down on a cutting board. If you prefer, slice each fillet into two equal parts for quicker marinating and cooking.
  4. Place the prepared fillets in a shallow dish or a large resealable plastic bag, set aside while you prepare the marinade.
  1. To capture the essence of Vietnam, finely mince 2 stalks of fresh lemongrass, 4 cloves of garlic, and a 2-inch piece of ginger.
  2. In a mixing bowl, combine the minced lemongrass, garlic, and ginger with:
  • 2 tablespoons of fish sauce
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey for a touch of sweetness
  • The juice of 1 lime to add zest
  • 3 tablespoons of a neutral oil like canola or vegetable oil, which is ideal for grilling.
  1. Whisk these ingredients together until the honey dissolves completely and the mixture becomes a harmonious marinade.
  2. Pour this mixture over the salmon fillets, ensuring each piece is uniformly coated. Allow the salmon to marinate in the refrigerator for at least 30 minutes to 1 hour, allowing all the flavors to penetrate deeply and enhance the fish’s natural richness.

Cooking Instructions

Now that your salmon is prepped and the marinade is well mixed, it’s time to move on to actually cooking your Cá Hồi Nướng. Follow these steps carefully to ensure a flavorful and succulent dish.

Marinating the Salmon

  1. Lay your prepared salmon fillets in a shallow dish or a large, resealable plastic bag.
  2. Pour the marinade over the salmon, ensuring each fillet is evenly coated on all sides.
  3. Seal the dish with cling film or close the plastic bag, and gently shake to distribute the marinade.
  4. Refrigerate the marinating salmon for at least 30 minutes. For deeper flavor infusion, you can marinate it for up to 1 hour, but do not exceed this time to avoid the fish becoming too salty.
  1. Preheat your grill to medium-high heat, around 375°F (190°C).
  2. Lightly oil the grill grate to prevent the salmon from sticking.
  3. Remove the salmon fillets from the marinade, letting excess drip off. Discard the remaining marinade as it should not be reused.
  4. Place the salmon on the hot grill, skin-side down first, and grill for about 4-5 minutes on each side, or until the fillets easily flake with a fork and have a slightly charred exterior.
  5. Halfway through grilling, you can gently turn the salmon using a spatula to ensure even cooking and those nice grill marks.
  6. Once done, transfer the grilled salmon to a plate and let it rest for a few minutes to retain its juices.
  7. Serve warm, garnished with freshly chopped cilantro and lime wedges on the side for an extra zing. Enjoy your beautifully grilled Cá Hồi Nướng, bursting with the flavors of Vietnam!

Serving Suggestions

Enhance your dining experience with the perfect pairings and garnishes that complement the robust flavors of Cá Hồi Nướng.

Side Dishes

To balance the rich taste of the grilled salmon, consider serving light and refreshing side dishes. A Vietnamese cucumber salad, tossed with thin slices of cucumber, carrots, and a hint of vinegar provides a crisp, clean contrast. Steamed jasmine rice or vermicelli noodles also make excellent options, absorbing the flavorful marinade that may drip from the salmon. For a more filling choice, a bowl of pho or a simple green bean stir-fry seasoned with garlic can complete your meal.

Garnishes

The right garnishes can transform your grilled salmon from a simple dish to a feast for the senses. Sprinkle finely chopped cilantro or scallion greens over the top to add a fresh, herbal brightness. A few dashes of toasted sesame seeds or peanuts can provide a delightful crunch. For an extra zing, consider adding a drizzle of lime juice or a spoonful of fish sauce; these elements will heighten the inherent flavors of the marinade. Lastly, serving lime wedges on the side allows diners to customize the tanginess to their liking.

Conclusion

Now that you’ve got the scoop on making Cá Hồi Nướng it’s time to light up your grill and give it a try. This dish isn’t just a treat for your taste buds—it’s a dive into the vibrant world of Vietnamese cuisine. Whether you’re cooking for a special occasion or just spicing up your weekday menu remember that the key to a perfect grilled salmon lies in the marinade and your attention to grilling time. Serve it up with the suggested sides and garnishes and you’re all set to impress. Enjoy the flavors and the compliments that are sure to come your way!

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