Crispy Skillet Salmon with Mustardy Cabbage

published Mar 21, 2022
Mediterranean Monday
Crispy Skillet Salmon with Mustardy Cabbage Recipe

Crispy-skinned salmon fillets sit on top of a bed of savory sautéed cabbage in this easy skillet dinner.

Serves4

Prep15 minutes

Cook26 minutes to 35 minutes

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skillet salmon on a plate
Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk

Late March is very much a transitional time. Where I live, blossoms on trees and birds chirping hint at spring, but the weather doesn’t consistently agree. I still crave cozy winter flavors to keep me warm, but at the same time I am totally tired of the heavy fare I’ve been eating since January. This crispy-skinned salmon atop a bed of warm, wilted cabbage is the solution for this in-between season.

Credit: Photo: Christopher Testani; Food Styling; Jesse Szewczyk

A Hearty Early Spring Dinner That Doesn’t Feel Heavy

I also happen to be at my laziest this time of year, so I’m all about keep things easy on myself in the kitchen. Here, salmon fillets are seared in a hot skillet then transferred to a plate. Next you sauté chopped green cabbage with onion and rosemary and cook it until tender and blistered in spots. An umami-rich mix of Dijon, soy, honey, and apple cider vinegar is stirred into the wilted cabbage before the salmon is nestled back into the pan. It’s a satisfying dinner that hits all the warming notes you’re still looking for right now without weighing you down.

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Crispy Skillet Salmon with Mustardy Cabbage Recipe

Crispy-skinned salmon fillets sit on top of a bed of savory sautéed cabbage in this easy skillet dinner.

Prep time 15 minutes

Cook time 26 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    small yellow onion

  • 1/2

    medium head green cabbage (1 to 1 1/2 pounds)

  • 2 sprigs

    fresh rosemary

  • 1 tablespoon

    Dijon mustard

  • 1 tablespoon

    whole-grain mustard

  • 2 teaspoons

    honey or maple syrup

  • 1 tablespoon

    apple cider vinegar

  • 1 teaspoon

    low-sodium tamari or soy sauce

  • 4

    (6-ounce) skin-on salmon fillets

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoons

    freshly ground black pepper, divided

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    unsalted butter

Instructions

  1. Dice 1 small yellow onion. Core and chop 1/2 medium head green cabbage into rough 1-inch pieces (about 8 cups). Pick the leaves from 2 fresh rosemary sprigs and coarsely chop until you have 2 teaspoons.

  2. Place 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 2 teaspoons honey or maple syrup, 1 tablespoon apple cider vinegar, and 1 teaspoon low-sodium tamari or soy sauce in a small bowl and whisk to combine.

  3. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

  4. Heat 2 tablespoons of the olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook undisturbed, gently pressing down on fish occasionally, until the sides are cooked halfway up the fillets, 6 to 9 minutes. Flip and cook until an instant-read thermometer inserted into the middle of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done, 2 to 5 minutes more. Transfer skin-side up to a plate.

  5. Increase the heat to medium and add 2 tablespoons unsalted butter. When melted, add the onion and half of the rosemary, and cook, stirring occasionally, until the onion is softened, about 4 minutes.

  6. Add the cabbage, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper, and cook, stirring occasionally, until tender and lightly browned, 10 to 13 minutes. Add the mustard mixture and stir to combine.

  7. Return the salmon skin-side up to the pan, nestling it into the cabbage. Cook for 2 minutes to meld the flavors and warm the salmon. Garnish with the remaining rosemary and serve the salmon, skin-side up, with the cabbage.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.