My, oh my, I have a lot of fab recipes to share with you right now, but this one got pushed straight to the front of the line.  You just need to know about it right now, okay?  Trust me.  Our butcher shop gets fresh salmon in every Thursday and consequently, many Thursdays nights in our house are salmon nights.  Andrew’s favorite dinner of all is this pank0-crusted salmon and we make it all.the.time, but last week I was in the mood for something different.

I definitely got the side eye the moment he realized I wasn’t making the old standby, but this was every bit as well received if not more so.  For the part of the adults, this was one of those meals where there was little dinner conversation beyond, “Wow, this is just so good,” after every other bite.  The cabbage salad is so fresh, lightly dressed with a soy-ginger dressing.  The cool crisp bite of the salad is a perfect complement to the warm, tender salmon.   I already can’t wait to have this meal again.


For the dressing: 
Juice of ½ a lime
¼ cup olive oil
1 tsp. sesame oil
3 tbsp. reduced-sodium soy sauce
2 tbsp. honey (or brown sugar)
2 tbsp. fresh ginger, peeled and finely minced
1 clove garlic, minced
1 jalapeño, seeded and minced
1/3 cup fresh cilantro, minced
Salt and pepper, to taste

For the salad:
1 small-medium head green cabbage, thinly sliced
3 green onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 handfuls baby spinach leaves (about 1½-2 cups), roughly chopped
1 carrot, peeled and grated/shredded

For the salmon:
1½ lbs. boneless salmon fillets
Juice of ½ a lime
2 tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
2 inch knob of ginger, peeled and thinly sliced
Sriracha, to taste
Coarse salt and pepper, to taste


  • 01

    Heat a grill to medium-high, or preheat the oven to 450˚ F.  To make the dressing, combine the lime juice, oils, soy sauce, honey, ginger, garlic, jalapeño, and cilantro in a liquid measuring cup or jar.  Whisk well to blend fully.  Season with salt and pepper to taste.  Set aside.

  • 02

    To make the salad, combine the cabbage, green onions, red pepper, spinach, and carrot in a medium bowl and toss until evenly mixed.  Dress with about half of the dressing, toss well, and then add more dressing to taste as desired.

  • 03

    Lay a large piece of aluminum foil flat on a work surface and fold the edges up slightly.  Lay the salmon pieces skin side down on one half of the foil.  Combine the lime juice, soy sauce, garlic in a small bowl.  Drizzle the mixture evenly over the salmon fillets.  Sprinkle the ginger rounds over the fillets, drizzle lightly with sriracha, and season with salt and pepper.  Fold the empty half of the foil over the salmon and fold the edges over to seal the packet completely.

  • 04

    Transfer to the heated grill or oven to bake.  Let cook until fully cooked through and an instant read thermometer inserted in the center reads 160˚ F.  (Cooking time will vary depending on your cooking method and the thickness of the fillets.  Remove smaller fillets as needed when fully cooked through, to avoid overcooking while waiting on the larger pieces to finish.)  Serve the warm salmon over a bed of the cabbage salad.

  • oh that looks devine.
    writing it on my menu for the weekend right now.

  • Jamie Stone

    We’ve been grilling salmon a couple of times a week recently! Going to have to give this recipe a try!

  • HalfBakedHarvest

    I love the combo of garlic and ginger. This is such a gorgeous and delicious looking plate!

  • Pinned to make sometime soon. Thank you!

  • Stephanie @ Girl Versus Dough

    Mmmm, this salmon sounds SO good! The idea of the tender salmon paired with a crunchy cabbage salad is making me drool everywhere, for real. :)

  • Caroline L.

    I’m a big fan of salmon and always love discovering new ways to cook it – this really just looks so awesome and scrumptious!

  • That salmon looks like it was cooked to perfection. It looks amazing!

  • disqus_VmC2D9oBAk

    The dressing sounds delish!

  • Nice! I love salmon!! Wish there were more photos since your photo is amazing! xx

  • Ioana

    This looks so good!

  • Salmon is my absolute favorite. This looks so summery and fresh with the slaw underneath. Lovin’ it!

  • So yummy! Huge fan of Asian flavored salmon!

  • I’m so jealous that you are able to get salmon from a butcher!

    Either way, I LOVE this salad. So glad it made it to the front of the line. And that dressing? Swoon!

  • Suze

    I am absolutely making this. VERY soon! Maybe this weekend! I *love* salmon and cabbage salads!

  • Sheena-Jean Nicolay

    I made this recipe for dinner last night. It was sooo delicious! That salad dressing is absolutely wonderful! instead of baby spinach, I added kale and it added a nice contrast to the texture of the cabbage! Thanks Annie!

  • Regina

    Making this for the second time tonight!! It got raves the first time!! Love it!

  • We eat a lot of salmon so I’m always on the lookout for new ways to prepare it. This is going to the top of the stack of must try dishes. Thanks!

  • Lauren Ochoa

    I bought all the stuff for my husband to make this for dinner last night but he crapped out on me and ordered a pizza instead. Today was horrible. I had a horrible terrible trauma patient who was intoxicated, didn’t want to keep her c-collar on and thought we should let her go outside for a smoke. My other patient has been NPO for 4 days and his room is right near the ice machine so he would complain every single time anyone got ice water because he couldn’t have any. I forgot I had the pca key in my pocket and took it home with me. It must have been fate that my husband didn’t make this for me last night because he finally managed to make it for me tonight and it was the only good part of my day. I needed that!

  • annieseats

    Ugh, I totally hate days like that. Sorry yours was so crappy! Thank goodness your husband made dinner. Sometimes the one good thing in the day can make all the difference (especially when it’s good food.)

  • Kaitlin

    I made this for dinner last night and I think it’s now one of my favorite things! The cabbage salad was wonderful! (Not that I’m all that surprised – I think I’ve loved everything of yours I’ve ever made).

  • Dawn

    Delicious salad! Thank you for sharing it. If I prepare the dressing in advance (increasing the quantity), how long do you think I could store it in the fridge?

  • annieseats

    Dressings tend to keep a very long time as long as they are kept refrigerated.

  • Shari

    This was very good and had an asian theme which worked out really well. My brother raved about it!