Pan Grilled Salmon with Sesame Cabbage Salad Recipe
If you’re hunting for a weeknight dinner that feels both restaurant-worthy and refreshingly light, Pan Grilled Salmon with Sesame Cabbage Salad is about to become your go-to hero meal. With crisp-tender salmon filets sizzling atop a hot grill pan and shards of vibrant cabbage tossed in a zippy Asian-inspired dressing, this colorful plate strikes the perfect balance of heartiness and crunch. Bursting with toasty sesame seeds, crunchy almonds, and a garden’s worth of veggies, each bite is layered with flavor, texture, and nutrition. Above all, the quick prep means you can land an unforgettable dish on the table with minimal fuss—whether it’s for a family dinner or a spontaneous feast with friends.
Ingredients You’ll Need
Gathering these ingredients is half the fun—each one brings a unique pop of flavor or color to your Pan Grilled Salmon with Sesame Cabbage Salad. From fresh greens to aromatic seasonings, you’ll find the list refreshingly approachable and full of kitchen staples.
- Salmon filets (4, 6-ounce): The star of the meal; opt for center-cut filets for even cooking and juiciness.
- Kosher salt: Enhances the natural flavors of both the salmon and salad.
- Black pepper: A classic twist of fragrance and mild heat.
- Rice vinegar (2 tablespoons): Lends a bright, tangy kick to the salad dressing.
- Olive oil (4 teaspoons): For silky salad dressing that clings to every veggie strand.
- Dark sesame oil (1 tablespoon): Delivers that signature toasty, nutty aroma you crave in Asian salads.
- Soy sauce (1 tablespoon): Offers depth and a satisfying savory note.
- Light brown sugar (1 teaspoon): Balances out the acidity with a hint of sweetness.
- Red cabbage (2 cups, shredded): Adds gorgeous color and a lovely crunch.
- Green cabbage (2 cups, shredded): The brighter base for our salad mix, crisp and mild.
- Carrots (1 cup, shredded): Brings a sweetness and vibrant orange pop.
- Cilantro (1/2 cup, chopped): Fresh, grassy flavor that makes the salad sing.
- Green onions (3, thinly sliced): Mild oniony bite and a dash of fresh green.
- Sliced almonds (2 1/2 tablespoons, toasted): For delectable crunch and richness.
- Sesame seeds (1 1/2 tablespoons, toasted): Sprinkled on top, they bring a nutty finish and a touch of elegance.
How to Make Pan Grilled Salmon with Sesame Cabbage Salad
Step 1: Sear the Salmon to Perfection
Begin by heating your grill pan over medium-high heat; you want it plenty hot so the salmon gets beautifully golden while staying juicy inside. Coat the pan with a spritz of cooking spray to keep the fish from sticking. Gently pat your salmon dry, then sprinkle both sides generously with kosher salt and black pepper. Lay the fish skin-side down on the hot pan and sear for 5 minutes—this crispifies the skin and gives robust flavor. Carefully flip and cook for another 2 minutes until just tender in the middle.
Step 2: Whisk Up the Sesame Dressing
While your salmon is sizzling away, grab a large bowl and build the backbone of your Pan Grilled Salmon with Sesame Cabbage Salad: the addictive sesame-soy dressing. Add rice vinegar, olive oil, dark sesame oil, soy sauce, and brown sugar, then whisk until totally smooth and emulsified. This dressing is punchy, just sweet enough, and ties all the veggies together in a zesty, umami-rich package.
Step 3: Toss the Salad
Next, pop your shredded red and green cabbages into the bowl, followed by the carrots, cilantro, and sliced green onions. Give everything a good toss so each colorful strand gets dressed and glistening. Taste and tweak—maybe another splash of soy, a pinch of salt, or extra cilantro if you’re feeling bold. The beauty of this Pan Grilled Salmon with Sesame Cabbage Salad is its adaptability—don’t be afraid to make it your own!
Step 4: Plate and Finish with Crunch
Divide the bright cabbage salad among your plates, then nestle a perfectly grilled salmon filet on top of each mound. Scatter generously with toasted sliced almonds and the sesame seeds—they’ll add satisfying crunch and a lovely nutty finish. Serve immediately while the salmon is warm and irresistible and the salad is still crisp. Dinner is served in style!
How to Serve Pan Grilled Salmon with Sesame Cabbage Salad
Garnishes
Elevate each plate with pretty garnishes like extra cilantro leaves, a light sprinkle of fresh green onion, or a final drizzle of sesame oil for gleam and aroma. For a little heat, add some sliced fresh chili or a pinch of crushed red pepper. You can also amp up the nuttiness with more toasted sesame seeds or a handful of microgreens for that chef’s touch.
