Spicy Lime Salmon With Cabbage (Printable)
Zesty salmon with spicy-lime glaze atop crisp cabbage slaw for a vibrant meal.
# List of ingredients:
→ For the Salmon
01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon cayenne pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - Freshly ground black pepper, to taste
09 - Zest and juice of 1 lime
→ For the Cabbage Crunch Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 1/2 red bell pepper, thinly sliced
14 - 2 green onions, thinly sliced
15 - 1/4 cup fresh cilantro, chopped
16 - 2 tablespoons toasted pumpkin seeds (pepitas)
→ For the Dressing
17 - 2 tablespoons lime juice (about 1 lime)
18 - 1 tablespoon honey or maple syrup
19 - 1 teaspoon Dijon mustard
20 - 2 tablespoons olive oil
21 - 1 teaspoon rice vinegar
22 - 1/2 teaspoon salt
23 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, mix the chili powder, smoked paprika, cayenne, garlic powder, salt, pepper, lime zest, and lime juice with olive oil to create a marinade.
03 - Pat salmon fillets dry and brush both sides with the marinade. Place fillets on the prepared tray.
04 - Bake salmon for 12–15 minutes, or until just cooked through and slightly caramelized on top.
05 - Meanwhile, in a large bowl, combine green cabbage, red cabbage, carrot, bell pepper, green onions, cilantro, and pumpkin seeds.
06 - In a small jar, shake or whisk together lime juice, honey, Dijon mustard, olive oil, rice vinegar, salt, and pepper until well blended.
07 - Pour dressing over the slaw and toss to coat evenly.
08 - To serve, divide the cabbage crunch slaw among plates. Top with a salmon fillet and garnish with extra cilantro and lime wedges, if desired.
# Expert Advice:
01 -
- The spicy caramelized crust on the salmon creates this incredible contrast against the cool crunchy slaw
- Everything comes together in under 40 minutes but tastes like something from a proper restaurant
- The leftovers actually taste better the next day when the spices have had time to mingle with the cabbage
02 -
- Patting the salmon completely dry before applying the marinade is what helps that spicy crust actually stick and caramelize instead of sliding off
- The slaw can sit dressed for up to an hour without getting soggy because the cabbage is sturdy enough to hold up beautifully
03 -
- Let the salmon rest for 3 to 5 minutes after baking so the juices redistribute and the fish stays incredibly tender
- Taste the dressing before adding it to the slaw and adjust the honey or lime to hit your perfect balance