> Skip to content

Recipe  •  9 November 2023


Crispy skinned salmon

Packed full of flavour with a mouth-watering Vietnamese sauce.

Salmon is remarkably rich, comfortably handling the heat of a broiler for this no-mess, one bowl, one sheet pan dinner. Try to get one big fillet rather than four single-serving portions. Cooking the fish in a slab gives you more time to get the skin crispy without the flesh drying out. Don't be afraid of getting the skin charred for crackly contrast against the velvety flesh (I think the blistered skin is the best part). Nuoc cham is a sour, sweet, salty all-purpose Vietnamese condiment that comes together quickly and packs one hell of a punch, cutting through the fatty salmon. Get to know it, you'll want it on everything.

Serves: 4
Cook Time: Total 40 minutes (Active 10 minutes)
Suitable for: Gluten-free



For the salmon & radishes:

  • 1 large bunch radishes with tops (about 12 ounces/340 grams)
  • 2 tablespoons neutral oil
  • 2 teaspoons plus a large pinch of Diamond Crystal kosher salt, plus more as needed
  • one 24-ounce/670 grams skin-on salmon fillet

For the nuoc cham:

  • 2 tablespoons boiling water
  • 2 tablespoons granulated sugar, plus more to taste
  • 2 garlic cloves, finely grated
  • 2 Thai green or red chilies, finely chopped
  • 3 tablespoons freshly squeezed lime juice (about 3 limes), plus more to taste
  • 2 tablespoons fish sauce kosher salt

To Serve:

  • cilantro leaves and stems, roughly chopped
  • Steamed Rice (page 000)



  1. Position a rack in the center of the oven and heat to 425° F (220° C). Line a sheet pan with parchment paper.

  2. Separate the greens from the radishes, wash and thoroughly dry both. Cut the radishes in half and trim the greens of any dry, wilted, or yellow leaves. Place the radishes and greens in a bowl and toss with 1 tablespoon of the oil and a large pinch of salt. Spread onto one side of the prepared sheet pan. (Reserve the bowl, no need to wash.)

  3. Pat the salmon dry with paper towels. Rub with the remaining 1 tablespoon oil and evenly season all sides with the 2 teaspoons kosher salt. Set the salmon on the prepared sheet pan alongside the radishes. (They cook at different rates, so the radishes will be pulled out first.)

  4. Place in the oven and roast until the radish greens are wilted and charred and the radishes are tender and opaque, 12 to 15 minutes.

  5. Meanwhile, make the nuoc cham: In the reserved bowl, combine the boiling water, sugar, garlic, and chilies and whisk until the sugar is dissolved. Add the lime juice and fish sauce. Taste and season with salt and more lime juice or sugar as needed.

  6. When the radishes are done, pull out the sheet pan and transfer the radishes to a platter. Set the broiler to high. Return the salmon to the oven and broil until the skin is crisped, puffed, and charred in spots, 6 to 8 minutes. Remove from the oven and let rest for 5 minutes.

  7. Serve the salmon alongside the radishes, top with cilantro, drizzle with some of the nuoc cham, and serve the rest on the side. Serve with steamed rice alongside.

Feature Title

Start Here
Delia Smith for the TikTok Generation | Culinary school in a single book: learn the science of food and become a more confident cook and baker through 150 recipes for everyone and every day.
Read more

More features

See all recipes
Future brownies

Firm, springy and fudgy.

Quinoa crunch salad

A tasty and textural salad.

Brewberry Yum

A berry delicious gin cocktail.

Mint 500

A fresh and light favourite.

Watermelon cucumber spritz

A fruity, summery cocktail.

Clementine Trifle

Liqueur-soaked slices of Madeira cake, custard and whipped cream are layered with fresh clementines in this simple, light trifle. Perfect for a show-stopping Christmas dessert.

Rainbow Peanut Noodles

These vegan rainbow peanut noodles make the easiest 25-minute dinner.

Coconut & raspberry Viennese whirls

Jam-filled shortbread swirl biscuits with coconut twist.

Rainbow cookie pie

A decadent chewy, colourful cookie cake that's perfect for any occasion.

Cumin Lamb Steamed Baos

My stepdad is from the city of Xi’an in Shaanxi Province, central China. Home to a large Muslim community, halal influences shape the cooking there, so dishes using lamb and mutton are a common sight in street-food markets.

Soothing Congee

A bowl of congee (soft cooked rice in a comforting broth) is a staple in many Asian households, particularly if you’re a little under the weather.

Soy & Garlic Tofu Bites

Tofu has been a firm favourite of my family’s since way back, and my Buddhist grandparents would always promote the idea of eating more veggies and beans over meat.

Looking for more recipes?

See all recipes