Grilled Salmon with Cabbage
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty five minutes from start to table. The salmon fillets are seasoned simply and grilled to perfection while a vibrant slaw of purple and green cabbage gets tossed with a zesty lime ginger dressing. What I love most is that salmon is packed with omega 3 fatty acids, which are wonderful for heart and brain health. The best part? Everything comes together quickly and uses ingredients you probably already have in your kitchen, making this an easy go to meal that feels special enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 710 mlpurple cabbage(thinly sliced)
- 473 mlgreen cabbage(thinly sliced)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 1 teaspoonsalt(divided)
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Prepare the cabbage slaw by combining sliced purple and green cabbage in a large bowl. In a small bowl, whisk together lime juice, rice vinegar, minced ginger, sesame oil, and 0.5 teaspoon salt until emulsified.
Tip: Slice the cabbage as thin as possible for better texture and faster marinating.
- 2
Pour the dressing over the cabbage and toss well to coat evenly. Set aside for at least 10 minutes to allow flavors to meld while you prepare the salmon.
Tip: The cabbage will soften slightly and become more flavorful as it sits in the dressing.
- 3
Pat the salmon fillets dry with paper towels and season both sides generously with remaining salt, black pepper, and red chili flakes.
Tip: Drying the salmon ensures a better crust when grilling.
- 4
Preheat a grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Oil the grates just before grilling, not in advance, as oil can burn and smoke.
- 5
Brush olive oil onto the salmon skin side, then place skin-side down on the grill. Cook for 6-7 minutes without moving the fillets.
Tip: Resist the urge to flip frequently; this helps develop a golden, crispy skin.
- 6
Gently flip the salmon and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for medium-cooked salmon.
- 7
Remove salmon from the grill and let rest for 2 minutes before plating.
Tip: Resting allows the juices to redistribute throughout the fish.
- 8
Divide the cabbage slaw among four plates and top each with a salmon fillet. Garnish with sliced green onions and sesame seeds before serving.
Tip: Serve immediately while the salmon is still warm for the best flavor contrast with the cool slaw.
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