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Close up of salmon on top of a bed of cabbage salad.

Pan Grilled Salmon with Sesame Cabbage Salad

Perfectly pan grilled salmon rests atop a colorful and delicious cabbage salad!
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4
Calories 408kcal


  • Grill pan
  • Food Processor


  • 4 6-ounce salmon filets
  • kosher salt
  • black pepper
  • 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
  • ½ cup cilantro chopped
  • 3 green onions thinly sliced
  • 2 ½ tablespoons sliced almonds toasted
  • 1 ½ tablespoons sesame seeds toasted


  • 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.
  • While salmon is cooking add the vinegar, oil, dark sesame oil, soy sauce and brown sugar to a large bowl and whisk to combine.
  • Add cabbage, carrots, cilantro and onions to the bowl and toss to combine. Taste and adjust seasonings.
  • Divide the cabbage salad between plates, top with the salmon and sprinkle with the almonds and sesame seeds.


You can use all purple or all green cabbage, it will still taste great, just won't look as pretty. 


Calories: 408kcal | Carbohydrates: 12g | Protein: 38g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 370mg | Potassium: 1209mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6170IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 3mg