Pan Grilled Salmon with Sesame Cabbage Salad

Quick pan grilled salmon served with sesame cabbage salad makes a healthy, delicious and easy dinner!

Use a grill pan to quickly cook salmon while whipping up an Asian inspired sesame cabbage slaw.

When you don't feel like messing with the grill, pan grilling is the answer! It's such an easy way to get those grill marks and perfectly cooked food. Though if you are in the mood for grilling try our Grilled Salmon with Tomato Caper Vinaigrette.

I especially love it for fish, like salmon, because it cooks so quickly, it takes longer to set up the grill than it does to cook it. Plus the quick cooking time on the pan grilling results in perfectly cooked fish.

Epicurious has a very nice article on How to Grill Indoors with a Cast Iron Pan if you want more info on pan grilling in general!

Like this pan grilled salmon with a sesame cabbage salad! This is an old cooking light recipe that I've been making for ages.

Juicy and tender salmon and a flavorful sweet and tangy cabbage salad, topped with toasted almonds and sesame seeds!

Ingredients.

• Salmon.
• Rice vinegar - you can use regular vinegar, but rice is nice and mild.
• Dark sesame oil - you want the dark for that deep flavor that it has. I get mine at the Asian market, but you can find it at regular grocery stores. It comes in a small bottle, but you don't use more.
• Soy sauce and brown sugar - for sweet and deep flavor.
• Cabbage - I try to use a mix of red and green, but you can use all of one.
• Carrots, cilantro and green onions.
• Sliced almonds and toasted sesame seeds - for that added crunch and flavor.

Step by step instructions.

Pan grill the salmon.

Begin by pan grilling the salmon. I use a cast iron grill pan (I'll link to one in the recipe card.)

Heat the pan over medium-high heat and coat it with cooking spray or brush on some oil (I like to use avocado oil because of it's high smoke point.) Even so, you probably want to turn on your vent fan.

Sprinkle the salmon with salt and pepper and cook skin side down for 5 minutes, flip and cook for 2 more minutes or until done to your liking.

Remove from heat and let rest.

Prepare the cabbage salad.

While the salmon is cooking, you can prepare the salad. Add the vinegar, olive oil, dark sesame oil, soy sauce and brown sugar into a large bowl and whisk until sugar dissolves.

Shred the cabbage and carrots (I use a food processor,) chop the cilantro, slice the onions. Add that to the bowl along with a pinch of salt and toss to combine. Taste and adjust seasonings.

Assemble the dish.

Toast the almonds and the sesame seeds if they aren't already toasted. I use a dry skillet over medium high heat and just stir and watch them closely.

Divide the salad among four plates. Top with the salmon and sprinkle with the almonds and the sesame seeds.

How pretty is this?! They say you eat first with your eyes and this plate just makes you want to dig right in.

The combination of the purple cabbage, the green cabbage and the carrots makes such a colorful salad. Then the bright green cilantro leaves and green onions add more pops of color!

Topped with a perfectly grilled salmon and that crunch from the almonds and the sesame seeds.

The sweet and spicy vinaigrette is so good, you'll use it on so many things!

Looking for more salmon recipes?

Salmon Salad with White Beans

Brown Sugar and Honey Glazed Salmon

Slow Roasted Chipotle Salmon

Tray Baked Salmon and Green Beans

Recipe.

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