Lemongrass Salmon

The flavors and colors on this salmon dish are great all year long. The salmon you can cook in the air fryer, roast in the oven, saute stove top or use your BBQ grill. If you have never made crispy rice paper it is so very easy. When ever I am cooking Asian recipes I like to go to H Mart to get my ingredients, because they have everything. Most of our standard super markets do not have a large Asian section and have minimal ingredients.

I am using a triangle piece of rice paper, and yes you can purchase them this way. H Mart has every size of rice paper you could ever want. As you can see I have a fair amount of oil in my pan. You want the oil nice and hot so that the rice paper immediately starts to turn white and puff up. You can dip the corner of the rice paper in the oil to test the temperature of the oil, if it does not start puffing up and turning white immediately you need to wait for the oil to get hotter. I only fry one paper at a time, because they cook so fast. Have a sheet pan lined with paper towels ready to drain the fried rice papers.

When getting ready to cook the salmon leave all the goodies on top, lemongrass, onion, peppers etc. Drain off the liquid and place in a small sauce pan and reduce on the stove top. This will make a nice glaze for serving.

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Lemongrass Salmon

The lemongrass marinade is so good, it can also be used on pork, beef, chicken or shrimp. The crisp rice paper is a nice little crunchy component as well as makes for a nice presentation,




4 cloves fresh garlic minced

2 shallots minced

2 lemongrass bulbs finely chopped

2 green onions chopped white & green

1 red chili finely chopped

3 tablespoons cilantro finely chopped

2 tablespoons brown sugar

2 tablespoons honey

1/4 cup fish sauce

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 teaspoon pepper

6 salmon filets 4 – 6 ounces each

Pickled Vegetable Salad:

1 package broccoli slaw mix

2 medium carrots, peeled and cut into thin sticks

6 medium radishes cut into thin sticks

12 snap peas cut in thin slices

1 red bell pepper thinly sliced


2 tablespoons finely chopped cilantro

1 tablespoon minced shallot

1 teaspoon finely chopped mint 

1/2 teaspoon Thai red chili sliced in thin rings

1/4 cup lime juice

1/4 cup rice vinegar

1 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon sugar

Garnish: 2 tablespoons unsalted peanuts, crushed, sliced green onion


6 Crisp rice paper – watch video in post

Bibb lettuce


Marinade: In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Cover salmon with the marinade.  Refrigerate for 30-45 minutes.

Cooking Salmon : 

Air Fryer 400*  7 – 9 minutes

Oven Roasted – 450*  12 – 15 minutes

BBQ – 450 – 500* about 6 minutes per side

Left over marinade can be placed in a small sauce pan and reduced down for a sauce that can be drizzled over the salmon  when serving.

Salad: Place all salad ingredients in a medium size bowl. In a small bowl whisk vinaigrette ingredients together. Pour the vinaigrette over the salad and toss. Refrigerate until ready to use.

Plating: Set a crisp rice paper in the center of the plate, lay down a piece of bibb lettuce, place a large spoonful of the veggie salad on top, next lay a salmon filet, drizzle a spoonful of marinade that as been reduce down, sprinkle with green onion and crushed peanuts.

  • Author: Chef Shelly