Caramel Salmon

6 Mar

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 4

Cost per person: £1.98


  • 1 tbsp vegetable oil
  • 800 g salmon, with skin, cut into large cubes
  • 1 red onion, sliced
  • 3 cloves garlic, sliced
  • 3 tbsp dark soy sauce
  • 115 g brown sugar
  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • steamed rice
  • wedges of lime
  • Spring onion sliced diagonally
  • Red chilli
  • Fresh coriander


Heat the oil in a large frying pan over a high heat. Add the salmon in 2 batches and cook each batch for a couple of minutes until lightly browned. Turn over and cook the other side for 1 minute, then remove from the pan.

Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce.

Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice.

Serve with steamed rice, with a little sauce drizzled over the top and lime wedges.


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