Crispy Salmon Lemongrass

This is a particularly good version of fish dish. We love this dish with its fab flavor combo of herbs, everything seemed extraordinary with lemongrass and wonderful tang sauce.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipeCrispy Salmon Lemongrass

The creation to these salmon dishes, inspired by lemongrass, lime, chili, and spicy sauce, give it a wonderful tang make a simple ingredient taste deliciously easier.

Salmon fillets are more flavorful, coating the slices in a little salt and pepper before cooking them encourages browning. Add the crispy lemongrass and sauce after the fish crisp up, so its flavor stays hearty.

And it tastes as good as it looks if you want to keep the second portion for lunch or dinner the next day. Add the sauce just before eating.

Sweet and tart cucumber salad serve as a side dish.

Serve With: Sweet-Tart Cucumber Salad

Makes 3 Servings
  • 2 medium cucumbers thinly sliced
  • 1 Tbsp. cropped green onion
  • 1 cup shredded carrot
  • 1 Tsp. honey
  • 2 radishes, sliced
  • 1 Tbsp lime juice
  • salt and freshly ground black pepper to taste
  1. Whisk together lime juice, honey in a large bowl. Season with salt and black pepper.
  2. Add cucumbers, carrots, radishes, and green onions. Gently toss until cucumber is evenly coated with dressing. Refrigerate, covered, until serving time.

Make Ahead

  • Cut the lemongrass up 24 hours ahead of time, store in cover container in the fridge
  • Make the sauce mixture, then pop it in the fridge, throughout the week, remove the amount you’d like and use for herbs and seasons.

Get Cooking With Spices: Lemongrass

Lemongrass is one of those famous herbs know the world over for flavoring Asian food. And it’s quite exotic, so easy to grow and most likely why it become so widely use in food all the world particularly in Asian cuisine.

Chop off the lemongrass with little hard nub at the root end.

Prepare And Cooking With Lemongrass

Lemongrass has a beautiful citrusy aroma that can be described as slightly grassier version of lime or lemon. As a smell and aroma of lemongrass definitely works well in savory dishes.

The part of the lemongrass stalk that is the most aromatic is the bottom half. The top half’s aroma is weaker.

I also chop off the little hard nub at the root end, and peel off one layer on the outside because it is usually dirty or dry from sitting at the store for so long.

3 Main Ways To Use Lemongrass:

Smash the lemongrass by using the back of a knife pound hard on the bulb to lightly smash it.

1. Infusion. If you’re making soup (or lemongrass tea) you can smash it by using the back of a knife pound hard on the bulb to lightly smash it. This’s release the essential oils inside of those cell walls. Then cut into 2-inch chunks and you can let them infuse into any simmering liquid, and it takes 5 minutes to get the flavor out into a liquid. You can not eat it because this is very tough, let it infuse and then you discard it after.

Finely pounded or ground lemongrass is often pounded until fine.

2. Finely pounded or ground. Lemongrass is often pounded until very fine in a mortar and pestle and this method really allows the maximum amount of essential oil to come out. The most common example of this use is Thai curry pastes. For this form, you can blitz it in a food processor and that’s good enough, but for curry pates, you want it to be finer than that so a mortar and pestle or and immersion blender is better for that.

Thinly sliced is the way for using in crispy salmon lemongrass recipe.

3. Thinly sliced. The way for using in this recipe. You can to actually eat it, and you have to slice it very thinly because lemongrass is very tough. I recommend a sturdy, sharp knife for this. In this form. You can crips it up and it’s small enough that you can chew it easily.

The thinly sliced lemongrass stir-fry, the lemongrass should be crips up and lightly brown.

The thinly sliced lemongrass stir-fry crips up and light brown.


Crispy Salmon Lemongrass

Makes 3 Servings


  • 1 red onion tiny sliced
  • 2 sprigs of coriander, roughly chopped
  • 2 green onions, cropped
  • ¼ cup lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon sugar
  • ¼ cup hot water
  • ¼ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 3 medium red chilis, with seed, finely chopped (hot or mind depending on your taste)
  • 2 cups very thinly sliced lemongrass
  • 2 tablespoon vegetable oil
  • 3x130g salmon fillet, skin on


  1. To make the sweet-tangy chili sauce, In a small bowl. Stir the sugar into the hot water, lime juice, fish sauce until dissolves. Add the chili, red onion, coriander, and spring onion.
  2. Place 1 tablespoon oil in a frying over the medium heat and gently stir-fry the lemongrass for 2 minutes, the lemongrass should be crips up lightly brown. Remove them to a plate line with paper towels.
  3. Brush the salmon with salt, and pepper, season well.
  4. Heat the remaining oil in a frying pan or wok over a medium-high heat and cook the fish to crisp up on both side
  5. Divide the fish between 3 serving plates, arrange the crispy lemongrass on top and drizzle over the sauce mixture. Sprinkle with a little extra coriander leaves before serving. (I serve it here with Sweet-Tart Cucumber Salad)
Crispy Salmon Lemongrass with Cucumber Salad as a Side Dish

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Hi, I'm Vickypee

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