Last Updated on January 31, 2025 by Carne Diem
Origin: Asian, Vietnamese
Method: Stovetop
Jump to RecipeCraving a sweet, savory, and slightly spicy salmon dish that is easy to make at home and ready in under 30 minutes? Today, we're introducing you to a Vietnamese classic: Ca Hoi Kho, also known as Vietnamese Caramelized Salmon or Ca Kho To.
This recipe is not only a flavor explosion, but it's also surprisingly easy to make at home. So, ditch the takeout menu and whip up this impressive yet approachable dish – perfect for a delightful weeknight dinner or a weekend soiree.
Table of contents
Why You'll Love Vietnamese Caramelized Salmon
- Flavorful and Healthy: This dish boasts a beautiful balance of sweet (brown sugar, caramelized!), savory (soy sauce, fish sauce), and a touch of tang (lime juice) – all infused with the richness of salmon. Plus, salmon is loaded with omega-3 fatty acids, essential for heart and brain health.
- Easy Weeknight Win: This recipe requires minimal prep and uses readily available ingredients found at most grocery stores. No need for fancy equipment – a simple pan or even a clay pot will do!
- Cooking Method Flexibility: Craving a hands-off approach? Throw everything together in a baking sheet and let the oven do the work. Feeling adventurous? Break out your favorite Vietnamese dipping sauce, nuoc cham, for an extra flavor dimension.
While you are here, check out some of the best Vietnamese and Asian recipes to make at home:
- How to Make Chinese Hot Pot at Home
- Vietnamese Grilled Pork Banh Mi Sandwich
- Japanese Teppanyaki On Your Grill
- Taiwanese Night Market Spicy Fried Chicken
- Grilled Tiger Cry Beef
- Spicy Szechuan Dan Dan Noodles with Pork
Making the Vietnamese Style Caramelized Salmon at Home
This Ca Hoi Kho recipe is easy to make at home and can be ready in under 30 minutes. Here is what you will need to make it.
Key Ingredients
Salmon Fillets: Use skin-on salmon fillets for the best flavor and texture. The skin crisps beautifully during cooking. We prefer fresh pacific salmon, like sockeye, for the recipe but you can use your favorite.
Brown Sugar: This is the key ingredient for creating the signature Vietnamese caramel sauce. The sweetness is key in cutting some of the sour notes in the dish.
Asian Fish Sauce: This adds an umami depth unlike any other. Don't be intimidated by the smell – a little goes a long way!
Aromatics: Shallot, fresh ginger and garlic add a pop of freshness that cuts through the richness of the dish.
Lime Juice: A touch of citrus brightens up the flavors and adds acidity which balances the sweetness of the caramel.
Looking for more great salmon and seafood recipes to make at home? Try some of our other favorites:
- Smoked Hot Shrimp and Crab Dip Appetizer
- Classic New England Style Crab Norfolk
- Ooni Wood Plank Salmon
- Pike Place Inspired Smoked Salmon Chowder
- Spicy Trinidad Style Pepper Shrimp Recipe
- Macadamia Nut Crusted Mahi Mahi with Coconut Sauce
Step-by-Step Vietnamese Caramelized Salmon
Heat the oil over medium heat in a large skillet. Add the shallot and ginger and sauté for 2-3 minutes. Add the minced garlic and cook for an additional minute or two.
Caramelize the Sugar: Next, add the brown sugar add the remaining ingredients and bring to a simmer. Stir constantly until the brown sugar is dissolved and the caramelized sauce has thickened. This takes about 5 minutes, and the sauce will turn a deep, amber color. This is your Vietnamese caramel sauce!
Cook the Salmon: Add the salmon skin side up and cook for 3 minutes, then flip over and cook for 3 more minutes. Baste the salmon with the sauce and continue to cook until the salmon reaches your desired doneness. The salmon should flake easily with a fork.
Flavor Boost (Optional): If desired drizzle nuoc cham over the top of the salmon for a delightful sweet, sour, spicy, and funky kick.
Garnish and Serve: Transfer the cooked salmon to a serving platter. Spoon over the remaining sauce from the pan and garnish with chopped fresh herbs and sesame seeds if desired. Steamed rice or vermicelli bowls are perfect accompaniments to soak up all those delicious juices.
Tips and Tricks
- Salmon Substitutes: While salmon is the classic choice, this recipe works well with other firm-fleshed fish, like cod or halibut.
- Oven Method: Prefer a hands-off approach? Preheat your oven to 400°F (200°C). Marinate the salmon in the sauce for about 30 minutes, then arrange the marinated salmon fillets on a parchment paper-lined baking sheet and bake for 15-20 minutes, or until cooked through. Broil for the last few minutes for extra crispy skin (optional).
- Sweetener Options: If you don't have brown sugar, a combination of white sugar and a touch of molasses can work in a pinch. Honey can also be used, but it might add a slightly different flavor profile.
- Spice it Up! Feeling adventurous? Add a chopped red chili pepper to the pan for a touch of heat.
- Leftovers? No problem! This dish reheats beautifully. Store leftover salmon in an airtight container in the refrigerator for up to 3 days
Frequently Asked Questions
"Ca" means fish, "Hoi" means salmon, and "Kho" refers to the braising technique.
Ca Hoi Kho is known for its savory, sweet, and slightly spicy flavor profile, with a rich, caramelized sauce.
As written this Vietnamese Caramelized Salmon recipe is gluten free. Be sure to double check that your fish sauce does not contain any fillers containing gluten.
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📖 Recipe
Caramelized Vietnamese Salmon
Ingredients
- 1 pound Fresh Salmon Cut into 4 fillets
- 2 teaspoons Olive Oil
- 1 Shallot
- 2 Cloves Garlic
- 1 teaspoon Ginger
- ¼ Cup Brown Sugar
- 3 Tablespoons Fish Sauce
- 1 teaspoon Lime Juice
- 1 teaspoon Salt
Instructions
- Sauté the shallot and ginger in the olive oil for 2-3 minutes over medium heat.
- Add in the minced garlic and cook 1-2 more minutes.
- Add the remaining ingredients and bring to a simmer, stirring until the brown sugar is dissolved and the caramelized sauce has thickened, about 5 minutes
- Add the salmon skin side up and cook for 3 minutes, then flip over and cook for 3 more minutes. Baste the salmon with the sauce and continue to cook until the salmon reaches your desired doneness.
CL
Great easy recipe. The fish oil smells strong so I was a little worried, but flavors all balanced well.