Khmer cuisine may not be a household name yet, but its flavors are unforgettable. Chef Nath transforms a simple salmon fillet into a dish alive with Southeast Asian brightness and depth. Lemongrass, galangal, kaffir lime, and turmeric form an aromatic, vibrant marinade. Garlic, shallots, and chili bring irresistible heat and savor. The Wild-Caught Alaskan Salmon is pan-fried or broiled until just cooked, then served with rice, vegetables, and fresh sprouts. The result is a meal that feels both comforting and adventurous. Take one bite, and you’ll see why this tradition deserves a place at your table.
The Pure Flavor of Wild-Caught Alaskan Salmon
Wild-Caught Alaskan Salmon is more than a beautiful piece of fish—it symbolizes pristine waters, sustainable fishing, and unmatched flavor. Firm yet tender, rich in omega-3s, and naturally vibrant, it shines whether grilled, pan-seared, or paired with bold marinades like Chef Nath’s. Unlike farmed salmon, wild-caught varieties deliver a clean ocean taste and pure freshness. They pair effortlessly with herbs, citrus, and spices. Each fillet reflects Alaska’s rugged coastlines and the care behind bringing one of nature’s finest ingredients to your table.
Print
Wild-Caught Alaskan Salmon
Description
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.
Ingredients
- 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
Instructions
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 Chef Nath
Photography by Doug Merriam
Subscribe to TABLE Magazine‘s print edition.
