Sweet Soy Glazed Salmon with Kale and Cabbage Salad

This sweet soy glazed salmon is the perfect weeknight dinner-ready in just 20 minutes and packed with flavor. The salmon is seared until crispy, then drizzled with a sweet soy glaze that caramelizes beautifully. It’s served over a refreshing salad of kale and cabbage tossed in a sesame dressing, topped with tangy pickled red onion and carrots and finished with a sprinkle of crunchy peanuts.

Every bite offers a wonderful contrast of textures and flavors: tender, flaky fish, crisp vegetables and a nutty, savory dressing. It’s light yet satisfying and the quick pickling adds a bright, acidic note that balances the richness of the salmon. This dish is sure to become a go-to for busy nights when you want something delicious without spending hours in the kitchen.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer salmon to a plate and drizzle with sweet soy glaze to taste.
2. While salmon cooks, halve, peel and thinly slice the red onion. In a small microwave-safe bowl, combine onion, shredded carrots, rice wine vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings), salt and pepper. Cover with plastic wrap and microwave for 1-2 minutes. Set aside to pickle, tossing occasionally.
3. Remove and discard large stems from kale; chop leaves into bite-size pieces. In a large bowl, combine kale, a drizzle of olive oil and a pinch of salt. Massage kale with your hands until tender, about 1 minute. Add coleslaw mix, season with salt and pepper and add 1 teaspoon of the pickling liquid (2 teaspoons for 4 servings) and as much sesame dressing as you like. Toss to combine.
4. Divide the salad between bowls. Top with glazed salmon and pickled veggies (drained). Sprinkle with peanuts and serve. For extra flavor, toast the peanuts beforehand if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or arctic char. Adjust cooking time as needed.

How do I store leftovers?

Store the salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a pan or microwave.

Can I make this dish ahead of time?

You can prepare the pickled vegetables and massage the kale up to a day in advance. Cook the salmon and assemble just before serving for best results.