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Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce

A simple Vietnamese salmon recipe which embraces a variety of flavours. The marinade blends ginger, lemon, sugar and garlic for a beautiful taste sensation.

From the book


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.

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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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