Description
Asian-style marinated salmon wrapped in rice paper with fresh vegetables and herbs. Perfect for a DIY dinner night, a light summer meal, or a refreshing appetizer.
Ingredients
Units
Scale
- 1 1/2 lbs salmon
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1 tablespoons minced fresh garlic or 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- Vietnamese scallion oil (use half recipe)
- 1/4 cup roasted unsalted peanuts
- Fried shallots (hành phi)
- 1 package medium rice noodles or thin noodle sheets (banh hoi)
- Vietnamese peanut dipping sauce
- 1 package round rice paper
- Vegetables (lettuce, cucumber, etc), pickles and herbs
Instructions
- Prepare the salmon: Rinse the salmon (1 1/2 lbs) to remove any fishy smell and pat dry with paper towels. Feel with your hands and pull out any pin bones. Cut into pieces if needed to fit in the air fryer. Set aside.
- Marinate the salmon: In a small bowl, combine oyster sauce (2 tbsps), salt (1/4 tsp), sugar (1 1/2 tsps), ground black pepper (1/4 tsp), ground ginger (1/4 tsp if using), garlic (1 tbsp freshly minced or 1 tsp powder), and sesame oil (1 tbsp). Taste and adjust, if needed. Rub the marinade over the salmon and let it sit for at least 15 minutes or overnight in the fridge.
- Air fry the salmon: Line the air fryer basket with parchment paper, leaving a bit of excess on the sides for easy lifting when the salmon is done. Air fry at 375°F for 15 minutes—no preheating or flipping needed. When done, brush with scallion oil and top with roasted peanuts (1/4 cup) and fried shallots. See notes below for baking/roasting instructions.
- Prepare noodles and veggies: Boil the vermicelli noodles according to package instructions. Drain and rinse under cold water. Wash and dry your herbs and vegetables. Set everything aside.
- Make the dipping sauce: Recipe here.
- Assemble the rolls: Gather all your ingredients nearby for quick assembly. Quickly dip the rice paper in room temperature water, making sure all sides are wet, and immediately lift it out. Transfer the rice paper to a clean surface. Add a piece of salmon first so it can be seen through the rice paper for a more appetizing look. Then add the rest of the ingredients. Roll it up from the bottom, tuck in the sides, then roll tightly.
- Finish: Serve with peanut sauce on the side. Top peanut sauce with optional sriracha chili sauce and a sprinkle of roasted peanuts.
Notes
Alternatively, bake the salmon with slightly higher temperatures (about 425°F) and a bit longer cooking time (around 20 minutes). If needed, transfer to the top rack and switch to broil for a few seconds (350°F – 400°F) to get that golden crust. Don’t walk away when broiling! It can burn quickly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: air fryer
- Cuisine: Asian, Vietnamese