Asian-Style Baked Salmon / Ca Hoi Nuong

Method8 steps

1. 1

   Step 1: Peel and finely mince the 2–3 garlic cloves. Finely chop the green onion (1).

   Uses 2–3 garlic cloves · 1 green onion, finely chopped

2. 2

   Step 2: Mix the sesame oil (1 tsp), lemon juice (1 Tbsp), soy sauce (1 Tbsp), oyster sauce (1 Tbsp) and sugar (1/2 Tbsp) in a measuring cup until the sugar dissolves. Stir in all the minced garlic and green onion from step 1.

   Uses 1 tsp sesame oil · 1 Tbsp lemon juice · 1 Tbsp soy sauce · 1 Tbsp oyster sauce · 1/2 Tbsp sugar · minced garlic and chopped green onion

3. 3

   Step 3: Rinse the salmon briefly on both sides with cool water, then pat it dry thoroughly with paper towels.

   Uses 1 1/2–2 lb whole salmon fillet, skin on · Cool water as needed to rinse the salmon

4. 4

   Step 4: Line a large baking dish with two large sheets of foil, leaving enough overhang to enclose the fish. Spread the 1 tsp vegetable oil over the foil. Place the dried salmon from step 3 skin-side down on it. Spoon all the marinade from step 2 over the fish and sprinkle with the 1/8 tsp ground black pepper. Refrigerate for at least 1 hour.

   Minimum refrigerated marinade · 60 minUses 1 tsp vegetable oil · rinsed and dried salmon · garlic-and-green-onion marinade · 1/8 tsp ground black pepper

5. 5

   Step 5: Preheat the oven to 375 °F (190 °C). Keep the marinated fish refrigerated until the oven is ready, then fold the overhanging foil into a tent over it and seal the ends. Bake the covered fish for 15 minutes.

   Covered salmon bake · 15 minUses marinated salmon in oiled foil-lined dish

6. 6

   Step 6: Carefully open the foil and brush the fish from step 5 with the melted pat of butter. Set the oven to broil and brown the uncovered fish, checking from 5 minutes; the author’s guide is 5–7 minutes. Watch closely under the broiler and continue as needed until the surface is golden and the thickest part reaches 63 °C (145 °F), or the flesh is opaque and separates easily with a fork.

   Uses covered-baked salmon · 1 pat butter, melted

7. 7

   Step 7: Remove the cooked fish from step 6 and let it rest for 5 minutes. Transfer the salmon to a serving dish, leaving the foil and loose pan liquid behind. Top with the 2 tbsp prepared scallion oil and 1/4 cup crushed roasted peanuts.

   Rest baked salmon · 5 minUses cooked salmon in foil-lined dish · 2 tbsp prepared scallion oil · 1/4 cup crushed roasted peanuts

8. 8

   Step 8: Serve the topped salmon from step 7 with the separately prepared tamarind dipping sauce. Divide the fillet into 4–6 portions.

   Uses topped salmon · Ready tamarind dipping sauce, for serving