Salmon Cubes, Vietnamese Style

Cubed fresh salmon tossed with sesame seeds, fresh herbs, and a savory dressing creates an elegant appetizer inspired by Vietnamese flavors—perfect for showcasing high-quality raw fish like salmon belly.

This is a recipe Jacques made for his granddaughter, Shorey, who loves raw salmon. If you can get the belly of the salmon, it’s the most tender, a bit fatty, and very good raw.

Serves 1 | Active Time: 15 minutes | Total Time: 15 minutes

Chef's Notes

This is an easy hors d’oeuvre to serve with an aperitif.

Preparing the salmon cubes

Using a sharp knife, remove the skin from the salmon and cut the fish into 1-inch cubes. You should have around 16 cubes. Sprinkle the cubes with salt and sugar and toss them well. Let sit, covered, for 10 minutes.

Step 1: Preparing the salmon cubes

1 (5-ounce) salmon belly fillet
¼ teaspoon kosher salt
¼ teaspoon granulated sugar

Step 2: Preparing the sauce and adding the salmon

2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
1 teaspoon Sriracha or other hot sauce
2 tablespoons chopped chives, plus more for serving

In a small bowl, combine the sesame oil, oyster sauce, and Sriracha. Add the salmon and chives and stir well to coat the cubes with sauce.

Step 3: Serving

2 teaspoons sesame seeds, for serving

Arrange the cubes on a serving dish and sprinkle with the additional chives and with the sesame seeds. Place a toothpick in each cube and serve immediately.

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