Wild Caught Alaskan Salmon

While Khmer cuisine may not be as well-known as other Southeast Asian traditions, it contains a multitude of intriguing flavors and combinations. Chef Nath’s recipe for Wild-Caught Alaskan Salmon blooms with colors and aromas. Its unexpected notes of lemongrass, lime leaves, turmeric, and more, launch you on a remarkable journey. You’ll want to linger where it takes you.


  • 3 stalks lemongrass, thinly sliced (use only the bottom 3 inches of the stalk)
    ½-inch piece galangal (blue ginger), peeled and finely chopped

  • 10 kaffir lime leaves, finely sliced with the hard center ribs removed

  • 4 oz turmeric, chopped

  • 12 garlic cloves, finely chopped
    5 shallots, finely chopped

  • Chili flakes or fresh chilies

  • 1/2 tsp salt
    1 1/2 spoonful palm or coconut sugar

  • 4 6-oz salmon fillets, skin-on

  • Sesame oil

  • Sprouts


For the marinade:
First, pound or blend together the lemongrass, galangal, lime leaves, and turmeric. Then, put garlic, shallots, chili flakes, salt, and sugar together and pound with pestle (can also be done with robot coupe machine) until the mixture forms a thick paste.

For the salmon:

Marinate the salmon with lemongrass paste  and sesame oil (or your preferred oil) for 30 minutes. Pan-fry or broil salmon until just done. Serve with white or brown rice, sautéed vegetables, and sprouts.

Story by Gabe Gomez/ Styling and Photography Douglas Merriam

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