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Crispy skin Salmon with sticky lemongrass sauce
- Step 1
Preheat oven to 220°C* oven fan grill. Place oven rack on the top shelf of the oven.
- Step 2
Use paper towel to pat dry salmon skin. Having dry salmon skin and the addition of salt helps to create crispy salmon skin. Using a sharp knife cut slits in skin every 2 cm. Place salmon skin side up and drizzle with olive oil . Sprinkle with sea salt and pepper .
- Step 3
Take a piece of foil or baking paper and line a baking dish. Place lemongrass & lime leaves into the dish, top with salmon skin side up. Place tray on top shelf in oven and bake for 15 minutes or until skin is crisp and salmon is cooked through.
- Step 4
Meanwhile, combine brown sugar, garlic, ginger, fish sauce, lime juice & lemongrass in a small saucepan bring to the boil, then reduce to low heat and cook for a further minute to infuse flavours and slightly thickened. Add chilli and coriander.
- Step 5
Serve salmon with sticky lemon grass sauce and enjoy with steamed rice and baby broccoli.
500g side Tassal Fresh Tassie Salmon, skin on
1 tablespoon olive oil
1/2 teaspoon fine sea salt
coarsely cracked black pepper
1/2 lemon grass stalk , chopped
4 lime leaves
Sticky lemongrass sauce
1/4 cup brown sugar
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon fish sauce
2 tablespoons lime juice
3 teaspoons finely chopped lemongrass
1/2 birds eye red chilli, finely sliced
1 tablespoon finely chopped coriander
Blanched baby broccoli
* If your oven doesn’t have fan grill feature simply bake at 220°C (200°C fan forced) for 10 minutes then turn on the grill function and cook for a further 5 minutes.