Side Dishes
This dish is a standout on its own, but if you’re looking to complete the meal, consider pairing Pan Grilled Salmon with Sesame Cabbage Salad with warm jasmine rice, a bowl of miso soup, or a plate of chili-roasted edamame. Light, fresh sides let the star flavors shine while keeping the meal balanced and satisfying.
Creative Ways to Present
For an eye-catching family dinner, arrange the salad on a large platter, top with the grilled salmon, then finish with all your garnishes tableside. Or, for a fun lunch, pack the salad and salmon separately in bento boxes to keep everything crisp until you’re ready to eat. However you serve it, this Pan Grilled Salmon with Sesame Cabbage Salad makes a vibrant, memorable centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’ve got extras, store the salmon and cabbage salad separately in airtight containers in the refrigerator. The cabbage salad will stay crisp and tasty for up to 2 days, while the salmon remains delicious for about the same length of time. Add garnishes just before serving to maintain their crunch.
Freezing
While the salad isn’t suited for freezing (it loses its crispness), the grilled salmon holds up quite well in the freezer. To freeze, let the salmon cool completely, wrap tightly in plastic wrap, then store in a freezer-safe bag for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat salmon, set your oven to 300°F and warm the filets on a baking sheet for 8-10 minutes, covered loosely with foil to prevent them from drying out. Avoid microwaving, as it can make the salmon tough. Enjoy chilled leftovers as a salad topping, or flake the salmon over a fresh bowl of cabbage salad for a quick lunch.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While the rich flavor and texture of salmon are ideal for this dish, you can substitute with arctic char, steelhead trout, or even firm white fish like cod or halibut. Just keep an eye on the cooking time, as thinner fish may cook faster.
What if I don’t have a grill pan?
No worries! A regular nonstick or cast-iron skillet works beautifully to achieve that crave-worthy sear on your salmon. You’ll still get tasty results for your Pan Grilled Salmon with Sesame Cabbage Salad.
Can I prep the salad in advance?
Yes, you can shred and chop all your veggies and even mix the dressing ahead of time. Keep them separate until just before serving to maintain ultimate crunch and freshness in your sesame cabbage salad.
Is this recipe gluten free?
It can be! Just be sure to use a gluten-free soy sauce (like tamari) and confirm that your other ingredients are safe if you’re cooking for someone with gluten sensitivities or celiac disease.
How do I toast almonds and sesame seeds?
To toast sliced almonds and sesame seeds, add them to a dry skillet over medium heat, shaking frequently until they turn golden and aromatic—just a couple of minutes does the trick. Keep an eye on them, as they can burn quickly.
Final Thoughts
There’s a reason Pan Grilled Salmon with Sesame Cabbage Salad is such a crowd-pleaser—it’s vibrant, deeply satisfying, and ready in a flash. I hope you feel inspired to invite this dish into your weekly dinner rotation. Give it a whirl, and get ready to savor every crispy, zesty, and perfectly balanced bite!
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Pan Grilled Salmon with Sesame Cabbage Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Pan Grilled Salmon with Sesame Cabbage Salad recipe is a delightful combination of tender grilled salmon served with a vibrant and crunchy cabbage salad tossed in a flavorful sesame dressing. Perfect for a light and healthy meal!
Ingredients
Salmon:
- 4 6-ounce salmon filets
- kosher salt
- black pepper
Sesame Cabbage Salad:
- 2 tablespoons rice vinegar
- 4 teaspoons olive oil (or other vegetable oil)
- 1 tablespoon dark sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- 2 cups red cabbage (shredded)
- 2 cups green cabbage (shredded)
- 1 cup carrots (shredded)
- 1/2 cup cilantro (chopped)
- 3 green onions (thinly sliced)
- 2 1/2 tablespoons sliced almonds (toasted)
- 1 1/2 tablespoons sesame seeds (toasted)
Instructions
- Prepare the Salmon: Heat a grill pan over medium-high heat and coat with cooking spray. Sprinkle salmon with salt and pepper and cook skin side down for 5 minutes. Turn and cook for 2 more minutes.
- Make the Sesame Cabbage Salad Dressing: In a large bowl, combine rice vinegar, olive oil, dark sesame oil, soy sauce, and brown sugar. Whisk until well combined.
- Assemble the Salad: Add shredded red cabbage, green cabbage, carrots, cilantro, and green onions to the dressing. Toss to combine. Adjust seasonings to taste.
- Serve: Divide the cabbage salad among plates, top with grilled salmon, and garnish with toasted almonds and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 salmon filet with salad
- Calories: Approximately 350 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Salmon, Cabbage Salad, Grilled, Asian, Healthy
