Vietnamese Salmon with Rice and Broccolini


I first discovered this Vietnamese salmon dish in Melissa Clark's Dinner in an Instant and was wowwwwwed. The problem is it can't really be scaled down in the Instant Pot because you need a minimum amount of liquid otherwise it burns. So I decided to scale this down and try it on the stovetop—success! Not quite the same as in a pressure cooker, so please do try it sometime pressure cooked sometime if you're cooking for 4 or more people, but this was a great weeknight solution. Officially adding this to my weeknight repertoire.



  • RICE
  • 1/2-3/4 cup rice
  • 1 teaspoon coconut oil
  • 1/4 teaspoon salt
  • 6-8 broccolini stalks
  • Olive oil
  • Salt
  • 1 teaspoon coconut oil/olive oil
  • 2 teaspoons brown sugar
  • 1 Tablespoons fish sauce
  • 1 Tablespoons soy sauce
  • 1 teaspoon ginger, zested
  • 1/2 lime, zest and juice
  • ¼ teaspoon fresh ground pepper
  • 2 salmon fillets, 6-8 ounces each
  • Charred scallions
  • Coconut flakes
  • Fresh cilantro leaves


  1. In rice cooker, add rice, coconut oil, salt, and water according to cooker instructions.
  2. In pan, heat olive oil on medium heat. Add broccolini and cook for 5-8 minutes, tossing every few minutes so it slightly chars.
  3. On medium heat, in a pan that has corresponding lid, mix oil, brown sugar, fish sauce, soy sauce, ginger, lime juice and zest, and pepper. Simmer for 2 minutes.
  4. Add salmon fillets top side down in sauce and cook for 2-3 minutes. Take a peek at 2ish minutes and flip over once top is caramelized and brown. Cook for another 2 minutes, then reduce to lowest heat and cover with lid for 2-5 minutes until desired doneness.
  5. Plate finish rice, broccoli, and salmon. Garnish with scallions, coconut flakes, or cilantro leaves.