Skip to main content
Epicurious

Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Image may contain Food Food Presentation Blade Knife Weapon Cutlery Fork and Plate

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Recipe information

  • Yield

    4 Servings

Ingredients

1 large pink grapefruit, peel and pith removed, cut into segments, juice reserved
1 small shallot, finely chopped
5 4-oz. salmon fillets, preferably wild, skin on, pin bones removed
Kosher salt, freshly ground black pepper
2 tablespoons olive oil, divided
1 tablespoon plain low-fat Greek yogurt
1/2 avocado, cut in ½" dice
1/2 savoy cabbage, cored, very thinly sliced
Cilantro leaves (for serving)

Preparation

  1. Step 1

    Heat oven to 425°. Combine grapefruit juice and shallot in a small bowl; set aside.

    Step 2

    Score the skin side of salmon and season all over with salt and pepper.

    Step 3

    Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Place salmon skin side down in skillet. Cook until skin is browned and crisp, about 5 minutes. Flip fillets, reduce heat to medium, and cook until fish is barely opaque at the center of each fillet, about 4 more minutes; set aside.

    Step 4

    Whisk together grapefruit juice–shallot mixture, yogurt, and remaining 1 Tbsp. oil in a large bowl. Add grapefruit segments, avocado, and cabbage and toss to combine; season with salt and pepper. Serve salmon with grapefruit-cabbage slaw, topped with cilantro.

TagsSalmonFishSeafoodGrapefruitCitrusFruitEasyQuickWeeknight MealsMainGluten FreeNut FreeKetoFrydinner
Read More
Sheet-Pan Salmon With Rice Cakes and Kimchi
A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Cod With Chorizo, Greens, and Chickpeas
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.
Winter Greens With Anchovy Breadcrumbs
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Coconut Chicken Katsu With Smashed Cucumbers
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.