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Vietnamese Black Pepper Salmon

Asian Salmon Recipe with Garlic, Ginger and Black Pepper

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  • Author: Abbe Odenwalder
  • Prep Time: 5 Minutes*
  • Cook Time: 8 - 12 minutes
  • Total Time: 30 Minutes
  • Yield: 2 -3 Servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian


This simple Vietnamese salmon with smashed cucumbers is quick and totally delish!



1 lb salmon fillet

1 2″ piece fresh ginger, peeled and thinly sliced

2 T fish sauce

1 t sugar

2 t fesh lemon juice

2 t freshly ground black pepper

2 t minced fresh garlic

Smashed Chinese Cucumbers (Lucky Peach)

1 T Chinkiang vinegar

1 t chili oil

1 t sesame oil

1 t turbinado sugar or brown sugar

1/4 t kosher salt

3 mini cucumbers or 1 English cucumber

1 t toasted sesame seeds

2 T chopped peanuts

2 T cilantro leaves


Combine ginger, fish sauce, sugar, lemon juice, pepper and garlic in a shallow baking dish. Mix well.

Place salmon fillet in dish and brush with marinade. Place in the fridge for about 30 minutes.

Preheat oven to 400. Bake the salmon on a foil lined baking sheet for 8-12 minutes or until fish flakes and is done to your liking.

Smashed Cucumbers

Whisk together the vinegar, chili oil, sesame oil, sugar and salt in a medium bowl until the sugar dissolves. Set the dressing aside.

Halve the cucumbers lengthwise. Scoop out seeds if they are seedy. Set them cut side down on a cutting board and lightly smash them with a cleaver or chef’s knife until they crack in a few places. Slice into 3/4″ half moons.

Toss the cucumbers in the dressing and top with sesame seeds, peanuts and cilantro. Serve on fish or on the side as a salad.


*Thanks Vietnamese Market Cookbook

*Not including time to marinate