Sweet Soy Glazed Salmon with Kale and Cabbage Salad

This sweet soy glazed salmon is the perfect quick and healthy dinner. In just 20 minutes, you can have a restaurant-quality meal on the table. The salmon is seared until crispy, then drizzled with a sweet soy glaze. It’s served over a refreshing salad of kale and cabbage, tossed with a sesame dressing and topped with tangy pickled onions and carrots, plus crunchy peanuts.

This recipe is light yet satisfying, packed with flavor and texture. The pickled veggies add a bright, tangy contrast to the rich salmon, while the peanuts provide a delightful crunch. It’s an easy, stress-free meal that’s perfect for busy weeknights.

Log in to save recipes and build weekly shopping lists.

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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer the salmon to a plate and drizzle with sweet soy glaze to taste.
2. While the salmon cooks, prepare the pickled veggies. Halve, peel and thinly slice the red onion. In a small microwave-safe bowl, combine the onion, shredded carrots, rice wine vinegar, ½ teaspoon sugar (or 1 teaspoon for 4 servings) and a pinch of salt and pepper. Cover with plastic wrap and microwave for 1-2 minutes. Set aside to pickle, tossing occasionally.
3. Remove and discard any large stems from the kale, then chop the leaves into bite-size pieces. In a large bowl, combine the kale with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands until tender, about 1 minute. Add the 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 among bowls. Top with the glazed salmon and as many pickled veggies (drained) as you like. Sprinkle with peanuts and serve. For extra flavor, toast the peanuts briefly in a dry pan before adding.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute the salmon with another 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 the salmon gently in a pan and enjoy the salad cold.

Can I make this recipe ahead of time?

You can prepare the pickled veggies and dressing in advance. Assemble the salad and cook the salmon just before serving for the best texture.