Food made with love in a Vietnamese mom's kitchen.

Baked Salmon Spring Rolls (Gỏi Cuốn Cá Salmon)

Baked Salmon Spring Rolls (Gỏi Cuốn Cá Salmon)

This version of spring rolls is for you, pescatarians.  Baked salmon spring rolls are delicious and so easy to make.  It’s pretty nutritious, too, if you ask me.

So, I was just at our local Fred Meyer.  They had a whole salmon on sale for $3.99/lb.  The whole fricking salmon, with head and eyeballs!  Luckily, they gutted the fish, so I didn’t have to.  But the whole fricking salmon!  I couldn’t pass it up.  Unfortunately, my family is dispersing this Thanksgiving.  When everyone gets back, though, I’m hoping to bake this whole salmon and have a feast with the fam.

As I said in my previous post about spring rolls, you can wrap anything in the rice paper wrapper.  Cater to your own dietary needs however you want.  I have a first cousin once removed (oh brother, I’m just going to say she’s my niece) who is pescatarian.  She’s been looking at my blog and has voiced to me that she likes it.  So when I asked if she’s made anything, she said no.  I pondered for a bit, then realized, duh, she’s a pescatarian.  I haven’t made a dish that’s fully seafood.  Well, Misty, this one’s for you.  It’s easy, I promise.

baked salmon filet

Baked Salmon Spring Rolls (Gỏi Cuốn Cá Salmon)

Salmon spring rolls - delicious and nutritious.


  • 1/4 cup chopped shallots or yellow onion
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1 salmon filet
  • 1/4 onion - sliced into rings what ever kind of onion you want to use
  • 1/4 cup crushed peanuts optional
  • 1/4 cup green onion oil optional


  1. Preheat oven to 400 degrees.

  2. In a small food processor, process the shallots/onion, garlic, salt, sugar, black pepper.  (If you don't have a food processor, or don't feel like cleaning one afterward, just finely mince the shallots and garlic and mix the ingredients together in a bowl.)

  3. Evenly spread the mixture on top of the salmon.

    seasoned salmon filet
  4. Layer the onion rings on top.

  5. Bake the salmon for 12-15 minutes, depending on the thickness of the filet.

  6. Sprinkle the crushed peanuts and green onion oil on top (optional)

Serve with:

  1. Veggies: lettuce, assorted Vietnamese herbs, cucumber, pickled carrots and daikon, bean sprouts. 

  2. Cooked vermicelli noodles.

    cooked vermicelli noodles
  3. Cooked shrimp

  4. Vietnamese tamarind dipping sauce (see link below)

Recipe Notes

Tamarind Dipping Sauce


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