In Vietnamese cuisine, nothing beats the comfort of a caramelised or braised dish served hot with a bowl of steamy white rice. It’s the kind of food that brings families together, especially on weeknights when you need something delicious, hearty, and easy to make. One of my absolute go-to dishes is Vietnam Caramelised Salmon Filet, or Cá Hồi Kho in Vietnamese. It’s rich, flavourful and comes together in under 30 minutes. What’s not to love?
The beauty of braising in Vietnamese cooking
Vietnamese caramelised dishes are cooked by gently simmering the main ingredient, often meat or fish, in a combination of fish sauce, sugar, and homemade caramel sauce. This method gives the dish its beautiful golden hue and sweet and savoury flavour.
While traditional recipes often use pork or catfish, oily fish like salmon makes a brilliant alternative. Not only does it stay moist during cooking, but it also soaks up the sauce wonderfully. If you’ve ever thought salmon was a bit dull, trust me, this recipe will completely change your mind.
Even better the next day (if you’re lucky to have leftovers)
Just like a good curry, Vietnamese Caramelised Salmon Fillet actually tastes even better the next day. The salmon soaks in all those gorgeous flavours overnight, and when reheated, the sauce thickens slightly and the taste is even more intense. That’s if you’re lucky enough to have leftovers. In our family, this dish rarely makes it past the first meal, but on the off chance it does, it stores well in the fridge and makes a lovely lunch the next day.
How to cook Vietnamese Caramelised Salmon Fillet
A delicious dish doesn’t need to be complicated. Let me show you just show you how quick and easy it is to make Vietnamese Caramelised Salmon fillet at home, a brilliant way to jazz up your usual salmon recipes.
My step-by-step method
First thing first, I pat the salmon dry with some kitchen paper. Then I carefully remove the skin using a sharp knife and cut the filet into roughly 3x3cm squares. For the marinade, I toss the salmon pieces gently with fish sauce, light brown sugar and a pinch of crushed pepper in a bowl. Let them sit for about five minutes.
While that’s resting, I slice up some small shallots and mince a few garlic cloves. Now here comes the magic part – making the caramel sauce.
In a non-stick pan over low-medium heat, I add a tablespoon of light brown sugar. As it starts to melt, I use chopsticks to stir, just to make sure the sugar caramelises evenly. Once the colour shifts just beyond golden, I add a tablespoon of olive oil and give it a good mix. Then I toss in the shallots and garlic, stirring quickly to avoid burning the sauce.
Now your kitchen will smell absolutely amazing.
The final simmer
Once the shallots and garlic are soft and fragrant, its time to gently add in the marinated salmon pieces. Stir everything together carefully so the salmon is nicely coated in the caramel sauce. Add a dash of water and bring everything to a simmer, then reduce the heat and let it cook gently. Try not to fiddle with the fish too much, turning it just two or three times very gently will help keep the salmon pieces intact.
After about ten minutes of gentle simmering, add a tablespoon of soy sauce and some chopped spring onions. Give it another minute, then remove it from the heat.
That’s it. Dinner is served.
Serve with steamed rice
There’s no question about what to serve this with—a bowl of fluffy steamed jasmine rice is the perfect partner. The sauce soaks into the rice beautifully, making every mouthful deeply satisfying.
If you’re looking for other Vietnamese dishes to serve alongside, why not try a fresh Green Papaya Salad? The crunch and freshness perfectly balance out the richness of the salmon. You can also serve it with some boiled green vegetables like broccoli or asparagus for a lighter, no-fuss side that lets the flavours of the Vietnamese Caramelised Salmon Fillet shine through.
Add this to your weeknight rotation
Vietnamese Caramelised Salmon Fillet is now our regular favourite. It’s simple, comforting and full of flavour. Best of all, it’s a great way to introduce Vietnamese home cooking to your dinner table without needing to spend hours in the kitchen. Let me know how it turns out for you.
Vietnamese Caramelised Salmon Fillet (Cá Hồi Kho)
Description
The Vietnamese Caramelised Salmon Fillet (Cá Hồi Kho) is a comforting, flavourful dish that comes together in under 30 minutes. Salmon is gently simmered in a fragrant caramel sauce made with fish sauce, garlic, shallots and sugar, creating a glossy, sweet-savoury glaze. Perfect with a bowl of hot steamed rice.
Ingredients
Instructions
-
Prep the salmon
- Pat the salmon dry with kitchen paper.
- Remove the skin and cut into bite-sized pieces.
-
Marinate the salmon
- In a bowl, mix salmon with 2 tablespoons of fish sauce, 1/2 tablespoon of light brown sugar and 1/2 teaspoon of crushed black pepper.
- Set aside for 5 minutes.
-
Make the caramel base
- In a non-stick pan over low-medium heat, melt 1 tablespoon of light brown sugar.
- Stir gently with chopsticks until it caramelises and turns a deep golden colour.
-
Add aromatics
- Add olive oil to the caramel.
- Quickly stir in the sliced shallot and minced garlic, turn up the heat.
- Cook until fragrant.
-
Cook the salmon
- Gently add the marinated salmon pieces.
- Coat well in the sauce.
- Add a dash of water and bring to a simmer, then reduce the heat and let it cook on low for about 10 minutes.
- Turn the pieces very gently once or twice to avoid breaking them.
-
Finish the dish
- Add soy sauce and spring onions.
- Stir gently, cook for another minute, then remove from the heat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 334.99kcal
- % Daily Value *
- Total Fat 20.2g32%
- Saturated Fat 4.29g22%
- Cholesterol 68.75mg23%
- Sodium 1005.47mg42%
- Potassium 625.25mg18%
- Total Carbohydrate 10.13g4%
- Dietary Fiber 1.22g5%
- Sugars 6.1g
- Protein 27.27g55%
- Vitamin A 74.69 IU
- Vitamin C 8.67 mg
- Calcium 38.57 mg
- Iron 1.08 mg
- Vitamin D 13.75 IU
- Vitamin E 4.96 IU
- Vitamin K 10.71 mcg
- Thiamin 0.28 mg
- Riboflavin 0.21 mg
- Niacin 11.23 mg
- Vitamin B6 0.97 mg
- Folate 50.23 mcg
- Vitamin B12 4.08 mcg
- Phosphorus 330.7 mg
- Magnesium 60.94 mg
- Zinc 0.66 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To serve: It is best served hot with steamed jasmine rice and a side of boiled greens, such as broccoli or asparagus.
- Storage: Leftovers can be stored in the fridge and taste even better the next day. Simply reheat gently before serving.
