Turmeric-Ginger Salmon

By Christian Reynoso

Published August 6, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
About 1 hour
Prep Time
10 minutes
Cook Time
25 minutes plus 30 minutes’ marinating
Rating
5(1,155)
Comments
Read comments

This simply marinated and roasted salmon is lemony, garlicky, gingery and all with a hint of heat. Inspired by the Northern Vietnamese dish, cha ca la Vong, salmon fillets are first rubbed in a simple garlic, ginger and turmeric-based marinade then baked hot and fast. A sauce made with scallions, fish sauce, red pepper and olive oil is poured over the fish, so each bite has a huge pop of flavor. Great with rice noodles and sliced cucumbers, you can also serve with grilled bread or rice and a side green salad. If you feel like grilling this fish, the direct heat will only deepen the marinade’s impact. Chopped nuts are optional and add a textural crunch.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • 1 tablespoon finely chopped shallot (from 1 small shallot)

  • 2 teaspoons finely grated ginger (from a 2-inch piece)

  • 1 teaspoon finely chopped or grated garlic (about 1 large clove)

  • 1 teaspoon ground turmeric

  • 1 lemon, zested and juiced (about 3 tablespoons juice)

  • Salt and pepper

  • 6 tablespoons olive oil, plus more for drizzling

  • 2 (4- to 6-ounce) skinless salmon fillets

  • 1 teaspoon fish sauce 

  • ½ teaspoon crushed red pepper

  • 2 small scallions, thinly sliced

  • Cooked rice noodles, tossed with oil or butter, for serving

  • Sliced cucumbers, for serving

  • Cilantro or dill, for serving

  • Roasted and chopped peanuts, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

36 grams carbs; 78 milligrams cholesterol; 883 calories; 39 grams monosaturated fat; 12 grams polyunsaturated fat; 11 grams saturated fat; 67 grams fat; 5 grams fiber; 904 milligrams sodium; 36 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl, whisk the shallot, ginger, garlic, ½ teaspoon of the turmeric, lemon zest, 2 teaspoons salt (Diamond Crystal or 1 teaspoon fine sea salt), ¼ teaspoon pepper and 3 tablespoons of the olive oil into a paste. Add the salmon filets to the bowl and rub the paste all over. Let marinate, refrigerated, for 15 to 30 minutes before cooking.

  2. Step 2

    Right before the fish is done marinating, take the salmon out of the fridge and heat the oven to 400 degrees. In a small bowl, mix together the remaining 3 tablespoons of olive oil, the remaining ½ teaspoon turmeric, the lemon juice, fish sauce, crushed red pepper and scallions. Season with salt to taste.

  3. Step 3

    Wipe off excess marinade from the filets and transfer to a sheet pan, baking dish or oven-safe skillet. Drizzle with olive oil and bake until the salmon is just turning opaque at the edges and is nearly cooked through, about 10 minutes. Remember, the fish will continue to cook a bit from residual heat outside the oven. Transfer to a serving platter.

  4. Step 4

    Serve with the scallion sauce spooned over the fish, with rice noodles and cucumbers on the side. Top with herbs and sprinkle with chopped peanuts, if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,155 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

MM

Sweet goodness do not scrape off any marinade. Cooked in the air fryer for 9 min (gave myself an extra min because too rare foods for me doesn’t sit well). Used cilantro and chopped peanuts which added extra and who doesn’t like extra? Also messed up by adding lemon juice to the salmon marinade so had to juice an additional lemon for the scallion (read: green onion) vinaigrette. Brilliant, husband thrilled, cook is well pleased. Perfectly suited to warm weather dinner tonight. Bravo.

JST

Next time I will retain some of the marinade on the salmon. As designed the salmon was moist and perfectly cooked. The sauce for the cucumbers and fish was excellent. The chopped peanuts added needed texture. I substituted quinoa for the noodles. The plate was pretty and the meal was delicious. Much of this meal can be prepared ahead of time which is lovely for company. I give few 5 star ratings. This meal merited all 5 stars.

Allison B

Definitely leave the marinade on! And maybe cut down on the salt as another commenter suggested. Beyond delicious, will be adding to my rotation immediately!

Cleocat

Fantastic! Kept the marinade on and cut salt in half per other reviews. I served this with basmati rice instead of the noodles. I would double the sauce next time. The cucumbers and green onions with the added peanuts are a must! The textures and crunch really make this. A keeper!

Tom R

Absolutely delicious dish. I followed the recipe (except my salmon was skin on - which was fine). My only suggestion is to reduce the salt a bit.

Jan-o

Wow--this is a delicious recipe. I used frozen salmon pieces, followed the recommendation to keep the marinade on, and served on brown rice vermicelli noodles, with cucumber on the side--I will definitely make this for guests!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.