Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce

By Van Tran From the book The Vietnamese Market Cookbook
Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce

On our first trip to the island of Pho Quoc, we headed south and stopped by a food stall on the beach. The stall belonged to a young woman, whose dog was running around on the beach while her son slept peacefully in a hammock. She served us the most delectable grilled fish, marinated in the island’s own fish sauce. The fish tasted so fresh – it had come straight from the sea. Here, we’ve recreated the dish from memory, and added a kick of ginger and black pepper to balance the salty marinade.

For how many? Serves 2


  • 200g salmon fillet, cut into 2 pieces
  • For the marinade:
  • 25g piece fresh ginger, peeled and thinly sliced
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1 tsp fresh lemon juice
  • 1 tsp freshly ground black pepper
  • 1 tsp crushed garlic
  • To garnish:
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped fresh dill


Combine the marinade ingredients in a bowl, add the salmon and use a pastry brush to spread the marinade evenly over the salmon. Cover and leave in the fridge for 30 minutes.

If you are outdoors, cook the salmon on a charcoal grill (or gas barbecue) for about 7 minutes on each side, or you can cook in the oven at 180°C/gas 4 for 8–12 minutes.

Scatter the spring onion and chopped dill over before serving.

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